Quench: Sparkling blend celebrates the ocean

Like the advert for the chocolates says: What do you bring to a party when the host says, "Just bring yourself"?

I was recently invited to a birthday party. The birthday girls were both Piscean. The theme was "anything to do with the sea".

As I had spent the day at the races wearing a gold-hued sparkly dress, I went to the party as a goldfish. Greeted by an array of pirates, Neptunes and mermaids, I didn't cut it.

I failed on the dress front, but salvaged the situation with my contribution to the drinks table.

I brought bubbles - Cloudy Bay's Pelorus, a brut with predominantly chardonnay blended vintages. It is named after the famous dolphin Pelorus Jack of Cook Strait that guided ships through treacherous waters and was celebrated the world over.

Luckily, the birthday girls lapped up the yarn, and at the beginning of the night we made a sparkling toast to the sea.

Designed as an aperitif, it is a refreshing, elegant drink with a mix of citrus and a slight nutty apple taste. It is perfectly creamy to drink on its own, but also would serve well to accompany tapas or a starter. Its citrus notes would sit well with salty fish, such as freshly shucked oysters, smoked salmon or seared scallops. Not as pricey as Veuve or Moet, but posher than your average bubbles, this fruity fizzer is a perfect drink for occasions and celebrations. The mermaids lapped it up.