Known Unknown - Why can't Gris Be Friends 2020

$30.00
Sale price

Regular price $30.00

We're super proud of 2020 Why Can't Gris be Friends... it's a very traditionally made Ramato Pinot Gris from the Petane Vineyard in Eskdale. While the vineyard isn't organic it's dry grown and farmed without herbicides and pesticides. It also produces some of the most exceptional fruit in Hawkes Bay.

We see Ramato is distinctive from "orange" wine as it is typically made from pressing off the grapes part-way through fermentation. You get a hint of colour and more distinctive tannins than a white with brighter, juicier, fruitier fruit expression than a full-on-skin-ferment orange. We think it's a happy mid-point that will please a wide variety of drinkers.

It's got a hint of smoke and spice, bruised pear, stone-fruit and a very clean, balanced finished. It was picked early so it has good acid and no pronounced alcohols unlike many dryer examples of the variety. The label is a little off-piste depicting one of our very favourite food combinations: Radishes and Butter. We think the texture and composition of this wine will be stunning with more bitter vegetables, especially at the start of a meal.

The Producer

Wine can be fun!

We make fruit-forward, fun, bright and expressive wine in our urban winery in New Plymouth, Taranaki.

Made by our winemaker Jules van Costello, Known Unknown wine and cider is all about exploration and innovation.

Our philosophy

The world of wine can be exclusive and elitist, however, as an urban winery we’re dedicated to changing that. We want to make wine fun, approachable, accessible, and transparent.

When you visit our wine room, you are also visiting the winery where the wine was made. There are no secrets at Known Unknown.

We look outside the wine world in terms of how we make and sell wine because it pushes the boundaries and pushes us forward. We are influenced by art, design, music and food and thrive on collaborating across disciplines.

Most importantly, our wines are fruit-forward, fun, bright and expressive.

Our winemaking

We make natural and lo-fi wine and cider.

We strive to work with organically grown fruit and process the fruit intuitively without added yeast, mechanical intervention (other than a pump), fining or filtration, and bottle with only minimal added sulfur. We believe this is the best way to express the purity and personality of the fruit we work with.

When we do experiment, we’re led by the fruit itself and seek to express it in a new context rather than impose our own will.

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 bitter but rather have refreshing acidity.

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 very 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 have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it 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 very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling 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 should consider red wines that have lower tannins such as a Pinot Noir or a 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 balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting 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 are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

We're super proud of 2020 Why Can't Gris be Friends... it's a very traditionally made Ramato Pinot Gris from the Petane Vineyard in Eskdale. While the vineyard isn't organic it's dry grown and farmed without herbicides and pesticides. It also produces some of the most exceptional fruit in Hawkes Bay.

We see Ramato is distinctive from "orange" wine as it is typically made from pressing off the grapes part-way through fermentation. You get a hint of colour and more distinctive tannins than a white with brighter, juicier, fruitier fruit expression than a full-on-skin-ferment orange. We think it's a happy mid-point that will please a wide variety of drinkers.

It's got a hint of smoke and spice, bruised pear, stone-fruit and a very clean, balanced finished. It was picked early so it has good acid and no pronounced alcohols unlike many dryer examples of the variety. The label is a little off-piste depicting one of our very favourite food combinations: Radishes and Butter. We think the texture and composition of this wine will be stunning with more bitter vegetables, especially at the start of a meal.

The Producer

Wine can be fun!

We make fruit-forward, fun, bright and expressive wine in our urban winery in New Plymouth, Taranaki.

Made by our winemaker Jules van Costello, Known Unknown wine and cider is all about exploration and innovation.

Our philosophy

The world of wine can be exclusive and elitist, however, as an urban winery we’re dedicated to changing that. We want to make wine fun, approachable, accessible, and transparent.

When you visit our wine room, you are also visiting the winery where the wine was made. There are no secrets at Known Unknown.

We look outside the wine world in terms of how we make and sell wine because it pushes the boundaries and pushes us forward. We are influenced by art, design, music and food and thrive on collaborating across disciplines.

Most importantly, our wines are fruit-forward, fun, bright and expressive.

Our winemaking

We make natural and lo-fi wine and cider.

We strive to work with organically grown fruit and process the fruit intuitively without added yeast, mechanical intervention (other than a pump), fining or filtration, and bottle with only minimal added sulfur. We believe this is the best way to express the purity and personality of the fruit we work with.

When we do experiment, we’re led by the fruit itself and seek to express it in a new context rather than impose our own will.

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 bitter but rather have refreshing acidity.

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 very 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 have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it 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 very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling 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 should consider red wines that have lower tannins such as a Pinot Noir or a 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 balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting 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 are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.