Events Restaurants

Fickle Mistress Pinot Noir Launch at 4Fourteen

She’s seductive, alluring and a little saucy. Hold her in your hand, and she’ll glow a shade of sultry red. Bring her slowly to your lips and she’ll explode with bursts of dark cherries, blackberries and cocoa aromas.

Fickle Mistress Pinot Noir at 4Fourteen
Fickle Mistress Pinot Noir 2011

Fickle Mistress Pinot Noir 2011 comes from Central Otago in New Zealand, a region that is renowned for the varietal. She derives her name from her reputation, a grape variety that is difficult to grow and vinify.

Fickle Mistress Pinot Noir at 4Fourteen
Greg Rowdon, Winemaker

Winemaker Greg Rowdon refers to her as a “prima donna in the vineyard”. But once the conditions are perfect and she is treated with the care she demands, the cheeky red will yield her very best.

Fickle Mistress Pinot Noir at 4Fourteen

Launched in Sydney at the recently-opened 4Fourteen restaurant in Surry Hills, media guests were treated to a ladies’ lunch with a menu that showcased the versatility of the wine.

4Fourteen is the latest venture of Executive Chef Colin Fassnidge of the Four in Hand and the Paddington Arms. Opened last month, the restaurant occupies the space that was previously Le Pain Quotidien and follows the same nose-to-tail cooking philosophy that Fassnidge does so well. The décor is kept simple with exposed bricks, industrial lighting and the odd chandelier. A central island bar and open kitchen add character to the casual setting.

Fickle Mistress Pinot Noir at 4Fourteen
Chicken wing, parfait, crispy tortilla and quince chutney

Lunch began with an appetiser of de-boned chicken wing with quince chutney and chicken liver parfait on a crispy tortilla, a combination of textures and flavours that went down well with the easy-sipping wine.

Fickle Mistress Pinot Noir at 4Fourteen
Citrus-cured kingfish, vanilla buttermilk and celery

Next was a delightful entrée of citrus-cured kingfish complemented with a delicately flavoured vanilla buttermilk and garnished with celery and radish. The savoury nature of the wine made it surprisingly pleasant to drink with the cured fish.

Fickle Mistress Pinot Noir at 4Fourteen
Suckling pig with prunes, sage and pistachio pesto

The main course was sliced tender suckling pig accompanied by prunes, sage and pistachio pesto, cabbage and a generous serving of cauliflower. The indulgent dish met its match with the Fickle Mistress and her luscious palate of dark stone fruit and soft ripe tannins on the finish.

Fickle Mistress Pinot Noir at 4Fourteen
Steamed Kipfler potatoes, lemon and herb dressing

Fickle Mistress Pinot Noir at 4Fourteen
Cheese platter with homemade Lavosh

A selection of cheeses with homemade Lavosh put a savoury end to the meal.

Fickle Mistress Pinot Noir at 4Fourteen
4Fourteen Island Bar

Fickle Mistress Pinot Noir at 4Fourteen
4Fourteen Open kitchen

Fickle Mistress Pinot Noir at 4Fourteen
“Some wonderful magical animal”

Fickle Mistress Pinot Noir may be temperamental to grow but she wins you over with her easy-drinking style and adaptability to a range of dishes. You can find her at a selection of restaurants, hotels and independent bottle shops in NSW and Victoria for a RRP $23.99.

4Fourteen is currently offering a glass of Fickle Mistress with a selection of cheeses for $20 between 3pm and 6pm.

414 Bourke St (entrance via 72a Fitzroy St)
Surry Hills NSW 2010


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.