The George Top 3 Wines for Summer

If you adore an aromatic white like a Viognier, you cannot go past the Rippon Gewurztraminer. Produced on the picturesque shores of Lake Wanaka in Central Otago, this 2019 vintage showcases crisp acids and a surprisingly light palate weight. The nose and palate are classic gewurz- ripe lychee and orange peel with a dose of spices as a finish. The 7g/L residual sugar is just enough to keep it dry, but also with a subtle hint of sweetness. The Rippon Gewurztraminer pairs beautifully with the duck liver parfait or the Canterbury fish with its flavoursome Asian sauce and lemon. Caught on a long-line and prepared using the humane Japanese Ike Jime method, all our fish is premium quality with superior taste and texture. The Rippon Gewurztraminer will emphasise these elements and elevate your dining experience at The George.

A summer wine list would be far from complete without at least one divine champagne. The Dumangin Rose Champagne hails from Chigny-les-Roses, a village in the Montagne de Reims long known for its elegant Pinot Noir. Fruit forward and dry on the finish, this superior sparkling is crafted predominantly from chardonnay and pinot noir. The Dumangin Rose Champagne is uplifting and invigorating; the perfect drop for a long summer Sunday lunch. An elegant and alluring accompaniment to our popular beetroot-cured salmon with mirin pickled cucumber ribbons, freeze-dried mandarin and crème fraiche. Caught just over the hill in beautiful Akaroa Harbour, our salmon sea-run king salmon. Richer in flavour than a freshwater salmon, the taste is really something special. And the Dumangin Rose Champagne will allow this dish to shine.

A refreshing Pinot Noir is best enjoyed in summer, and this Pinot Noir is simply sophistication in a glass. And after 18 months in 35% new French oak, proprietor Kai Schubert’s gregarious personality bursts forth in this single block wine named for his wife. This highly acclaimed Wairarapa wine sees violets and dark rose petals mark the nose, followed by hints of vanilla bean and black plum. Indulge in a glass or two alongside the tamarind-braised pork belly with apple and fennel slaw, parsnip puree and wholegrain vinaigrette… After all, nothing pairs more effortlessly than pork and Pinot!