Triplebank Awatere Valley Pinot Noir 2008 has a light but silky texture.
Triplebank Awatere Valley Pinot Noir 2008 has a light but silky texture.
A large lump of offal was the last thing I expected to see draped over the elegant bar of a restaurant in Rome on my first, brief trip to the incredible city.
Yet, with all that meat lying around, I was amazed to realise it was porcini mushrooms that werefilling the room with their meaty aroma, not the meat.
And what a smell.
Like a great wine, porcini imprints its rich aroma on the brain and the taste buds forever.
It's a shame porcinis are in short supply in New Zealand but other mushrooms work their magic, too.
2008 Triplebank Awatere Valley Pinot Noir $27 Is it me or does this pinot noir just keep improving?
It's refreshingly dry in taste, with a light but silky texture and a smooth, lingering finish. It tastes fantastic with mushrooms.
2006 Jacob's Creek Reserve Cabernet Sauvignon $20 A dense, multi-layered red wine, which seems to beg for meaty-flavoured foods, such as mushroom carpaccio.
2007 Jackson Estate Gum Emperor Marlborough Pinot Noir $60 This wine is named after the gum emperor moth, which lives near Jackson Estate's vineyards in Marlborough. And like many fresh pinot noirs, this wine benefits no end from a whiff of air _ leave it in a large glass or decant for a couple of hours prior to drinking.
Its meaty aromas and cherry flavours taste great with dishes such as the sauteed mushrooms on brioche.
