by the glass
CHAMPAGNE SERVICE
ew food and wine pairing events come close to those at The Rees Hotel’s True South Restaurant in Queenstown. I attended their Champagne Taittinger dinner, part of their Culinary Series, where executive chef Corey Hume prepared a multi-course degustation paired perfectly to six exceptional styles from the third largest grower in Champagne. Think crayfish, bone marrow,
