Perfect pressings

New Zealand’s Mud House wines came under the spotlight last week at Bangkok Marriott Hotel Sukhumvit’s District Grill Room & Bar in a delightful wine pairing dinner that should entice Bangkok’s wine lovers to enjoy more of these award-winning varietals.
Established in 1996, the winery’s name reflects its origin and links to the earth, where the journey of wines begins. New Zealand wine has long held a reputation for purity, vibrancy and intensity with the long ripening period of the grapes – the result of cool temperatures – allowing flavour development whilst retaining fresh acidity.
Mud House vineyards showcase the best of varietals from the South Island regions of New Zealand that include the sunny and relatively dry Marlborough, the cool Waipara Valley and the “hot-cool” Central Otago in Bendigo.
The first wine tasted at the feast was 2012 Sauvignon Blanc from Marlborough, which won a Gold medal from International Wine and Spirits Competition in the UK. The refreshing and lengthy pale straw wine sports an elegant aroma of passion fruit and a tropical, summery palate, and complemented well the fresh oyster served cold with sweet-and-sour mango and pomelo relish.
Next up was 2011 Mud House Pinot Gris from South Island, whose refreshing pear nose and smooth finish was a perfect match for the duck liver. Guests were quite surprised to see heavy duck liver paired with this off-dry, delicate pinot gris, but the chef’s creation was very mild and creamy, making for a good pairing. This too was an award-winner, picking up gold at New Zealand International Wine show in 2011.
The first red of the night, 2012 Mud House/Haymaker Merlot from Hawkes Bay, was paired with quail, fried mushroom, chestnut and black truffle. The medium-bodied Merlot with rich red fruit and subtle spiciness went well with the earthy tastes of mushrooms and truffle, while the lingering, smooth cherries on the palate brought out the meat’s sweet juiciness.
The main dish, venison was served with beetroot, chorizo and blackberry, wowed guests with its unusual yet interesting combination of flavours. The hearty fillet of grilled venison was enhanced by the spicy chorizo, the earthy and sweet beetroot and the sweet and sour blackberry, making it a well-rounded dish. The wine selected was 2011 Mud House Pinot Noir from Central Otago, recipient of Gold Medal from New Zealand International Wine Show in 2011, which was oaky on the nose and bold and fruity on the palate. Sharp but not aggressive, it didn’t quite match a dish of such diverse flavours. On its own, though, the wine should go well with roasted red meat with tasty but not too complex condiments or sauce.
The last course of the night was another mismatch. The super-sweet Pavlova, a meringue dessert with a crisp crust and soft, light inside, seemed far too sweet for the medium dry 2011 Mud House Reisling. On the nose, though, the dish’s strawberry ice cream and lavender lime cream complemented the wine’s honeysuckle, floral notes. But on the palate, the soft honey flavour became a bit tart and bitter in the mouth when sipped with the Pavlova. While a sweet wine would have done more justice to the dessert, this refreshingly lemony Riesling would be better paired with savoury dishes that are light, perhaps with a bit of spice.
2011 Mud House Reisling uses grapes that are sourced from Waipara Valley, and it won Pure Gold Medal from Bragato Wine Awards in 2011.

Bunches of joy
>> Find out more about the wines at http://MudHouseWines.co.nz.