Disruptions in the supply chain are creating ongoing headaches for local importer/distributors, but there'll always be something to whet your whistle, such as these Australian wines.
Fortified wines in all their guises, which may seem just a bit too full on in the heat of summer, truly come into their own as the temperature falls.
One of my regular tasting colleagues was in Central Otago recently and, as one does, managed to fit in a few pleasurable cellar door visits.
Today's line-up allowed me to compare a quartet of Central Otago chardonnays with a Hawke’s Bay pairing.
I recently spent time pondering the age of our Central Otago wine industry and its ever-growing maturity — in vine age, the number of vintages harvested and in the accrual of knowledge in fine...
Over the course of 48 hours prior to putting this column together, I managed to taste more than 20 pinot noirs ranging in price from $22 to $120 (with a number of those north of $75 a bottle).
Many wine enthusiasts enjoy a wide range of flavour experiences, and boutique spirits fit that bill.
For all its many devotees, every day can be a sauvignon blanc day given its accessibility, affordability and sheer all-around drinkability.
As our quarantine-free air corridors to Australia open, money will be spent on goods and services in both countries: a lifeline for a number of businesses.
Like a lot of people involved in the wine industry, I love riesling, and have also sometimes pondered whether it might be riesling’s moment to shine in the sun.
While release dates for individual wineries can vary (with a number of 2017s and 2018s still current), more and more of the 2019s are coming to market. It's a vintage that many NZ regions are delighted with.
From a religious perspective, Easter is a celebration of rebirth, and there are parallels across Otago wineries in the birth of the new 2021 vintage, writes Mark Henderson.
It's that time of year again when harvest will be in the offing in Central Otago; it’s slightly later in the Waitaki, writes Mark Henderson.
I have been in catch-up mode recently, trying to publish reviews for wines that I’ve tasted a while back, but which I haven’t had enough space in my column for.
As rose becomes more about its own identity and style, we are seeing less mention of the grape variety/ies that produce it.