Now in its 17th year, the Monteith's Wild Food Challenge
brings wild dishes to the tables of restaurants and bars
around the country during July. Chefs create dishes using
local wild ingredients and pair them with a Monteith's beer
I enjoy sauvignon blanc at this time of year, just before the
new vintage is released. A year's bottle age softens and
integrates the flavours so they are less assertive, although
still fresh and crisp as sauvignon should be.