Drop of the Day - Mud House Brut Cuvée
The Mud House story started in New Zealand, when a couple of adventurers on a sailing trip of the world fell in love with Marlborough and never left. They purchased land, planted vineyards and used the local earth to build their home. That home became the Mud House brand.
More than 20 years on, with a renewed sense of energy, Mud House remain as in touch with the land as their name suggests. Curiosity for the world and adventure has seen Mud House branch out, eagerly exploring other wine regions and exciting wine styles. This has led to their latest offering, Mud House Brut Cuvée, the first sparkling wine for the brand and the perfect addition to their growing range.
Mud House Brut Cuvée has an inviting nose, with aromas of toasty brioche and honey. The elegant palate reflects the traditional sparkling combination of Pinot Noir and Chardonnay. The delicate bubbles contribute to the creamy texture, which leads into a dry, refreshing finish.
Coming to market just in time for summer, this wine is perfect for any occasion. A very food friendly wine, Mud House Brut Cuvée pairs well with a range of cuisines, from cheese and charcuterie platters (we recommend our Baked Goats Cheese Toasts with Blackberries and Hazelnuts), to seafood (we recommend our Citrus Ceviche with Avocado or our Hot Smoked Salmon and Horseradish Pâté), pastries at brunch or with meringues and strawberries for dessert (we recommend our Rhubarb and Strawberry Frangipane Tarts).
Mud House Brut Cuvée is available in all good wine retailers, RRP $20.
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!