Why understate tastiness?
Inflation is very much in the news currently, but Mark Henderson also ponders ‘‘score inflation’’, with ever more wine scoring compressed into a 90-100-point band.
Food & Wine
Later bloomers well worth revisiting
Later bloomers well worth revisiting
Regular readers will be aware that I taste and re-taste wines at my morning tastings and frequently go back to re-taste them again in the afternoon.
Pinot Noir: despite my age I can sure pick ’em
Pinot Noir: despite my age I can sure pick ’em
I recently had the opportunity to whip up to Central for a few days’ grape picking, and I was mindful that around the country the same scene was being played out.
Revival of Irish whiskey welcome
Revival of Irish whiskey welcome
Having an Irish grandfather, Mark Henderson leapt at the opportunity to do a zoom Irish whiskey tasting recently.
Kiwi, Aussie full-bodied reds very different wines
Kiwi, Aussie full-bodied reds very different wines
The second half of a double header of sorts as I’ve been tasting through a selection of fuller bodied reds, which seemed highly appropriate during the erratic weather of early February.
Dunedin gin gains gong at world awards
Dunedin gin gains a gong at World Drinks Awards
The results from the World Gin Awards have recently been released, part of the World Drinks Awards presented by TheDrinksReport. com.
Gimblett Gravels dozen a delightful bunch
Gimblett Gravels dozen a delightful bunch
My annual peek at the Gimblett Gravels dozen is always something that I thoroughly look forward to.
Classic trio used in production
Classic trio used in production
Methode Marlborough, established in 2013, now comprises 12 growers who work collaboratively to uphold and promote the quality and tradition of Marlborough methode traditionnelle wines.
You don’t have to be a socialist...
You don’t have to be a socialist...
It feels like a bit of a race to the (Christmas Day) finish line at the moment as I compare the dwindling number of Wednesday columns to the burgeoning number of wines I would like to taste and...
Pinot noir selection illustrates Central’s growing history
Pinot noir selection illustrates Central’s growing history
I’m increasingly aware of the sense of history in Central Otago’s wine industry. Featuring today are Chard Farm, an ‘‘old hand’’ founded in 1987.
Al Brown puts on yet another hat
Al Brown puts on yet another hat
There's a new kid in town with the release of the Tipping Point range of wines in their distinctive, funky, squat bottle. Tipping Point is a collaboration between renowned restaurateur, author and...
Pinot gris keeps on lifting with some marvellous offerings
Pinot gris keeps on lifting with some marvellous offerings
The pinot gris juggernaut shows no signs of slowing, and after a relatively stable period, plantings have once again increased over the last couple of years.
Quality shines through
Quality shines through
he New World Wine Awards Top 50 wines went live in October showcasing wines in the Under $15, Under $20 and Under $25 categories.
A chance to shine
A chance to shine
Regular readers will know that I always taste the wines masked and in random order, but with Riesling there is another task: bundling the wines in levels of dryness/sweetness, which I feel is...
Thoughts turning towards spring and summer rose
Thoughts turning towards spring and summer rose
A toasty 20 degrees at the weekend led to thoughts of chilled rose on the deck.
A melange of pinot noirs
A melange of pinot noirs
I've mentioned in an earlier column that the 2019 vintage Central pinot noirs are in the majority on the shelves, but there are a number of wineries that hold their wines back for later release and...
Pinot noirs from beyond Otago
Pinot noirs from beyond Otago
As part of the school from home that all families went through during lockdown a wee while back, my wife and I did a little vocabulary exercise with our daughter.
Taste something new this spring
Taste something new this spring
Spring is a time to branch out and explore some of those less common wines that you’ve seen on the shelves, but parked in the back of your mind.
Please sir, can I have some more?
Please sir, can I have some more?
Regular readers know that I usually taste in flights of similar wines and report accordingly.
Fuller-bodied red adds warmth to cooler spring nights
Fuller-bodied red adds warmth to cooler spring nights
While there may be an urge to gravitate to springtime whites, there will always be a place for fuller-bodied reds, particularly on those cooler nights.
