Aroha Wine

What will you be drinking over Easter?

We kiwis love our lamb – but did you know that the cut and the way we prepare the lamb impact wine pairings?

I’ve always been a fan of Pinot Noir with lamb – for me the acidity and fruit work beautifully with the meat. But an article in Decanter recently got me thinking it might be time to try a Bordeaux Blend alongside our Easter roast…

Cutlets served pink work wonderfully with light and fresh styles of Pinot – think RUA and Crimson. Here the delicacy of the meat is complimented rather than overwelmed by the light and fruity Pinot Noir.

For a roast served medium to well Bordeaux Blends and Syrah are a lovely match. Not only do we have fruit and spice in the wine to compliment the gamey flavours of the meat, we also have bigger tannins that make it seem more tender. Craggy Range have a couple of stunners that will make your roast sing – Te Kahu and the Gimblett Gravels Syrah.

Happy Easter – I think we’ve earned it!