Saturday, January 8, 2011
Felton Road Central Otago Pinot Noir 2008
Sometimes your expectations are just way to high. This is such a time.
Felton Road Central Otago Pinot Noir – in this case the 2008 - is a wine that more often than not is regarded as one of NZ’s best wines; I am one of those people that share this view. But lately, not sure whether it is the style of the region (probably) or just the wine itself, I have come across Central Otago Pinot Noir’s to be pretty much pigeon-holed in a one dimensional style – big! (I must also state here that even though I have only a few Central Otago PN’s on my blog, I have made the decision not to blag, and no that’s not a typo, on wine that I don’t like.)
In the glass the wine is deep in colour without being deep, deep red. The nose displays a good whack of cranberry and raspberry, but not tart as I was expecting, rather a riper feel to it. The palate has quick acid straight up which disappears as fast as it arrives. After this is pretty much ripe red fruit of more cranberry and raspberry with very little tannin structure.
Going back to a previous life as a sommelier, this is a wine that I would have matched with red meat that was cooked medium to well-done. Reason is simple. When you have bloody or rare meat, be it at home or in a restaurant, the best match is a dry, tart red wine like a cool climate Shiraz or Pinot Noir. This is because the steak already has plenty of juice already, and wine and food pairing for me is all about countering the others overall mouth feel; dry with juicy and juicy with dry. So if you are having a well done piece of meat (not advised) go for an old school Barossa Shiraz which is all about juice, juice, alcohol and juice – or JABS! This is because the piece of meat has had all of the juice squeezed out of it by the chef and the JABS will simply put that juice back in to your mouth.
So next time you are at say Rockpool Bar & Grill or The Point Albert Park and you want to spend $65 on a well cooked piece of meat, go for a wine that will give back the juice that has been so mercilessly sucked out of the rib-eye or God forbid a wagyu.
PS – I am not describing this wine as a JABS, just a reference to wine-food matching, that’s all!
Drink with med-well rib-eye
Drink till 2013
Screwcap 14%v/v Rathdowne Cellars, Carlton North