New Zealand Annual Tasting 2011

Jean Smullen

New Zealand winegrowers returned to Dublin on Monday January 17th for the annual tasting in the Radisson Hotel, Golden Lane which is run every year by the indomitable Jean Smullen.
New Zealand is regarded by many as the most exciting wine brand in the trade today, with exports to Ireland of New Zealand wines up by 12% in 2010, not bad considering the economic climate.
Although there are a vast  array of styles available, Syrah is being noted as the one to watch but their signature grape variety is still Sauvignon Blanc.
All the 2010 whites were on show and the stars of the show for me were...

Greywacke Sauvignon Blanc Marlborough 2010

Made by Kevin Judd who is formerly chef winemaker at Cloudy Bay, Greywacke is the name of the silver stones in the soil of the vineyard.This is only his second vintage and it is everything one would expect to find in a classy Sauvignon with lovely citrus fruit,wonderful balance and a lovely lingering finish. The wine retails around €20  and is showing better, to my mind then the iconic Cloudy Bay which sells at around €28 .. Seek it out!

Saint Clair Marlborough Riesling 2008

A wine that won a Gold Star Award in the Irish wine show last year, it shows that lovely distinct  Riesling character of ripe lime and grapefruit with subtle hints of honeysuckle yet  most refreshing and a very easy drinking style. This wine is an ideal match for spicy food, pork with apple sauce and any fish dish and retails around €16.

Yealands Estate Pinot Gris Marlborough 2009

This is a young winery practising sustainable wine production and is one of the few Carbon neutral winery's. The Pinot Gris is a rich style with lovely pear fruit and great minerality coming through on the palate. Well worth seeking out at €16.99

Enjoy,
Julie.

JUS DE VINE, PORTMARNOCK




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Wynns,Coonawarra Riesling 2004 reveals all it was made for.

Have been tippling away on this lovely Riesling recently and with great satisfaction I might add.It is drinking really well, with a lovely combination of that classic Vaseline complexity and limey freshness.I personally am a big  fan of bottle age on whites,that have enough acidity to bear the years.I would not really thank you for a young version of this Riesling or probably any really young Riesling for that matter,Granted I enjoy the fact that, in youth they are always fresh,tangy quaffers but so are many other wines.

I suppose for me it is the knowledge of  what these wines have the potential to become that proves the irritant to drinking them young.Its like seeing a brilliant sports person who goes off  the rails ,giving us glimpses of but never achieving  their full genius.

Enjoy,

Evelyn

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Knappstein H.Picked Riesling 06

Our Chinese take-away in Dundrum was sacrificed about 7 years ago for the Town Centre. Although I am not at liberty to disclose names, rumour has it that there was a missing cat epidemic for the 12 months prior to the closure of the establishment. Despite being without, there is never a shortage of requests for a wine to go with ‘’sweet chilli beef’’ / ‘’duck and orange sauce’’.

It’s important to take the sugary base of the sauce into consideration when choosing the right bottle to go with dish no:122. This is the ideal match.

Knappstein Hand Picked Riesling 2006 is a Clare Valley wine. The Clare Valley lies approximately 120km North of Adelaide. This region is the Australian home to the traditionally German grape variety. These guys make delicious affordable wines and this was my choice of white for week 2 of our radio slot on Aussie wines.

This pours a nectar straw colour with flecks of orange. It has a waxy, oily texture in the glass.

The nose has very traditional Riesling aromas – petroleum with loads of tropical fruit- Pineapple, ripe green apple, honey and lychee.

The palate is equally as complex and so delicious. Flavours of honey and sweet tropical fruit with pineapple and delicious citrus finish. The acidity level cuts through the sweetness making it balanced and easy to consume!.

This goes great with fruit desserts or as an aperitif. An ideal combination with spicy and sweet foods. Thai green curry, sweet and sour chicken or a Deveney favourite – Lemon meringue pie.

Love it

O&O

Ruth