88 OCTOBER 2020
PLOUGHMAN’S LUNCH Canterbury, New ZealandI found most of the food in New Zealand to be no-nonsense and delicious, delivered with a good sense of humor, much like the wines. My
favorite harvest meal, served at Mountford Estate in Waipara, was efficient and brilliant, running directly along the lines of an English
ploughman’s lunch, which makes up for its simplicity with stunning abundance. Sitting at the table, we were confronted with a massive
mound of grilled sausages; a smart set of grainy, spicy mustards; sweet chutneys; and a good-sized wheel of farmstead cheese from down
the road. A leafy, vinegar-sparked salad and good bread rounded out the feast, alongside an elegant Chardonnay like the 2016 The Boneline
Barebone, light on its feet but not in flavor—sparking citrus notes are key to its success on a hot day.The best part about a ploughman’s lunch is
using beautiful, flavorful ingredients that are
also local. A solid aged cheddar, bockwurst, or
boudin blanc works well here.