It finally happened. I actually gave in and let my husband throw away the ever-increasing collection of blackened bananas in our freezer. Bananas that I’d been ferociously protecting “For when I make banana cake!” And that’s a big ‘when’. Some of those ropey, wrinkly, fossilised bananas had been there for two years. Two. Which is exactly how many banana-centric recipes I’d completed in that time. “We don’t need all these frozen bananas!” he’d shriek. “There’s nowhere for me to put important stuff like meat!” And then (after scuffling around trying to squeeze his sausages in somewhere) he’d roar “Why do we have seven packets of frozen peas!” To which I’d say “Peas are good for you, I have a plan for all the peas, I will create something triumphant with the peas. Now get off my case”. But he’s right. No one needs all the frozen bananas and 3.5 kilos of peas. What happened in my past that made me resist the compulsion to put all the manky, spotty, brown bananas in the freezer? What weird, waste-not, starving-children-in-Ethiopia rule was drummed into me as a child? Is it because they’re expensive and I hate that my family make me buy them and then leave half the bunch to rot. Every week!
Either way. I suspect if I put the call out on social media for everyone to reveal the number of frozen bananas they’re hoarding in the home freezers of New Zealand, the results would be startling. All those cakes and loaves and muffins of the future. If they happen at all. What does this have to do with wine? Not much, except that it made me think about all the bottles that might be sitting around in cellars, cupboards under stairs, nooks under the kitchen sink or in boxes under beds just waiting for something to be ‘done’ with them. For a ‘special occasion’ to occur. Stop waiting. Bring yourself some joy, give yourself a sense of achievement, lighten that load by opening one or two of those wines, de-clutter your stash and invite someone over to share. Carpe the diem and all that.
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Cloud Break California Chardonnay 2017 $23 (4 stars)
Here’s a barrel-fermented chardonnay that doesn’t feel like you’re licking a plank. Created from fruit sourced from different sites across Clarksburg, Lodi and Madera. The toastiness is there, yet it swings toward the creamy, buttery style while edged with white peach, hints of grapefruit, nutty nougat notes and caramelised characters. Made by Mark Rasmussen and Steven Decosta, this is a woolly, wildly refreshingly old-school style sip that sings like the Beach Boys after they’ve eaten buckets of creamy pasta carbonara.
www.winecentral.co.nz
Kahurangi Estate Nelson Dry Riesling 2016 $15.80 (3.5 stars)
Wow this riesling is so dry and bony it’s practically skeletal – so those who love masses of lime in their wine will be happy campers with every sip. It has intense green apple notes, buckets of squinty acidity and acres of zesty, quartzy minerality on the finish.
www.kahurangiwine.com
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Steininger Langenlois Kamptal Grüner Veltliner 2016 $29
Grüner Veltliner (groo-ner felt-leener) is the signature white grape of Austria, and the Langenlois-based Steininger family have been producing it in the beautiful Kamptal Valley for generations. Incredibly brisk and bracing and bursting with Golden Delicious apple, elderflower, pure white pepper and a flick-flack of fennel on the tongue, this is a crisp, precise and pretty-darn flavoursome example boasting marathon-like texture on the finish.
Sip with: Baked fennel and courgette gratin or vege-based quiche.
For stockists near you email: derek@colabwinemerchants.com
Domaine Boutinot Les Six Cairanne 2014 $45
‘Les Six’ is a new, six-grape style of Cairanne (an appellation in the Rhone) featuring Cairanne Noir (Grenache) 40%, Mourvèdre 15%, Syrah 15%, Carignan Noir 10%, Cinsault 10%, Counoise 10%. Hand-picked grapes are co-fermented with wild yeasts aided by manual pigeage (punching down), gentle remontage (pumping over) and maturation in tronconiques (large oak vats) for 10 months. Soft cherry, cranberry, redcurrant flavours merge with spicy, rustic flair and alluringly elastic tannins.
Sip with: Roast lamb studded with rosemary and garlic.
www.kahurangiwine.com
Moi Wines Waimauku Cabernet Franc 2015 $32
Young winemaker Renée Dale managed to secure some rare cabernet franc fruit from the Twin Totara vineyard out in Waimauku, and then rose every day at 4am to plunge the ferment before heading over to her other job at Westbrook Wines. Were those red-eye starts worth it? Yessir! The palate has glorious dark berries, blackcurrant, black doris plums, liquorice and subtle herbal notes with a fine foil of mint chocolate, saddle leather and spice. Deliciously complex and brightly structured, perky, yet elegant.
Sip with: slow cooked beef cheeks.
For how to buy, email: reneedale@moiwines.com
