A cool, crisp Pinot Gris would complement this dish nicely. But it shouldn’t be too fruity because there are so many flavours already happening on the plate, so I’d reach for a glass of Matawhero Gisborne Pinot Gris 2011 ($25).
I love the aromas of quince paste, hints of wet stone and crushed oyster shells. In the mouth it’s richly flavoured, incredibly textural and dry with fantastic persistence of flavour. Superb stuff!
Bill Irwin established the vineyards in 1968 while the Matawhero brand was set up by his son Dennis in the 70s. Dennis became one of New Zealand’s most flamboyant wine industry characters before retiring from winemaking in 1999. Almost a decade later Matawhero Estate was purchased by Kirsten and Richard Searle who, with their young family of three children under five, moved to Matawhero with a priority list reading; 1) Fix the house, 2) re-establish the vineyard, then 3) Produce and re-launch the wine. They’ve achieved all that and have adopted a minimal-intervention approach to winemaking, using natural ferments where possible and allowing the flavours to come through in a pure, unadulterated fashion.