The '01 Te Kairanga Punot Noir is a supple, graceful red with plenty of juicy flavors, including earthy, gamy overtones to the basic cherry fruit, finishing with fine tannins.
Simply grilled salmon fillet
Sauvignon Blanc provides crispness and herbaceousness that pairs well with salmon.
Cured smoked salmon
Sauvignon Blanc's herbaceous notes pair well with smoked salmon's smoky profile.
Seared tuna fillet
Sauvignon Blanc's crispness and herbaceous notes pair well with tuna's flavor.
Hominy stew with meat
Sauvignon Blanc provides crisp acidity to cut through the dish's richness.
Tuna salad sandwich
Sauvignon Blanc's herbaceous notes enhance the sandwich's freshness.
Tomato basil mozzarella pizza
Sauvignon Blanc's crisp acidity balances the tomato sauce and fresh herbs.