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Cambridge Road - Marsanne 2018

$38.00
Sale price

Regular price $38.00

"A fascinating blend of Syrah and Pinot Noir. This has the beautiful ripe red currants and cherries that you'd expect from the Pinot Noir but it opens up to give a range of lovely licorice, clove spice and other earthy tones. Ready to drink right here and right now!"

 

--------THE PRODUCER--------

Cambridge Road

​Cambridge Road Vineyard is a small family farmed estate established in 1986. We focus our time and energy on perfecting and beautifying our land and cultivating it according to natural biodynamic and eco-farming principles. We believe in minimal intervention winemaking, low yields, and healthy living wines. We seek purity of voice in all our wines with a respect for the taste of place. We source organic fruit from other vineyards within the region and occasionally further afield to offer a wider selection of taste.

 

--------THE GRAPE--------

Syrah/Shiraz

Both Syrah or Shiraz is the name given to this grape varietal depending on where you are in the world. In France, particularly in the Rhone Valley, it goes by the name of Syrah and it makes the floral reds of Hermitage, Cornas, St Joseph and Cote Rôtie. Whereas in Australia, particularly in the Barossa Valley, it is Shiraz and it produces bolder, spicier and oaky red wines.

 

--------THE REGION--------

Martinborough

Martinborough is the region just north of the New Zealand capital city of Wellington at the base of the north island. It is Pinot Noir country down here without a doubt with a growing interest in aromatics and Bordeaux varietals. The stars are Ata Rangi, Dry River and Escarpment but there is a solid handful of excellent producers in this warm region.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"A fascinating blend of Syrah and Pinot Noir. This has the beautiful ripe red currants and cherries that you'd expect from the Pinot Noir but it opens up to give a range of lovely licorice, clove spice and other earthy tones. Ready to drink right here and right now!"

 

--------THE PRODUCER--------

Cambridge Road

​Cambridge Road Vineyard is a small family farmed estate established in 1986. We focus our time and energy on perfecting and beautifying our land and cultivating it according to natural biodynamic and eco-farming principles. We believe in minimal intervention winemaking, low yields, and healthy living wines. We seek purity of voice in all our wines with a respect for the taste of place. We source organic fruit from other vineyards within the region and occasionally further afield to offer a wider selection of taste.

 

--------THE GRAPE--------

Syrah/Shiraz

Both Syrah or Shiraz is the name given to this grape varietal depending on where you are in the world. In France, particularly in the Rhone Valley, it goes by the name of Syrah and it makes the floral reds of Hermitage, Cornas, St Joseph and Cote Rôtie. Whereas in Australia, particularly in the Barossa Valley, it is Shiraz and it produces bolder, spicier and oaky red wines.

 

--------THE REGION--------

Martinborough

Martinborough is the region just north of the New Zealand capital city of Wellington at the base of the north island. It is Pinot Noir country down here without a doubt with a growing interest in aromatics and Bordeaux varietals. The stars are Ata Rangi, Dry River and Escarpment but there is a solid handful of excellent producers in this warm region.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.