Katie’s Kraving Review:
Not all wines need to blow your mind every time. Sometimes what you want is consistency. It’s the difference between the crazy emotional rollercoaster of your teens and the emotional stability of your late 30’s.
You know what I mean. Solid, steady, consistent, reliable. Like, you might not knock my socks off every time, but I know exactly what I’m going to get on this Wednesday evening and that is exactly what I need.
Every time I pop open a bottle of this beauty, I am transported to a cozy evening on our (rented) yacht off the coast of New Zealand where I am chilling with my closest girlfriends and catching up on the week (or months!). Zero pressure, no pretense, just laughter punctuated by extended moments of comfortable silence as we take in the elegant cherry and red fruit of the full-bodied nose.
A thought comes that briefly disrupts the silence and we chat about absolutely nothing as the elegant and soft body of the wine easily coats our throat, prepping us for another couple hours of chit chat.
A touch of tannin reminds us that life has some grit, and we break out into laughter because of that one time at band camp….
A long finish, accentuated by a hint of oak, reminds us that life isn’t perfect, that those imperfections are what keep it interesting.
The consistency of every sip from bottle to bottle is like the decades-old friendships on the yacht – solid, lasting, worth it. And that prompts us to open yet another bottle, obviously!
Oyster Bay Pinot Noir is the simplicity of life with a touch of its craziness boiled down into a bottle of wine that can easily be enjoyed, and appreciated, by all.
Put a touch of a chill on it and you’ve got yourself a red for all seasons. Now all you need is some Rastafari music + shrimp on the “barbie” and you’re golden for the evening.
Cheers y’all and don’t forget to #SipAwhile
Barefoot, plain and simple. Paired with white chinos, a chunky knit sweater, and braided blankets to defend against that New Zealand chill.
That consistent and reliable college professor who saw through the chaos, but never lost his temper. In fact, with his daily rotation of tweed vests, loafers, and perfectly groomed facial hair, you’re not sure he’s capable of anything except a calm levelheadedness that continues to inspire long after your college days of chaos are behind you.
Did we mention shrimp on the barbie? Marinate the shrimp (or prawns!) in a concoction of olive oil, a ton, and I mean a ton, of fresh herbs, whole black peppercorns, lemon juice, zest of said lemons, and potentially a tiny touch of hot sauce.
When your charcoal grill is nice and toasty, throw these on along with some fennel and asparagus. Grill until opaque and the veggies are done to your liking.
Top the fennel and asparagus with coarsely ground black pepper, flakes of Parmigiano Regiano, and a touch of lemon juice.
If you have it, brush EVOO on baguette slices, toss on the grill, and toast until both sides have char marks. Top with a mix of the fennel, asparagus, and shrimp.
Then wash it all down with some Oyster Bay Pinot Noir. Your tastebuds can thank us later 🙂
The Deets (because those are cool too!)
Grapes & Vineyards: 100% Pinot Noir (mainly Dijon clones)
Region: Marlborough, New Zealand
Vinification & Aging: fermentation in open-top stainless steel tanks with a small portion pressed off into tank and French oak barriques for malolactic fermentation. The wine was matured for 11 months before final blending, bottling, and release.
Winery: Oyster Bay (link)