How is it that we’re into the middle of September already? Let’s segway into the sunny side of the year with some tips to bring out the best from your beverages.
- About to launch into a full-on curry with 3 chillies next to it on the menu? Then be warned – step AWAY from the cabernet. The drying tannins and high alcohol levels in big reds will just accentuate the heat in the spices and cause a car crash in your mouth. Try a floral, fruity white wine like gewürztraminer, riesling or a pinot gris with a splash of sweetness the next time you’re having spicy food. Or if you must have red wine, make it a light, fruity pinot noir. Your tastebuds will love you.
- Worried about your opened bottle of wine going off? One sure-fire way to safeguard against it turning into vinegar is to tightly close the cap (or push the cork in firmly) and then lie the bottle down on its side either in the fridge or somewhere cool and dark. The remaining wine will flow into the neck of the bottle forming a barrier against any air, which could sneak through and spoil it. This will help your wine stay fresh for another couple of days.
- How can you tell if a wine is dry or sweet? Take a look at the level of alcohol on the bottle. The lower the alcohol, the sweeter the wine will be and the higher the alcohol, the drier it’ll taste. So if your bottle has less than 12% alcohol it’ll have some pronounced sweetness and if it’s up around 14% it’ll be dry as a bone.
- Stuck for words the next time someone asks you for your opinion on how a wine tastes? Repeat after me – “I’m intrigued by the layers of complexity in this wine”. It’s a fluffy, vague way of saying you really have no idea how to describe the flavours, but everyone will nod their head in agreement and be wowed by your perceived coolness and expertise.
…………………………………………………………………………………………………………………………………………………………………….
Ceres Fifth Bridge Central Otago Pinot Noir 2014 $30 ★★★★
Ceres (seer-ez) is the Roman goddess of Agriculture, and it’s a name which reflects the earth-wise direction of James, Matt and Robin Dicey and their focus on true sustainability. It’s a restrained, elegant style showing layers f leather, dried herbs, cured meats, hints of smoke and juicy, wild cherries on the finish.
Johner Estate Blanc de Noir 2012 $36 ★★★★
Pale apricot colour and boasting beautiful, pin-prick beads of bubbles and a rather gorgeous aroma of ripe stonefruit, berry brioche and almonds, this characterful methode is luscious and tangy but has an elegant, stylish edge.
……………………………………………………………………………………………………………………………………………………………………..
You know your wine rack needs a makeover so inject some stylish sippability with these three taste sensations…
Soho White Collection Marlborough Pinot Noir Rosé 2016 $20 ★★★★
How pretty is this wine! I love the soft, baby pink hue and the gorgeous marshmallow, juicy raspberry and plum characters which burst from the bottle. Zesty-fresh, dry and packed with personality and flavour – it’s got classic prawn cocktail written all over it.
Ruby Bay Nelson Sauvignon Blanc 2015 $24 ★★★½
I love that Nelson sauvignon blanc has its own distinct character, its so floral and flush with ripe nectarine, lemon and basil flavours. Located just 5 mins from the Mapua Wharf in the Upper Moutere overlooking Tasman Bay, Ruby Bay’s vines thrive under some serious sunshine hours. Winemaker John Jackson has crafted a slick, snappy sauvignon with punch and pluck.
To purchase email info@rubybayvineyard.co.nz
Giesen The Brothers Hawke’s Bay Merlot 2014 $35 ★★★★½
I had no idea that Giesen even did merlot until just recently when I came across this plump, character-packed example. Fresh and plummy, and boasting layers of concentrated cherry, lifted spices, pepper and cocoa – it’s a smooth, yet statuesque sip indeed.
