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Dry versus unplugged

Dry versus unplugged

Waipara winemaker Belinda Gould creates white wines that take their drinkers on a joy ride of flavour, MiNDFOOD's Wine Editor Joelle Thomson reports.

Dry versus unplugged

I’m standing at the bench tasting two great new wines from North Canterbury, trying to decide which is best.

When chilly rather than icy, the delicious 2008 Muddy Water Dry Riesling has fruit that delights the mouth initially, but produces a lip twitching, green granny-smith pucker.  

Due to the short joy ride of flavour I’m wondering if it would be better just to eat the apple itself, but I’d much prefer to debate my way through the whole bottle of this riesling than drink most chardonnays I‘ve encountered.

The second wine from North Canterbury is a massive, mouth gripping, sweet contrast. It’s the 2008 Muddy Water Unplugged Riesling, and it’s too good to put down – so I don’t.

People who love wine will know what I mean.

You know who you are.

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