Pacific Resort Hotel Group was delighted to host well known New Zealand winemaker Jules Taylor during her stay in the Cook Islands in conjunction with local retailer the Bond Store.
Jules returned to the Cook Islands and Pacific Resort Rarotonga to conduct training in wine knowledge with the resort’s food and beverage staff. This is a follow up to the first workshop, which took place 18 months ago. The resort currently offers three Jules Taylor wines on the menu at Sandals Restaurant & Barefoot Bar, the Late Harvest, Sauvignon Blanc and the Pinot Gris, each complementing the modern European Pacific menu perfectly.
Travelleing to Pacific Resort Aitutaki, Ms. Taylor was the star of the show at a winemakers banquet dinner, a sold out event for resident resort guests, which took place in early September. The winemakers banquet dinner offered guests a chance to enjoy expert food and wine parings, along with presentations from Jules Taylor herself, discussing the varietals and their characteristics. Around 45 guests enjoyed such delicacies as Yellowfin Tuna Carpaccio with fresh passionfruit and avocado oil and Wagyu Beef Tenderloin served with beetroot and plum puree, all complimented with wine pairings of two different Sauvignon Blancs, a Pinot Noir, and a late harvest Sauvignon Blanc.
Pacific Resort Aitutaki staff also took the opportunity to learn from Ms. Taylor regarding the different types of wine, their ideals matches, characteristics, and the opportunity to experience serving at a winemakers banquet dinner. Resort manager Norman Luxemburg said that they intend to recreate this experience again for in house guests, as it proved very popular.
The ongoing relationship between this esteemed and award-winning winemaker and Pacific Resort Hotel Group offers a fabulous opportunity for the staff to learn from the best, and also offers valued guests the opportunity to enjoy her wine range here in the perfect paradise setting. Ask our restaurant staff about the Jules Taylor wines on your next visit to our resorts, they would love to share their knowledge with you.
For the full press release and editors note, please click here.