Wondering what to sip with all that Valentine’s Day chocolate you got last week? I absolutely adore a good, Aussie, sparkling Shiraz with anything remotely chocolatey. It’s a rich, robustly spicy, fizzy red wine; and while that may sound sickening to some, believe me when I’ve spent a hot, dusty day in the outback fending off goannas and rabid tree-bunnies, it’s pretty much the corka, rippa, cracker, pearla bonza, bees-knees mate. Sip it chilled, with any chocolate treat and magic will occur in your mouth, guaranteed. There are some delicious, well-priced examples here in NZ which really hit the spot. The Wyndham Bin 555 Sparkling Shiraz NV ($16) ticks all the boxes for ripe, red fruits and dark berries combined with cocoa, smoke and spice. Scenic Cellars in Taupo stock the absolutely delicious Bleasdale Sparkling Shiraz NV ($26) from Langhorne Creek which has concentrated plum, cocoa and dark berry notes combined with intensely rich yet refreshing length. But my new favourite comes from McLaren Vale’s Penny’s Hill Wines and it’s called the Black Chook Sparkling Shiraz ($25). Made by talented winemaker Ben Riggs, this wine has intense plum, pepper and blackberry aromas with a rich, smooth spritzy texture and a robust, fruity finish.
Need a bit more moo time?
Scientists at the Victorian Department of Primary Industries have discovered that if cows consume regular quantities of ‘grape marc’, then their methane emissions appear to fall by more than 20%. Grape marc is the mixture of skins and seeds left over after grapes have been crushed and pressed during winemaking. There’s a huge amount of this waste produced every year and while much of it goes into compost, it’s always tricky finding a way to deal with it all. Apparently a dairy cow produces the same amount of greenhouse gas emissions as a Holden Commodore, yet it’s now known that consuming grape marc cuts down on bovine burping and flatulence and it’s also a fantastic, high-fat feed supplement which results in more efficient production of milk which contains higher amounts of ‘good’ fatty-acids. These fatty acids are linked to improved heart health and all sorts of cancer-battling weaponry. So I say we package up excess grape waste from our upcoming harvest and feed it to our cows because economically, they carry this country and they deserve a new menu occasionally. It’ll also be a win-win for wineries, farmers, consumers and of course, our environment.
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Smoking Loon California Merlot 2014 $21.90 (4 stars)
The glittery cap immediately appeals to my wannabe glamazon, while the intricate silver, cigar-smoking loon bird motif is semi-hypnotic. On the nose it’s incredibly fruity, chocka with raspberry, red plum and ultra-easy spices, sweet fruit and chocolate. If you’re still reeling from Miles’ rant in the movie ‘Sideways’ where he announces “I’m leaving. I am not drinking any f**king merlot!” Then here’s your chance to build a bridge and sip over it.
For stockists near you, email jonty@procureliquor.co.nz
Tinpot Hut Marlborough Pinot Gris 2017 $22 (4.5 stars)
Tinpot Hut’s owner and winemaker Fiona Turner began developing her vineyard in the Awatere Valley with husband Hamish back in 2005. At 12 years old, the vines are maturing nicely. Named after the historic landmark frequented by local high country, Marlborough musterers, this super-sippable wine has won more awards than you can sling a screwcap at. A succulent pear, nashi and spiced honeysuckle core is buoyed by terrific textural grip and fresh acidity. Fruity, floral and fabulous.
www.tinpothut.co.nz
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Kick your week into high gear and push the oenological envelope with these three star sips…
Astrolabe Wrekin Vineyard Marlborough Chenin Blanc 2015 $25 (4.5 stars)
Simon Waghorn and his wife Jane Forrest-Waghorn set up Astrolabe in Marlborough back in 1996 after years of making wine in Australia and Gisborne. I love that they’ve taken a leap and planted chenin blanc because it produces an apple and honeysuckle-scented dry white wine that’s rarely seen in NZ. Zesty, fresh and feisty, it’s an absolutely gorgeous, mineral-edged aromatic from France’s Loire region that just sings with creamy, savoury foods. I’m thinking smoked fish pie for sure.
www.astrolabewines.co.nz
Maison Noire Hawke’s Bay Rosé 2017 $21 (4 stars)
It’s a rare thing in NZ to find rosé made from 100% cabernet franc and this one is a real cracker. Pretty, trout-pink in the glass, it bursts with raspberry marshmallow, watermelon and hints of cherry on the nose. There’s even a touch of creaming soda and tamarillo in there too. Fresh, succulent, saucy and sublime if served chilled with slivers of cold smoked salmon. Gorgeous.
www.maisonnoire.nz
Judge Rock Central Otago St. Laurent 2014 $35 (4.5 stars)
St Laurent is an ancient grape very closely associated with pinot noir, one sip and you’ll see why. Judge Rock are absolute rock stars in that they’ve taken the signature red grape of Austria and given it a happy home on the sun-scorched slopes of Alexandra. Exotically scented with black tea, red fruits, dried herbs, a hint of saline and masses of spice. It’s fleshy, generous and satisfying – and a must-sip for curious tastebuds.
www.judgerock.co.nz
