Matching our Wine to Food
Our wines can be perfect apertifs, the Sauvignon Blanc on a hot summers evening or the Pinot Noir for pre-dinner drinks by the fire. But all come alive when matched with the right food.
2009 Sauvignon Blanc
The crisp acidic edge and medium weight make the 2009 Sauvignon Blanc ideally paired with lower fat seafood, white fish or chicken breast. The lemon-lime minerality mean restrained use of lemon, citrus and tomatoes will underscore its zesty qualities. Unlike many herbaceous New Zealand Sauvignon Blancs, this wine has pineapple and passionfruit flavours so will tolerate some chilli or mild curry spices.
It can also tolerate mild vinegars (balsamic or sherry vinegars) and works well with mildly acidic cheeses such as goats cheese, feta, pecorino or sharp cheddars. An ideal match would be a seafood risotto or a green salad with goats cheese and roasted red peppers.
2008 Pinot Noir
Moderate amounts of tannin and acid mean the wine will suit meats with some degree of fattiness, such as lamb or duck, especially those flavoured with some pepper. But because the wine is smooth and easy to drink, you can easily pair it with white meats like pork or chicken. The smokey oak flavours of the wine will combine well with smoked or braised sausages.
Woody herbs such as rosemary, thyme and basil will compliment the earthy flavours of the wine. Aromatic sweet spices such as cloves and cinnamon will bring out the ripe autumnal fruit flavours of cherry and plum. An ideal match would be braised lamb shanks with caramelised onions, or seared scallops, drizzled with truffle oil and served with a rocket salad.
2009 Pinot Gris
The full palate and depth of flavour make a very versatile wine to enjoy with just about any food. It’s an ideal partner to Asian foods, with spicy notes complimenting the food and the moderate acidity offsetting any oiliness. The slight residual sugar means that it will go well with food that has a touch of sweetness, such as sweet and sour pork. It will work well with goats cheese.
An ideal match would be pork and vegetable spring rolls with sweet plum dipping sauce.
2009 Riesling
The slight sweetness and spicey notes make it a perfect accompaniment to Asian food. The citrus flavours mean it would compliment white fish served with lemon. The weight means it would work well with ripe cheese or seafood.
This wine is great on its own but also the slight sweetness mean it would suit a light fruit based summer pudding such as eton mess or pavlova – to match the acidity of the strawberries but the high acidity would cut through the cream.
