WineNZ Summer 18-19 (1)

food | well matched
Vidal Legacy Gimblett Gravels Hawkes Bay
Syrah 2016
with seared beef heart and polenta
Hugh Crichton’s top-of-the-line Syrah is full of cracked pepper and
liquorice aromas leading to a big-fruited flavour profile, and that
made it an ideal candidate to accompany the bold, earthy, flavours
of ox heart. We served it on the rare side alongside polenta spiked
with Parmigiano-Reggiano, and were delighted with the way in
which the wine’s opulent texture and rich berry notes emphasised
the rustically savoury character of this underrated cut of meat.
Croft Reserve Tawny Port
with Kikorangi Blue Cheese, quince paste and breads
The House of Croft was established in 1588 and remains in
the hands of the founding company today. This member of the
portfolio was aged for around seven years in oak casks. Nicolas
Heath, marketing director for both Croft and Krohn, introduced
it at a lunch at Auckland’s Northern Club and placed it alongside
Croft Distinction, Croft Vintage 2011 and Krohn Quinta do Retiro
Novo 2009. The cheese sat nicely with all four, but it was the
chocolate, dried fruit and toasted nut notes of the Tawny that most
directly emphasised the savoury sweetness of this classic blue.
80 WineNZ Magazine | Summer 2018-19