The 2011 Mud House Pinot Noir stems from Central Otago in New Zealand. Mud House was established in 1996 to use sustainably nurtured vineyards and make wines that match food. This 13.5% alcohol Pinot (the maximum amount for Pinot Noir, in my opinion) has cherry flavors over an earthy an oaky finish. It scored 15 points on the 20-point Dionysian Scale.
As a sipping wine, the Mud House is just a bit above average, but as a complement to food, it is excellent.
Sockeye salmon was on sale, add some rice with parsley, a few golden beats and a spoon of mango slices and the Mud House PN brought out all the flavors. The weight of the wine was the same as the weight of the food. It always works well; no “white with fish” rule.
The Otago region is at the southern part of the Southern Island. The name comes for the Maori people’s word for “red earth.” Look for Mud House and other Otago wines. The area is New Zealand’s future. In vino veritas.
Joanne’s Sockeye Salmon; Basic Friday Night
Leave a Reply