Yvonne’s picks …
As a child, I was certain that quicksand was going to be a bigger issue in my life than it actually is. Who’d have thought that the thing that’d save me from many a sludgy situation would be gewurztraminer? I’m loving the Linden Estate Hawke’s Bay Gewurztraminer 2020 ($20) because it’s one wine that pairs perfectly with the chilli, coriandery, coconutty, garlicky, gingery, lemongrassy, fishy goodness of this spicy dish. Lightly styled and beautifully balanced, it’s not a massive head-thwack of syrupy sweetness like some overblown examples.
(Coq au Vin Pie)
Holy leek and bacon, Batman! Settling in for a large steaming serving of this rib-sticking, cockle-warming coq au vin requires a large goblet of the organically-farmed Doctors Flat Central Otago Pinot Noir 2017 ($52) pronto! For this wine, a portion of whole clusters (bunches) went into the ferment to inject a softer, fruitier layer because they essentially ferment inside their own skins. When combined with solid tannins and dried herb notes, the result is a wild and woolly wine erupting with baked tamarillo, black tea and cherries. Saucy spices and a tweak of truffle on the finish adds to its sexiness.
(Slow-cooked Spiced Lamb)
While you’re being asked to find two cups of “fruity white wine” to glug into the recipe, get out the good glasses and pour yourself a large slug of the sensational Stone Paddock Hawke’s Bay Syrah 2019 ($20) to serve with this O for orsum ovine. Glossy, garnet-coloured and gorgeous, it’s perfumed with white pepper, smoked blueberries and dark cocoa. To drink it’s slippery, silky, spice-saturated and slips down dangerously easily. Crafted by Jason Stent from Paritua Vineyards, it’s superb value.
vineonline.co.nz or pointwines.co.nz