THE CONO SUR BLOGGER CHALLENGE RETURNS!
CONO SUR INVITES IRELAND'S FOOD & LIFESTYLE BLOGGERS TO SUBMIT
AN ORIGINAL RECIPE TO WIN A TRIP FOR TWO TO CHILE
RECIPES ARE TO PAIR UP WITH CONO SUR'S
SINGLE VINEYARD SAUVIGNON BLANC, PINOT NOIR or RIESLING
Last year Cono Sur, one of Ireland's leading Chilean wine brands, launched its inaugural search to find the ultimate dish to match their Single Vineyard Sauvignon Blanc or Pinot Noir. The short-list consisted of recipes from Billy Lyons, Melanie May and Jeni Pim, who in addition to even had their recipes featured in EasyFood and Stellar Magazine. It was Billy who went on to the Paris final, but he was unfortunately pipped at the post by the Finnish entry.
This year the competition is back and it's bigger than ever, with Canada, Chile, USA and Japan joining Ireland and Sweden in a battle for the best recipe to pair with Cono Sur's premium Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.
The entrant with the most votes in Ireland will travel with a friend, compliments of Cono Sur, to compete in the Grand Finale held in Paris in November, with the overall winner winning a once-in-a-lifetime trip for two to the Cono Sur vineyards and winery in Chile.
This year the competition is back and it's bigger than ever, with Canada, Chile, USA and Japan joining Ireland and Sweden in a battle for the best recipe to pair with Cono Sur's premium Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.
The entrant with the most votes in Ireland will travel with a friend, compliments of Cono Sur, to compete in the Grand Finale held in Paris in November, with the overall winner winning a once-in-a-lifetime trip for two to the Cono Sur vineyards and winery in Chile.
Visit www.facebook.com/conosurireland
and bloggercompetition.conosur.com for further details.
and bloggercompetition.conosur.com for further details.
Paris is great anytime but when Cono Sur are your hosts, it is even better! Check out my 2014 adventure here.
HOW IT WORKS
For the two months between Thursday 4th June to Monday 4th August, Irish food & lifestyle bloggers across the country can log on to bloggercompetition.conosur.com and upload their original recipe that they feel pairs best with either the Cono Sur Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.
Voting is then open to the public from 11th August to 15th September, when Cono Sur will select the top three recipes with the most votes from each country to go on to Round Two as semi-finalists.
For Round Two, renowned chef Christopher Carpentier will prepare each semi-finalist's dish and select one finalist from each participating country. Winners will be announced and officially notified on 2nd October.
For the third and final round, the winner from each country will be sent to Paris for 12th-14th November to participate in the Grand Finale. Each finalist will prepare their dish for a panel of judges, including Cono Sur's General Manager and Chief Winemaker, Adolfo Hurtado, as well as chef Christopher Carpentier.
The overall winner will be chosen and announced on the night, winning a fantastic trip for two to Chile.
For the two months between Thursday 4th June to Monday 4th August, Irish food & lifestyle bloggers across the country can log on to bloggercompetition.conosur.com and upload their original recipe that they feel pairs best with either the Cono Sur Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.
Voting is then open to the public from 11th August to 15th September, when Cono Sur will select the top three recipes with the most votes from each country to go on to Round Two as semi-finalists.
For Round Two, renowned chef Christopher Carpentier will prepare each semi-finalist's dish and select one finalist from each participating country. Winners will be announced and officially notified on 2nd October.
For the third and final round, the winner from each country will be sent to Paris for 12th-14th November to participate in the Grand Finale. Each finalist will prepare their dish for a panel of judges, including Cono Sur's General Manager and Chief Winemaker, Adolfo Hurtado, as well as chef Christopher Carpentier.
The overall winner will be chosen and announced on the night, winning a fantastic trip for two to Chile.
TIMELINE
- June 4th: Competition opens
- August 4th: End date for submissions
- August 11th: Public voting opens
- September 15th: Voting closes
- September 21st: Chef Christopher Carpentier begins cooking the top 3 entries from each country and chooses the best in conjunction with Cono Sur
- October 2nd: Finalists are notified and publicly announced
- November 13th: Grand finale in Paris
ABOUT CONO SUR SINGLE VINEYARD
The Single Vineyard range of wines was born from the idea of embodying the ideal vineyard site for each grape variety by optimizing the altitude, soil and climate conditions of the vineyard where it is grown, making each wine completely unique.
From voluptuous reds to fresh and aromatic whites, this range pays homage to Chile´s diverse appellations. Each label contains a distinct block number, block name and valley in order to reflect the personality and uniqueness of the terroir where each was born.
The Single Vineyard range of wines was born from the idea of embodying the ideal vineyard site for each grape variety by optimizing the altitude, soil and climate conditions of the vineyard where it is grown, making each wine completely unique.
From voluptuous reds to fresh and aromatic whites, this range pays homage to Chile´s diverse appellations. Each label contains a distinct block number, block name and valley in order to reflect the personality and uniqueness of the terroir where each was born.
Cono Sur Single Vineyard wines retail at €19.99 and are available in specialist off-licences such as O’Briens Wines, nationwide; Mitchell & Sons, Dublin; Redmonds of Ranelagh, Dublin; Sweeney's of Glasnevin, Dublin; Jus de Vine, Portmarnock, Dublin; Bradley's of Cork; O’Driscoll's of Cork; and many more...
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