Movie & Wine Pairing


Tikohi Sauvignon Blanc 2018
Marlborough, New Zealand

The Fortune Cookie (1966)
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Jack Lemmon and Walter Matthau unite for the first time in this Billy Wilder comedy; they would eventually team up for nine more films. Here, Matthau gives an Oscar-winning performance as a crooked lawyer who convinces his injured brother-in-law (Lemmon) to commit insurance fraud. It’s a hilarious movie, and it goes well with a zippy, inviting wine like this tasty Sauvignon Blanc.


Here’s a real house favorite from one of the first families in New Zealand wine. Phil and Chris Rose helped pioneer grape planting in Marlborough over 30 years ago. Today, the region is known as ‘Sauvignon Central,’ famed for electrifying whites like Phil’s stunning Tikohi. A previous vintage of this zippy Sauvignon Blanc earned 90 points from top critic Sam Kim, who called it “ripe, fragrant, and inviting ... classically expressed and lingering, and offers excellent drinking.” You’ll taste the ultra-fresh 2018 release.


Wairau River Estate is a true family affair, a sentiment expressed by the word ‘Tikohi,’ which means ‘togetherness’ in the local Maori tribe dialect. Like the estate, its founders Phil and Chris have seen their family grow by leaps and bounds over the last few decades. Today, the entire Rose clan is involved in the estate’s daily operations – from working in the vineyard and winery to cooking at their Cellar Door Restaurant & Cafe, a highly rated spot to grab a glass of Tikohi and enjoy dinner.


WM_PhilRose_TikohiThe spiritual home of aromatic and refreshing Sauvignon Blanc is the Loire Valley in France, but it’s at its most explosively intense in Marlborough. Along the banks of the Wairau River on the northern tip of New Zealand’s South Island, Marlborough’s warm days, cool nights, and rocky soils produce the perfect balance of pure fruit flavor and crisp, mouthwatering acidity.


shell_greenlipmussels_with_tikohi_sbAt The Cellar Door, menu pairings for the Rose family’s Sauvignon include shrimp linguine with a creamy sauce and an arugula, pear, and toasted almond salad. It also makes a great match for grilled green-lipped mussels – a New Zealand specialty. We recently tried (and loved) it with a salad of spinach, beets, goat cheese, and walnuts, with a passion fruit vinaigrette.

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