New Zealand Wine Reviews

Wine reviews: Aromatic wines

Wine reviews: Aromatic wines

These aromatic wines ooze generous fruit, but some have such high alcohol they leave you with a burn in the mouth. However, the best, as always, are well balanced.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

I often think some top end pinot noirs are released too young. The best need time to mature. Cellar some of these for another two-five years to develop their full potential.

WINE REVIEW: Chardonnay

WINE REVIEW: Chardonnay

Some very stylish, complex chardonnay is made in New Zealand, often with indigenous yeast and barrel fermentation. These are wines to savour and linger over.

WINE REVIEW: Red wines

WINE REVIEW: Red wines

When a wine has a lot of acidity or grippy tannins, food is called for to mitigate the often harsh or rough finish, but when the wine is in balance, which sometimes comes with maturity, they can be delicious. The best, of course, are harmonious even when young and therefore very drinkable.

WINE REVIEW: Pinot Gris

WINE REVIEW: Pinot Gris

Pinot gris often has lush fruit and a little sweetness which makes it good with some chicken dishes and Asian cuisines, or just to enjoy by itself. They are, however, high in alcohol, and not lunchtime wines unless you plan a nap afterwards.

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS:  Sauvignon Blanc

Marlborough sauvignon blanc is some of the best in the world and with some of the best from Marlborough in this tasting, it's not surprising I handed out a few rare (for me) 4- and 5-star ratings. Those who can't be bothered with ordinary sauvignon should try these.

Chard Farm celebrates 25 years

Chard Farm celebrates 25 years

Central Otago's Chard Farm Winery is celebrating 25 years on the farm this month with a VIP wine tasting, birthday party and a family-friendly locals' open day.

WINE REVIEWS: Rosé

WINE REVIEWS: Rosé

Rosés used to be pink, sweetish and fruity but some are becoming more interesting, especially when matured on lees or fermented in old oak. The variety makes a difference too, with merlot and the cabernets usually giving more structure than pinot noir.

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