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Top 3 wines for summer

The wine list at 50-Bistro is something we take great care to refresh with each change of season—and the summer of 2022 is no different.

The Top 3 Wines for Summer

 

As the crisp spring mornings begin to subside and make way for balmier days, we know it is time to revisit our wine list with crispness and curiosity in mind. The wine list at 50 Bistro is something we take great care to refresh with each change of season—and the summer of 2022 is no different.  While there is always a wine for every diner and every dish, we are particularly excited about these three wines for summer. Each has been researched, sampled, and comes highly recommended by Keith Larson, Certified Sommelier and Certified Italian Wine Specialist.

 

 

Rippon Gewürztraminer

 

If you adore an aromatic white like a Viognier, you cannot go past the Rippon Gewürztraminer.

Produced on the picturesque shores of Lake Wanaka in Central Otago, this 2019 vintage showcases crisp acids and a surprisingly light palate weight. The nose and palate are classic gewurz- ripe lychee and orange peel with a dose of spices as a finish. The 7g/L residual sugar is just enough to keep it dry, but also with a subtle hint of sweetness.

The Rippon Gewürztraminer pairs beautifully with the duck liver parfait or the Canterbury fish with its flavoursome Asian sauce and lemon.

Caught on a long-line and prepared using the humane Japanese Ike Jime method, all our fish is premium quality with superior taste and texture.

The Rippon Gewürztraminer will emphasise these elements and elevate your dining experience at The George.

Rippo Gewurztraminer

Canterbury Fish on the summer season  menu at 50 Bistro

Canterbury Fish 

Butternut puree, fried eggplant salad, laksa sauce, burnt lemon (lf) 

Available on the Nifty Fifty, Lunch, Dining at Dusk, and Dinner menus.

 

 

Dumangin Rosé Champagne, NV

A summer wine list would be far from complete without at least one divine champagne. The Dumangin Rosé Champagne hails from Chigny-les-Roses, a village in the Montagne de Reims long known for its elegant Pinot Noir.

Fruit forward and dry on the finish, this superior sparkling is crafted predominantly from chardonnay and pinot noir. The Dumangin Rosé Champagne is uplifting and invigorating; the perfect drop for a long summer Sunday lunch.

An elegant and alluring accompaniment to our popular beetroot-cured salmon with mirin pickled cucumber ribbons, freeze-dried mandarin, and crème fraîche.

Caught just over the hill in beautiful Akaroa Harbour, our salmon sea-run king salmon. Richer in flavour than a freshwater salmon, the taste is really something special. And the Dumangin Rosé Champagne will allow this dish to shine.

Dumangin Rose Champagne, NV

Beetroot cured Akaroa Salmon on the summer menu at 50 Bistro

 
Beetroot-cured Akaroa salmon

Mirin pickled cucumber ribbons, freeze-dried mandarin, crème fraîche.

Available on the Lunch, Dining at Dusk, and Dinner menus.

 

 

Schubert Marian’s Vineyard Pinot Noir

 

A refreshing Pinot Noir is best enjoyed in summer, and this Pinot Noir is simply sophistication in a glass.

And after 18 months in 35% new French oak, proprietor Kai Schubert’s gregarious personality bursts forth in this single-block wine named for his wife.

This highly acclaimed Wairarapa wine sees violets and dark rose petals mark the nose, followed by hints of vanilla bean and black plum.

Indulge in a glass or two alongside the tamarind-braised pork belly with apple and fennel slaw, parsnip puree, and wholegrain vinaigrette…

After all, nothing pairs more effortlessly than pork and Pinot!

Image of a bottle of Schubert Marian's Vineyard Pinot Noir

Tamarind braised pork belly on the summer menu at 50 Bistro

Tamarind braised pork belly

Apple & fennel slaw, parsnip puree, wholegrain mustard vinaigrette (g)

Available on the a la carte Dinner menu this summer in 50 Bistro.

 

 

To sample all these wines and top-quality dishes, stay with us at our Christchurch luxury accommodation - The George. If you are a local resident, we would love to host you at 50 Bistro for lunch or dinner. We are open until 9.30 pm, seven days a week, and reservations can be made on our website.

“I’ve lusted after this wine since a succession of ripe vintages a few years back and was delighted to bring it to The George”

– Keith Larsen on the Rippon Gewürztraminer

What our patrons say

From the moment you walk through the front doorway of The George hotel, it feels like coming home. Familiar faces with smiles and enthusiastic welcomes and a feeling that, although you want to rush up to your beautiful room, the idea of staying in the bar lounge area for a beverage and a snack is so inviting also. This is a little haven of peace and luxury only such a short distance from the city energy that Christchurch has in spades. I am torn - I want to tell everyone how amazing The George hotel is - but a part of me wants to keep it to myself! Either way, when I am fortunate enough to visit again, it will feel cozy and luxurious because that's what they do so well. See you again soon!

Service is excellent with well-appointed rooms and perfect location. We even got a free teddy bear to take away which was an unexpected bonus! Its the small things right. Great coffee and rooms were recently renovated, bed was first class.

It was beautiful and so comfortable to stay in. Very clean and well maintained. The staff were exceptional. Every staff member we came across was so helpful, friendly, and professional. We were so impressed.

I stayed at the George recently and was impressed with the impeccable service given by all staff members. Friendly, polished and professional, they were a credit to the hotel. The evening meal at the Bistro was excellent, and I was surprised to realise that the hotel does a turn down service - complete with chocolate and "George", a little momento teddy bear to take home (which I did,I just couldn't resist!). It's a wonderful hotel, close to the city, yet set in a very green and peaceful part of town. I wouldn't hesitate to stay again, and plan to next time in a personal capacity with my husband. Kohinui 24 March 2022