Brookfields Reserve Vintage 2019 Cabernet Merlot 2015

November 11, 2019By Yvonne

Steak sandwiches – paired in dish Summer 2020 If you are paying strict attention to the condition of your steaks for these sandwiches, you’d want to have a darn lovely red wine to nuzzle alongside them, right?  That’s where the Brookfields Reserve Hawke’s Bay Cabernet Merlot 2015 ($59) sneaks up and snares you from the … Read More

Vidal Soler Hawke’s Bay Chardonnay 2018

November 11, 2019By Yvonne

Quick seafood stew – matched in dish Magazine 2019 Straight away I’m hurling myself toward a ripe, rumpty, roasty, toasty, slightly smoky chardonnay to chip away at whilst sampling this sensational stew.  The Vidal Soler Hawke’s Bay Chardonnay 2018 ($34.99) has a rich, smoky tone layered with citrus and caramelized spices, a heavyweight amongst its … Read More

Pyramid Valley Marlborough Chardonnahy 2018

November 11, 2019By Yvonne

Paired with this recipe from dish magazine Summer 2020 Crayfish Grilled with Miso Butter, Spring Onions, Sesame Seeds and Coriander I cannot even express to you the joy that envelops me every time I’m lucky enough to eat fresh crayfish.  Fresh crayfish with a glass of taut, robust, citrus-centric and toasty chardonnay puts me in … Read More

Black Estate Home North Canterbury Chardonnay 2018

November 11, 2019By Yvonne

Paired in dish magazine Summer 2020 Barbequed beer-can chicken Ahoy chardonnay squealers!  You’re gonna be wanting to know about the groovy and gorgeously tasty Black Estate Home North Canterbury Chardonnay 2018 ($41.99) because it’s finger-lickin’ with this chicken. The style oozes grilled citrus, layers of caramelised, spicy oak, creamy complexity and has a long, elegant, … Read More

Madam Sass Central Otago Pinot Noir Rosé 2019

November 10, 2019By Yvonne

Dish magazine Summer 2020 Haloumi, zucchini and peach skewers I LOVE how salty and moorish haloumi is, and combined with ripe, sweet peach and fleshy zucchini, there’s really only one wine to do the business and that’s the Madam Sass Central Otago Pinot Noir Rosé 2019 ($22) Pink diamond in the glass and showing pungent … Read More

Te Awanga Estate Hawke’s Bay Pinot Gris 2019

November 10, 2019By Yvonne

Blistered Bread Beans and Haloumi with Tzatziki Well hang my knickers on the line and call me KZ7.  If the combination of these blistered beans and the mind-bendingly tasty Te Awanga Estate Hawke’s Bay Pinot Gris 2019 ($19) doesn’t have you sailing into the stratosphere then I don’t know what will.  Crisp nashi, quince and … Read More

Pask Instinct Bud Burst Marlborough Sauvignon Blanc 2019

November 10, 2019By Yvonne

Grilled Fish with Caper and Red Onion dressing – dish magazine summer 2020 Righto.  Get your skates on to secure yourself a bottle of the new Pask Instinct Bud Burst Marlborough Sauvignon Blanc 2019 ($16.95) immediately.  Sauvignon blanc with fish is a no-brainer, however the piquancy of the red onion and caper dressing means you … Read More

Waiana Estate Indian Summer Hawke’s Bay Rosé 2019

November 10, 2019By Yvonne

Waiana Estate Indian Summer Hawke’s Bay Rosé 2019 $20 If you closed your eyes in the moment you lift the glass to your nose, you’d almost smell the Mediterranean Sea.  A hint of crushed oyster shells, splashed with watermelon, raspberry and the juice of wild cherries blended with pink peppercorns assails the senses.  Grown by … Read More

Opawa Marlborough Pinot Gris 2019

November 10, 2019By Yvonne

Stop. Drop. And roll a bottle of Opawa Marlborough Pinot Gris 2019 ($21) into your fridge, because you are gonna want to dish this out pronto when the cheese and crackers are dropped on the table.  Rich, yet refreshingly structured with apple, nashi and white pepper perkiness, this pinot gris has got “summer crowd-pleaser written … Read More

November 10, 2019By Yvonne

Black Estate Home North Canterbury Pinot Noir 2017 $45 Mushroom Paté – matched in dish magazine Summer 2020 You don’t have to say mushroom paté twice to get me opening a bottle of the Black Estate Home North Canterbury Pinot Noir 2017 ($45).  With 75% whole berries in the 100% wild ferment (kickstarted in the … Read More