‘TIS the season to get stuck into cracking good wines. A survey of recent, and not so recent, releases unearthed these Christmas crackers, suitable accompaniments for lunch on the big day, or as gifts for that someone special.
Pegasus Bay Bel Canto Riesling 2009 ($32) I love the colour. It’s lemon gold with a touch of green and looks absolutely delicious.
What I like about a good riesling is that it can be refreshing, cleansing and flavoursome while retaining a sense of elegance at the same time.
Bel Canto achieves this, combining overt lime and honey flavours with an even finish and a smooth mouthfeel.
But while it is a reisling of finesse, it is no shrinking violet. It has a citrus fruit and pith nose, and a mouthfilling lime and honey palate with a dry mineral finish. All that adds up to a premium dry riesling that earns its price tag. Treat yourself.
Te Mania Reserve Chardonnay 2008 ($27 at Regional). Ah chardonnay, a persistent Kiwi favourite. Which is a bit like saying chocolate is a Kiwi favourite as both chardonnay and chocolate come in more than one flavour.
Once, not so long ago, a premier chardonnay was big, heavily oaked and buttery with enough oomph to crash start the most lackadaisical tastebud. More recently, wine show fashion saw medals going to chardonnays that exhibit more natural fruit character than winemaker influence.
Te Mania Reserve Chardonnay takes us back to the future with a full palate of oak (even a hint of toffee) balanced by integrated fruit flavours that combines oomph with freshness.
Ditto the aroma, which had my mouth watering.
It’s a chardonnay that hits the spot with me every time. It simply doesn’t put a foot wrong – the scorched almonds of chardonnay.
I have enjoyed more delicate examples of the grape, but for pure yum factor, with or without food, there is no need to look further than this. A little bit of oaky luxury at the Xmas dinner table.
Gladstone Vineyard Pinot Noir 2009 ($42) This will please the pinot lover in the family. Gladstone Pinot Noir 2009 has an intense sour cherry and Christmas cake nose – ideal for the season.
In the mouth it is smooth with integrated plum and cherry flavours. A tea-like tannin character with a hint of raisin lingers at the finish.
This is a great wine to match with a rich dinner. We tried it with roast chicken and it was very enjoyable, although a darker bird might have been better match. The classic duck and pinot would be good and if you are having a turkey at Xmas that will match too.
Wine news: Argon – welders have used the gas for years, but who ever thought of squirting some in a half drunk bottle of wine to prevent oxidation? A bright spark has created ‘winesave’ pressurised argon, the answer to pesky oxidation problems. A squirt of the gas into an unfinished bottle of wine, and the argon settles on the wine (it’s heavier than oxygen), forming a protective seal, wrapping your wine in a blanky so that it will be as fresh as day one when next you open it. I read on a website that it worked for someone even after 2½ months! I don’t know anyone that doesn’t find a taker to help finish a bottle in that time, but there you go. We tried it and found the wine as if it were just freshly opened. Sounds like the perfect Xmas pressie for the wine lover who has everything. $40 for 50 doses from www.winesale.co.nz.