All wine regions throughout world produce a wide range of quality wines and these special wines from New Zealand are now gaining recognition and appreciation around the world. I wrote about this a while back and was excited to see this virtual wine event sponsored by New Zealand Complexity. It will be an evening that is both delightful and informative. To participate just follow this link.
Saturday February 4th, 2012
Virtual Tasting 7:00pm Central Standard Time
In association with Wine Channel TV we’re celebrating Waitangi Day, New Zealand’s National holiday, with a virtual wine tasting and cooking demonstration – and you’re invited to ‘come along’! With Celebrity Winemakers in attendance, and a live audience in Chicago, you’ll have the opportunity to message in questions as you sip along with us from the comfort of your living room. Gather up a group of friends, register, and tune in with fellow-wine lovers from around the globe for this fun, social way to taste and learn about New Zealand’s finest wines!
Be sure to stock up with a few bottles from our featured wineries at a participating retailer beforehand. To stay up-to-date with #nzwineday news including competitions, participating retailers and restaurants, like us on Facebook and follow us on Twitter.
2 Atkins Ranch Racks Of Lamb, frenched if you like
2 T fresh chopped marjoram, basil, mint or parsley
2 tsp melted butter 4T bread crumbs– whole meal
2 tsp Dijon mustard Grated rind of 2 lemons
1. Toss melted butter through the breadcrumbs, add fresh herbs and lemon rind.
2. Coat the back (meaty) side of the rack with mustard. Firmly press on the herbed breadcrumbs.
3. Preheated oven to 4000 F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium.
4. Remove lamb from the oven and let stand, covered, 5 minutes before serving.
Serve with: Small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sautéed together till tender. Sprinkle with fresh herbs.
To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.
A wide choice of New Zealand wine will complement this dish. Look for Pinot noir from Central Otago, Waipara or maybe Martinborough. Or Bordeaux blends from Hawkes Bay or Waiheke Island.
“The Elephant Hill Reserve Syrah 2008 is created from the skillful artistry of Steve Skinner, winemaker at Elephant Hill in Te Awanga, Hawkes Bay, New Zealand. A superb complex nestled in the Estate’s vineyards and overlooking the Pacific Ocean, featuring the spectacular view of the iconic Cape Kidnappers, Elephant Hill is truly and wonderful place to visit, whether you intend purely on enjoying their Cellar Door experience, or include a meal at the winery restaurant.
Back in Central Otago, Lady Parker reviews this 2008 Reserve Syrah kindly sent by the Elephant Hill team to taste in front of the crackling fire on a cool Autumn evening…. it’s dark fruit complexity, subtle anise spice, a touch of tobacco and perfumed violet aromas are a perfect match for such a setting. Lady Parker Wine Reviews – New Zealand wines brought to you with a fresh, feminine and unforgettable approach to wine.
I am young woman in wine, reviewing and vlogging the best of what New Zealand wine has to offer – it’s personalities, it’s stories, and most importantly the uniqueness inside each and every bottle.
Sharing no known lineage with Robert Parker (the USA’s Wine Advocate), though a common background – I’m passionate about learning, tasting and enjoying what the world of wine has to offer.
I’m pursuing my passion… It’s been a lifelong one – growing up as a wine makers only daughter, with five brothers – my day-to-day life has hardly been prosaic. I grew up in a family of wine and entrepreneurship.
Now having finished my Law Degree at Otago University, I have chosen to honour my fervour for Wine and am on a journey of discovery – endeavouring to navigate the unchartered world of wine & ultimately seeking to achieve my MW perpetually learning, reviewing (and enjoying!) wine.
a group of fun and interesting people. Like to buy wine from people who live life to the max – here they are.
Want to buy a New Zealand wine that might be outside of what you normally do – maybe a Pinot Gris or a Merlot / Malbec blend or what about a Rose? When you go for it with your dollars, it is always good to know you are buying from real people, in a real place. Wild Rock is one of those choices.
What’s even more interesting, as you explore the people, you find someone who is connected to something else. So it is with Wild Rock – while this video will deadpan Steve Smith as just a guy – as he obviously is – and the website presents him only as a Wild Rock guy – there is more.
A little research will show that Steve Smith is a shareholder, director and a lot more at Craggy Range Winery. Craggy Range is a special New Zealand story and one worth noting – coincidentally I wrote about them not long ago too.
This is where the story gets interesting because many think New Zealand is capable of producing limited numbers and styles of wine. Steve Smith is way out in front and showing the world what New Zealand is truly capable of. And he is proving his Craggy Range New Zealand wines can run with the best in the world.
Wild Rock is a side project with lots of upside for your wine pleasure – Craggy Range is the bonus or maybe it is the other way around. Either way you win!
LOS ANGELES, Nov. 23 /PRNewswire/ — For foodies, New Zealand is a veritable playground, renowned for its award-winning wines and farm-fresh cuisine.
On March 30, from New Zealand to Australia, luxury specialist Crystal Cruises is showcasing the epicurean appeal of the region on a 12-day Wine & Food Experiences of Discovery cruise. Master Sommeliers Robert Bath and Cameron Douglas – the first and only Master Sommelier from New Zealand – will guide guests through the nuances and pairings of New Zealand’s finest vintages, while optional Crystal Adventures take guests to celebrated Cloudy Bay Vineyards, Hawke’s Bay and Marlborough. Sailing to Sydney, leading Australian chef and innovator Serge Dansereau will share regional specialties via cooking demonstrations, tastings and special menus, while top Australian food purveyor Simon Johnson will host tastings of artisanal cheeses and gourmet chocolate.
Emma Peet from Ash Ridge Wines in Hawkes Bay sent this harvest update from last week. Thanks to Emma.
Friday 13th is known as Black Friday for some, but for Ash Ridge it was anything but black as we harvested 4 tonnes of first crop Chardonnay from Cardoness Vineyard. The sun was shining as the grapes were hanging golden in the sun. Within a couple of hours all of the grapes were picked and safely transported to the winery.
This wine has a lot of promise as the first year a vine is harvested is generally thought to produce pretty special wine and it’s often an indicator of the quality of fruit to come in future years. We are really excited about this wine and are looking forward to launching our first Ash Ridge Chardonnay for sale later in the year.
Our Sauvignon Blanc was harvested the previous week and is already fermenting in barrel. We tend to produce intense flavours in our wines from Ash Ridge vineyard due to the diurnal range of temperatures: from the intense heat of the day to the much cooler nights.
So, the whites are in! But we are still only half way through vintage with all our reds still to pick: Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec. Let’s hope that the weather continues to be kind.
To follow what’s happening on the vineyards and in the winery follow NZWineDog on social networking site Twitter.
To experience fine wine from the newest boutique winery in Hawke’s Bay, Ash Ridge Wines are available via the website: Ash Ridge Wines
New Zealand Sauvignon blanc could be one of the world’s most popular wines and at the same time the least understood. When you pause and consider that over 85% of New Zealand’s wine producers make less than 25k cases of wine per year, yet the world is generally exposed to the production from the remaining 15%.
Granted, this 15% has done a tremendous job of marketing a singular story, the really exciting side of New Zealand is this large group of micro producers.
This group has regional diversity, winemaking styles that vary and generally a very hands on approach in their vineyards. Most are both wine growers and wine makers. In other words they can honestly be viewed as Estates.
New Zealand wine writer Michael Cooper recently wrote about this in the New Zealand Listener. His article has some interesting comments.
…the classic French grape variety also thrives in other regions, from Hawke’s Bay to Waipara…
… from Hawke’s Bay grapes and modelled on the famous dry whites of Graves, in Bordeaux, swings the spotlight on our alternative sauvignons.
UK wine writer Tom Cannavan argues that ‘‘the ‘typical’ New Zealand sauvignon is not a food wine, and is rarely subtle or complex … the style is becoming a caricature: aromatic fireworks and a dollop of residual sugar to balance searing acidity has become a recipe by which some churn out a ‘product’, rather than a wine”.
… is critical of the common practice in New Zealand of making sauvignon blanc slightly sweet, “a style where one glass is definitely enough
… Surely the world expects sauvignon blanc to be dry white wine. I certainly do!”
The article continues to highlight several producers who understand the difference between “fine wine and a refreshing beverage”.
This is just one of many comments I hear about the current state of New Zealand wine. Some predict New Zealand is following Australia toward the same cliff.
My sense is the world is about to discover the “little guys” scattered across New Zealand who make really nice wines, that lead to memorable evenings with friends and food.
You can read the full article on the Listeners web site. Listener
All wine regions throughout world produce a wide range of quality wines and these special wines from New Zealand are now gaining recognition and appreciation around the world. I wrote about this a while back and was excited to see this virtual wine event sponsored by New Zealand Complexity. It will be an evening that is both delightful and informative. To participate just follow this link.
New Zealand Food and Wine TV 