Waipara Valley a wine a area to watch

The Daily News, New Plymouth, August 2004
by Charles Gill

Lying an easy hour's cruise north of Christchurch, the Waipara Valley is a region revving up to take-off. Despite its rural, rustic air, I counted about 20 wineries, and vines marched confidently up the sheltering slopes of the surrounding hills. A day-and-a-half tasting around the vineyards went all too quickly, but it did leave some clear impressions.
Wineries to watch: Calling a winery Muddy Water is asking for trouble - and unsolicited comments - but their wines won me over. An enthusiastic assistant winemaker from Boston, USA, proudly informed us that their winery was the biggest straw-bale building in New Zealand - are there any others? Their winery name turned out to be a translation of the Maori word Waipara, but rhythm and blues devotees might enjoy the name of their premium pinot noir, Mojo (think about it). I love their stylish label and the barrel samples we tasted were undeniabaly elegant and exciting.

(Abridged version)

04/10/2006

A unique promotion commences next Friday in Christchurch, New Zealand. "While the crux of the promotion, a wine and food matching competition is not new" says Mark Jones, Chairman of the Waipara Valley Winegrowers, who are running the competition and putting a $5000 cheque for the best match, "what is unique is that there are nearly 50 restaurants and 16 wineries involved making it a major innovation in promoting both the Waipara and Canterbury restaurants and Wines.

In order to involve everyone in the region, marketing manager, for the Waipara Valley Winegrowers, Michael Campbell, had to devise a way to ensure all the wineries were represented. "A draw was done in early September, pairing the restaurants with 1 winery adding to the "Challenge" for the restaurants as they had a limited number of wines, the job of matching the dish to wine paramount," says Campbell.

The Waipara Valley Wine Challenge commences on the 6th October and finishes on the 4th of November
with the announcement of the winning restaurant at a special function in the Great Hall at the Arts Centre of Christchurch on the 8th November, Judges for the competition are drawn from profile wine and foodies from throughout the Canterbury region.

The Waipara Valley Wine Challenge is being supported by the Christchurch Central City Campaign and Emirates Airlines. Says Jones "We are very pleased to have both organisations support us in promoting Waipara Wines and Christchurch and Canterbury Restaurants."

There is also a reward for diners, who can win a trip for 2 to Dubai in association with Emirates Airlines.

Muddy Water Wines are entered with the following restaurants:

Restaurant Piko Piko
Muddy Water Mojo Pinot Noir 2004 Matched with:
Porcini seasoned venison - with artichoke kimara whip, asparagus, braised hare ravioli with plum thyme crust, warm baby beet and pancetta salad.
Rich earthy game dish that matches the fullness of the Mojo, the asparagus & salad lightens the dish up with the plum flavour picking up on the sweet fruit notes of the wine.

Muddy Water Riesling Unplugged 2004 Matched with:
Sweet Set - Dessert Lemon honey parfait, warm apple syrup cake, dried apricot and raisin crumble , passionfruit and pineapple soda.
The sweet set is a tasting plate offering a range of flavours and textures that complements this luscious fruit-filled Reisling. The taste plate concept is an excellent platform to highlight the honey, apple, apricot and tropical flavours with a balance between crisp fresh characteristics and the full-mouth sweetness offered by the stunning 2004 Riesling Unplugged.

Retour
Muddy Water James Hardwick Riesling 2006 Matched with:
Striped cannelloni - filled with scallops & fennel served with grilled scallops & a sauce with moscatel vinegar.
The purity & balance of this wine requires a dish with subtle flavours. The lime & citrus notes of the wine complement the delicate flavour of the scallops & the sweet fruitiness of the moscatel vinegar. The mineral notes are balanced by the fennel ragout while the acids in the wine balance the creaminess in the pasta sauce.

Muddy Water Pinot Noir 2004 Matched with:
Roasted breast of duck. Roasted breast of duck caramelized with spices & served with a boudin of duck & shitake & sauteed asian greens.
The gamey flavour of the roasted duck breast matches well with the gaminess in the wine while the caramelized duck skin complements the sweet fruit. A boudin is a home-made duck sausage which adds another texture to the dish while the shitake mushroom flavours complement the wine's earthy notes.

Hays Restaurant
Muddy Water James Hardwick Riesling 2006 Matched with:
Crayfish Ravioli with a Riesling Nage & citrus dust.
Local crayfish, wrapped in hand-made ravioli with a creamy nage and garnished with a fine dust of lemon and lime zest. The flavour of the crayfish is enhanced by the zesty dry style of this wine. The nage which consistes of cream and a reduction of the same wine make a delicious sauce to balance the wine and coat the ravioli. The citrus dust reinforces the fresh lime and lemon impression left by this wine on the palate.

Mudddy Water Pinotage 2004 Matched with:
Confit of Canterbury Duck with pinotage jus, aubergine, roasted garlic, new season's asparagus & rocket on creamy dauphinoise potatoes.
The rich and berryfruit flavoured wine is matched with a confit of local duck leg which is served from the grill with crispy skin. The pinotage forms the base of the jus which has been reduced to intensify its flavour. The vegetables of aubergine and garlic have been roasted in the oven while the new season's asparagus is steamed to show off a herbaceous character that is also evident in the wine. The creamy dauphinoise potatoes are a perfect complement to soak up these delicious flavours.