I was enjoying a weekend in Wellington with our daughter when the mobile rang. My son informed me that my husband was lying in Queenstown's A&E with a broken humerus. It was initially thought he had dislocated his shoulder and so his arm had been 'manipulated' back into place, an unnecessary procedure that had caused more damage and bruising. On Tuesday, emerging into the arrivals hall after a flight back to Auckland, the sight of his face, drained of all colour, cradling his arm and in obvious pain was a terrible one. The next day, at Auckland Hospital, the consensus was that he should be operated on immediately and he was returned to the family if not quite as good as new, then at least in better shape, and now with a titanium plate holding his arm in place.
In a codeine infused state, he was no trouble, grateful to be out of pain and home. We all rallied around, made his favourite foods and let him have free run with the tv remote.
That was Friday.
By Sunday evening I was prepared to break the other arm. His self inflicted injury (racing his younger brother down the slopes) now meant I was responsible for all household chores. Having made the fire (usually his job) and making a decent fist of it I thought, he appeared behind to offer useful suggestions. It was all I could do not to brain him with the fire poker. Helping him in and out of clothes, in and out of the car, in and out of the shower, I had to keep remembering the 'in sickness and in health' bit of the marriage vows. But by the time his brother and niece came for dinner, my patience was wearing thin and I was ready for a glass of wine. Usually I make studious notes in isolation, but these wines were drunk over the evening, accompanying a traditional dinner of roast scotch fillet of beef.
2007 Camshorn Dry Riesling Waipara : Served before dinner. A strong chalky character both on the nose and palate, very dry with a marked thread of acidity running through. I looked on the technical sheet later and apparently there is 4.5g of residual sugar but this is not at all noticeable. There is moderate concentration of flavour but the wine is still very youthful and needs longer in bottle to allow the palate to just flesh out a little.
Waipara is a very promising region for Riesling but to carry off this bone dry style successfully, the vines need age to be able to contribute real intensity. With no sweetness to flesh out the palate, these dry wines can appear austere and dare I say, even a little charmless. At the moment the off dry or medium dry styles seem to work better, no doubt the sweetness compensating for lack of old vine character.
2007 Nautilus Chardonnay, Marlborough : A very smart wine. The nose shows complexity already, with ripe grapefuit and red apple aromas jostling with those of hazlenut and bran biscuit, presumably courtesy of barrel fermentation. The palate is ripe and rich with a lovely thread of acidity running through. A leesy edge gives texture and interest. One of those wines that probably will continue to evolve and develop in bottle but is delicious now.
2006 Pegasus Bay Pinot Noir, Waipara : I needed a pinot that would stand up to quite bold flavours (brussel sprouts requested by the invalid). A bottle of Pegasus Bay's 2006 Pinot Noir did the trick admirably. Rich and deeply fruited with plum, dark spice and blackberry flavours, subtle, well judged oak adding a nutmeg and sweet spice edge and a warm lick of alcohol on the finish. A generous fleshy pinot noir that was enjoyed by all.
A trio of wines that restored my good humour and provided a much needed cheerful ending to what had been a rather stressful week. And only another 8 weeks of recovery to go . . . .
Browse articles by author or topic