Virtual Tasting of Very Special New Zealand Wines

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.

See you online!

Got Questions? Email us! events@complexity.co.nz

Note: Once you’ve registered for this FREE event we’ll send you everything you need to know about how to access the virtual wine tasting online.

You will also be automatically entered to win a Complexity Fine Wine t-shirt and other great Kiwi prizes!

New Zealand Atkins Ranch Rack of Lamb

Atkins Ranch Rack of Lamb

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.

New Zealand Olive Oil From Moon over Martinborough

The diversity of New Zealand foods continues to expand everyday. If you want to branch out and try something else to go with your New Zealand wine or lamb — reach out and pick up a bottle of olive oil from Moon Over Martinborough. Now you may have to visit The Martinborough Wine Center— that will just be part of the joy — as you will leave not only with the olive you came in for but also some stunning bottles of Martinborough wine.

The Moon over Martinborough blog tells the story of an expat American city boy named Jared who settles down on 20 acres and an olive grove in New Zealand. Together Jared and his partner get the olive grove up and running without any prior knowledge. The website has been winning accolades, including:

• Named ‘Website of the Month’ by New Zealand’s NetGuide Magazine
• Syndicated in Wairarapa Lifestyle Magazine
• Finalist in the ‘ONYA’ awards.

This video will give you more insight into Moon over Martinborough — including the chickens.

Vodpod videos no longer available.

 

New Zealand Sauvignon Blanc, Worlds Most Popular and Least Understood Wine

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