I thought this a very functional match where the freshness and acidity of the wine cut through the richness and fat of the pork belly. Interestingly the sweetness of the wine, carrying 19 g/L rs, was moderated and brought the wine and food closer together. There was sufficient sweetness to match the heat from mustard. A good ‘sweet and sour’ amalgam resulted. 4.0+/5.0 for the match.
A great match where both the wine and the food came alive. The chicken became more succulent and the subtlety of the wine gave way to pronounced florals and stonefruit flavours. The moderate sweetness of the wine was more than capable in handling the coriander and chilli hints. 4.5+/5.0 for the match.
Here, both the salmon and the wine were extroverts, and stood up to each other well, both standing tall together, but without the integration of componentry. The mildness of the celeriac mash did its best to absorb the oak of the wine. 4.0-/5.0 for the match.
Here, earthy flavours abounded, the wine and food wanting to harmonise. The sweetness of the honey a little too sticky and the wine a little too fruity and berried. The acidity of the wine a little clashing with the sugar of the honey too. Maybe on another day when the wine is a little more evolved, this might be magic? 3.5+/5.0 for the match.
A superb pairing here, with the wine adding juiciness to the meat, and the meat absorbing the sweetness of the wine, thus becoming an integrated taste sensation. The earthiness of the meat juxtaposed with the brightness of the fruit of the wine, and the caramelisation paralleling the oak, all resulted in layers of flavours all interacting. The tannins of the wine were needed to meet the grain and texture of the meat, but the potato softened all the components. Some things just taste right, and this was one of them. 5.0-/5.0 for the match.
Plum Café, 103A Cuba Street, Wellington, Tel: 04 384-8881
