Stick to it

When I re­tire I want to write fridge mag­nets for women of a cer­tain age. Fridge mag­nets that say things like “Oh look, it’s wine 30 …”

Weekend Herald - Canvas - - RESTAURANT + WINE - Yvonne Lorkin YVONNE LORKIN IS CO-FOUNDER AND CHIEF TAST­ING OF­FI­CER OF WINEFRIEND.CO.NZ AND A WINE WRIT­ERS OF NZ MEM­BER.

ALMA NE­GRA GRAN ALMANEGRA MEN­DOZA MAL­BEC 2010 $83

Im­pen­e­tra­bly inky and dense to look at, this wine is mys­te­ri­ous and meaty, yet beau­ti­fully el­e­gant and feath­ery. Lay­ered with leather and tobacco-laden spices, this is Ar­gen­tinean mal­bec su­per­sized. Think pep­per and co­coa and a warm­ing, tex­tu­ral mouth­feel un­veil­ing hints of soy and graphite along­side its grip­ping tan­nins. This wine will com­fort you and cud­dle your ton­sils on the way down but pre­pare for an ex­plo­sion of belly-warmth as it hits your giz­zard. Vel­vet fist in iron glove mal­bec from one of Ar­gentina’s aris­to­cratic pro­duc­ers and glo­ri­ous to drink. Sip with: ox­tail casse­role. ac­cen­ton­wine.co.nz

DRY RIVER LO­VAT VINE­YARD MART­IN­BOR­OUGH GEWURZTRAMINER 2017 $50

A gen­er­ously sexy 20g of resid­ual sugar projects se­ri­ous lus­cious­ness and swoon-in­duc­ing power over all who sip this. Notes of turk­ish de­light and peach abound along­side cleans­ing acid­ity and in­dul­gent baked ap­ple flavours. So bal­anced it’s like Gabby Dou­glas do­ing a beam rou­tine on your tongue. Beau­ti­fully spicy, the musky, peachy tones on the palate are an ab­so­lute joy. Want to know what NZ’s great­est gewurztraminer tastes like? This is it. Sip with: fig, blue cheese and ba­con salad. dryriver.co.nz

OLD HANDS JOVEN YE­CLA MONAS­TRELL 2016 $19

“Joven” means “young” in Span­ish and this or­ganic monas­trell from the team at Bode­gas La Purisima is about as perky as a poo­dle puppy with pep­per on its paws. Monas­trell is some­times known as mourve­dre or mataro and its inky-dark colour and in­tense spici­ness make it a favourite style of mine. The Old Hands also has an earthy base and tan­nins that tear across your tongue, leav­ing a comet tail of furry, frisky tex­tures. Sip with: siz­zling pep­per and mus­tard lamb chops. stvin­centscave.com

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.