Wine match

The Pinot Gris in this coun­try has im­proved ex­po­nen­tially over the last few years

Element - - Food - By Yvonne Lorkin

and now New Zealand can boast that it pro­duces a boat­load of clean, re­fresh­ing styles rang­ing from the su­per-sweet right across the spec­trum to wines so dry they’re prac­ti­cally skele­tal. That di­ver­sity how­ever has proved a bit of an is­sue. Peo­ple who per­haps pre­fer sweet wines might buy a pinot gris that ends up be­ing quite dry, or fans of dry styles could be put off pinot gris be­cause the bot­tle they chose was a touch too sweet. An easy way to gauge how sweet or dry your wine will be is to look at the al­co­hol con­tent. Any­thing over 13% will be dry, any­thing un­der will be sweeter. One of my favourites, which will make this egg­plant dish even more munch­able, is the Poderi Crisci Wai­heke Is­land Pinot Gri­gio 2011 ($29) in the model of those clas­si­cally dry Ital­ian ex­am­ples, it has min­eral, seashell aro­mas edged with white flow­ers and a hint of nashi pear and white peach. Crisp, cleans­ing, en­dur­ing length of flavour makes this a su­perb food wine, and one that will wow the crowds. Poderi Crisci oc­cu­pies 7.7ha of vine­yard area in the cen­tre of Wai­heke’s wine­grow­ing re­gion and is 30 min­utes from Ma­ti­a­tia. For how to buy visit poderi­crisci.co.nz or labar­rique.co.nz

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