Wine was breathing, cheese bubbling on the stove and you could faintly see your breath in the air when you spoke... yes, Winter was here and so was the Fondue Feast! As the last candle was lit, the first guests started to filter in up the stairs...
The bubbles are poured and guests slowly start to trickle in.. the murmur of conversation thickens with each person and soon enough the room is a buzz with eager diners ready to "Fall in love with Orange".
The first wine of the night is the NV Cuvee of Printhie's sparkling range Swift. It is an easy to drink sparkling and pairs nicely to the two canapé courses of Baked Polenta, whipped cream cheese and basil pesto followed by the Cocktail Potatoes filled with crispy bacon, garlic mayonnaise and chives.
A warmth fills the room as guests filter in to the bar... the hum of conversation and laughter steadily grows, casually interrupted by the pop of a cork followed with a gentle clink of a champagne flute... an event is definitely underway here.
The scents are ambient - a waft of blue cheese, venison stewing on the stove from the kitchen, a yeasty fragrance from the flow of sparkling wine.. the recipe for a great night out!
Upon arrival at The Far North, our host venue for the evening, guests are greeted with a glass of Printhie's sparkling range "NV Swift Cuvee" and a canape of House sugar cured Ocean Trout Crostini with Tzatziki caviar. The Cuvee complemented the oily fish on the Crostini nicely with the richness from the pinot.