Errazuriz Food Photography Event

Errazuriz Wine Photographer Of The Year 2014 - Food Photography Event

When chief winemaker Francisco Baettig was recently visiting the UK from Chile, we at Errazuriz organised a Smartphone Masterclass with food and drink photographer, Paul Winch-Furness at Pollen Street Social.

Photo credit: Paul Winch-FurnessPaul’s incredible photography has previously been shortlisted in various categories across Pink Lady® Food Photographer of the Year including the ‘Errazuriz Wine Photographer of the Year’.

His 2013 shortlisted image, 'Waiter with wine' can be seen to the left.



We invited some journalists and bloggers to attend; all of us keen to learn how to capture the essence and sensuality of the food and wine served in the private dining room of Jason Atherton’s renowned contemporary bistro.

Clearly as passionate about his work as we are about producing our wines, Paul gave a fascinating overview of tips and techniques for using your Smartphone to take better photographs and how to edit them afterwards.  As foodies continue to share pictures of what’s on their plates and in their glasses across all types of social media, Paul in turn shared some great dos and don’ts.  Hopefully we have all become first class photographers when we’re out and about, eating and drinking!

So that we could practice our photography, Pollen Street Social dished up three amuse-bouche dishes: a soft cooked Italian egg served in a ceramic duck foot-shaped egg-cup, venison terrine crostini, and a spoonful of lobster, apple, fennel and avocado.

AC SV SB 13 1Thankfully we were able to devour these canapés after we had put our new skills to the test.  And we must not forget the wine (Paul had some creative and clever tips when it came to using a wine glass as a prop!)

We sipped Aconcagua Costa Single Vineyard Sauvignon Blanc 2013 as an elegant and crisp aperitif.

A Sauvignon with fresh citrus aromas and a richness and complexity that balances the crisp acidity.

Paul’s top tips for Smartphone food and drink photography are...

Erraz Cork 1Many Apps don’t take the photo until the button is released – so avoid prodding the screen – hold your finger on the button, and release gently. This should produce a much sharper image.

One of the benefits of a Smartphone is that you can easily try different angles. Try holding it above or to the side of your subject.  Move wine glasses/cutlery/candles to add points of interest.

Try to turn off the device’s flash – the light is much less flattering when it comes from the device, you will also lose the atmosphere and sense of location.

Menu Wine Pairings 2If you want to share photos later, remember to take a menu/list away with you (or take a photo of it) so that you can recall what you were eating!

Following Paul’s masterclass, it was Francisco’s turn to take centre stage, discussing his plans for Errazuriz over a dinner matched to some of Errazuriz’s most food-friendly wines.

The starter of Colchester crab salad, which included flavours of coriander and pineapple, looked almost too delicious to eat!  More Sauvignon Blanc was poured, and we also tasted Aconcagua Costa Chardonnay Wild Ferment 2011.  The latter showed an expressive nose of tropical fruit aromas, and along with its lush, creamy texture, made the wine a wonderful match.

The main course of lamb cooked three ways, including a Lake District rack of lamb and a braised shoulder, was cooked to perfection.  Aconcagua Costa Pinot Noir Wild Ferment 2011 was a delicate ruby red colour next to the pink of the lamb; a wine with fine tannins and refreshing acidity.  Aconcagua Costa Single Vineyard Syrah 2011 displayed a wonderfully complex nose - perfumed floral notes alongside classic black pepper typical of cold-climate Syrahs.  Lively and juicy, with firm yet fine tannins, here is a wine that will continue to age.

If the cheese board had the wow-factor then Francisco’s chosen wines for the final course were certainly something very special – we were in for a real treat!  Don Maximiano Founder’s Reserve 2008 had outstanding acidity and gave the wine a refreshing feeling - there is still plenty of cellaring potential here.  With aromas of cherry and raspberry, there were sweet tannins and spice flavours in the mouth.  The final taste was Kai Carmenère 2010 - a wine with great depth, a spicy nose, and smooth tannins; overall a sublime balance of fruit and oak to end the evening with.

In 2014, for the second year, Errazuriz keenly anticipates the announcement of the new Errazuriz Wine Photographer of the Year.

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