wine

In the tiny wine-producing region of the Waitaki Valley, there is no place for anything but excellence and "that's a wonderful challenge", Jim Jerram says.

Vinotourism may be the next big thing to hit Queenstown if a special forum being held in Queenstown next week is anything to go by.

Many Central Otago winemakers produce second labels, wines that are less complex or concentrated than their more expensive flagship wines, but which are usually more charming and approachable when young, while the more expensive wines often take a few months of bottle age to come together.

Exactly when to pick grapes is always a major decision for winemakers at vintage as it can make a big difference to the wine.

Some pinot gris can be fairly characterless, but when there's lush fruit or a textural element from barrel fermentation or lees, stirring it can be both delicious and interesting.

More than 200 Central Otago pinot noirs were entered in the New Zealand International Wine competition this year, according to organiser Kingsley Wood. It's an indication of the huge growth of the region - and no doubt the struggles of some of the producers to continue selling grapes and wine in the current economic conditions.

Three wine pioneers have received top honours from the Central Otago Winegrowers Association.

Soaring sales of imported wines in China may not be so promising for New Zealand wineries, says a big rural bank.

Why people didn't think of adding bubbles to sauvignon blanc before, I don't know.

Passing through the Waitaki Valley on holiday last week, Charmian Smith stopped to taste some of the local wine.