Last night I discovered my new favourite Pinot Noir. Obviously I assumed I would love it based on the ADORABLE label, and the fact that I went to a wines of New Zealand tasting in Balham, U.K. (borough of London) as a b-day prezzie from my friend SP in 2009 and was the only person who actually appreciated the delicate NZ Pinots. Probably because they tasted like Pinots from Prince Edward County to me, and because Brits aren’t really into Pinots. On the whole, Brits aren’t really into wines: if it’s not “cheap plonk” as they say, they don’t see the point in wasting money on it. Unfortunately now that I am *ahem* somewhat out of my twenties, I am no longer interested in the alcohol content of beverages over the taste and delicacy of experience. And so, when M&M invited me over last night for dinner in Oakville, I knew exactly what bottle I’d be bringing – regardless of the meal (Pinot Noir is très versatile).
Luckily the M’s are also très accommodating to, um, how would you say… my difficile eating habits. They were making bison burgers. Yay!
I had spotted Flying Kiwi South Island Pinot Noir (2008) in the Bloor West Village LCBO the other day, but due to its $15.95 price tag, I ended up selecting my standard table wine, Obikwe, so that I could also get a six-pack of Coors Light and stay around the $20 total purchase mark. Nothing but class in my home! ;o) Being invited over to M&M’s for dinner gave me the perfect excuse to “splurge” a little. (The Coco in me asures good taste, but the Hobo tightens the reigns.)
So, after a civilised GO train ride out of the city, alongwhich I read the paper and devoured a poppyseed bagel with cream cheese and lox (oh and a Darjeeling of course), I arrived in snow-covered Oakville with wine in hand. M was taken aback at first when I proceeded to immediately place the Pinot in the fridge. “You drink your Pinot Noir chilled?” she asked. Bien sûr. “But of course,” I replied. I would MUCH rather have an over-chilled than under-chilled red. EVERY TIME. No matter what the red. I can’t stand drinking lukewarm wine. Especially medium-bodied reds, a category to which I label “Picnic Reds.” I keep my wine cabinet set to 11-12 degrees. The wine will warm up as you drink it, which also allows for a development of flavour unfolding throughout its consumption.
At first pour the wine almost appeared translucent or watered down, but held to the light its colour was so cheery and bright. Comme un cerise glacé. Its body was on the softer end of medium, with intense berry flavour and bouquet. I know you should never judge a book by its cover (nor a wine by its label), but since I chose this red mainly for its CUTENESS, I have to say its taste lived up to the label. We enjoyed it alongside an appetizer of soft goat’s cheese and cranberry-hazelnut Rainforest Crisps. The crackers matched perfectly with the wine, but I would suggest a different cheese next time. Maybe a brie? Or maybe even something bleu. I feel like the goat’s cheese (which is my favourite of the cheese trifecta: cow-sheep-goat) was just a bit too… I have to say goaty because I don’t know how else to explain it. Maybe a goat milk gouda would be okay? Will have to explore because I am definitely drinking this Pinot again.
Here’s what they say about the wine on Flying Kiwi’s website:
Analysis at Bottling: Alcohol 12.5% Titratable Acidity 6.7g/L pH 3.47 Residual Sugar 3.2g/L
Tasting Notes: This classic pinot noir is ruby red in colour with violet hues. Rich raspberry and redcurrant aromas combine with ripe plum, cloves and oak characters on the palate. Soft tannins and balanced acidity combine to produce this elegant wine. A wine to be enjoyed now and that will develop with extended cellaring. An ideal match with roast poultry, wild game or New Zealand lamb.
Flying Kiwi was founded in 1978 (the best year EVER) by the Mundy family in New Zealand’s Canterbury Plains. The plains provide appropriate terroir for producing excellent grapes, and the Mundys have been acknowledged as pioneers in establishing premium Pinot Noirs in NZ. Their estate exports 97% of their wines, and luckily Canada is now on their list!
If you are looking for a nice light wine that will appease both the red and white drinkers in your crowd, Coco Hobo recommends giving Flying Kiwi South Island Pinot Noir a go. The vineyard also produces Marlborough Sauvignon Blanc and Chardonnay. If Kim Crawford has taught us nothing else, it’s that you can trust NZ Sauv Blancs, so I will most likely give that one a try if I can find a supplier, as the LCBO is only carrying the Pinot Noir (for now?).
Oh, and every bottle of wine you purchase contributes to the “Save the Kiwi Fund.”
TOO CUTE!
A votre santé,
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