It would be nice to discover an animal in Aotearoa that loves to eat rabbits and won’t destroy or alter the balance of nature in the process. In Napa Valley USA, barn owls are being used as natural pest control.
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New Zealand’s latest master of wine Sophie Parker-Thomson, delves into the reasons why some people are intolerant to wine. As Sophie mentions, this is an area fraught with misinformation and is well worth a read.
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I originally wrote this article for the World of Wine Summer edition a year ago. The title was No Better Time, and while we can’t traverse the country visiting Cellar Doors enjoying wine just yet, when we can, here are some I thoroughly enjoyed.
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Natalie and I talk about her journey to becoming winemaker at Yealands, her thoughts on ‘Natural wine’, Winemaking and Marlborough Sauvignon Blanc.
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Fermentation decisions including choice of vessel, size and shape, what it is made from and length of time an emerging wine spends inside a container for ageing all contribute to style, complexity and quality.
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Just in case you were planning a trip to Ōtepoti Dunedin for the Craft Beer and Food Festival…
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SkyCity has made the decision that COVID-19 Vaccination Certificates (CVC) will soon be a requirement for entry to all SkyCity sites across New Zealand.
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As the festive season edges closer, here are some gifting options to consider for those interested in wine and spirits…
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Respected wine writer Robert Joseph discusses the potential success of English sparkling wine and ‘the Cloud Bay moment’...
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I was first introduced to canned wine about five years ago (2016 ish) as a wine judge for a national competition. I didn’t know it at the time of course – all wines were judged blind…
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All in all, fantastic examples of fine Sauvignon Blanc from two great wine-producing nations.
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