Kim Crawford Pinot Noir - $16.99
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Colour: Medium depth of colour with purple and crimson notes. Aroma: An aromatic wine with black cherries and red currants on the nose, complexed with integrated oak and a smoky bacon character. Palate: A nice combination of dark cherries and red fruit abound. This is underscored with a hint of oak and firm tannins. Persists well. Cellar: Up to five years. Food Match: Ideal with smoked salmon or pork chops. Suited to most rest meats and not bad as a wine to enjoy all on its own.
black cherry, dark chocolate, graphite, minerals, oak, peppery, plum, smoky, spice, tomato
cherry, earthy, peppery
Poultry & Eggs
Beets, Beans, White, Mushrooms
Fish or Shellfish
Seared Ahi Tuna
Red Wine Sauce
Herbs & Spices
Pepper (black, white, green)
Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
Besides producing Mel Gibson, this region can also produce some pretty intense wine. Australia has become the fourth largest wine export in the world. Australian labels are strictly labeled depending where the grapes where grown to make the wine. In New Zealand the sea moderates the weather producing cooler summers and milder winters. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.
When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.
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Wine and Spirits
Kim Crawford Pinot Noir
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