By Matt Douglas, owner & winemaker of Hawksburn Terrace, a tiny boutique winery in Bannockburn. Matt’s article is in response to Rebecca Gibb’s article on the end of the Central Otago Gold Rush
Some seven or so years ago, all the major (but still small!) producers in Central Otago created a joint marketing initiative called Central Otago Pinot Noir Ltd. It was the intention of …
By Larry Brooks
There’s a period that begins sometime around November and continues till New Years that is a sort of hibernation time both for the wines and the winemaker. It’s not as if there’s absolutely nothing to do, but in contrast to the harvest period just completed there’s not much to do.
Checking the malolactic progress and tasting and prepping for the winter bottling of …
By Patrick Carpenter, http://www.patrickcarpenter.blogspot.com/
The Dock Kitchen
I heard on the grape vine that Thomasina Miers was helping out at a one off Mexican dinner at the pop-up restaurant Dock Kitchen. She is something of an authority on the food of Mexico having cooked her way around the country and she now owns three restaurants in London (all called …
By Miles Platt
Like many industries where the suit is often too formal for the average day, the wine trade demands a certain level of smart casual attire for the male salesman that says “I’m professional and respectful but not stuffy and even a little stylish”. Not that that much thought is usually involved. In some ways, the modern wine rep’s uniform is very similar …
By Wine90, http://wine90.blogspot.com/
Yarden Gewurztraminer? Yes. There’s something spellbinding about Krakow and its old Jewish quarter. It was here on a warm summer’s evening that I got my first taste of Kosher Gewurztraminer and of gefilte fish. I look spellbound there don’t I? Gazing off into the distance romanticising about my very own wine bar in Krakow? Well, the camera tells dirty lies, cos I’m actually …
A blend of Cabernet Sauvignon, Malbec, Merlot, &Carmenere the Caballo Loco has been based on selecting the best vineyards from the best areas of Chile. With an intense aromatic profile of dark cherries, cassis, espresso and elegant underlying sweet cooking spices. Full bodied with a beautiful lingering structure.
By Bibendumtimes
Paul Mant & Joe Stokoe
Do you think you can Fake It as a smooth talking, cocktail shaking bartender; or a smart, sophisticated and knowledgeable sommelier?
In 2009, Imbibe Magazine launched the inaugural Imbibe Superstars competition pitting the best sommeliers against bartenders to see who which team could pull off the feat of faking their arch …
By Rebecca Gibb, www.rebeccagibb.com
Central Otago Pinot Noir vineyard
Fortunes were made in Central Otago during the 1860’s Gold Rush …
By Will Lowe
I’ve got a new toy. It’s a 0.5 ltr Mosa Nitrous Oxide Cream Whipper. Sounded very masculine until that last bit…Anyway, I’ve decided to put it to the test. And of course, a new toy calls for a new recipe! Starting out with my all time favourite rum, I made the basic inroads towards a rum old fashioned. A bar spoon of demerara sugar, …
Bill Nanson’s Burgundy Report is required reading for any fine wine lover and his Big Red Diary blog is one that I check every day too. This week Bill included a piece that he had spotted on JF Mugnier’s website (I love the way information spreads online) about a new bio-insecticide. It’s pretty funny:
(credits to www.burgundy-report.com & www.mugnier.fr)
Hmmm… bio-insecticides.
One of the less …
