From none other than Hawke’s Bay and none other than Giesen, this chardy lives up to expectations. It’s all quite fruity: spicy packham pear, banana, melon, with a lovely citrusy spice. Full but not over the top, it’s bright sunshine-in-a-bottle kinda chardy, without the buttered popcorn.
“Rich but not super rich, I could just slurp it down,” says Nicci - Vinomofo Wine Dealer.
Echoing Nicci’s thoughts, Vinomofo Wine Dealer, Min describes how this chardy lives up to expectations:
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...