Below are a few seasonal dishes that always go down well with the Genesis staff, perfectly accompanied by a hand selection of our favourite wine matches.
Your feed back is appreciated. Should you have any queries, or sugestions of your own please let us know here.
Spring
Asparagus (season April-May)
Mount Beautiful Sauvignon Blanc, Cheviot Hills
New sub region of Canterbury with only Mount Beautiful as producer at present. It is a venture by one of the richest men in New Zealand so there has been a lot investment into the site, clones and varieties. As far as New Zealand sauvignon is concerned it is not as tropical, guava etc as most. It does have the exuberance of Marlborough on the nose, definitely more herbaceous than tropical, restrained and very textural on the palate.
Crab (season March-May)
Trebbiano d’Abruzzo, Vila Medoro
There is current rave about new world wines from Alsace varieties with seafood. However we have chosen something more unusual and interesting from Italy which has good mid weight from it’s warm but cool positioning in central Italy. Slightly floral and spicy such as a gewurztraminer but the aromatics are definitely more subdued such as a torrontes.
Scallops (season March-April)
Pouilly-Fuisse, Christophe Cordier, Burgundy
White Burgundy and scallops-classic! especially as most chefs will combine the dish with a cauliflower puree and wild mushrooms, making this match pretty damn ideal. This Pouilly-Fuisse offers great value, it is fuller than some but retains that lovely, delicate but mealy character with fresh acidity typical of the Chalonnaise wines.
Rabbit (season March-April)
Gamay de Touraine, Vignoble des Bois Vaudon
Midweight to light reds with a bit of a wild, rugged character are perfect with rabbit. This gamay de Touraine fits the bill to a T. It does not have too much structure to it but is packed full of flavour and should play very well with the gamey character of the Rabbit. It has mellowed out a lot with age and has gained rather complex flavours rather than just fruit associated with younger red wines.
Spring Lamb (season April-May)
Santenay Vieilles Vignes, Vincent Morey
Tender spring lamb and structured red Burgundy should be a very good combination. Typically soft and elegant plus a vintage known for it’s purity of flavour. We think Beaune wines here are more ideal over the wines from the Cote des Nuits as they are a little more sturdy and provide a touch of useful tannin to go with the lamb. A wine that will show quality but also interest.
