Tea Smoked Salmon with Bubble and Squeak, Poached Egg, Rocket and Horseradish Cream. If that’s not a deliciously crazy conundrum of flavours to try to match with a wine then I don’t know what is! But those flavours are SO good – so I’ve spent the last week figuring out the perfect partner and I think I’ve cracked it.
Now the old rules dictate you serve white wine with white meat, red wine with red meat and when in doubt open Champagne. BUT having tasted the sublime Station House Blossom Hawke's Bay Rosé 2011 ($21) I can, hand on heart, announce that pink wine is amazeballs with pink meat.
Created by the team at Murdoch Wines, located in the famous Gimblett Gravels region in Hawke’s Bay, the Blossom is a blend of organically grown merlot and syrah which has lifted aromas of raspberry, plum and creaming soda followed by fresh, berry-laden flavours, vibrant acidity and a hint of spice on the finish. Not only are the grapes grown without the use of insecticides, herbicides, pesticides, systemic chemicals or non-organic chemicals of any kind, winemaker Hayden Penny also uses only natural, indigenous yeasts that are found in the vineyard and winery to ferment the wine. So instead of things happening quickly and efficiently in the winery, the goings-on at Murdoch definitely happen in their own sweet time; and the results speak for themselves.