WINE match

Element - - Food - BY YVONNE LORKIN

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.

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