We’re in the middle of June. June! How did this even happen so quickly? It’s like our year is David Hasselhoff and he just pressed the ‘turbo boost’ button on KIT’s dashboard (GenY’s and Millenials will be furiously Googling now I’m sure) Some people are winter people and that’s fabulous, however I’m not one of them. I always forget to bring a coat, I never seem to be able to find my gumboots and I’m forever lamenting to anyone who’ll listen, that I can’t get any bloody washing dry. I become quite anti-social too. I’m suddenly overcome with a desire to tuck in, to rug up. That home and hearth longing that we develop in winter is me through and through. I don’t want to go out. In winter I want to feel like I’m being cuddled, comforted by my surroundings. That feeling of wanting to sink into something after a long day in the office is something I completely identify with. And when it comes to keeping my tastebuds happy, all I really want to do is sink my chops into something rich, red and preferably around 13.5% alcohol. The Danes and Norwegian people have a term to describe this feeling of cosiness and comfortable conviviality that (according to Wikipedia anyway) engenders that feeling of contentment and well-being that good, hearty, ribsticking red wine gives me. It’s called Hygge (pronounced HUE-gə or HOO-gə) and I’m embracing it with a passion.
The majority of red wines consumed in this country retail for under $15. Those bog standard, plump, spicy, jammy reds that are bought at the supermarket tend to be where the national palate is at during winter. However most of those big-brand, cheap wines are made to a recipe, sugared up, reinforced with added tannins for texture and often injected with acidity to give them a perceived edge. They’re pleasant enough, but boring. This winter I’m making it my mission to drink less, but drink better. I want purity of flavour, I want to taste the fruit, taste the season. I want less additives and better quality, so I’m going to save up and treat myself to reds that rock.
Unison Gimblett Gravels Selection Cabernet Sauvignon Merlot 2010 $57 (4 stars)
Maturing nicely, this classic Gimblett Gravels cabernet oozes bouquet garni aromas, cocoa, mint and graphite alongside a squeak of vanilla and blackberry. The acidity is still right up front, while the tannin layers are softening into a support structure as opposed to being a chewy-dry mouthful. Savoury, peppery, leathery notes show themselves on the finish of a wine with a good few years ahead of it yet.
St Hugo Coonawarra Cabernet Sauvignon 2012 $55.99 (4.5 stars)
Here’s a gorgeously glossy, eucalypt and herb-scented little star that’s classic Coonawarra through and through. Blackcurrant, white pepper, smoky, cedar notes, loads of florals and a burst of black olive makes itself known on the finish. It’s a masculine, complex example that’s leathery, earthy and definitely drinking nicely now.
www.firstglass.co.nz
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SO much good pinot gris appears to be pouring across my desk of late – here are some new favourites…
Gladstone Vineyard Gladstone Pinot Gris 2016 $25 (3.5 star)
Aged on its yeast lees (what’s left over once the yeast finishes fermenting), this Wairarapa-grown gris is deliciously dry, lean, clean and shows an edge of apple skin, nashi juice and white pepper. There’s a splash of citrus on the finish and it’s got some good persistence on the palate. Grown organically and clearly there’s love shown in the winery, it’s a crisp, snappy white to help you womp through the winter months.
www.gladstonevineyard.co.nz
Te Pa Marlborough Pinot Gris 2015 $19 (4.5 star)
Golden, glossy and gorgeous in the glass and a trophy winner weighing in at under $20 – how great is that? Sweetly perfumed with roast pear and apple strudel notes, spice and lifted, peachy flavours. It’s tangy and fruity to drink yet it finishes zesty and dry. There’s a lovely zingy texture on that coats the mouth and soothes the throat and clears the nose. What more could you want?
Akarua RUA Central Otago Pinot Gris 2016 $23 (4 star)
Here’s a bold, stonefruit-soaked southern pinot gris that boasts honeysuckle, baking spices, roast peach and loads of tangy acidity and lifted florals. It’s juicy, succulent and a really satisfying example that any pinot gris fan will fawn over – especially with a fluffy blue cheese soufflé and pear and rocket salad.
www.akarua.com
