We can thank Jen Parr for the “Thiefy” wine. You may well remember the “one off” wine to immortalise her beloved dog Missy. In Jens exact words:“Grant you know I have never wanted to make my own wines as I consider what we make at Valli to be mine as much as yours, BUT I would love to bottle a small amount of something special to remind me of Missy”.That request came with a PLEASE, spoken in capitals along with the statement that it would be a one off. How could I say no?A little over a year later, this time it was an offer, not a request.“Grant we have a couple of barrels of stunning, classic Waitaki Pinot Noir that if you wanted we could label in honour of your new dog Thiefy as she came from the Waitaki”?Unlike the previous years “request” there wasn’t a moment of hesitation before saying yes. Trying to understand why that “yes” came out so fast, a couple of reasons presented themselves:First, the very satisfying feeling of handing over a cheque for a significant portion of the profits to Pound Paws Animal Rescue and realising we could do that all over again.Secondly, recognising that at some stage in the future this wine would be in our lives long after Thiefy wasn’t, and with each bottle opened memories of her will return.I admit it: This is a wine we made for ourselves, but that doesn’t mean we can’t share it and you can’t enjoy it as well.
Pinot Noir produces some of the world's most expensive, most lauded, rarest and delicious wines. Equally it is one of the most difficult grapes to grow successfully and as a result it is quite hard to make a balanced Pinot Noir. It is historically from Burgundy, most specifically in the Cote de Nuits, so much so that people will refer to Pinot Noir as a 'Burgundy'.
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.
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.
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.
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.
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 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.
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.
We don't stock a wine or spirit that we don't believe in. Our directors taste each and every product in order to ensure the best quality and value is delivered to you.
Geyer Wines - 'Seaside' Cabernet Franc 2019
Marietta Cellars - 'Arme Lot#3'
Prieto Pariente 2013
Domaine du Grand Tinel - Côtes du Rhône 2016
Cloudy Bay - Pinot Noir 2018