Pinot gris often has lush fruit and a little sweetness which
makes it good with some chicken dishes and Asian cuisines, or
just to enjoy by itself. They are, however, high in alcohol,
and not lunchtime wines unless you plan a nap afterwards.
Marlborough sauvignon blanc is some of the best in the world
and with some of the best from Marlborough in this tasting,
it's not surprising I handed out a few rare (for me) 4- and
5-star ratings. Those who can't be bothered with ordinary
sauvignon should try these.
Rosés used to be pink, sweetish and fruity but some are
becoming more interesting, especially when matured on lees or
fermented in old oak. The variety makes a difference too,
with merlot and the cabernets usually giving more structure
than pinot noir.
Riesling comes in many variations, from simple sweeter or
dryer styles to wild ferment in old oak, from ethereal
low-alcohol styles to fascinatingly complex wines with a
little bottle age. Check out the wine reviews on www.odt.co.nz for more wines from this
There's such variety in pinot noir depending on where it
comes from and how ripe the grapes are, how it is made and
whether it is aged or not - the 6-year old wine in this
tasting is drinking very well, but may not be to the taste of
those who like big fruity numbers.