This post originally appeared in Wine Tourist Magazine. Whether looking for a romantic getaway or a weekend with friends, Carmel-by-the-Sea is that seaside town that offers charm, comfort and, of course,...
After all, sauvignon blanc is New Zealand’s most widely planted varietal. It makes up 72 percent of the wine production of New Zealand, according to the 2014 New Zealand Winegrowers’ Annual Report. There are more than 20,000 hectares (50,000 acres) planted to sauvignon blanc with more than 17,000 of those hectares in Marlborough.
If I were to then ask you how to describe New Zealand sauvignon blanc, I am sure some of the following descriptors come to mind – grassy, gooseberry, bell pepper, grapefruit, lime or even cat’s pee. New Zealand sauvignon blanc is recognizable in a glass by its pungent aromas and bold acidity on the palate.
But not all sauvignon blanc from New Zealand is one-dimensional and predictable. Giesen Wines is on a mission to change the dialogue of New Zealand sauvignon blanc and elevate the status.
Giesen Wines is a family brand owned by three German brothers, Theo, Alex and Marcel. They were first drawn to the cool climate of the South Island in New Zealand more than thirty years ago. They planted their first vineyard in 1981 and produced their first wine in 1984.
On the ground floor is the brightly light dining room. With floor to ceiling windows that face out to both Wilshire and Figueroa, the space is illuminated by the sun during the day. As you enter, you will be met by an elongated marble bar that is home to a pasta station, a charcuterie station and the bar which focuses on classic cocktails. The decor is modern with art deco touches.
Chef Gavin Mills has prepared a menu that is pan-Mediterranean, meaning it is influenced by Italian, Spanish, Greek and North African cuisine. The focus is on hyper-local seasonal ingredients with Mills purchasing ingredients from multiple weekly farmers' markets. Mills prepares all of the charcuterie in house and a board of charcuterie and cheese is a great way to start your meal. Our board had duck prosciutto, ungherese (Hungarian salami, paprika, garlic and white wine), cacciatorini (dry salami with black pepper), Drunken Goat cheese from Spain, Mont Vully Rouge from Switzerland and Smoke Blue from Oregon. Presented on a magnificent slice of a tree trunk, the board also comes with house-made mustard, mostarda and pickles. Our board also included the chicken liver mousse topped with port jelly.