What on earth is all the hype about Pinot Gris?" asks Kingsley Wood in his monthly newsletter sent out to hundreds of customers and most of the winemakers in New Zealand. "[New Zealand Pinot Gris] wines in general are bland, lacking in any sort of distinctive varietal character and so variable in consistency the wine drinkers have no idea of what Pinot Gris is meant to taste like", he says.
I thoroughly agree. Why so many winemakers waste their time on this varietal I will never know. There is a sameness about them with only the rarest exceptions shining through.
Gibson Bridge from Marlborough is a good example. A nice block of land. Dedicated grape growing and hands on winemaking that should have gone towards producing top quality Riesling and Gewurtztraminer has been wasted on this varietal.
Richard (of RBB) at least has the right idea in trying to improve it by cooking it (see photograph below supplied by R of RBB Enterprises. What I would suggest however is to tip it into a saucepan with some lamb-mince, onions, tomatoes, garlic and herbs and make a nice spaghetti sauce.
1 comment:
For once I actually agree.
Post a Comment