TASTING NOTES
Aromatic BY CAMERON DOUGLAS MS
A
ll wines have aroma, a signature set of smells that define the variety or blend of varieties used. The style and particular winemaking techniques, such as the use of oak or extra time spent on lees post ferment contribute to the final package of smells referred to as aroma. The term ‘aromatic’ refers to a specific category of white grape varieties that contain an extra set of naturally occurring compounds called ‘terpenes’. Terpenes enhance an even amplify the floral scents of wine, making them particularly distinctive. Terpenes emerge in certain varieties to a greater or lesser degree based on growing conditions, such as soil, climate and viticulturally practices. The following wines are classified as aromatic or semi-aromatic and are regularly available in New Zealand: Gewürztraminer, Muscat, Torrontes, Albarino, Riesling, Muller Thurgau and Pinot Gris. Each of these wines are floral, fruity and intense on both the nose and palate with moderate acidity. Textures ranges from soft and creamy to satin or silky and crisp.
wines
Gewürztraminer is the most intense and exotic of the aromatic varieties with aromas and flavours of tropical fruits, roses and spices. Descriptors such as lavender, talcum powder, pineapple, white pepper and even apple strudel have been used to describe the variety. For readers keen on food to serve with aromatic wines look to dishes that are lush and creamy in texture like paté, tofu or cream of pumpkin soup. Wet textured proteins such as pork or sous-vide chicken and turkey also work well. Asian cuisine is a common pairing with aromatic varieties, but be careful to stick to fragrant spiced menu items. Heat spices in Asian dishes in general inflame the spice and alcohol in the wine rendering the pairings impossible. If you do like spicy dishes with aromatic wine select examples that have plenty of residual sugar to counter balance the spice. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
14 | August 2018 | HOSPITALITY BUSINESS | TheShout NZ
BIO: Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as a speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin-Starred New York establishment The Musket Room.