Mussels and Pinot Gris

When I was living in Poland it was pretty hard to get fresh sea fruits. This changed when we moved to Auckland in New Zealand. Here, we have huge fish market 5 minutes walk from our apartment. Sooner or later we had to start experimenting with the food we didn’t have chance to cook in Poland.

The first thing we tried to prepare were mussels with chorizo and white beans. I must say that cooking mussels was very interesting, including the way how they closed themselves when being cleaned. Obviously we had to have a glass of wine to complement our dinner. In our fridge we had only Pinot Gris from Ransom winery, which is situated in Matakana region, about half an hour drive north from Auckland. The wine itself was pretty delicate, with aromas of peaches, rape pears and flowes. It had medium level of acidity and medium finish. To be honest I was little bit afraid that this light and fresh wine could be overwhelmed by spicy chorizo and heavy beans but fortunately chorizo got delicate through cooking and the beans paired nicely with the fruity structure of wine.

There is still plenty of sea food in the fish market so there is a high probability that fish pairing will not stop with mussels and Pinot Gris.

Stay tuned!