As the large splat of rosé hit the front of my jumper and dripped down onto my knees I could feel eyes on me and I could feel my face pinking up too. We were filming for my wine series Thirsty Work, launching into one of those scenes where I plonk myself (if you’ll excuse the pun) amongst a group of people from the story itself, usually family and friends of the main characters. There was a table laden with glorious food and bottles of wine; there was much laughter and clattering of cutlery and plates being filled with colourful cuisine and then Mrs Director will yell “Ok, is everybody set? Rolling and…….action!” This is my cue to pick up the glass of wine in front of me and start swirling the wine inside so that the cameras can get a glorious shot of a sparkly glass, a swirly wine and me, hopefully thinking of something witty to say to the group that’ll kickstart a bit of banter and end in a lovely “thanks for having me here today you gorgeous people – cheers!!” Cue loads of clinking glasses.
It’s not a difficult thing. I do it all the time. Swirling is now so ingrained in my behaviour that I even swirl my mugs of tea.
I hadn’t counted on the glassware we were using being, (bless) one tiny step up from those horrible goblets you used to get filled with White Cloud down at the RSA at the Sunday night smorgasbord. I reached for the glass without really looking, turned to the person next to me with a big smile on my face and basically began to swirl the s**t out of it. Suddenly the glass felt 100% lighter. I quickly deduced this was due to half of the contents spraying across the cheese platter at half-swirl and the other 50% happily landing on my, er, ‘chest shelf’.
For a ‘professional’ wine person this is quite possibly the most cringe-inducing thing that can happen (apart from attempting to pour a wine before you’ve taken the screwcap off) and I managed to do it in front of a tonne of people. Oh excellent.
Middle Earth Nelson Pinot Noir 2014 $24 ★★★½
Ryan O’Connell did a very clever-cookie thing naming his wines after the Tolkien-inspired locale because now they’re a firm favourite with hobbit fans. The 50-year-old family dairy farm was converted to grape growing some years back and the O’Connells were contract growers for big brands until deciding to hold the best fruit and have a crack at bottling their own. This pinot has forest floor, dark berries and broody spices, soft, grainy tannins and pairs perfectly with tuna tartare.
www.middleearthwine.com
Pask Gimblett Gravels Syrah 2013 $22 ★★★★
Can Kate Radburnd and her crack-team of winemakers do no wrong? This Gimblett Gravels pioneer producer has syrah expertly sewn up, crafting an ultra-bright, intensely aromatic example, which oozes fruitwood smoke, cracked pepper, rose and violet notes alongside an underlying earthy character on the nose. Flavour-wise it boasts juicy dark fruit, vanilla and cocoa, tannins with grip and chew and a long, warming finish. It’s an incredibly satisfying, drink now style that’s brilliant with chilli con carne.
www.pask.co.nz
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Amisfield Central Otago Sauvignon Blanc 2015 $28 ★★★★
One of the things I love about sauvignon blanc, is that it’s so brazen about showing where its from right from that first sniff and sip. Central Otago sauvignon blanc has a really distinct, soft, nettle and elderflower note on the nose and fresh white pepper, peach and lemon pith flavours on the palate. There’s an elegant mineral edge to it, succulent structure and long, clinging acidity on the finish. Is it whitebait season yet?? www.finewinedelivery.co.nz
Black Estate Home Vineyard Chardonnay 2015 $42 ★★★★
The Naish family who own Black Estate in Waipara, now have three vineyards located in different terroirs of North Canterbury’s Waipara district, and they’re all now in organic conversion. The 12ha ‘Home’ vineyard was planted in 1994 and the ungrafted, Mendoza-clone chardonnay vines are now really hitting their straps. Golden queen peach, citrus blossom and flinty, smoky characters burst from the glass, followed by a juicy, tropical mouthfeel, creamy characters and a long, nutty, textural finish. Gorgeous with aged gouda. www.blackestate.co.nz
Clearview Coastal Chardonnay 2015 $19 ★★★★
There’s nothing about chardonnay that Tim Turvey from Clearview can’t tell you because he and his team on Hawke’s Bay’s Te Awanga coast make pretty much every style of it under the sun. The ‘Coastal’ is soft and biscuity on the nose, with a glimmer of grapefruit, hints of flint and ripe peach, hazelnut and an ultra tangy mouthfeel makes this a new favourite for me. It’s delicious with nut-crusted fish fillets served with a sweet carrot mash. www.clearviewestate.co.nz
