Some things are made to go together: ham and cheese, Vegemite and avocado, Champagne and oysters - items that are delicious by themselves but form an even more enticing harmony and synergy when...
My first tasting after an overseas break, with Messrs Collins and McLaren champing at the bit to join me. A line-up of 2016 New Zealand syrah beckoned, covering the gamut of price points, and...
There is a wine term called "developing a cellar palate", which is particularly topical for winery staff, but pertinent for anyone who drinks the same wines over and over again.
Sitting down to a line-up of Central Otago pinot noirs always brings a smile to my face - there's a little bit of the catching up with an old friend sort of feeling about it for me.
I have been bouncing around with all manner of wine styles recently, and have possibly neglected the grape variety that has made us famous the world over - sauvignon blanc - so today I will rectify...
The finals of the 2018 Bayer Young Viticulturist of the Year competition were held in the Wairarapa at the end of August and the winner was announced at the Bragato dinner in Wellington on August 30.
The proliferation of cask wines in the 1970s and '80s proved to be groundbreaking for the wine industry: democratising wine, and making it accessible and affordable.
My tasting associate Mr Collins and I have been sitting down to a binge of pinot noirs recently ("binge'' - now that's an interesting addition to the collective noun compendium).
Nearly a decade ago as the GFC bit, we saw amazing wine specials in our supermarkets, as wineries, eager to shed inventory and gain turnover (in what were difficult times), slashed prices.