WINE dinners and tastings are regarded as par for course, or an occupational hazard, and I usually get the most from the unusual ones, from small producers and the like. Its unusual for the big boys to retain so much allure and prestige that they are a must-go-to on the tasting circuit. But it is even more unusual for a new world producer to have people scrambling for invites to their tastings. But no one does it quite like New Zealand's Cloudy Bay – famous of course for its world leading sauvignon blanc, and truly exceptional pinot noir.

The winery has chosen Scotland for a very special event, with its wine maker Tim Heath flying the new vintage personally to Glasgow's Finnieston bar and restaurant, to host a seven-course tasting menu, showcasing the finest of Scottish seafood alongside Cloudy Bay's full range. While I salivate at the menu and wine pairings, there is one of their wines which I drink all the time, the sparkling and delicious Pelorus.

The blend of chardonnay and pinot noir delivers a wonderfully clean, crisp, rich fizz that screams out for Scottish shellfish. It goes particularly well with lobster, which is handily in prime season along with scallops and langoustines. Considering the price of New Zealand wines, it's great value when compared to old world champagnes and gives a little more New World freshness to your glass.

My love for Scotland's seafood flourishes at this time of year, with everything being at its best and when the rule is the simpler the better for cooking. While I welcome anyone trying more seafood at home, there's something rather special about being served exceptional seafood while sipping sparkling wine with friends. Often there's nowhere better than your local restaurant for freshly shucked oysters, simple grilled langoustines and fresh lobsters.

So if you see someone out in the beer garden this weekend in an anorak braving the rain, drinking Pelorus and eating oysters, its most likely me clinging to the summer that never came.

Feel free to join me this weekend in toasting Scotland's fine seafood and those tasty accompaniments that enhance it… like wine.

Graham Suttle