Food and wine pairings

More than 18,000 kilometers from Chavignol, on New Zealand's South Island, the Bourgeois family cultivates another vineyard: Clos Henri, in the Marlborough region. It is the sister estate of Domaine Henri Bourgeois — the same commitment to terroir, applied to another hemisphere, another climate, another light. 

Clos Henri works the same two grape varieties as in Sancerre: Sauvignon Blanc and Pinot Noir. But the Marlborough climate — sunnier, more intense — produces wines with a different profile: riper, more expressive, with sometimes tropical notes that do not exist in Loire Sauvignon Blancs. This guide explores the pairings unique to this New Zealand style, between Pacific cuisine and fusion gastronomy. 

Marlborough Sauvignon Blanc is world-renowned for its aromatic exuberance—passion fruit, grapefruit, fresh grass, an intensity that the cooler and more restrained climate of Sancerre does not produce in the same way. This aromatic generosity makes it a wine that pairs particularly well with: 

• Pacific seafood and shellfish, especially New Zealand green-lipped mussels, an iconic local specialty.
• Grilled or ceviche-style white fish, where the wine's acidity complements the freshness of the citrus or lime often used in these preparations.
• Asian fusion cuisine, which is very popular in New Zealand: shrimp stir-fries, fresh noodle salads, and dishes lightly spiced with ginger or lemongrass.
• Fresh goat cheeses, following the same principle of similarity pairing as in Sancerre.

Marlborough Pinot Noir retains the grape's characteristic finesse, but with more pronounced fruit ripeness than its Sancerre cousin—more black fruit, a slightly fuller body, while retaining silky tannins. It is a red that pairs naturally with:

• New Zealand lamb, one of the country's great specialties, roasted or grilled—the classic pairing for this Pinot Noir.
• Game birds and roasted poultry with herbs.
• Fusion dishes combining grilled meats and root vegetables.
• Aged cheeses, in more generous quantities than with a Sancerre rouge.

New Zealand has developed a cuisine that reflects it: Pacific products, Asian influences, European techniques. Clos Henri wines, with their aromatic intensity, are particularly well suited to this style: 

• New Zealand-style raw fish (kingfish, snapper) enhanced with citrus and fresh herbs, with the Sauvignon Blanc.
• Barbecue and outdoor grilling, deeply rooted in New Zealand culture, with the Pinot Noir.
• Asian-Pacific fusion cuisine (dumplings, glazed fish, crunchy salads), with one or the other depending on the intensity of the dish.

Clos Henri is a fully independent estate, with its own identity, founded on the same philosophy that has driven the Bourgeois family in Sancerre since 1696 — understanding the terroir before making the wine. Comparing the two estates means understanding how the same grape can produce two radically different expressions depending on the climate and soil that nurture it. 

For enthusiasts who are already familiar with Sancerre Sauvignon Blanc and Pinot Noir, discovering Clos Henri is a natural way to broaden their exploration — without leaving the family. 

Summary table:

• Discover Clos Henri Wines
• Book a Tasting at Domaine Henri Bourgeois — in Chavignol, Sancerre