WINE AND MP MATCHES

Today starts an occasional series of Wine and MP matches - based on their personalities.

First up - just because we can - Gerry Brownlee. An earthy wine is needed here. Lots of chocolate and tannins. Perhaps not refined as some but connisseurs will see this wine as having longevity.

So it has to be:

Escarpment Martinborough Pinot noir 2008 described by wine taster Sue courtney as

Escarpment Martinborough Pinot Noir 2008 ($45) is a 'district' blend, where grapes from several vineyards are combined. The colour is vibrant, the aromas are rich with chocolate and 'fruit of the forest' and the flavours have Martinborough's characteristic earthy depth. It's savoury to the taste with firm tannins, a hint of spice and dark fruit. This alone is top class wine, but it is not the top of the tier.

We think that Gerry would team this up with a lovely venison dish.

Such as this

Juniper Spiced Cervena Venison Chops

4–8 New Zealand Cervena chops 1 cup red wine 2 medium sized red onions 6 juniper berries, crushed 1 cinnamon stick, crumbled 1 dried bay leaf, crumbled thinly pared strip of orange rind olive oil for brushing salt and fresh ground black pepper Place the Cervena venison chops in a large bowl and pour over the wine. Cut the onions in half crosswise and add them to the bowl. Add the juniper berries, cinnamon, bay leaf, and orange rind. Toss well to coat evenly and then cover the bowl and allow to marinate for about an hour, or overnight. Drain the Cervena venison and onions reserving the marinade, brush them with oil and sprinkle with salt and pepper. Cook on medium-hot barbecue for about 8–10 minutes each side, turning once and basting with the marinade. The Cervena venison should still be slightly pink inside. Serves 4 Serves 4.