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By Phil Parker, wine writer and operator of Auckland Fine Wine & Food Tours http://www.finewinetours.co.nz/
Yes folks, it’s time to relax, listen to cricket on the radio, get sand between your toes, and slap on the sunscreen. For most of us, they New Year brings a chance to wind down, shrug off the last twelve months and to recharge the batteries for the year ahead.
Typically, we tend to drink more chilled white wine in summer than reds, plus rosé wines have made a huge comeback as a wine for warmer weather. Riesling, Pinot Gris, and Sauvignon Blanc are fruity crisp wines, which can stand a bit of chilling – say 30 minutes in the fridge. But don’t over-chill your whites as the fruit flavours will disappear. Similarly a cool Chardonnay is great by itself, or a good match with seafood and chicken dishes.
And don’t forget those nights, when the temperatures drop and a rich flavoured red is just right to go down with that nice piece of scotch fillet and a few snarlers fresh from the smoking BBQ.
Also, if you’re celebrating – why not pop the cork on a festive sparkler.
Without further ado, here are some recommendations for the summer of 2010 …
Cheers!
Matawhero Gisborne Sauvignon Blanc 2009 $23
A great Sav for those who steer away from the ‘dissolve your fillings’ acidity of some Marlborough Savvies, and who prefer a softer tropical style. Lovely lush flavours of melon, lemon/lime, grapefruit and honey.
Match with Scallops or Crayfish.
Mt Beautiful Cheviot Hills Riesling 2008 $24
A crisp and fruity Riesling from North Canterbury’s newest wine growing region – the Cheviot Hills, between Christchurch and Kaikoura. Flavours and aromas of pear, citrus, and Granny Smith apples.
Would go well with oysters in the shell.
Elephant Hill Hawkes Bay Viognier 2009 $29
A lovely example of this new trendy grape variety (pron: Vee-on-yay). Originally from the Northern Rhone Valley in France, it was used and still is, to add fruit lift to Syrah in that region. (The only case I know where white and red wine is blended in a classic wine).
This one has floral and slightly spicy flavours, with some stone fruit and preserved ginger in the mix.
How about barbecued chicken with sweet and spicy apricot chutney.
Pegasus Bay Waipara Pinot Noir Tehau Selection 2007 $33
Yes folks, it’s time to relax, listen to cricket on the radio, get sand between your toes, and slap on the sunscreen. For most of us, they New Year brings a chance to wind down, shrug off the last twelve months and to recharge the batteries for the year ahead.
Typically, we tend to drink more chilled white wine in summer than reds, plus rosé wines have made a huge comeback as a wine for warmer weather. Riesling, Pinot Gris, and Sauvignon Blanc are fruity crisp wines, which can stand a bit of chilling – say 30 minutes in the fridge. But don’t over-chill your whites as the fruit flavours will disappear. Similarly a cool Chardonnay is great by itself, or a good match with seafood and chicken dishes.
And don’t forget those nights, when the temperatures drop and a rich flavoured red is just right to go down with that nice piece of scotch fillet and a few snarlers fresh from the smoking BBQ.
Also, if you’re celebrating – why not pop the cork on a festive sparkler.
Without further ado, here are some recommendations for the summer of 2010 …
Cheers!
Matawhero Gisborne Sauvignon Blanc 2009 $23
A great Sav for those who steer away from the ‘dissolve your fillings’ acidity of some Marlborough Savvies, and who prefer a softer tropical style. Lovely lush flavours of melon, lemon/lime, grapefruit and honey.
Match with Scallops or Crayfish.
Mt Beautiful Cheviot Hills Riesling 2008 $24
A crisp and fruity Riesling from North Canterbury’s newest wine growing region – the Cheviot Hills, between Christchurch and Kaikoura. Flavours and aromas of pear, citrus, and Granny Smith apples.
Would go well with oysters in the shell.
Elephant Hill Hawkes Bay Viognier 2009 $29
A lovely example of this new trendy grape variety (pron: Vee-on-yay). Originally from the Northern Rhone Valley in France, it was used and still is, to add fruit lift to Syrah in that region. (The only case I know where white and red wine is blended in a classic wine).
This one has floral and slightly spicy flavours, with some stone fruit and preserved ginger in the mix.
How about barbecued chicken with sweet and spicy apricot chutney.
Pegasus Bay Waipara Pinot Noir Tehau Selection 2007 $33
Another ripper from one of my favourite wineries – a richly flavoured, soft and spicy Pinot with black berry fruit flavours and a hint of smokiness.
Try with barbecued venison steak.
Mitre Rocks Central Otago Pinot Noir 2007 $45
Harvested at optimum fruit sugar levels, this wine reflects a bumper season with a rich and silky soft palate, lingering cherry and plum flavour. Has picked up numerous gold medals.
Great match for lamb rack.
Grasshopper Rock Central Otago 2008 Pinot Noir $30
Try with barbecued venison steak.
Mitre Rocks Central Otago Pinot Noir 2007 $45
Harvested at optimum fruit sugar levels, this wine reflects a bumper season with a rich and silky soft palate, lingering cherry and plum flavour. Has picked up numerous gold medals.
Great match for lamb rack.
Grasshopper Rock Central Otago 2008 Pinot Noir $30
Earnscleugh Vineyard is a relatively new winery on the scene, but has picked up a gold and a silver medal, plus numerous accolades for its 2007 Pinot Noir. Lovely soft and ripe Pinot with cherry and savoury flavours. A bargain. Managing Director Phil Handford heads a partnership of ‘hunter-gatherers’ from Waikato and Southland, including whitebaiters, duck shooters, rabbit hunters, fishers, creative arts folk and financiers.
How about smoked chicken with mushroom sauce.
How about smoked chicken with mushroom sauce.
Davishon Central Otago Pinot Noir 2007 $35
Another wine from our MAS members – this time David Garry BDS and his wife Shona from Alexandra, Central Otago. Another full- flavoured and seamless Central Pinot, with winemaking by Carol Bunn of Vinpro who also makes wines for Grasshopper Rock.
This big hearted wine would match well with a fillet steak.
Selaks Winemaker’s Favourite Methode Traditionelle 2006 $26
A new sparkler, from Selaks - made the traditional way with bottle fermentation to trap the CO2 bubbles. Crisp, refreshing and dry with a clean finish. Great with seafood and white fish.
Louis Roederer Champagne Brut Premier NV $NZ100
Another wine from our MAS members – this time David Garry BDS and his wife Shona from Alexandra, Central Otago. Another full- flavoured and seamless Central Pinot, with winemaking by Carol Bunn of Vinpro who also makes wines for Grasshopper Rock.
This big hearted wine would match well with a fillet steak.
Selaks Winemaker’s Favourite Methode Traditionelle 2006 $26
A new sparkler, from Selaks - made the traditional way with bottle fermentation to trap the CO2 bubbles. Crisp, refreshing and dry with a clean finish. Great with seafood and white fish.
Louis Roederer Champagne Brut Premier NV $NZ100
Okay – splash out. Non Vintage – i.e. a blend of different vintages and ready for drinking on release) 70% 2005 vintage plus oak-aged Reserve wine. Pinot Meuniere, Chardonnay, Pinot Noir. Aged 3 1/2 years prior to release. Clean flavoured, appley and crisp with light toast flavours.
Just drink it on its own. Fantastic.
Just drink it on its own. Fantastic.
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