Cameron Douglas: Čuvar Iris Pinot Noir 2024

Čuvar Iris Pinot Noir 2024, Marlborough RRP $29.99  

A ripe and fruity expression with core varietal flavours of cherry and raspberry, red flowers, and boysenberry. There are some wood spice moments and earth-smoke suggesting clay.   

A dry wine with fine easily dissolved tannins along with a refreshing acid line. Balanced, well-made and ready to drink from day of purchase through 2029.  

The Food:  

A vegan or vegetarian risotto that is also gluten free. The tipping point in flavours is often what style of cheese to use. For vegans I suggest either the Veesey grated mozzarella or Epic brand Cheddar. For regular vegetarians a standard parmesan or similar. Also good to mention is using a whole leak, lots of peas and corn if you have any, and any other veges makes this an ideal match to the Pinot Noir from Čuvar.  

The Season:  

Rather epic for Pinot Noir from Marlborough. The region enjoyed warm to hot days and some cool night allowing for ripeness and acidity and ripe skin tannins too.  

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.

Speaker 2 (00:11):
A't be time to get our Master Somalier's wine picked
for this weekend, and Cameron Douglas has chosen a Tuva
Iris penan Wi from twenty twenty four. He's with us
this morning. Get a Cameron, good morning.

Speaker 3 (00:24):
What great pronunciation was wowne?

Speaker 2 (00:28):
Look we definitely didn't just ask you the thirty seconds ago.
Just just a triple check the pronunciation of a chuvar iris.
But yeah, very good. So tell us about the wine.

Speaker 3 (00:38):
Well, Tuva is a Croatian teram.

Speaker 4 (00:41):
It means guardians, so it's always a great wine to
have by your side within clement weather.

Speaker 3 (00:47):
And Iris, which is also on that label, is.

Speaker 4 (00:50):
The national flower of Croatia.

Speaker 2 (00:54):
Right, Okay, So a tuvar Iris is the name of
the wine. Is it like as a pen and wire?
Is it quite a fruity little number?

Speaker 3 (01:05):
Yeah? Look, I would call this a complete wine. It's
in that ready to drink expression with a decent measure
of what I call deliciousness. You know, it's right, it's fruity.

Speaker 4 (01:17):
It's got this core of varietal flavors that lots of
people and listeners like to expect from peanut, which is
that cherry raspberry, red flower.

Speaker 3 (01:26):
Boisonberry mix.

Speaker 4 (01:28):
But there's a little bit of wood spice in here
as well, you know, great pen and weiter comes with
a little bit of wood. And there's a term I
like to use when I'm writing about one called earth smoke,
and what that means is the echo of something from
the earth that underpins the wine, and in this case clay,
which is what it's grown on to a degree. It's

(01:48):
a lovely dry wine and it's what I also call
easily dissolved hannons, along with a great refreshing acid line.
So it does have youth, but it's immediate drinkability from today.

Speaker 2 (02:01):
Oh very good. So you could hold on to it
for a couple of years.

Speaker 4 (02:05):
You reckon absolutely. Twenty four is a great vintage, and
this wine has all the attributes to make it last
in your salad for a good couple of years.

Speaker 2 (02:15):
And if you did want to have it sometime soon,
what would you match it with? Do you think?

Speaker 4 (02:20):
Well, if you like me and you're hunkering down for
the next couple of days, I think that food that
is not only good for you, fills you up and
makes you feel good. At the same time, I'm suggesting
a risotto that is vegan in nature and also one.

Speaker 3 (02:35):
Hundred percent gluten free.

Speaker 4 (02:37):
And the tipping point with any kind of risotto is
whether or not you're going to use a vegan cheese
or a standard cheese and an international style cheese. And
Epic do a great brand of vegan cheddar which you
can use. But for somebody like me and even perhaps you, you.

Speaker 3 (02:55):
Know, parmesan or pecorino grated.

Speaker 4 (02:57):
Into that mix for service is always great. And if
you want to go a bit fancy, then drop a
knob of blue cheese in there as well.

Speaker 2 (03:06):
Good, Yeah, because the parmesan gives you that amami as well,
doesn't it, And obviously the blue Yeah, so rich.

Speaker 4 (03:17):
I'd also actually throw in a whole leak. Lots of
people go half an onion or half a red onion
or a little bit of leak or but throw a
whole leak in there. Cook that up first and reduce
that down and then just add any veggies that you like,
and it's a wonderful match.

Speaker 2 (03:34):
Yeah, wonderful, Thank you, Cameron. So Cameron's picked for us
this weekend as a tuvar iris pen in one, twenty
twenty four from Marlborough. The details will be on the
News Talk's he'd Be website.

Speaker 1 (03:43):
For more from Saturday Morning with Jack Tame. Listen live
to news Talks he'd Be from nine am Saturday, or
follow the podcast on iHeartRadio