I came across this post by Nick Stephens the other day and naturally the comment about New Zealand wine caught my attention. I suspect the wine served with dinner at Nick’s would be pretty special.
The comment was:
“I also met 2 charming Antipodeans from New Zealand who were working in Bristol to whom I apologised beforehand about part of my talk re the additives in cheap New Zealand wines.
Their reply was “Please don’t apologise. It’s a well known fact back at home that the cheaper wines are produced for the masses and the locals won’t buy it – so we send it over to you!”
The additive comment reminded me of an article some months ago in the LA Times about exactly this subject. It is a pretty lengthy article and very informative to read thru. These methods are most likely used in all wine producing regions and not exclusive to New Zealand.
It is a good reminder that some wines begin in the vineyard and are finished in the lab.
Good effort by Bonny Doon to lead the way in telling us what goes in the bottle.
The two Kiwi’s did get it right when they replied they keep the good stuff at home. Finding these New Zealand gems really is a treasure hunt. When you find them, you will know you are in a good wine shop or restaurant.