drinksbiz february 2013

February / march 2013 www.drinksbiz.co.nz

We’re flying 50 people back home from anywhere in the world to catch up with mates and have that long overdue Kiwi BBQ in the hot hot sun.

Get your mates name in the Summer Airlift draw when you buy a specially marked pack of Speight’s.

You must be 18 years or older to enter. Promotion runs from 01/02/2013 to 27/04/2013. Terms and Conditions apply – see specially marked packs and www.speights.co.nz for full details.

February / march 2013 drinksbiz 5

ediTorial

editor’s picks

2004 ANTINORI TIGNANeLLO Dark purple colour, very youthful, tastes more like an old French wine with an extra something indefi nable; which will be Italy’s Sangiovese grape, which marries beautifully with Cabernets Sauvignon and Franc here.

HeNDRICK’S GINFinish this sentence “fresh as a…” – that’s right, the word we want to insert is cucumber, which was infused in Hendrick’s Gin while it was being distilled in tiny batches on a freezing Scottish highland. Different? yes. Fabulous? Brilliantly so.

SPeIGHT’S TRIPLe HOP PILSNeRIt’s not only because this new craft beer from Speight’s hails from my home town; it actually tastes like a super fresh, hand made beer which nods towards european subtlety in style.

“Be who you are and say what you feel because those who mind don’t matter and those who matter don’t mind.” – Dr Seuss (aka Theodore Giesel)

from The ediTor’s desk

Taste tops alcohol QuesTion: What’s the best alcohol in the world?answer: The one with the best taste.

The only trouble with this answer is: as soon as alcohol enters the equation, it all starts tasting pretty darn fi ne – if quantities are being consumed. But my suggestion is that if we drank alcohol to enjoy the taste as much as the effects (bearing in mind that low to moderate alcohol consumption reduces heart disease), our perspective would shift dramatically.

Why else are products such as Hendrick’s Gin, Mount Gay’s top shelf, ultra premium rum and even mass market beers pouring into the marketplace?

While there’s no shortage of alcohol around, it’s always that drink with the ‘je ne sais quo’ – the ‘wow that was delicious’ quotient – that really gets us going.

At Central Otago’s 25th anniversary of commercial winemaking late last year, there was little doubt that New Zealand’s fourth largest wine region has far more than one string to its mostly Pinot Noir driven bow (the region’s vineyards are 80%+ Pinot Noir).

My pick of wines tasted was the outstanding 1989 Chard Farm Riesling, which proves my long held belief: Riesling begs to be taken seriously in the deep south. Outstanding was Rudi Bauer’s 2000 Quartz Reef RD bubbles – OMG doesn’t touch the sides of how excellent this wine tasted. And the 1986 Black Ridge Pinot Noir was a delicate, gorgeous creature from Alexandra while the 2001 Quartz Reef Pinot Noir from magnum showed another, more full bodied style from the region. It was all about taste – as well history, commercial success and Pinot Noir today.

Cheers, Joelle Thomson

6 drinksbiz February / march 2013

coNTeNTs

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P o Box 37745, Parnell, Auckland.

Associate Member (NZ)

DesignLewis Hurst

E. [email protected] M. 021 146 6404W. www.hcreative.co.nz

editorialEditor Joelle Thomson

E. [email protected] M. 021 376 786

Journalist James BoultE. [email protected] M. 021 067 6326

PublisherKaren Boult

E. [email protected]. 021 320 663

Advertising E. [email protected]

T. 09 361 2347

Upfront & regulars

Columns from our well rounded drinks experts 10

Who’s been seeing who, where and why… our social snaps of the drinks trade 18

News & views 20

The Independent 27

Wine

High fi ve - top new vinos to stock at your bar 31

Gris Anatomy: the low down on the hot new whites you should stock – check them out in our category report 34

beer

Are alcohol levels in beer rising? We ask the experts… 38

What’s happening in the beer world 40

Beer category report: read about what you should be serving your customers and beer lovers 44

Spirits & cocktails

Spirited news on the best of the top shelf liquid goodies 48

Hot Mixes; great cocktail ideas and the products to use to make them 50

Tequilas to die for; the people and the drinks themselves 54

Final orders…

Diary Dates to note in the drinks trade 58

Industry Statistics from Sean Jowers of LIPS 60

What’s new 62

Last requests... Aussie winemaker shares his wares 64

The Independent 27themselves 54

www.drinksbiz.co.nz

Barbecue madIF YOU’RE mad about summer barbecues, look for the Speight’s BBQ Society; an online portal providing you with everything you need for a successful summer barbie: recipes, Mad Butcher specials, gas bottle fi ll ups and more. Find the Speight’s BBQ Society at www.speights.co.nz.

SPeIGHT’S SUMMeR bbQ ReCIPe…

Pork chops with Speight’s CiderIngredients2 pork ribs per person handful of sage leaves, roughly chopped half a bulb of garlic, peeled, crushed and

roughly chopped olive or vegetable oil to rub on chops sea salt and freshly cracked black pepper5 Granny Smith apples, quartered then cut

again into 8ths1 bottle Speight’s Cider1 sliced red chilli 2 cloves garlic, sliced2 teaspoons of brown sugar10 chopped sage leaves knob of butter squeeze of lemon

The how-toMix together the chopped sage, garlic and a little oil. Rub over the chops and set aside for an hour or so. Place a good solid fry pan with a little oil in it on the grill over a high fl ame.

once the oil is smoking, carefully place in the apple slices with the garlic, chilli, sugar and a knob of butter.

Toss in pan until the sugar dissolves, cook for two minutes – being careful not to let the ingredients burn – then add about 1 cup of Speight’s Cider and cook until the cider has boiled dry and the apples are soft; about 10 minutes.

Remove from the heat. Add the chopped sage, a squeeze of lemon and a little salt and pepper, then leave to cool. First making sure it is nice and clean, pre-heat the grill to a medium temperature (about 180C). Season the chops with salt and pepper and grill on both sides till browned. Place on the upper resting rack to cook through for 6-8 minutes.

Remove from the BBQ onto a board to rest in a warm place for a few minutes. Put the apples back on the heat to warm through with another knob of butter for a minute and serve.


cover sTorY

speighT’s hoT summer cidereVer sinCe its launch in 2011, Speight’s Cider has exploded in popularity, riding the crest of the cider wave with its classic, crisp and relatively dry style.

Speight’s Cider is made from New Zealand grown apples and its brewers have created a recipe, which adheres to high quality ingredients and techniques to create a full-bodied style that aligns with the rest of the Speight’s stable.

Speight’s Cider is a more traditional, drier drop that’s less bubbly and less noticeably sweet in taste than many bottled cider styles. Its maker’s aim is to create a full-fl avoured, but refreshing end of the day drink – the beer drinker’s cider, they say - best poured over ice for an extra refreshing taste on sunny days.

From February this year, Speight’s is running a summer promotion offering 50 people the chance to fl y a family member or a friend home from anywhere in the world to enjoy a classic Kiwi barbeque.

There are also other Speight’s prizes up for grabs, which include Speight’s beer, chopping boards and folding BBQ tables; all great additions to any good Kiwi barbecue.

WIN WITH SPeIGHT’Severyone who buys a specially marked 12-pack of Speight’s Cider, Summit or Gold Medal Ale goes into the draw to win a prize which includes bringing a friend back from anywhere in the world to enjoy the ultimate barbecue in New Zealand. Consumers should fi ll in the entry form on the base of the Speight’s 12-pack they buy, then verify it at www.speights.co.nz to go in the draw to win.

Barbecue mad


coluMN IN vINo veRITAS

gluT gone BuT where is The riesling?Is New Zealand Riesling better than ever or on death row? Editor Joelle Thomson suggests both

Four years can be an eternity if you’re a winemaker trying to make a living in a wine glut. That’s the position Kiwi winemakers have been in for the past four years. The glut began in 2008 and is now offi cially over.

Mother Nature shone her brightest on winemakers in an inadvertent fashion last summer, providing cooler than usual weather and ensuring the vintage was later and smaller than usual. It was stressful waiting for sun to arrive but fewer grapes has rebalanced the books. And you know all those cheap wine deals in supermarkets? Well, they’re not going to keep on being New Zealand wines. But what I’d like to know is: where is all the Riesling? Even during the ‘glut’, it seemed to disappear. If you run a café, bar or restaurant, please tell me why it’s not on your list.

Pinot Gris has offi cially eclipsed Riesling in this country’s vineyards (and some of our Pinot Gris are worth beating a path to, as our wine category report in this issue shows) but that’s no reason to ignore the world’s greatest white grape – Riesling. Marlborough winemaker Andrew Hedley from Framingham Wines says Riesling in New Zealand has never been better. It’s never going to have the mass market appeal (nor the blandness, thankfully) of Pinot Gris, so its quality is rising. That quality shines through in Hedley’s wines and in Central Otago winemaker Max Marriott’s latest Rieslings. If you are serious about your wine list, stock them.

SToCK THeM… UPGRADe yoUR WINe LISTTHe APeRITIF2012 Framingham F-Series Riesling Auslese rrp poa

Just 440 bottles of this outstanding wine were made; it’s mouth-wateringly delicious, off dry but so light bodied that it seems fresh and almost dry in taste. Sensational.

THe DeSSeRT VINO2012 Framingham F-Series Riesling beerenauslese rrp poa

It’s not easy to get a ferment going on a wine made from grapes which were 100% infected with botrytis (‘noble rot’ shrivels grapes; favourably concentrating their sugar content).

bY THe GLASS MUST-HAVe2011 Framingham Classic Riesling rrp $25

Andrew Hedley puts the R in Riesling; “it’s the world’s greatest grape, no more needs to be said” – and a single sip proves that and more. Utterly delicious, this wine lends itself to being by the glass.

SOUTHeRN SeNSATION2012 Auburn Northburn Riesling rrp $28-$30

With about 30 grams residual sugar, this wine is far from dry but its light bodied style, beautiful balance of acidity and lingering fi nish give it a wonderful drinkability.

2012 Auburn Aura Riesling rrp $28-$30

A relatively sweeter style but thanks to relatively brief skin contact during winemaking, the texture of the wine is light; giving balance to the luscious fl avours. An angel of a wine.

HOT TO STOCK THeMFRAMINGHAM DISTRIBUToR: Vintners New Zealand, freephone 0800 687 9463, freefax 0800 867 9463email: [email protected] or [email protected] DISTRIBUToR:Dhall & Nash, freephone 0800 369 463 or email: [email protected] or www.auburnwines.com

- an award winning bunch

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Brent Marris’s vision was to create a vineyard property in Marlborough’s Waihopai Valley that would produce world-leading wines. In just a few years, Marisco Vineyards has grown from bare earth to achieving accolades - in spades. According to Brent, the dream has only just begun…

33 Gold Medals7 TrophiesWinery of the YearDistribution in 13 Countries Worldwideand all in just 5 short years

www.marisco.co.nz

BRENT MARRIS

WINEMAKER/PROPRIETOR

HookMVNSB0113DB.indd 1 31/01/13 12:07 PM


coluMN

drink like There is a TomorrowBy Jenny Cameron

The alCohol Reform legislation has now passed and offi cials, local governments, the hospitality sector, alcohol producers, the police, the health sector and community groups are all busy in the consultation processes to prepare regulations to follow. In particular, the Local Alcohol Plans will require a considerable amount of attention and balanced community input, so I take this opportunity to urge you to get involved in the local alcohol plan development for your region.

It is clear that some aspects of the way New Zealanders drink has changed a lot in the past couple of decades – the vast majority of alcohol is now purchased off-premise and predominantly in supermarkets, and for most adults drinking happens in the home. The objectives of the Alcohol Reform legislation are to minimise the harm caused from inappropriate or excessive use of alcohol, and to ensure the sale, supply and consumption of alcoholic products is safe and responsible. Beyond the physical components of the new alcohol legislation (outlet density and location, opening hours, door policies, among others), the overarching message from the review of alcohol policy was that New Zealanders need to change the way we think about alcohol in order to curb harmful use.

Achieving the objectives will require cultural and behavioural change, especially in the home, and this is not readily addressed by regulation.

In late November last year the three associations representing New Zealand’s beer, wine and spirits makers launched ‘The Tomorrow Project’, a new programme to promote responsible drinking. Collectively the members of the three associations represent more than 1200 businesses across New Zealand; and the majority of the suppliers in the beer, wine and spirits industries. A valuable contribution we can make together is to take what we do best – consumer marketing – and apply that

expertise to the effort to improve the way New Zealanders drink.

The members of the Brewers’ Association are behind this project because they know a moderate, sociable drinking culture is good for business and good for New Zealand. It might be easy to take a “yeah, right” attitude to this initiative, but it makes good business sense. Adults who drink responsibly are essential to a stable and long-term business model for our industry and they should be for yours too.

We know most adult New Zealanders, most of the time, drink reasonably and responsibly. But we also know some don’t know as much as they could or should know about the effects alcohol has on their minds and bodies or how they might drink responsibly. The Tomorrow Project’s www.cheers.org.nz will now replace www.drinkresponsibly.co.nz. Lion and DB will roll out the moderate consumption message through, amongst others, the Heineken and Speight’s campaigns over summer.

This move to get more proactively involved in promoting moderate consumption is being echoed at the international level also. In October 2012 the CEOs of leading global beer, wine, and spirits producers(1) announced commitments in fi ve key areas over the next fi ve years to combat harmful use of alcohol, including in the areas of consumer information and product innovation.(2)

1 Anheuser-Busch InBev, Bacardi, Beam, Brewers

Association of Japan, Brown-Forman, Carlsberg,

Diageo, Heineken, Japan Spirits & Liqueurs Makers

Association, Molson Coors, Pernod Ricard, SABMiller,

and UB Group

2 www.heinekeninternational.com/content/live/

Files%202012/Press-release-Reducing-Harmful-

Use-of-Alcohol_091012.pdf

The beer industry is committed to culture change in New Zealand so that harmful consumption becomes socially unacceptable, just like drink-driving. It is going to take time and effort to change attitudes and behaviours and we know we cannot achieve that on our own. It requires community, individual, workplace, family and whanau involvement. The Law Commission itself acknowledged that the law will only go

so far to shape this change:

“To bed in enduring change, the need for it has to be refl ected in the hearts and minds of the community and that requires an attitudinal shift and a new drinking culture. These shifts

in attitude need to be based on community awareness of the risks associated with the abuse of alcohol and a willingness not to take those risks.

Many of the necessary changes must fl ow from the community itself, not the law. Many individuals, local government bodies, educational institutions and businesses can contribute to the goal of changing the drinking culture without any changes to the law.”

“Social attitudes need to be shifted so it is not regarded as socially acceptable to get drunk. Efforts should be made to demonstrate it is both possible and normal to socialise without drinking in a risky way.” Jenny Cameron is the Director of External Relations in New Zealand for the Brewers Association of Australia and New Zealand. The Brewers Association members are Lion, DB, Carlton United Breweries, and Coopers. The Association is committed to the promotion of responsible consumption of alcohol. Find out more at: www.brewers.org.nz

The members of the Brewers’ Association are behind this project because they know a moderate, sociable drinking culture is good for business and good for New Zealand.

Recently our bean counters suggested we could save money by replacing people with answering machines. We said no.

They also suggested we could save the company 80c a case by cutting back our service levels.We said no.

Not only did we say no, but we increased our service levels. This meant far from reducing our internal service costs, we would be increasing them.

With all due respect to our beanies, what they see as a cost we see as an investment.

We understand when a customer rings to placean order or seek advice, they want to talk to a living breathing person, not a machine.

A person who has lived and worked in the industry and understands when the customer orders two cases of Nautilus Marlborough Sauvignon Blanc, delivered on time, that’sexactly what they’ll get.

In closing, we the sales and support teams ofNegociants New Zealand, make this promise to our fi scal friends; we promise we won’t ask to audit the books.

kwp!SSS10016_NZ

KNOWLEDGE • SERVICE • FR IENDSHIP

DBJJ011NEW2-DBIZ FINAL ED.indd 19 31/05/11 1:42 PM


coluMN WHISKy

The lasT 12 months have been an amazing time to be a whisky writer, especially specialising in ‘New World Whisky’, as I do.

Traditionally most of the world’s quality whisky came from just fi ve regions - Scotland, Ireland, Canada, Kentucky and Japan. If you’re wondering about Japan, then bear in mind that it has been producing single malt whisky for nearly 100 years, though it has only received international recognition in the last 15.

There were distilleries elsewhere, of course, but until recently few of them were taken seriously. Now, that’s changing rapidly.

Both new and good quality distilleries are appearing in countries across the world. A trickle of new world distilleries has become a fl ood, a handful are competing at the top of the whisky world, and some are starting to give the ‘old world’ a run for its money. Most exciting of all, there are dozens of new distilleries set up by a new wave of whisky experts and enthusiasts which have yet to bottle their fi rst whisky because of the length of time it takes to mature. Many new producers are thinking of whisky production in new and innovative ways, trialling different grains, different types of oak, different wood types entirely, and even peats from different parts of the world, because the fl avours imparted by peat smoke will be infl uenced by the fl ora and fauna from which they are formed.

Countries as radically different as Australia and Sweden can now boast large numbers of distilleries making quality whiskies, and not just single malts either - rye, wheat, sour mash corn and Irish style whiskies can be found in different parts of the world, and there are distillers making new whiskies entirely made from grains such as oats and triticale or using new grain combinations.

The surge in world whisky distilleries comes at a time when demand for a whole host of emerging markets and a general demand for premium spirits and drinks with provenance and heritage mean that demand for quality whisky is at an all time high, and suppliers are struggling to meet the demand,

creating opportunities for new producers.And while no-one expects Scotland to

have its place at the top of the whisky tree challenged any time soon, the new distillers are bringing new drinkers to the whisky table through new and exciting tastes.

But while there is a whisky revolution going on across the world, New Zealand hasn’t been part of it. Or hadn’t been until 2012, when an extraordinary intervention by an Australian marketing expert unexpectedly put New Zealand back on the world whisky map.

You’d think New Zealand would have everything going for it when it came to whisky production. The climate is right and of course the country has strong ties with Scotland.

Indeed, New Zealand used to have a whisky industry, and if you look hard

enough you’ll still fi nd the odd bottle of Milford, Wilson’s, Willowbank or Lammerlaw. But the Scottish link combined with a small population might have been the undoing of New Zealand’s single malt production. Scots wanting whisky naturally turned to the Old Country for the fi nest single malt, and wouldn’t fully embrace a local version. Over the years various tastings of home produced single malt suggested that the casks used in maturation weren’t of the quality that we would expect from the best whiskies.

We may look back on 2012, however, as the year when New Zealand made a

comeback after a remarkable few months which has raised eyebrows across the whisky making world. It sbegan when The New Zealand Whisky Company released two very good bottles of New Zealand whisky at the time of the rugby world cup. The fi rst was called Pause, Touch, Engage and was distilled in 1995 – the last time The All Blacks had reached the world cup fi nal. When The All Blacks won the world cup a couple of weeks later, a second whisky was released, called Vindication and from 1987, the year New Zealand last won the world cup – so 24 years old. Since then there have been a series of releases from the company, each one putting gloss on what had been a pretty ordinary reputation for New Zealand whisky. So what has been going on?

The New Zealand Whisky Company is fronted by Greg Ramsay, managing director

of Experience Consulting. His career is strongly linked to golf and indirectly to whisky, partly because of Scottish golf and partially because he was taught about it and fell in love with it when he worked in the whisky bar at St Andrew’s. The New Zealand Whisky Company has bought up most of the remaining whisky stock from the South Island distillery Willowbank, which closed in 1999-2000.

Over the last few months, Ramsay has released a number of outstanding whiskies and while the fact that it has taken an Australian to kickstart New Zealand whisky might grate,

two distinctly Australian factors have been important in its rebirth.

The fi rst is the Tasmanian link, and Ramsay has learned lots from the nine distilleries on the island. Tasmanian whisky is often matured in port casks, giving it rich, full red berry fl avours. And the New Zealand Whisky Company has followed suit, taking whisky from its original cask and putting it in to casks which originally held New Zealand red wine. The result is whiskies which have been kick-started back to life.

The second factor is the Australian gift for a confi dent, out of the box and at

Thank our aussie sTarsWhisky is now being produced by all sorts of unusual countries. And, after a slow start, New Zealand is set to join them, but, as Dominic Roskrow reports, we have an Australian to thank for the revival

Many new producers are thinking of whisky production in new and innovative ways, trialling different grains, different types of oak, different wood types entirely, and even peats from different parts of the world, because the fl avours imparted by peat smoke will be infl uenced by the fl ora and fauna from which they are formed.


times brash approach to marketing and promotion. Only an Australian could have invented a whisky Olympics as Ramsay did, involve a small number of random and unrepresentative whisky brands, stage the event in Michigan of all places - and then win both the single malt and blended whisky categories for his whiskies.

The event was not only worthless but risible - and put what little credibility New Zealand had at serious risk. But he got away with it - and amazingly a surprisingly large number of respected publications ran stories on the New Zealand ‘victory’ without questioning the validity or value of it.

But it was in the last quarter of 2012, when the New Zealand Whisky Company hit pay dirt. First its entries achieved four medals, including a gold for its 1993 bottling and a silver for Doublewood, in The Wizards of Whisky World Whisky Awards, organised by me and carried out under strict judging conditions.

And then Ramsay sent three of his NZ bottlings off to the United Kingdom for a series of events shadowing the recent All Blacks European rugby tour. Shortly before The All Blacks met Scotland, Wales and England, the three NZ whiskies were tasted blind against three whiskies from each country – a single malt, a blend and a cask strength whisky in each country, judged blind by local whisky enthusiasts.

In Wales New Zealand saw off three Welsh Penderyn whiskies including one that Australian whisky makers could relate to - a special single cask, cask strength whisky matured for its whole life in a port cask and chosen by renowned whisky writer Jim Murray as his world whisky of the year for 2013. And in England the New Zealanders won 2-1 against three whiskies from St George’s Distillery.

But it was in Scotland that The NZ Whisky Co had its biggest success, winning two and drawing the third bout against a line up of Glenfiddich 12 year old, Famous Grouse and the powerful and wonderful Ardbeg Uigedail.

With a distribution deal in place in the UK and several other markets set to take the whisky, New Zealand would seem to have clawed its way back as a world whisky contender. But there’s still work to be done because the whisky on sale is old and finite - and four or five years from now there will be none left. Only a small amount of The Coaster, a single malt from the Southern Distilling Company in Gore will be left to represent the country.

So the future hangs on the success of two new distillery projects, one planned for

Oamaru or Dunedin by Ramsay and an Australian partner, and the other just about in place and set to start producing in early 2013.

For while Greg Ramsay has been making a mark on the world stage, husband and wife team Mathew and Rachael Thomson have slowly and surely been building a home produced New Zealand whisky business - with considerable success.

The whisky they have been bottling is also from Willowbank, and their 18 year old also achieved a silver medal in the Wizards of Whisky World Whisky Awards. The couple released three different whisky ranges last year, and are set to launch a new single cask 18 year old.

“We could have put ferns, tikis or pictures of mountains on our packaging but instead we chose to subtly reference NZ landscape in our colour palate (black sand beaches, gold sun-dried tussock, gun-metal, bone),” explains Rachael Thomson.

Distilling whisky is the next challenge.“The still is a copper pot still, which we

imported a couple of years ago, and we’re in the final stages of setting things up,” he said. “We’ve had support from a local winery and there’s been quite a bit of knowledge sharing going on with various contacts, as well as my own research. It will be a personal triumph to get this thing going and it just adds to our story as a business. And I’m not

surprised we’re doing it in such a hands on and boutique way – that seems to be our modus operandi and what makes our brand unique.”

The Thomsons are keen to wrest back some control of New Zealand whisky, and are determined to help build a sustainable industry in to the future. But can New Zealand whisky match its noisy neighbours to the West. Absolutely, says Mathew Thomson.

“Without a shadow of a doubt. We have excellent conditions here for distilling and maturing, and a lot of knowledgeable people. While I fully believe we can learn a lot from the Tasmanians I think New Zealand will gradually form its own distinct style of whiskies that are true to origin, just as the Australians have.

“If the Willowbank Distillery stock that was produced in the 1990s is anything to go by we have a cracking chance at carving a niche for ourselves worldwide. People have forgotten that New Zealand has a long history of distilling.”

With good New Zealand whisky back in play and plenty more on the way in the coming years, with Greg Ramsay no doubt already planning his next headline-grabbing stunt, and the Thomsons growing in stature by the week, the future’s looking bright - and you suspect that the whisky gold rush is only just starting.

Tom Holder of Interglobal brands

enjoying a dram with Greg Ramsay


coluMN

Beer maKes a great mixed drink; it goes down easy, mixes well with others and is, for many people, the perfect thirst quencher. Beer’s pretty fi ne stuff, if you ask me and many New Zealanders. It has that great combination of sweet and bitter, a modest amount of alcohol and bubbles – which is never a bad thing. It’s very user-friendly: just open, pour and enjoy.

Then why mess with the easy pleasure of a tall, cool beer by adding other ingredients? Because the results can be just delicious. Call them beer cocktails, shandies or cerveza preparada (prepared beer) – they’re a great alternative to summer’s more expected concoctions.

I started adding things to beer when I was still a young bartender. The cheap draft beer that we stocked at the time tasted a lot better with a dose of ginger ale, Sprite, Fanta or Coke. I didn’t know it then, but I was making what was essentially a shandy. Back in Croatia we were under a big infl uence of German tourists who were drinking summer thirst quenching drinks like Diesel (beer & coke) or Radler (Fanta /Sprite and beer) served over ice in pilsner glasses.

My beer cocktails have become more sophisticated since then. However they are intrinsically simple drinks. Because of the carbonation you can’t shake them; just stir gently. And you want to keep the ingredient list short so you don’t hide the character of the beer. There are three ways to make a beer cocktail, and I have here some of my favourite versions of each.

Beer plus mixers: Enhance the beer with small amounts of non-alcoholic mixers, such as fresh citrus juice, Tabasco sauce, or spices. The Germans add a dollop of Monin Raspberry syrup to a tart Berliner weiss beer. The simple and very popular Chelada, features a light lager with a squeeze of fresh

lime, served over ice in a salt-rimmed glass. For a spicier, more robust version combine with soy sauce, Worcestershire, and Tabasco hot pepper sauces.

Combine two beers: Combine two beers that taste good together. Guinness stout is a classic base for beer cocktails, as in one popular staple called Black & Tan, which blends the burnt black bitterness of a stout, with the smoother maltiness of a pale ale. In the Peach Melba Cocktail, I poured two fruit lambic beers together for a sweet, effervescent apéritif. Be free to add Monin Peach syrup to it.

You can also boost your beer with the intense fl avours and aromas of spirits or other alcoholic beverages, as in the elegant ‘black velvet’ (Guinness mixed fi fty-fi fty with Champagne). Another version sees Black Heart mixed with rich, dark Guinness with crisp, dry cider and a fl oat of Calvados. Michelada will contain tequila, lime juice

and beer served over ice. I like to add the Monin range of fl avours (elderfl ower, passion fruit, pomegranate, watermelon, cherry, sangria and others) to this creation.

With the craft beer revolution in full swing and an exciting array of Australian, Belgian and British beers now available here in New Zealand, the options for creating new beer

cocktails seem almost infi nite. All it takes is imagination, a good beer store, a few adventurous guests, and a long afternoon to experiment. Pick out beers of various styles (light lagers, brown ales, hoppy ones or dark stouts), have plenty of glassware on hand, some Monin syrups and other mixers, ice, and you’ve

got the ingredients for a new kind of cocktail party that’ll have you mixing into the night.

Enjoy your beer cocktails. Tomas Vikario is the beverage innovation manager at Stuart Alexander Ltd; importers of Monin, Perrier, Illy and Tabasco. For more information email: [email protected]

Call them beer cocktails, shandies or cerveza preparada (prepared beer) – they’re a great alternative to summer’s more expected concoctions.

Beer Becomes a cockTail

Tomas Vikario


ouT & aBouT

ouT & aBouT

DB draws media together

Rachel Broadmore, the new PR whizz at DB in Auckland, put Heineken’s best foot forward with its sexy new brand partnership as the beer of choice for Mr Shaken-not-Stirred, Bond; James, that is. The event was the fi rst media chinwag; a chance for DB to draw its media contacts together to chat and sample its wares, on the eve of the launch of the latest Bond fi lm, Skyfall.

There were two Russian ‘bad guys’, a Bond gal and Bond lookalike. The express/Heineken television commercial won Colmar Brunton’s Ad Impact Award for october 2012 too – congratulations.


Moët amongst the starsThe New Zealand importers and distributors of Moët & Chandon were joined by a group of New Zealand’s most glamorous stars, including musicians, actors, media personalities and olympians, as they toasted to the best of 2012 at the Champagne house’s red carpet event Moët Amongst the Stars at Clooney Restaurant in Auckland. Guests were greeted on the red carpet with a piccolo of Moët & Chandon before heading inside where MTv Australia’s Ruby Rose also joined the party, fl ying over to guest DJ for the night.

Blanc slate - exciting new store opensWest Auckland’s new fi ne wine store, Blanc, opened late last year by Lincoln Road vineyards… attracting wine lovers, importers and distributors from all over – a top store opening.

Moët amongst the stars


Alex Burnett, Rachel Sloane

Ruby Rose

Ashley and

Carly Powell

oyles Allpress, Sascha McNeil and Josh Heslop

Garrick Rigby, Blanc store

manager with wine friends,

including Natasjkcia

Russ Flatt & Alistair Wilkinson with Peter Fredatovich

Paddy Battersby, Anthony Ivecivich, and Michael Jemmison

Hubert Lauriot-Prevost and Sophie Cotter

Puneet Dhall and partner Shana, Pete Turner, James Rowan, Shayne Cox

Special Guest Bob Harvey addressing the crowd

Amber Peebles

Alix Bushnell and

Monique Bree


News & views

Training unlocks The hospiTaliTy x-facTorThe key to a great hospitality business is in training your staff, writes Lianne Johnson

The hospiTaliTy industry has experienced significant changes within the last few years.

Despite the fact that we are in the business of providing our patrons with warmth, enjoyment and relax-ation, we operate in a competitive, tough, hardnosed environment.

In a marketplace that is saturated with every other boutique hotel vying for attention our customers expect more from their experience; likewise hospitality owners expect more from their staff and management team. Hospitality staff are now expected to have an understanding of facility management, marketing, accounting and strategic business management in addition to excellent product knowledge. It is simply no longer enough to know the subtleties of the sours, fizzes and highballs within Jerry Thomas’ Bon Vivant’s Companion.

Severe shortages of skilled hospitality staff can be evidenced in Restaurant Association of New Zealand CEO Marisa Bidois’ vocal support of ensuring hospitality managerial categories remain in New Zealand’s Essential Skills in Demand list.

New figures from the Ministry of Business, Innovation and Employment show a 20% increase in demand for hospitality and tourism positions. Continued skill shortages in the tourism and hospitality industry limit growth and threaten to damage the industry’s ability to deliver a consistently high quality experience to visitors and project the right image of New Zealand.

In this changing landscape bright young hospitality stars are seeking out qualifications to improve their employability. PBRS, a specialist hospitality training institute with campuses in Auckland and Wellington, has developed NZQA accredited programmes in hospitality and hotel management that serve to upskill industry players in the areas they need to further develop their careers.

We have seen an increase in the number of employers booking their staff into LCQ courses and that to cater to demands in training

needs PBRS will be introducing a certificate in food hygiene to begin running from this year.

Employers now have higher expectations and are time poor. They need staff to walk straight in and hit the ground running with the right training, skills and attitude.

HOW TO TRAIN YOUR STAFFTo find out more about qualifications that could kick start your career, go to www.pbrs.co.nz Lianne Johnson is the marketing and enrolments manager, PBRS; New Zealand’s specialist hospitality training institute.

New bubbles book... add it to your barGreat, Grand & Famous ChampagnesBy Fritz Gubler, RRP $89.99Published by Arbon Publishing, distributed in New Zealand by New Holland Publishers NZ

This beautiful new hard cover book joins the ‘Great, Grand & Famous’ series with a stunning collection of art nouveau prints, full colour plates of top Champagne makers and words by former chef, Fritz Gubler. It’s a beautiful looking, inspiring book for the coffee table and wine library in equal measure – it’s also a top book to have sitting in a great bar to read about the people behind the labels. It’s information rich, well bound and substantial in size and feel.

Hospitality staff are now expected to have an understanding of facility management, marketing, accounting and strategic business management in addition to excellent product knowledge.

“I consider every bottle of Champagne we produce to be a piece of art.” – Bruno Paillard

News & views


Brewing in bronze ageArchaeologists in western Cyprus have discovered what they are describing as a microbrewery from the Bronze Age; about 3,500 years ago. Their excavation includes a mud-plaster structure, which they think would have been used as a kiln to dry malt. Dr Lindy Crewe of the University of Manchester, who led the excavation, says the beers brewed would have been about 5% ABV. "Archaeologists believe beer drinking was an important part of society from the Neolithic onwards and may have even been the main reason that people began to cultivate grain in the first place… it's extremely rare to find the remains of production preserved from thousands of years ago so we're very excited."

Brewery saves on waterEuropean Paulaner brewery, which has been in operation for 378 years, has just announced its green initiatives are paying dividends to the environment. Since 1990, the company has intentionally halved its water consumption. In the past it took eight hectolitres of water to produce one hectolitre of beer – today that amount is down to 3.63 hectolitres. Compared to 1990, CO2 emissions from the brewery’s furnaces have been reduced by 70 per cent and its boiler furnace is also using significantly less gas on an annual basis.

Chinese beer snowed underThe makers of Snow, the world’s biggest beer brand, say that trading conditions remain tough, even with rising sales of their beer. China Resources Enterprise (CRE) reported that its sales to 30 September 2012 had climbed 11% to HK$34.2 billion but actual profit dipped 2.1% to HK$668m from HK$682m over the same period last year. While China is often regarded as a booming economy which is unaffected by the global downturn, analysts say its economy is slowing down. China’s mainland economy grew at a slower rate in 2012 than in previous years, while increases in minimum wages and higher labour costs were also attributed to CRE’s less strident progress.

Roger Federer takes on MoëtMoët & Chandon has announced Roger Federer as the House’s new brand ambassador. Federer will take centre stage in the House’s upcoming advertising campaign, which is to be revealed in March 2013. “It’s more than just an honour to be Moët & Chandon’s brand ambassador, it’s an invitation to be part of a very glamorous tradition,” says Federer. “Moët & Chandon has always been the Champagne of international trendsetters and I’m proud to be part of a brand that is as dedicated to the pursuit of excellence as I have been throughout my career.”

South Africa’s wine farm honouredGroup manager of Nederburg Wine Farms, Hannes van Rensburg, was honoured by the South African Society for Enology and Viticulture (SASEV) late last year. The industry veteran of almost 40 years was awarded SASEV's highly prestigious Medal of Merit for 2012 for his exceptional contribution to the country's wine industry, as well as to the organisation. Van Rensburg has been active in advancing local viticultural best practice, environmentally sustainable vineyard management policies and conservation of the indigenous habitat in and among the vineyards. He was closely involved in the establishment of South Africa's internationally praised Integrated Production of Wine (IPW), the

set of sustainability principles launched in 1998 and adopted by virtually all growers today. Nederburg formed part of the pilot programme developed ahead of the IPW industry-wide roll-out. Under his management, Nederburg also earned its Biodiversity & Wine Initiative (BWI) membership, with the winery's own farms, as well as a farm of a major supplier audited to earn the certification.

Wine investment body launchesThe Wine Investment Association, a self-regulatory body designed to set standards for wine investment, was launched in London in November 2012. The four founder members are all wine portfolio managers and investment advisers. They are Hugo Rose MW of Culver Street Ltd, David Jackson of Albany Portfolio Management, Adrian Lenagan of Provenance Fine Wines and Peter Shakeshaft of Vin-X Ltd. The body was launched to ensure companies have systems to guarantee orders are fulfilled and that investors have good title to their wines. Master of Wine Hugo Rose and chairman of the new company, said: “Wine investment is legitimate and is worth £200m in the UK. Wine investment should be safe. Unfortunately the reaction of the wine trade to past failures has been limited to handwringing. The WIA is an important step towards eradicating fraud and inadequate management.”The annual WIA membership will cost around £1500 a year and will include an audit fee.

Spirits takes on scientistThe Distilled Spirits Council (DISCUS) of the UK has appointed a former top government scientist to head its scientific affairs office. The new head of DISCUS is Sam Zakhari; formerly a director at the National Institute on Alcohol Abuse and Alcoholism (NIAAA). He will be assisted in his new role by the council's chief medical advisor Ray Scalettar. “There are over 4,000 scientific and quasi-scientific studies on alcohol produced annually. We look to Dr Zakhari and Dr Scalettar to help guide and inform our policy on alcohol and health,” says DISCUS president Peter Cressy.

inTernaTional drinks newsGlobal drinking trends, news and views

News & views

waiheke wine & arTwaiheKe island wine may be rising but so is its sculpture; this year is the 10th anniversary of the annual Sculpture on the Gulf, which features 30 works along a coastal walk above Matiatia Bay and runs until 17 February.

The thirty works being exhibited this year were chosen from more than 100 entries by a distinguished panel of selectors; John Gow (co-founder of Sculpture on the Gulf and Connells Bay Sculpture Park), Sue Gardiner of the Chartwell Trust and Lara Strongman – an independent curator from Christchurch.

The selected sculptures are being judged independently by Rhana Davenport, Director of the Govett Brewster Gallery in New Plymouth. The winner of the Lexus Premier Award receives a grant of $20,000 with the winners of the Westpac Merit Award and gen-I Merit Award each receiving $10,000. The winner of the Parsons Brinckerhoff Award for Engineering Excellence also receives $10,000.

The Sculpture on the Gulf Pavilion is open to all seven days a week. Sculptureonthegulf.co.nz

CHOOSE A CAREER THAT’S GOING PLACESStudying with PBRS, the specialist hospitality training institute, can help you gain the skills and confidence you need to work in top bars, restaurants, cafes and hotels here in New Zealand or anywhere in the world. Learn how to mix a mean cocktail, make the perfect coffee every time, and how to serve in style. You will also gain supervisory skills to take your career to the next level! PBRS courses are *NZQA approved, and student loans and allowances available.

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Magnificent single vineyard wines, hand cultivated with

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RIMU GROVE WINERYNELSON


Waiheke's wines are evolving so that its whites are now are on a par with its best reds.

Central’s small winemakers uniteThe Artisan Winegrowers of Central otago (AWCo) launched late last year to celebrate, promote and educate others about the wines made by some of this country’s smallest wine producers. Many members of AWCo are self-described one-man-bands; individuals or couples.

“To be an artisan is to apply an art form, a level of craftsmanship that results in a distinctive, high quality, fi nite resource.

The criteria set out for members of the organisation limits total production to 2000 cases, in addition to intimate owner involvement (no absentee), a proven track record and quality assessment by peers, dedication to their brand (no “for sale” signs here) and character befi tting that of the group (there are never dry throats at the “meetings”),” says Roberta Montero of ellero Wines. AWCo also serves as a forum for

members to seek advice and assistance on various topics and issues, pooling resources and experience to benefi t one another. Its member winemakers are: Auburn Wines (Max Marriott); ellero (John and Roberta Montero); Georgetown vineyard (Ian Dee); Lindis River (Holger Reinecke); Lowburn Ferry (Jean and Roger Gibson) and ToSQ (Carl and Sue Thompson). www.awco.org.nz

News & views

cooper’s new Blue guideMichael Cooper delivers the most comprehensive wine guide in book form to New Zealand wines every year and his Buyer’s Guide is now in its 21st year of publication. It’s updated yearly with new tasting notes and ratings, including the current vintage. Each year Michael tastes over 3000 wines (this year it’s 3260) to make sure it’s accurate and up-to-date. Every year his guide also includes quality ratings, clear and frank tasting notes; value for money ratings; price and dryness/sweetness guides; when to drink recommendations; best buys of the year; list of classic New Zealand wines and a detailed vintage report. www.michaelcooper.co.nz

Central’s small winemakers unite

-

Magnificent single vineyard wines, hand cultivated with

passion, flare...and a touch of daring!




sTudy finds younger asian wine drinkers drive growThA new study released by the international wine trade fair, ProWein, provides an insider’s view of Asian wine markets

a new study commissioned by the Düsseldorfers behind the large international ProWein trade fair is showing who and what is driving growth in Asian wine markets.

Those behind the study enlisted the British market research institute, Wine Intelligence. The results are based on extensive qualitative and quantitative research with consumers, importers and distributors across Asia. And the result is that China will remain the most attractive Asian market for wine exporters in the next five years.

But the study also suggests that the global wine industry should be ready to capitalise on opportunities in Japan, South Korea, Singapore and even Taiwan – the other key Asian countries studied in the report.

Although all five markets differ substantially, and it would be a mistake for the wine industry to think of Asia as a single cultural bloc, there are some trends and characteristics that can be observed across the continent.

In the new ProWein study “Asia – Opportunities in China and beyond”, it was acknowledged that the trend towards everyday, affordable imports is evident across Asia, as wine shakes off its image of being purely a luxury product, and becomes more attractive to younger consumers.

These younger consumers are finding a place for wine as part of their lifestyles, and showing a real interest in understanding it better – which is no doubt the reason for the vast international growth in wine education.

The on-trade is often the best environment in which to target these consumers.

Another key finding of the survey was that in-country representation is the key to success.

“The wine producers who will achieve the biggest success will be the ones who not only get to grips with these trends, but actually take the trouble to establish a physical presence in their target markets. It’s not possible to conquer China, Japan, South Korea, Singapore or Taiwan from an office outside those countries,” says Richard Halstead, chief operating officer at Wine Intelligence.

Michael Degen, division director in charge of ProWein at Messe Düsseldorf adds: “This result from our ProWein survey confirms experience we have also had in other commercial sectors as a worldwide organiser of trade fairs. Which is why we are offering our customers from the wine sector an ideal platform to showcase themselves on the Chinese market from 13 to 15 November 2013 at ProWine China.”

China’s spectacular growth is likely to continue, with the help of improved ranges in supermarkets and more affordable

pricing. Consumers are associating imported wine with sophistication and wellbeing and the number of imported wine drinkers is expected to surge well beyond the current 19 million.

In Japan, much of the market growth is being driven by the off-trade, as consumers turn away from the on-trade for economic reasons. Wine is increasingly part of the mealtime experience for Japanese families as they embrace more Western-style eating habits. Although Japan is a relatively mature market for wine, with 47 million regular wine drinkers, younger consumers are regarding wine as a trendy drink and are

more open to experimentation than older Japanese wine drinkers.

In South Korea too, growth is coming from younger people. The market has a huge scope for growth: wine accounts for just 20% of drinks sales and is regarded by many Koreans as a special-occasion beverage. But the market has been growing steadily since 2000, with Chilean imports and sparkling wines making particular headway in recent times.

Singapore is the smallest of the five markets but the wine industry here is already buoyant, with an increasingly

knowledgeable population keen to find out more about wine. Strong brand identity and high volumes are often the key to success in this geographically limited market.

Taiwan is a more problematic market for wine exports than the others. There are more barriers facing the wine industry, including a ban on internet sales, high taxes, and few English language speakers, compared to other leading Asian countries. The high price of wine, and lack of women drinkers, also limit opportunities in Taiwan. Find out more at www.prowein.com.

Those who succeed will take the trouble to go to the markets and get to know the people in them… “It’s not possible to conquer China, Japan, South Korea, Singapore or Taiwan from an office outside those countries,” says Richard Halstead, chief operating officer at Wine Intelligence.

News & views

generous squireLOCATION PerthOWNeRS Danny and Rob Kapinkoff

The Generous Squire is the only microbrewery in Perth’s central business district, giving it the ability not only to corner the market, but to do it in style – thanks to a collaboration with Skope.

The Squire, which is open daily for lunch and dinner and available for private functions and events, is part of the James Squire group.

Its James Squire beers are brewed on a small scale to retain the reputation their makers have built throughout Australia for making flavoursome ales and lagers. And better still, the beers are matched with food from the microbrewery’s modern Australian menu; adding to the drink responsibility – with food – philosophy which permeates the Squire.

Just as the beverages play a key role in the success of The Generous Squire, the venue’s design has also been integral to the

venue’s reputation for top quality – and the design has been important to both the owners and the designers. A combination of Skope’s stainless steel five-door and three-door backbars has been cleverly integrated into the design to mirror the angles and symmetry of the stunning bar area.

For more inspiring ideas like this visit the Skope website and download the Project Portfolio App. www.skope.co.nz

Depend on us for expert advice.

We employ the best staff from a pool of international expertise to deliver market leading commercial refrigeration. Whether a new build or a refurbishment, we have the right people at hand to advise and support you every step of the way. Contact us today to find out how we can help you.

0800 947 5673 skope.co.nz

News & views


marisco expands BrenT marris of Marisco Vineyards has bought the 2,000 hectare historic Leefi eld Station estate to add to his vineyard holdings in New Zealand’s largest wine region, Marlborough.

The addition will allow him to expand wine production to feed growing international demand for Marisco’s wines.

Marris founded New Zealand winery Wither Hills in 1994, then sold it to Lion Nathan.

Leefi eld Station dates back to the 1840s. In buying the land, which was originally settled by Constantine Dillon, Marris

and Marisco will own vineyards of about 2,265 hectares in the Waihopai Valley.

“This property is a prime viticultural site because of its position within a glacial valley fi lled with mineral-rich soil and

beautiful rolling foothills,’ says Marris. “We intend to plant our vineyards next season, but will also retain the traditions of high-value sheep and beef production on the property.’ ”

Just how honest are you?HOW HONEST are you?

The team at Boundary Road Brewery

want to know. They have decided it’s time

to put their money where their mouth is

and prove they’re an honest bunch, or not,

by taking The Great Kiwi Honesty Test.

The test was developed to celebrate

the launch of Boundary Road

Brewery’s Honesty Box cider and

consists of 15 quirky questions. It will

be live for the month of February.

As part of the campaign, Boundary

Road Brewery is offering 500 honest

kiwis who take the test a chance to

try Honesty Box cider, and if the lucky

few feel the new range is up to scratch,

they’ll be asked to make a donation to

the Sustainable Coastlines charity.

“Us kiwis like to think we’re an honest

bunch, so we’ve taken the non-traditional

approach to test that theory. We’re

asking the nation to be as truthful as

they can in the test and, hopefully when

we release the results in March, we’ll be

able to confi rm that we’re not shonky,”

says Ben Shaw from Boundary Road.

The Great Kiwi Honesty Test is now

open for New Zealanders over 18 to take

part in, and Boundary Road Brewery is

also offering kiwis the chance to win a

season’s worth of Honesty Box cider.

settled by Constantine Dillon, Marris valley fi lled with mineral-rich soil and on the property.’ ”

CHRISTIe’S WINe AUCTIoN BReAKS ReCoRD

ChrisTie’s sale of Finest & Rarest Wines and Spirits, including historic cognacs from the private cellars of La Tour d’Argent and fi nest wines from two exceptional private collections, held over two days from the 13 to 14 December 2012, was sold 94% by value, realising an exceptional £4,157,901 / $6,702,536/ €5,110,060 – a new record total for a wine auction in London.

The top lot of the sale was a case of 12 bottles of Château Cheval-Blanc 1947 which sold for £126,500, against an estimate of £75,000 to £125,000. This is the highest price ever paid for a full case of wine at Christie’s in London.

The collection of ancient spirits from the celebrated cellar of the legendary Parisian restaurant, La Tour d’Argent realised a total of £433,000 selling 100% by lot.

The top lot of the collection was a bottle of Clos du Griffi er Grande

Fine Champagne Cognac, Vintage 1788, which sold for £17,825.

“Christie’s London Wine department concludes a very successful 2012 with an immense, two-day, record breaking sale which welcomed bids from around the world. Realising an outstanding total of £4,157,901, our Finest & Rarest Wines and Spirits auction represents the highest ever total for owners in this category throughout London.

The collection of rare and historic spirits from La Tour d’Argent and Le Cafe Anglais were 100% sold, trebling the pre-sale estimate to realise £160,000–£210,000, obtaining a total of £433,000,” says Noah May, associate wine specialist of Christie’s London.

Collectors from around the world including, Europe, Asia and the United States competed in the saleroom, as well as remotely via telephones and online.

The jewel in arrowTownThe chef-owner of Saffron restaurant in Central Otago, Pete Gawron, tells Drinksbiz why his heart remains in the deep south

Call him on his cellphone any morning of the week in winter and early spring, and chances are Pete Gawron will be boot deep in fresh powder before he starts his long day at Saffron restaurant.

Gawron’s new book, The Taste of Central Otago, shows food which reflects Central in all its glory - and is sure to tug at the heart strings of anyone who loves this uniquely beautiful part of the world. Gawron shares how he transforms local produce (often foraging himself for fungi, fruit, berries and more) into delicious and artfully presented dishes. The new book contains over 75 recipes with photography by Aaron McLean. Gawron shares his thoughts about running a restaurant and finding food inspiration.

What inspires your wine list and favourites to hit your glass?

It's actually very fluid, new wines are always being released, and even cellared wines can all of a sudden arrive and begin drinking well after being tight for several years. More than anything, the backbone of our list is

representing our region – why wouldn't you? The wines here are sometimes magnificent.

What do you see as being underrated?

With summer at our door step, the local Rieslings are being well received.

Which comes first – the food or the wine?

It really is all about our local wines, I create dishes, such as our rabbit and black pudding, with the flavour of our local Pinots in mind. I absolutely do that constantly.

Share a great food and drinks experience with us…

I was in Venice when travelling through the north of Italy a few months ago in their spring and Aperol was the drink of choice at 6pm; it’s a wonderful aperitif - very Campari-ish. When I travel, I sound out the locals for where to drink, where to eat, and what to drink. Though I may arrive with a

restaurant or bar in mind, local knowledge is golden. I reckon people everywhere look for harmony between their eating and drinking; an obvious statement, I suppose, but you can almost always find a local who is switched on and can tell you exactly what’s in season right now and that, incidently some guy up the road makes a fantastic Pinot Grigio that tastes like heaven with it. It’s about travelling with your antenna up, and engaging with the people you meet.

Who would you swap places with?

I'd swap places with the first person to land on a planet that’s potentially inhabitable by humans; imagine the lolly scramble to have a look at that.


The iNdepeNdeNT

“It’s about travelling with your antenna up, and engaging with the people you meet.”

The Taste of Central OtagobY PeTe GAWRON, RRP $70 Published by Random House NZ (Godwit). www.randomhouse.co.nz

New environmental test for SkopeChristchurch company Skope has refocused its production entirely on refrigeration and food service in the past year

SKOPE INDUSTRIES has built a $1 million environmental test chamber for its commercial refrigeration products, as part of a company-wide boost in research and development.

The Christchurch-based company announced last year that it was withdrawing from the heating market to focus 100% on producing commercial refrigeration and food service products for the global market. over the past three years, Skope has built its research and innovation team from 15 to 32 to ensure the design and manufacturing of state-of-the-art, market-leading products.

The testing facility, which was offi cially opened by Science and Innovation Minister, Hon. Steven Joyce, brought Skope up to speed with the testing facilities used by one of its main customers, Coca-Cola Amatil, and can be set to temperatures ranging from three to 50 degrees celsius, with up to 90 per cent humidity. This enables Skope to test its products for suitability in any climate and country.

"We are excited about the future of commercial refrigeration and are determined to further enhance our global reputation by keeping abreast of technological and design advances. This new testing chamber is just one example of our commitment," says Alexandra Stewart, executive director at Skope.

The chamber is made from MISA modular cool room panels, a product imported from Italy and distributed throughout Australia.

eURovINTAGe’S NeWeST ADDITIoNeurovintage has added to its wine specialisation by appointing Philip Bothwell, to the company’s management team.

Bothwell joined the company in January this year as national sales manager, and is charged with leading the company’s sales effort within the on premise, traditional liquor, duty free and fi ne wine retail channels.

He will work alongside Niels Dijkstra, who will lead the company’s supermarket sales effort in the newly created role of national sales manager (grocery).

“I’m absolutely thrilled to welcome Phil to the team” says eurovintage chief executive Nick Hern.

“He brings a rare combination of wine industry experience and commercial acumen to this new role. Restructuring our sales team and bringing Phil into this new role ensures we drive our sales effort forward while meeting the very specifi c channel distribution objectives of our brand partners,” says Hern.

Bothwell grew up in Ireland and after an early career in nuclear science his decision to pursue a future in the wine industry led him to New Zealand in 1999. He formerly worked at Montana Wines before moving into the company’s sales and marketing division as national wine ambassador. During this period he was heavily involved in sales team mentoring and the company’s wine education programme. He went on to forge a successful 13-year career with Montana, latterly known as Pernod Ricard.

Bothwell has a Bachelor of Science (Hons) from the University of Ulster and a WSeT Diploma in Wines and Spirits.

dB appoinTs a new chiefdB Breweries has appointed Andy Routley to the role of managing director.

Routley, an Englishman, is relocating from the United Kingdom to take up the role of managing director from the long serving Brian Blake, who announced in November he was stepping down after 20 years at the helm.

Routley has worked in several global brand businesses including the Unilever divisions of Lever Rexona and Lever Faberge (Unilever Home and Personal Care) and SAB Miller; where he was global brand marketing director for Miller Beer for four years. Most recently he has been the UK managing director of the US publicly listed home and personal care company, Church and Dwight Ltd. His FMCG experience

is extensive and also includes broad sales and marketing positions in the UK, Europe

and Australia.“I am delighted to be joining such an iconic New Zealand company as DB Breweries and look forward to taking up the role in March. I know that Brian Blake has played a signifi cant role in DB over the past 20 years and I greatly appreciate the strong position that he

leaves the business in, with DB achieving double digit profi t growth over the past three years,” says Routley.Brian Blake will stay on at DB in the

capacity of chairman with handover of the managing director role taking place

in March.

people News


News & views

THE WINNING WAY TO WELCOME YOUR GUESTS

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DB11

01-Q

R

glass soluTions Glass BoTTles create challenges for recycling companies to establish economically viable collection models for many reasons.

Compared with plastic and aluminium, glass weighs much more. Add to that the fact that 90% of the storable and transportable volume is air and the complex nature of the recycling process when the glass actually reaches the furnace for reproduction. “As a result glass is often a costly hindrance for hospitality operators and holiday home owners due to collection costs, storage space, noise pollution and sustainability challenges. An innovative New Zealand company has addressed the problem,” says Geoff Barnett, co-founder of Expleco Ltd.

Expleco specialises in the design and manufacturing of compact glass bottle

crushers, offering volume reduction solutions to a wide variety of glass waste generators from regions with highly effi cient recycling systems to some of the most isolated locations in the world.

“The oppressor GLS is a specialty glass reduction machine designed with bars, cafés, restaurants, clubs, hotels, resorts, remote

camps, apartment buildings and holiday home owners in mind,” says Barnett. “The GLS unit has been particularly popular in locations where recycling is either costly or does not exist.”

Barnett says the simplicity of the Oppressor GLS is an astounding feature. “The operator simply ensures the bucket is not full and is inserted correctly, switches the machine on and feeds individual bottles through the rubber safety fl ap on the shoot. The precision cut oppressors each

individually balanced take care of the rest, reducing glass bottles from their full state to a fi ne sand or grit in a matter of seconds.”

The sand is safe to handle and walk on in bare feet and can be used for a number of applications on site or, in the worst case scenario, it can be poured into the existing voids in the general waste stream to maximise space and fi nancial savings. Some clients save more than $1,000 a month on their recycling and waste management expenses after switching to Expleco, says Barnett.

Expleco exports to over 15 countries with machines everywhere from busy cities to remote resorts.

Glass bottles are reduced to a fi ne sand or grit in a matter of seconds.


News & views

marisco adds new winemakermarlBorouGh’s marisCo Vineyards has appointed a new winemaker this year and has also announced it will launch a range of new wines to be packaged in screen-printed glass bottles.

The new winemaker is Matt Mitchell, who replaces Liam McElhinney; the winemaker for the past four years at Marisco. Mitchell has amassed 20 years’ experience as a winemaker and has worked at Ager Sectus and Yealands in New Zealand, among other wineries.

“Although it is a farewell to our dear friend Liam and we are sure he will be an extraordinary success in his next adventure, we are delighted to have Matt on board and are looking forward to tasting his skills with the 2013 vintage,” says Brent Marris, chief winemaker and Marisco Vineyards owner.

The company’s new screen printed packaging will be used for new vintages of the winery’s Kings Series, including The King’s Favour Sauvignon Blanc 2012 and The King’s Thorn Pinot Gris 2012.

The new look has been developed in collaboration between Siobhan Wilson, Marisco Vineyards sales and marketing manager and the company’s glass supplier ESVIN at their plant in Yantai, China.

NBC, the glass manufacturer, is one of the largest glass suppliers in China. This is its fi rst appearance in the New Zealand market.among other wineries.

Golf attracts top tastes in southentertainment at this year’s NZPGA Championship at The Hills golf course near Queenstown is in top shape for February and March

THE SECOND NZPGA Championship is a golf event with a difference.

Tournament director Michael Glading says the organisers trialled ‘The 19th’ last year and, taking on board what they learned, they moved it to a new location.

“It will be an entertainment attraction in its own right, providing a relaxing and enjoyable family-friendly area in the perfect location on the course, with plenty of space to sit back and enjoy the scenery and plenty to do,” says Glading.

The NZPGA event runs from Thursday 28 February to Sunday 3 March. Queenstown’s over The Top helicopters will take guests to its mountain top extreme Golf Tee. Guests lift off for a bird’s eye view of the course to get the ultimate golf experience.

The 19th will be sited on the members’ driving range; a central location right in the middle of the action. The 19th will include Central otago wines from Waitiri Creek, Amisfi eld, Northburn, Akarua, valli, Wild earth and Gibbston valley Wines with food from Francesca Pizza, Waitiri Creek Pies, Wild earth Gourmet BBQ and Devil Burger, among others.

There will be two on-course bars; one at The 19th, the other at the ‘party hole’ 15th – which will be sponsored by Moa Beer, the award-winning Marlborough-based brew that was recently the offi cial beer for New Zealand at the London olympics.

Moa Marketing Manager Sunil Unka said Moa was ‘rapt’ to secure another top tier sporting sponsorship following its support of the NZ olympic team.

“As a super premium product, the NZ PGA Championship, and in fact all golf clubs, are the perfect environment to enjoy Moa,” says Unka.

“We’ve organised some fantastic competitions alongside the event, among others targeting golf clubs around New Zealand that stock Moa, with the ultimate prize giving one lucky golfer the chance to join the Moa Team to compete in the NZ PGA Challenge tournament.”

HOW TO bOOK FOR NZPGAThe NZPGA runs from Thursday 28 February to Sunday 3 March 2010 at The Hills, Queenstown. Find out more and book at www.pgachampionship.co.nz or www.ticketek.co.nz


high five

1spain’s BesT for rrp $202008 bodegas Langa Garnacha Centenario Calatayud rrp $19.95

Intensity plus in this winning red blockbuster from Spain; it’s made from Grenache and Grenache Tintorere from 60 year old vines. Its high acidity and intense easy to love soft red fruit fl avours make this wine an instant hit. Distributor: The Wine Importer; Paul Mitchell, phone (09) 412 8542 or 0508 412 8542 or www.wineimporter.co.nz

2Top value pinoT noir2009 Hamden estate Pinot Noir rrp $25

To fi nd a Martinborough Pinot Noir this intense at this price is outstandingly good value; it’s got everything – body, acidity, great length, soft and smooth velvety texture and it’s made by Strat Canning, one of the region’s leading winemakers.Distributor: Hamden Estate, phone (06) 306 8001 or email: [email protected]

3BesT $25 chianTi in nZ2009 La Pieve DOCG Chianti rrp $24

New in New Zealand and selling like hotcakes at the time of writing (so be in quick! I’m hoping there’s still some left) via Master of Wine Stephen Bennett, who sources it from an old pal, fellow Master of Wine Michael Palij. This is rare good value at the price, full of fresh red cherry fl avours with lively clean fl avours and the characteristic fi rm acidity of Tuscany’s Sangiovese grape. Best in NZ at this price.Distributor: Bennett & Deller, phone (09) 378 9463.

4norTh iTaly’s wow red2009 Sopra Sasso Valpolicella Ripasso rrp $28.99

Here’s a treat from another of the world’s great wine regions, albeit one far further afi eld than Hawke’s Bay; this ‘ripasso’ comes from Valpolicella; a small town in the Veneto, north east Italy. Its deep garnet colour, intense aromas of dried fruit, blackcurrants and earthy spice marry seamlessly with this wine’s smooth full bodied style and rich deliciousness. Distributor: Epicurean Wines, email: Juliette Lynch at: [email protected] or www.epicureanwines.com

5cenTral oTago BeauTy2009 Tarras The Canyon rrp $45

The Canyon is one of Central Otago’s emerging top tier Pinot Noirs; a single vineyard wine from a hillside above Bendigo in the deep south. Winery owner Hayden Johnston also produces The Steppes Pinot Noir from nearby. Both are exceptional, full bodied Pinot Noirs – without insane price tags to match. These are delicious and great value.Distributor: Tarras Wines Ltd, phone 021 102 0111 or www.tarrasvineyards.com

sTock These Top vinosSelected by Editor Joelle Thomson

“Attitude is a little thing that makes a big difference.” – Winston Churchill

Distributed by Federal Geo Limited - P: 0800 846 824 | E: [email protected] St Patrick’s Day 17th March 2013

gris anaTomyIt’s five years now since Pinot Gris sped ahead of Riesling in New Zealand but Editor Joelle Thomson now asks whether the wines are up to the mark

piNoT gris CATeGoRy RePoRT



CATeGoRy RePoRT piNoT gris

What’s in a name? ‘Gris’ or ‘Grigio’?The names Pinot Gris and Pinot Grigio are used synonymously for the same grape. But there’s plenty in a name. The different names are code for vastly different styles of wines – Pinot Gris and Pinot Grigio.

The grape’s original home is either North East Italy in the northern Veneto near to the Dolomite mountains where it’s known as Pinot Grigio and usually a drier style of wine… or it is in north east France in Alsace; the driest wine region in that country and home to relatively full bodied Pinot Gris, driven by weight, textural feeling and usually higher sweetness – either very sweet or medium to off-dry.

In Australia, most of the wines made from this grape are labelled – and accordingly are drier – as Pinot Grigio. In New Zealand, we use the French name Pinot Gris; the wine is generally off-dry, although there is a slow trend by winemakers who are moving towards producing drier styles.

Top New Zealand Pinot Gris…

TOP SHeLF PINOT GRIS2011 bellbird Spring Home block Waipara Pinot Gris rrp $31

Guy Porter and his family celebrated 10 years of winemaking in North Canterbury in 2012 with a couple of events – one of which I attended and which was nearly as outstanding as Bellbird Spring’s wines are. This is one of New Zealand’s best Pinot Gris, without doubt; part good winemaking, part great climate for grapes. North Canterbury’s generally long, generally dry autumn makes for relatively full bodied Pinot Gris which retains fi rm acidity. Both factors lend this wine its beautiful balance. It’s a top style for matching with pork belly with star anise and all the trimmings.www.bellbirdspring.co.nz

NORTH ISLAND STAR2010 bilancia Hawke’s bay Pinot Gris rrp $35

This is the best North Island Pinot Gris from year to year, thanks to the beautiful balance and consistency from the winemakers, Warren Gibson and Lorraine Leheny; a husband-wife winemaking duo who can both lay claim to being born under the sign of Libra, hence ‘bilancia’ – the Italian word for balance. And as they did live in and make wine in Italy, their approach is to make a drier style, which is exactly what I love about this versatile wine. Good with food, top without.www.bilancia.co.nz

NeLSON’S beST2010 Rimu Grove Nelson Pinot Gris rrp $31

If Rimu Grove sounds new, then it’s time to get acquainted with a Nelson winery which has been around for nearly 20 years now. Founded in 1995, its wines have always been small production but they deserve a big profi le. This is an outstanding fresh Pinot Gris which puts Nelson’s best white wine foot forward with its bright acidity and concentrated fl avours of pear juice and quince paste. The fi nish is lingering and the taste sensational. Top white wine to serve by the glass at your restaurant.www.rimugrove.co.nz

NUMBeR CRUNCHING…Pinot Gris is the fourth most planted grape in New Zealand with more than half its overall plantings in Marlborough; home to 43 per cent of this country’s Pinot Gris grapes. Hawke’s Bay is in second place with 21 per cent and there are growing amounts in other regions, most notably Gisborne, otago (where Pinot Gris is second to Pinot Noir; trailed by other whites at a fair distance behind) then Canterbury, Nelson, Auckland and the Wairarapa.

Pinot Gris is now the fourth most planted grape in New Zealand – trailing behind Sauvignon Blanc, Pinot Noir and Chardonnay in the top three spots – and following international trends in popularity.


piNoT gris CATeGoRy RePoRT

FReSH NeW WHITe2012 blackenbrook Nelson Pinot Gris rrp $23

This Nelsonian Pinot Gris is a fresh and light style, driven by white fruit and fl oral aromatics with a just off-dry front palate – it’s a lovely day-time style of wine for drinking in the sunshine. This style begs for a warm day, a platter of nibbles and some dappled sunshine.www.blackenbrook.co.nz

TOP VALUe – bRILLIANT ADDITION TO A WINe LIST2012 Anchorage Family estate Pinot Gris rrp $17

This may be a very small wine brand but it deserves a big profi le, thanks to its luscious, lively taste and texture. The intense aromas in this wine remind me of canned lychees, spicy poached pears and muscat grapes; it’s a zingy young white with a long fi nish. www.anchoragewines.co.nz

bRIGHT YOUNG THING2011 Sea Level Home block Pinot Gris rrp $18

This aptly named home block white from Nelson is another fresh youthful white from this most northern wine region in the South Island. Again, it’s a little known label but a wine worth getting to know extremely well – a top zingy fresh white for your wine list. www.sealevelwines.co.nz

FROM STONY GROUND2011 bouldevines Marlborough Pinot Gris rrp $25

Dog Point Road is one of Marlborough’s golden miles of vines and home to Bouldevines where, yes, the vines really do grow surrounded by chunky, boulder-studded soils… but that’s not the only rocky ground this and the other wines from here have had to overcome. The owners’ story is an inspiring one (read more about it on their website) but better still, the wines are outstanding. This is a fresh, bright Marlborough white; light bodied and good for day time drinking. www.bouldevines.co.nz

DRY WINNeR2011 Waipara Hills equinox Waipara Pinot Gris rrp $29

It’s refreshing in more ways than one to taste such a dry Pinot Gris in New Zealand today since most of the country’s ‘Gris’ tend to be more ‘off-dry’ than this winner from North Canterbury. The region’s climate suits dry styles well and also tends to accentuate the spicy style of the grape when it’s able to ripen for longer than usual – another drawcard to this stunning wine region.

Its recommended retail price lends this wine good suitability to wine listings in good cafés, restaurants and bars. www.waiparahills.co.nz

STYLISH DUO2012 The Ned Pinot Gris rrp $18.99

2012 The King’s Thorn Pinot Gris rrp $22.99

When it comes to easy drinkability, Pinot Gris has risen to the top on wine lists – both in hospitality and in the minds of wine drinkers nationwide; which accounts for why it’s now the fourth most planted grape in New Zealand.

This duo is made by one of the country’s most experienced winemakers, Brent Marris; whose light touch with Pinot Gris ensures the delicate aromas and fl avours of the grape are able to shine in each of these wines. Think: pear, a hint of tropical fruit, a whiff of nutmeg-type spice. These are clean, fresh and vibrant styles; medium bodied with soft acidity and a lingering light, juicy fi nish.www.marisco.co.nz

HAND PICKeD STAR2011 Te Mania Nelson Pinot Gris rrp $22

When wines this price are made from hand picked grapes, we’re all in for a treat. This Nelson wine is a full bodied style with a light touch of aromatic appeal, making it an easy, cleansing day-time wine – at lunch or late afternoon. Team it up with your favourite salted nuts and enjoy a good summertime match.www.temaniawines.co.nz

PINoT GRIS FACT FILe…Like Pinot Bianco (aka Pinot Blanc), Pinot Meunier (a key grape in Champagne) and Pinot Beurot (a barely heard of, relatively rare grape these days), Pinot Gris is… a mutation of Pinot Noir. At least that’s the historic-held wisdom. New research shows that all these grapes are genetically identical, even if the fl avours from each of them are incredibly different. The frustrating thing for winemakers is that the grapes can present identically on the vine and then change colour

after that crucial last month of ripeness, known as ‘veraison’ – when the sugars rise, the acids drop and the grapes start to get tasty.

The best place to research the Pinot family is the new book Wine Grapes; the new bible to grapes, published late last year by Masters of Wine Jancis Robinson and Julia Harding and the Swiss grape geneticist Jose vouillamoz. winegrapes.org


CATeGoRy RePoRT piNoT gris

WINNeR ON VALUe2011 Waimea Nelson Pinot Gris rrp $23

This is a top value Pinot Gris from one of Nelson’s largest and most established wineries – founded by Trevor and Robyn Bolitho in 1993. It has spicy, stonefruit aromas and fl avours of tropical fruit, which are accentuated by the off-dry style of this wine. Its acidity lends a food-friendliness to the wine and a light chilling makes it a good day-time drink late afternoon. This is a good wine to list by the glass.www.waimeabrands.com

2009 Red Tussock Marlborough Pinot Gris rrp $23

There’s a touch of residual sweetness in this wine, giving it a very summery-daytime style with its candied orange taste and medium fi nish. Fresh, clean and reliably good for late afternoon drinking in the warm months.

AND DoN’T FoRGeT…Variety is the spice of life and while Pinot Gris has come along and offered us a lighter bodied fresh dry white – at least ‘dry’ some of the time – there is a world of other grapes and wines out there worth drinking.

THe CHeNIN BLANC TWIST… A MUST-LIST WHITeWhile Pinot Gris has taken over where Riesling left off – in numbers, though not in quality – there are plenty of other alternative light, refreshing and interesting white wines around. And when it comes to nobility, the incredibly underrated Chenin Blanc has it in spades. It’s a shame there are so few producers of Chenin Blanc in New Zealand today but these two offer outstanding value, fl avour, diversity and food-friendliness to your wine lists.

2012 Crazy by Nature Dry Flint Chenin blanc rrp $22

This delicious bone dry, fresh and fl inty Chenin Blanc is an absolutely outstanding wine from the king of biodynamic, feel-good winemaking, James Millton. It’s fantastically fresh in style, totally dry and has a fl inty texture and mouthfeel that’s hard to put into words and even more diffi cult to stop topping up the wine glass with, thanks to its deliciousness factor. At this price, this wine is exceptionally good value. If only New Zealand made more Chenin Blancs. www.millton.co.nz

2011 Astrolabe Vineyards Wrekin Chenin blanc Marlborough rrp $25

Simon Waghorn is one of Marlborough’s top winemakers and his whites are not only deliciously vibrant and on the top shelf of quality, but they are also innovative and experimental – as this lively Chenin Blanc shows. It’s a full bodied style but it’s the acidity and freshness that drive the wine from start to fi nish – both make this a top New Zealand white, for me. www.astrolabewines.co.nz


Beer feaTure

we all know alcohol affects different individuals differently, but it’s not all about us. Increasingly, many drinks are being super-sized. And that’s not always good news.

When Auckland brewer Keith Galbraith says there are too many high alcohol beers on the market, he doesn’t just mean in this country. Last year he visited breweries throughout the United States and his lingering impression was of a country whose beers were extremely high in alcohol and lacking balance in taste and quality – as a direct result.

“There was too much alcohol and too many hops and those beers lacked balance. Bigger isn’t always better.” Galbraith likens beer to wine: “It’s far easier to make big, instant hit high alcohol red wines rather than to make delicate Rieslings. And in terms of beer, it’s easier to make high alcohol drinks too.

“What gives you the alcohol is the malt and the more you put in, the more flavour it’s going to have, so the more it’s going to stand out. In my humble opinion, I think there are too many people making beers which people find interesting but in many cases they are big beers with big flavour and big alcohol; not necessarily great beers in themselves.”

He calls these ‘one beer wonders’. “You have a bottle and that’s all you want. Beer is about being able to drink a reasonable volume of it without falling over. It’s a social drink where you can have a few with your mates but you don’t want to be lying on the floor within 30 minutes because the alcohol levels are so high,” says Galbraith.

It is predominantly in the craft beer market rather than the mainstream one that these higher alcohol beers are being found. And there is a place for them, says Galbraith. “But the beers which still sell the most are the 4 and 4.5% beers,” he says.

Luke Nicholas, founder and director of the Epic Brewing Company, concurs.

“Alcohol levels are increasing in beer. It’s not because of the desire to have more alcohol, but it is the result of making beers that have bigger flavours. If you add more ingredients, you get more flavour and therefore more alcohol,” he says.

“I think the trend in craft beer is for alcohol levels to rise and we tend to see it following craft beer trends in the United States where the craft beer average abv is 7%-9% ABV.”

Nicholas does not see this as a negative trend, as long as the beers are well made, balanced, and deliver flavour. “Beers with bigger flavour generally result in the consumer drinking less. They are drinking for the reason of flavour and taste.”

DB Breweries communications manager Rachel Broadmore says the arena of the hoppy, higher alcohol content beer doesn’t tend to be a sector that DB operates in, with its focus being a broader and more moderate cross section of beer drinkers.

One of the fastest growing breweries in New Zealand is Boundary Road in the Hunua Ranges, south of Auckland. Marketing manager Ben Shaw says the main trend he sees in beer today is the move away from bland mainstream brews, mainly lagers, to more complex and flavoursome beers.

“The growth of the craft beer segment is helping beer move away from a product often being associated with binge drinking to a culture of appreciation and moderation of quality products,” says Shaw.

It may be a temporary trend but it’s clear here that the words ‘more flavoursome’ definitely denote higher alcohol in some, though certainly not all, beers. As New Zealand’s craft brewing market grows, so too have alcohol levels in beer, but this may not be a permanent feature of all beers. Like the wine industry, the beer one is in a highly creative phase right now, so it’s natural to see an evolution and change in style.

“Balance is the most important thing when brewing a beer or making any beverage. If you want to make a double IPA, you need to be able to balance the hop flavour and bitterness with some level of malt,” says Nicholas.

“If it goes too dry then the perceived bitterness increases, but if it is not dry enough the malt sweetness and alcohol sweetness can be too cloying. The thing we all should bear in mind is keeping overall quality and balance to the forefront of what we’re doing.”

alcohol levels risingAge, gender, physical condition, food and medication aren’t the only factors that affect us when we drink alcohol – the alcohol content does too, especially now it’s rising, writes Editor Joelle Thomson

“You have a bottle and that’s all you want. Beer is about being able to drink a reasonable volume of it without falling over. It’s a social drink where you can have a few with your mates but you don’t want to be lying on the floor within 30 minutes because the alcohol levels are so high.”

“In my humble opinion, I think there are too many people making beers which people find interesting but in many cases they are big beers with big flavour and big alcohol; not necessarily great beers in themselves.”

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rememBer when your uncle brewed homemade ginger beer and some of the bottles exploded?

Well, the makers of Ranga have recreated the homemade taste of real ginger beer. They’ve tweaked the recipe a bit so that the bottles don’t explode and ramped up the alcohol to 4.5%, but otherwise it’s the same refreshing taste.

Ranga Alcoholic ginger beer is the brainchild of four young kiwi blokes. After a party at a mate’s place having a laugh about how Ranga would be a classic name for a feisty new ginger beer, the four set to work on pulling it together, employing the help of friends in Gisborne to give them a hand with the recipe and begin production.

The result is an off dry, tasty ginger beer with the ginger infused in the conditioning stage.

The taste was described by one wine expert as “...spicy and snappy on the palate with just the faintest edge of sweetness. You may say it’s like your favourite chunk of ginger crunch, boosted with a bit of booze and bundled into a bottle.”

Ranga is best enjoyed simply over ice with a squeeze of lime or in your favourite cocktail, perfect for hot summer days. The team is thrilled about driving a new category and now has nationwide coverage after teaming up with Federal Geo.

STOCK ITTo stock Ranga, contact Federal Geo, phone 0800 846 824, email: [email protected]

ginger-liciousA new ginger beer containing alcohol launches on the New Zealand market

"WITH 45 Postmix as our supplier of choice we are in control of what we order,” says Danielle Townsend, proprietor of JJ Murphy's & Co Irish Pub and GM of The Grand in downtown Wellington.

JJ Murphy's is the quintessential typical Kiwi-Irish pub. It oozes atmosphere and charm with wooden panelling enveloping a labyrinth of booths and cubicles on two fl oors. There's dim lighting and plenty of nooks and spots to enjoy a drink and a meal and listen to the live music. There are three bars upstairs and three on the ground fl oor as well as eating and drinking spaces outside on Cuba Mall.

"We installed 45 Postmix as the drink delivery system of choice in all bars some 4 years ago primarily because we were having pricing issues with the previous suppliers. We have negotiated an excellent pricing structure with Fountain Drinks for 45 Postmix 10 and 20 litre syrup bags which helps keep our margins up across all mixed drinks served,” says Townsend.

"There is no pressure from Fountain Drinks in terms of stock levels. our previous supplier would often order on our behalf during visits to the pub and we were invariably overstocked, having to send syrup bags back, sort credits and the like.

“With Fountain we order what we want when we want it, putting us in control of our inventory. our bars are always very busy. occasionally we run low, but Fountain's excellent delivery service means we can order one day and have stocks replenished the next,” she says.

“The 45 Postmix dispenser guns behind the bars enable our operators to work quickly and effi ciently, which is very important in a busy pub like JJ's. The 45 equipment is very reliable with minimal service call outs. This is a high volume pub so we need reliability, quality and constant delivery for the mixes on tap. When the pressure is on, we haven't got the time to worry about opening and storing bottles.”

In terms of product quality, Townsend says she regards the 45 Postmix drinks, particularly the cola fl avour, as being equal to the main brands.

“Mix it with a spirit and I don't think you can tell the difference. The taste, the service and the pricing are what gives us the confi dence to stick with Fountain."One of a series of interviews with Fountain Drinks 45 Postmix customers.

Murphy’s in Wellington opts for 45

RangaGingerBeer

www.ranga.co.nz

There’s a

feisty new

redhead

in town

RangaGingerBeer

redhead

in townredhead

in town

Ranga is a refreshingly feistynew alcoholicgingerbeer, it’s perfect for thosehot, sun filled summer days.

Available from Federal Geo Ltd P: 0800 846 824E: [email protected]

summer days. summer days. summer days. summer days. summer days. summer days.


Beer News

Summer hazeTo herald the arrival of the great Kiwi summer, Speight’s created a special limited

edition brew, modelled in both packaging and taste on a traditional Belgian wheat beer.

To match the seasonality of the brew, the Speight’s brewers added tangy apricot,

which deepens the fruity taste.

The beer has a cloudy haze and its makers recommend it as a good beverage match

to pork meals and fruity desserts.

sTeiny To swedensTeinlaGer has just

launched in Sweden following a

distribution deal that will see its

Pure beer brand sold in 382 retail

stores, bars and restaurants around

the country.

All Blacks Tony Woodcock, Adam

Thomson and Brodie Retallick

travelled to Sweden for the offi cial

launch in late 2012, following their

Northern Hemisphere tour.

The players took on the Swedes at

some of their own games, including

competing in a table tennis match

against former world champion

Mikael Appelgren, playing indoor

hockey against the Swedish

national team and ‘strength testing’

against Magnus Samuelsson;

winner of the World’s Strongest

Man title in 1998.

“Breaking into the Swedish

market has been tough, due to

alcohol sales being so heavily

regulated, but I’m happy to say

we got there in the end. About

20 per cent of our output for

Steinlager is consumed overseas.

We expect Sweden to become

one of the biggest export markets

for Steinlager,” says Rory Glass,

managing director at Lion.

Steinlager is now sold in 20

countries. Hawaii is its largest

export market, followed by the rest

of the Pacifi c and mainland United

States. In Europe it is also sold in

Britain, Ireland and France.

Always remember that I have taken more out of alcohol than alcohol has taken out of me. – Winston Churchill


Beer CATeGoRy RePoRT

Beers of The seasonThe Drinksbiz round up of new season brews and some old faves too

History of Sam Adams brewingevery bottle of Samuel Adams beer contains six generations of brewing history. It all began in an attic...

For the first 35 years of his life, Jim Koch’s family history and his future career lay in the attic of his parents’ house. Jim’s father Charles Koch, a fifth generation brewer, had left the business but kept the old family beer archives upstairs in an old trunk. The recipes hadn’t been used since the Louis Koch brewery closed during the Prohibition era and when American tastes went away from full flavoured beers. Jim left for college believing that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school Jim began a promising career in management consulting. even though he followed that path for several years, he always kept an eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different in their beer and he decided to be the one to help sate their appetites.

And so, since 1984, Samuel Adams beers have been wowing devotees of fine ale around the world.Find out more at www.samueladams.com

Samuel Adams boston Lager, 6 pack rrp $19.99

Boston Lager is the original beer in the Samuel Adams stable and was first brewed in 1984. Its hallmark is its intense hoppy aroma, full body and rich flavour; which its makers say is the result of the hand selected ingredients and traditional four vessel brewing process.

Samuel Adams Noble Pils, 6 pack rrp $19.99

Samuel Adams Noble Pils is brewed with five hops, all of which are grown in the world’s oldest growing regions in Bavaria and the Czech Republic. Its character is an intense golden colour, bright citrus aroma and intense hoppy flavours. Noble Pils is a traditional Bohemian Pilsner.

Samuel Adams boston Ale, 6 pack rrp $19.99

The Boston Ale is a smooth, refined classic ale with intense mandarin and lemon aromas, both tempered by earthy tasting English ale hops. Its caramel colour and finish make it an exceptional brew for beer lovers.Samuel Adams beers are being stocked at leading supermarkets and liquor retail outlets nationwide. For trade enquiries contact Taylor Green, brand manager, international beers, Boundary Road Brewery, phone (09) 295 2590, www.brb.co.nz

Steinlager edge, 12 pack rrp $21.99

Steinlager Edge may be medium strength with 3.5% ABV but it’s a full flavoured brew with its golden hue, recognisably Kiwi flavour and style. Its lightness makes it a good year-round go-to beer; especially as an aperitif stylerty so don’t end up being “that guy” (or girl!). It’s also great for when you want to participate in social occasions, but need to be up bright and fresh the next morning.www.steinlager.co.nz

Chang beer, 6 pack rrp $19.99

Chang Beer was voted Asia’s Best Premium Lager at the World Beer Awards in 2012 and takes its name from the elephant, which plays a major role in Thai history; from taking warriors into battle against invaders to its role in royal and religious ceremonies.

White elephants in particular are highly respected in Thai culture and the two white elephants on the Chang beer logo symbolise happiness, harmony and prosperity. Chang beer is golden honey in colour with smoky, peaty and vanilla aromas. It’s made entirely from barley with a range of different hops.Distributor: Federal Geo, contact national marketing manager Bho Patel, phone (09) 578 2615 or 021 277 6088.


CATeGoRy RePoRT Beer

SPeIGHT’S CRAFTy NeW Move

speiGhT’s launChed a new chapter in its brewing history with its range of craft beers; Triple Hop Pilsner, 5 Malt Old Dark, Golden Pale Ale and Distinction Ale.

The new craft beers were launched just as we put our last issue of Drinksbiz to bed. Hot on the heels of the huge nationwide growth in craft beers, Speight’s new brews were inspired by growth in sales of boutique beers of 7.7% per year.

“Speight’s has a rich history of brewing, and the brewers have used their experience to develop these unique and distinctive drops to mark every occasion for Kiwi palates,” says Anna Gestro from Speight’s.

While regulars to the Speight’s Ale Houses located

across the country have been enjoying some of these craft brews fresh from the tap, the rest of the nation now finally has a chance. Four of the favourites are being bottled and distributed across the country to be sold in local supermarkets and liquor stores nationwide.

“These four craft beers demonstrate the technical talents and passions of the Speight’s brewers. Sometimes due to the price and mystery of craft beer, some consumers find it all too challenging and risky. Speight’s has now made an easygoing option for them, that’s within their price range, and they can be assured they are getting the well-known brewing quality that is associated with our

original Speight’s offerings,” says Gestro.

“The flavours of the craft range are fresh, refreshing and full of depth. The pilsner is crisp, with a slightly malty biscuit sweetness; the old dark has a creamy, chocolately, indulgent dark flavour, but still sharp enough for a dark-style

beer. The pale ale combines spicy aromas balanced with a caramelised toffee taste making it a balanced easy drinking ale; and the Distinction Ale is a dark lager-style brew which is well-rounded in character from the hop bitterness and malty caramel undertones.”www.speights.co.nz

Galbraith’s Lager Munich Style, 4 pack rrp $14.95

A newcomer from the Auckland boutique brewery, Galbraiths, this is made using German hops and Moravian malt. But – and it’s the key ‘but’ here – it is freshly brewed in New Zealand, so the taste is beautifully bright, clean and fresh. It’s 5% ABV – balanced and lively.

Galbraith’s Strong Ale, 4 pack rrp $25

Brewer Keith Galbraith says this new beer had its secondary fermentation in bottle; like champagne and top sparkling wines, so it retains a sediment in the bottle – which is not harmful but actually adds to flavour and texture in a positive way. It’s intense in taste with malty overtones and a long finish. It is available for a limited season.

Galbraith’s Pale Ale, 4 pack rrp $14.95

With 5% alcohol and a ‘pale’ in its name, it would be easy to see this beer as a light style. Nothing could be further from the truth. Expect malty flavours, a full body and a long finish from New Zealand-grown hops.Distribution: Galbraith’s distributed by Negociants New Zealand, Phone 0800 634 624.


Beer News

Moa announces Brazilian connectionFresh from outstanding success supporting the New Zealand

olympic team in London, the makers of Moa beer have

announced their renewed sponsorship of Kiwi olympians

right up to the 2016 Summer olympics in Rio.

Four years out, the team has already secured a Brazilian

distributor, signalling opportunities for further growth in Latin

America and even bigger support for Kiwis going for gold.

Moa will also be involved with the upcoming Commonwealth

Games in Glasgow, says Geoff Ross from Moa.

“We took more than 21,000 bottles to Kiwi House in

London for the olympic Games and there were queues

stretching around the block almost every day to get in to

enjoy a drop and party with everyone inside. When the New

Zealand team and support crew arrives in Rio for the next

olympics we’ll be there ready and waiting,” says Ross.

Founders joins with BoundaryFounders Brewery has joined forces with Boundary Road Brewery in a deal that will mean its award winning brews will be distributed and enjoyed nationwide.

The new agreement means the Founders Brewery and Café, located in the Founders Heritage Park in Nelson, will continue to be owned and operated by the Duncan family, which has been brewing in the Nelson region for six generations since 1854.

Boundary Road Brewery has acquired the Founders brand and will distribute the products across the country.

“We’ve been searching for the ideal partner to take us to the next level for well over a

year and we couldn’t have found a better one than Boundary Road Brewery,” says John Duncan of Founders Brewery.

The Founders Brewery in Atawhai Drive, Nelson, will continue to produce the beers that it’s become renowned for. Guiding this will be the Duncan brewing family of John and Carol Duncan, and their sons Matt and Callum, who will manage and run the highly popular brewery and café.

Julian Davidson of Boundary Road Brewery says the Founders name is unique in New Zealand and is the legacy of a family that has been brewing for almost 160 years.

“It’s not often a brewery of such stature is still only enjoyed by a few. Founders Brewery is a phenomenal story simply because its brewing tradition is nearly the same age as New Zealand itself and it has enormous heritage.

“Our role is to support the Duncan family and the Founders brand with sales and marketing expertise and distribution around New Zealand. The fact that the family has taken well over a year to fi nd the right partner shows their care and attention in everything they do, and we are delighted to be able to be working with John, Carol and their family team,” he says.

The Founders Brewery currently makes three lagers and two ales, as well as seasonal and special brews.

The Founders Brewery has received over 50 international beer awards, including Champion Small Brewery 2002 and 2005 AIBA, Champion Small Beer as well as many best in class trophies, environmental and innovation awards. The brewery and café have become a popular destination for locals and tourists.

roTorua launches Two fingersAward winning Rotorua beer company Two Fingers Beers has now added a second style to its portfolio; Two Fingers alt bier, Alter Ego.

It’s now available at the Crouchers Brew Bar in Rotorua as well as in bars throughout Wellington and Hamilton. Owned and operated by Rotorua-based Englishman, Lawrence Oldershaw, Two Fingers Beers also has a new summer brew called the Dodgy Archer Summer Ale.

Oldershaw describes his summer brew as tasting of “delicate tropical fruits on the nose and palate, with a slight hit of citrus zest bitterness at the end”. He also says it’s perfect for the current run of hot weather.

Two Fingers Beers began as a home brew operation three years ago as part of Oldershaw’s quest for a more sustainable lifestyle.

It is also planned to launch Two Fingers Beers in bottles in the near future.

Wellington wins Guinness perfect pintLate last year, Wellington’s D4 bar once again reigned supreme

as pourers of the perfect pint of Guinness, winning the title of Guinness Pint Master 2012. Four duos from bars and pubs from each region (upper North Island, lower North Island, upper

South Island and lower South Island) competed for the title at the Grand Final at Auckland’s Classic Comedy Club. This is the

fourth year D4 has entered the competition and the second time

it has won.Zealand team and support crew arrives in Rio for the next

olympics we’ll be there ready and waiting,” says Ross. it has won.

Moa announces Wellington

Why range Samuel Adams?

¬ Samuel Adams is the most awarded craft beer brand in the world

¬ Samuel Adams can demand a higher selling price than domestic craft brands

¬ Samuel Adams is imported directly from the Boston Beer Company’s brewery in Massachusetts, USA

Please contact your Boundary Road Brewery sales representative today.(09) 298 3000 or [email protected]

The most highly awarded American ever.(Now that Lance has come clean.)

INL6549 - Samuel Adams - Drinks Biz_Fa.indd 1 1/02/13 5:30 PM

spiriTs & cocKTails

jameson launches special sT paTrick’s day BoTTleJameson irish Whiskey has launched a new bottle for St Patrick’s Day on 17 March 2013.

The new bottle, designed by traditional glass artist David Smith, marks one of Ireland’s most celebrated days and was inspired by the intricate glass etching and ornate gilding synonymous with the décor of great Dublin pubs where Jameson has been enjoyed for generations.

The special limited edition Jameson bottle is available in New Zealand from 1 March 2013. Distributor: Pernod Ricard New Zealand, phone 0800 503 000.

Whiskey has launched a new bottle

The new bottle, designed by traditional glass artist David Smith, marks one of Ireland’s most celebrated days and was inspired by the intricate glass etching and ornate gilding synonymous with the décor of great Dublin pubs gilding synonymous with the décor of great Dublin pubs where Jameson has been enjoyed for generations.

The special limited edition Jameson bottle is available in New Zealand from 1 March 2013. Distributor: Pernod Ricard New Zealand, phone 0800 503 000.

gilding synonymous with the décor of great Dublin pubs where Jameson has been enjoyed for generations.

The special limited edition Jameson bottle is available in

Distributor: Pernod Ricard New Zealand, phone 0800 503 000.

Mojito spirit with HavanaHAVANA CLUB Añejo 3 Años replaces Havana Club Añejo Blanco and is made by blending aged and aromatic sugar cane distillates.

These rum batches are rested for three years in white oak barrels before the master distiller chooses the best to blend the fi nal Havana Club Añejo 3 Años. The result is a smooth premium rum, perfect for enjoying in cocktails such as the Mojito.

“Añejo 3 Años” literally means “aged 3 years”. Havana Club 3 Años is aged in white oak barrels for at least three years, which enables it to develop aromas of fl ower, sugar cane, herbs and citrus. This ageing process infuses the rum with powerful and complex fl avours, and leaves the resulting spirit with a pale straw colour.

The mojito is an authentic Cuban cocktail, made at iconic Cuban bars such as La Bodeguita del Medio. Distributor: Havana Club 3 Años, RRP $40.99 (700ml) and RRP $54.99 (1L), available from Pernod Ricard, phone 0800 503 000.

48

spiriTs & cocKTails

Shackleton’s epic recreation Whyte & Mackay has launched a second edition of its famous ‘Shackleton’s Whisky’ to celebrate the infamous 1907 adventure

whisKy maKer Whyte & Mackay has launched a second Mackinlay’s malt, also and affectionately known as ‘Shackleton’s Whisky’; the replica of the century old whisky found under Sir Ernest Shackleton’s hut in the Antarctic.

Following the huge success of its original recreation, the Glasgow based distiller has launched a second edition called Mackinlay’s The Journey.

The move was prompted by a request from the Antarctic Heritage Trust (AHT), the charity which found the whisky, to fi nd ways to raise much needed funds for the conservation of the expedition bases on the Antarctic.

The fi rst run of the replica Mackinlay’s quickly sold out - with its success raising close to UK£250,000 for the AHT. The funds will be used for conservation, research and a web based education programme about the great explorer.

The release of the new recreation is expected to raise a further UK£500,000 for the AHT to assist with their efforts to conserve and maintain Shackleton’s

Antarctic legacy for the benefi t of current and future generations.

Mackinlay’s The Journey contains different malts from the original recreation – but it tastes like the original replica and the 100 year old whisky. The packaging has changed dramatically to signify that it is a different product and, instead of a wooden crate, the bottle comes wrapped in ‘straw’ – just like the original bottles found under Shackleton’s hut.

SHACKLeTON’S WHISKY IN NZ FROM FebRUARY…The aim is to sell 100,000 bottles around the world; it will be available in New Zealand from late February 2013 at Glengarry’s stores, Whisky Galore and selected liquor stores.To read more about the product please visit: www.theshackletonwhisky.comMackinlay’s ‘The Journey’ is distributed in New Zealand by Hancocks Wine, Spirit and Beer Merchants. www.hancocks.co.nz

THe STORY…In January 2011, three bottles from the original case of Shackleton whisky found in the Antarctic were fl own by private plane from New Zealand to Whyte & Mackay’s Glasgow base by company owner Dr Vijay Mallya.

Arriving home in Scotland for the fi rst time in over 100 years, the whisky was taken to Whyte & Mackay’s Invergordon Spirit Laboratory for detailed analysis. This was the start of an inspirational adventure to faithfully recreate the whisky. Following the scientifi c analysis and a successful recreation, the three original bottles of whisky fl own to Scotland were returned intact to New Zealand in December last year. The bottles now have been returned to Shackleton’s hut in Antarctica, unlikely to ever leave the ice again.

FIND OUT MORe…For more details, contact Emma Lowe, assistant brand manager at Hancocks, Auckland, phone (09) 361 8400 , email: [email protected] or look online at: www.hancocks.co.nz



hoT MiXes

Passion fruit LageritaIngredients

20ml Monin Passion fruit mix puree

45ml tequila reposado20ml fresh lime juice or

four lime wedges squeezed in drink.

Lager

Method Combine ingredients (except beer) in a shaker fi lled with ice cubes.

Shake.

Strain in pilsner glass fi lled with fresh ice.

Top up with chilled lager.

Serve.

Decoration

Fresh lime wedge and half of the pulp of a fresh passionfruit, if available.

Spicy Maple Rita

Ingredients30ml Monin Maple Spice syrup45ml especial tequila 20ml fresh lime juice or

four lime wedges squeezed in drink

Lager

Method Combine ingredients (except beer) in a shaker fi lled with ice cubes.

Shake.

Strain in pilsner glass fi lled with fresh ice.

Top up with chilled lager.

Serve.

DecorationFresh lime wedge

Twisted Margarita

Ingredients20ml Monin Tangerine syrup20ml Monin triple orange

Curacao30ml Gold tequila20ml lager 20ml fresh lime juice

Method Pour all the ingredients in the shaker.

Add ice.

Hard shake and serve in chilled Margarita glass.

Sparkling Mango AleIngredients

30ml Monin Mango syrup200ml Belgian white ale30ml pineapple foam

Method Combine ingredients over ice (except foam) in serving glass.

Stir well to combine.

Top with pineapple foam.

Garnish.

To make pineapple foam, combine Monin Pineapple syrup and egg whites in iSi container.

Charge with 2 chargers and shake.

Keep in cold refrigerated place.

“One of the disadvantages of that extra drink is that it makes a man mistake words for thoughts.” – Unknown

cockTails wiTh Beer?Ride the new wave of cocktails and add a dash of passion to your summer drinks with Tomas Vikario’s hot late summer mixes, featuring… beer as well as traditional fl avours

– Unknown

Amarula Drinks Biz Advert Jan 2013.indd 1 1/29/2013 9:09:17 AM

AMARULA WoWS WoRLD’S BARSsouTh aFriCa’s Amarula is offi cially one of the world’s top 10 most popular and talked about drinks, according to a new international survey which polled the top 100 go-to glamour drinks spots.

The survey was conducted on behalf of Drinks International by Leslie Henry Marketing Research and released in late January this year. It placed Amarula as the seventh most requested brand in the liqueur category and ninth in terms of volumes sold across all styles of liqueurs in the 100 bars polled.

The establishments polled included North American bar, PDT; the American Bar at London’s famous Savoy Hotel; Mutis of Barcelona; Black Pearl in Melbourne and Asoka in Cape Town – which is ranked the best bar in Africa and the Middle East.

The brand has attracted signifi cant international attention in the past six months. At the end of last year it was declared the winner of the Liqueur of the Year title at the New York International Spirits Competition. In London, it took gold at London’s 2012 International Wine & Spirit Competition (IWSC) and was also highlighted last year as a Spirits Business brand champion for its impressive sales growth, while researchers Euromonitor listed it as one of the world’s fastest-growing global spirits brands. Amarula is sold in more than 100 countries. www.amarula.com or www.facebook.com/amarula

spiriTs News

souTh aFriCa’s top 10 most popular and talked about drinks, according to a new international survey which polled the top 100 go-to glamour drinks spots.

International by Leslie Henry Marketing Research and released in late January this year. It placed Amarula as the seventh most requested brand in the liqueur category and ninth in terms of volumes sold across all styles of liqueurs in the 100 bars polled.

PDT; the American Bar at London’s famous Savoy Hotel; Mutis of Barcelona; Black Pearl in Melbourne and Asoka in Cape Town – which is ranked the best bar in Africa and the Middle East.

attention in the past six months. At the end of last year it was declared the winner of the Liqueur of the Year title at the New York International Spirits Competition. In London, it took gold at London’s 2012 International Wine & Spirit Competition (IWSC) and was also highlighted last year as a Spirits Business brand champion for its impressive sales growth, while researchers Euromonitor listed it as one of the world’s fastest-growing global spirits brands. Amarula is sold in more than 100 countries. www.amarula.com or www.facebook.com/amarula

BarTender’s choice syrupsCrawley’s BarTender Syrup range is now available in New Zealand from international drinks distributors Federal Geo.

The range was created by The Simple Syrup Co founder Jason Crawley; an English-born bartender who had become frustrated with mass produced syrups with synthetic fl avours. The Crawley’s Bartender range is available in Orgeat, Grenadine, Rose, Simple Syrup, Raspberry and Agave.

Now living in Australia, Crawley has worked as a bartender in London, Italy and South East Asia, then moved to Australia in 2000. After a successful fi ve years at the Hilton in Sydney, he was head hunted to work with the spirits company, Maxxium, in 2005 to enhance their premium portfolio.

Whilst there he won Brand Ambassador of the year consecutively in 2008 and 2009 and steered his education programme Mixxit to win training programme of the year in 2009, 2010 and 2011. Crawley was recognized among the top three most infl uential industry heads by Australian Bartender magazine in 2010 and is widely known in the USA for his creative input into the drinks industry.Crawley’s Syrups are available in New Zealand from Federal Geo; fi nd out more and order from Bho Patel, national marketing manager, phone (09) 5782615, email: [email protected] or www.federalgeo.co.nz

The survey was conducted on behalf of Drinks International by Leslie Henry Marketing Research and released in late January this year. It placed Amarula as the seventh most requested brand in the liqueur category and ninth in terms of volumes sold across all styles of liqueurs

The establishments polled included North American bar, PDT; the American Bar at London’s famous Savoy Hotel; Mutis of Barcelona; Black Pearl in Melbourne and Asoka in Cape Town – which is ranked the

The brand has attracted signifi cant international attention in the past six months. At the end of last year it was declared the winner of the

International Spirits Competition. In London, it took gold at London’s 2012 International Wine & Spirit Competition (IWSC) and was also highlighted last year as a Spirits Business brand champion for its impressive sales growth, while researchers

fastest-growing global spirits brands. Amarula

Oude Meester wins in New YorkOUDE MEESTER has been awarded Brandy Brand of the year at the 2012 New york International Spirits Competition. It also earned one of nine gold medals awarded at the competition across all spirits categories, for oude Meester 12 year old Reserve. The New york International Spirits Competition is an annual US event, now in its third year. www.oudemeester.co.za

Distributed by Federal Geo Limited - P: 0800 846 824 | E: [email protected] *Excludes Tobacco.

the only duty free

store that gives you airpointsdollars*

at auCKland, Wellington

and ChristChurCh

airports.


CATeGoRy RePoRT Tequila

THe TeQUILA LISTSauza blanco rrp $44.99

Made from high quality Los Altos Weber Blue Agave, Sauza Blanco undergoes a first distillation in a column still followed by a second pot still distillation. This is an unaged style, allowing the tequila to retain the youthful exuberant flavours of young tequila. It has aromas and flavours of vegetal green capsicum which combine with the peppery spice taste here to create a fresh lively tequila.

Sauza Gold rrp $39.99

The amber-gold hue of this unaged tequila comes from caramel, used post-fermentation; it’s made from the Los Altos Weber Blue Agave and undergoes the same production process as Sauza Blanco – that means it’s double distilled in both a column and in a pot. By adding pure cane sugars and caramel later in the process, this tequila gains its renowned gold colour and a mellow, smooth character.

Sauza Hornitos Reposado rrp $49.99

The name ‘Hornitos’ comes from the Spanish word for oven and is a reference here to the traditional brick ovens used to cook the piña; which is the heart of the Blue Agave plant – and Sauza Hornitos is a powerful, pure expression of the Blue Agave – it’s a 100% agave tequila. The heart of the plant is a large starchy substance, which is cooked in steam to convert the starch to sugar, following which it’s fermented and then the tequila is aged in oak. During its three months in oak, Sauza Hornitos takes on a smoother, softer and rounder character while retaining the fresh vegetal flavours of a young tequila with a note of black pepper making it a refined, all round tequila for sipping neat or mixing.Distributor: Beam. Contact assistant brand manager spirits and liqueuers; Billie Yelcich, phone (09) 915 8464, mobile (021) 400 665.

Olmeca Reposado Tequila rrp $64

If the Aztec glass design, the warm amber hue and the lightly aged style of Olmeca don’t woo you in, the taste of this reposado style most definitely will. It was made in the Destilería Colonial, established in Arandas, heart of the famous Altos de Jalisco Region, in Mexico. This Reposado tequila is aged for six months using a blending process with similar results to the solera process used to age sherry. The process involves blending the new silver tequila with previously aged tequila by half and half each time it is blended.Distributor: Pernod Ricard New Zealand, freephone 0800 655 550, email [email protected]

TeQUILA FACTS AND FIGUReS • Most tequila is unaged and has

no colour.• Tequilas which do have colour

generally gain it from ageing in wood; usually in relatively small American oak barrels.

• The Mexican government’s Consejo Regulador del Tequila sets down the rules for making tequila.

• At least 51% of tequila must be made with sugars which come from the blue agave – if it is to be labelled tequila.

• To be labelled ‘100% agave’, a tequila must be made entirely from sugars from the blue agave.

• The five types of tequila are: blanco (silver/white); joven/oro (gold); reposado (‘rested’), anejo (‘aged’ for at least 12 months) and muy anejo (‘extra aged’ – which means for at least three years).

• A reposado tequila can be ‘rested’ for anything between two to 12 months.

“Never confuse movement with action.” – Ernest Hemingway

To be called tequila, at least 51% of it must be made from the blue agave plant, which belongs to the lily family and makes one of the world’s most distinctive spirits, writes Editor Joelle Thomson


Tequila CATeGoRy RePoRT

WINNING STYLe - HeRRADURA TeQUILASHerradura Anejo rrp $99.90

Herradura Anejo puts tequila’s best foot forward for aged styles; this one was aged for two years and shows it with its deep golden-amber hue, nutty aromas and intense dried apricot fl avours.

Herradura Plata rrp $83.90

Its light colour and fresh clean citrus aromas give this tequila an exceptionally refreshing quality as a top mixer (think: margarita) as well as being served on its own. Its makers describe Herradura Plata as ‘suave’ and we agree wholeheartedly.

Herradura Reposado rrp $87.90

This ‘rested’ tequila was introduced to the Herradura range in 1974 by Gabriela Romo de la Pena. In being aged for 11 months, Herradura Reposado spends more time ‘resting’ than the nine month industry standard dictates; gaining a deeper golden-copper colour in the process and a smooth, round taste.Distributor: Brown Forman, contact Rebecca Burke, brands manager, phone (09) 361 8442 or 021 978 980.

Jose Cuervo especial Silver rrp $42.99

Jose Cuervo was fi rst produced commercially in 1795 and is now sold in more than 100 countries around the world. It’s run by 5th generation Cuervo family members in the La Rojena Distillery in the town of Tequila in Jalisco, Mexico. The company’s Especial Silver is super smooth – a tequila without the burn – so it makes for an excellent mixer and is known as ‘the mixable tequila’. The silver style is ‘joven’; young, in other words.

Jose Cuervo especial Gold, rrp $34.99, 500ml

rrp $42.99, 700ml

Here’s a tequila worthy of more than a mere shot glass from which to enjoy its gorgeously concentrated aromas, partly derived from the enigmatic aromas of the agave lily and partly from the American oak barrels in which it has spent four to six months ageing. It’s a reposado style and as well as tasting great as a shot, it also works a treat in adding that extra zingy tang to margaritas. Distributor: Lion, phone 0800 835 554.

THe eCo-FRIeNDLy TeQUILALittle wonder New Zealand tequila importers at eurovintage are so justifi ably proud of their tequilas; in the case of the Patron brand, there’s an environmental message as well as a great taste. The Patrón tequila is created at the Hacienda del Patrón in Mexico’s Jalisco highlands, where the makers of the spirit have developed technology that recycles 70% of their stillage into clean water to use at the facility’s cooling towers and gardens. The remaining 30% is combined with unused agave remnants to generate organic compost – which is then spread on Patrón’s gardens and agave fi elds as well as throughout the local community.

PATRON’S ReCYCLING…The Patrón facility has an effi cient recycling separation process whereby it sends tons of cardboard, glass, wood, paper and cork to recycling plants. The Patrón bottles are handcrafted from recycled glass and its shipping boxes come from recycled paper; box use has been cut by 30%, eliminating individual boxes for bottles shipped directly to bars and restaurants, reducing excess paper usage and waste. Patrón has now earned ISo 14001 certifi cation and received a clean industry award from PRoFePA; the Mexican Federal environmental Protection Agency.


CATeGoRy RePoRT Tequila

A noble partnership

Casa Noble Tequila welcomed music icon Carlos Santana to its board in 2011 and he is now one of the owners of the brand.

Jose Hermosillo, president and Ceo, Casa Noble Tequila announced the organisational change would allow Santana to be involved in developing the brand. “Santana’s love for the spirit of Casa Noble and his commitment to this new partnership is exciting for everyone involved with our brand,” said Hermosillo. “Santana’s personal philosophy of quality and integrity in the pursuit of perfection is synonymous with the Casa Noble brand of fine ultra premium tequilas.

“The link between Casa Noble & Carlos Santana will create broader recognition

that Casa Noble’s triple distilled, organically certified tequila is truly one of the finest ultra premium spirits.”

Santana says Casa Noble and his family share the same origin; Jalisco in Mexico. “My family roots date back to the 1700s in Jalisco. My father is a Huichol Indian. When I visited the distillery, I immediately felt spiritually connected to the Hermosillo family and Casa Noble,” says Santana, explaining his connection with the tequillery.

THe CASA NObLe TeQUILLeRYThe Casa Noble tequillery has been involved in tequila production for more

than seven generations spanning over 200 years, tracing its beginnings back to 1776. The Casa Noble family of Single estate organic tequilas — Crystal, Reposado, and Añejo — have a rich history which has earnt them a position as one of the finest ultra premium spirits portfolios in the world. Casa Noble’s handcrafted tequilas are exported to over 23 countries worldwide.

THe CASA NObLe TeQUILA RANGe

Casa Noble Crystal rrp $115

Casa Noble Reposado rrp $120

Casa Noble Anejo rrp $130

Casa Noble Single Estate agaves are harvested at their peak maturity when they are 10 to 12 years of age and when each plant has met strict requirements for water and sugar content. Traditional tequila production methods include slow cooking in stone ovens to extract mosto juice from the core and heart of the agaves. The tequila is then slowly triple distilled to preserve the unique aromas and flavour notes. www.casanoble.com www.santana.com Distributor: Federal Geo, contact Bho Patel, national marketing manager, phone (09) 5782615, email: [email protected] or www.federalgeo.co.nz

VALUe AND FLAVOUR…el Jimador Reposado rrp $41.90

This classic tequila style is an outstanding spirit at an affordable price from El Jimador; available in New Zealand via Brown Forman.Distributor: Brown Forman, contact Rebecca Burke, brands manager, phone (09) 361 8442 or 021 978 980.

eCO-FRIeNDLY TeQUILA (See OPPOSITe)

Patrón Silver rrp $110

Driven by fresh clean flavours with an intense bite adding zest and a long finish to this outstanding tequila.

Patrón Reposado rrp $115

This reposado – ‘rested’ – tequila has notes of earthiness and depth with a citrus twist in the mid palate.

Patrón Anejo rrp $120

Top of the Patron tequilas, this has to be tried to be understood; it’s part of the growing stable of high quality tequilas available in New Zealand.

THe eSPOLON RANGeespolon blanco rrp $54.99

espolon Reposado rrp $57.50

Eurovintage imports and distributes Espolon tequilas throughout New Zealand; this range is driven by a strong stylistic vision and high quality taste – making both of these tequilas an excellent addition to your top shelf. Distributor: Patrón and Espolon are distributed by Eurovintage, contact Titch Hay, phone 0800 338 766, email: [email protected] or www.eurovintage.co.nz


diarY daTes

diary daTesSATURDAY 9 FEBRUARY 2013

marlborough wine & Food FestivalThe Marlborough Wine and Food Festival is New Zealand’s fi rst ever and longest running wine-focussed festival and is held at the original home of Kiwi Sauvignon Blanc; Brancott estate.Wine Marlborough, phone (03) 577 9299,

email: [email protected]

or www.marlboroughwinefestival.co.nz

24 TO 27 FEBRUARY 2013

marlborough dinner series, The Grill by sean Connolly, aucklandThis one-time event showcases Marlborough ingredients Õra King Salmon and Cloudy Bay clams with wines from Hans Herzog estate, Nautilus estate, Seresin estate and Hunters Wines, among others, at dinners hosted by Auckland chef Sean Connolly. Guests can take their choose wines from Hans Herzog

estate, Nautilus estate, Seresin estate and Hunters Wines on four evenings during the Marlborough Dinner series. The aim is to show northerners what the south is all about.Bookings essential: obowers@

destinationmarlborough.com or visit

www.lovemarlborough.co.nz/dinnerseries

THURSDAY 28 FEBRUARY TO SUNDAY 3 MARCH

nZpGa Championship, The hills, Queenstown entertainment at this year’s NZPGA Championship is shaping up to hit the top mark with headline musicians, award winning Central otago wines and food and fun activities for all on the menu. The NZPGA Championship is being held at the magnifi cent The Hills golf course near Queenstown. Tournament Director Michael Glading said the concept of the ‘19th Hole’ was well-accepted in golfi ng circles and was being taken to “a whole new level” for the second NZPGA Championship in Queenstown.Find out more and book at

www.pgachampionship.co.nz or www.ticketek.co.nz

FRIDAY 1 TO SATURDAY 17 MARCH, 2013

melbourne Food and wine FestivalLearn from the experts how to up the ante in your bar, restaurant and drinks business – themes this year include sustainable restaurant food, indepth wine tastings and talks by gastronomic luminaries, such as Master of Wine Jancis Robinson MW. Bookings and information at:

melbournefoodandwine.com.au

MAY 2013

2013 whisky lovers Tour of scotland Join Bart Burgers of the Whisky Shop for a fully guided tour of the Scottish Highlands, Islay and Speyside. The itinerary takes whisky lovers to the Arran, Springbank, Talisker and Lagavulin distilleries and on golf, salmon fi shing and activities during this tour.To fi nd out more and register, email:

[email protected] or

[email protected]

www.whiskyshop.co.nz

1

CPted guidelines now available

Developed to establish and maintain a safe and secure environment in all licensed premises, the guidelines should assist

those involved in the design, development and refurbishment of licensed premises, as well as those wishing to implement their

principles in existing premises.

Available from the Health Promotion Agency

www.alcohol.org.nz or freephone 0508 258 258


sTaTisTics

in The latest data from LIPS, the volume of advertised sparkling brands climbed by 11% over last year in the quarter to 31 December 2012, with prices rising by 2%, yet the category is in decline. Conversely, Champagne saw a decline in advertising volume and prices were promoted 14% lower on average compared with a year ago. Champagne sales, however, are booming.

The total volume of alcohol advertising declined 6% in the year to 31 December 2012. Across the categories, wine slumped by 20% at the hands of spirits and RTDs which both grew their share of voice strongly. Beer was also promoted 5% less than last year, but increased its advertising share to 31%, just behind wine on 32%.

As competition intensified among retailers last Christmas, sparkling brands were promoted and advertised with more frequency than last year.

“The sparkling category came alive this Christmas,” claimed LIPS’ director, Sean Jowers. “It was good to see strong advertising and pricing growth across carbonated sparkling and methodes” says Jowers. “While sparkling sales were still lower for the Christmas period compared with last year, it appears many consumers traded up into Champagne which enjoyed a stellar Christmas.”

Indeed, Champagne enjoyed strong growth, with sales up 14% in value, and 28% in volume over last year in grocery. This alone tells a story, says Jowers.

champagne prices TumBle while sparkling adverTising soarsSparkling advertising soared this past Christmas, while Champagne prices tumbled according to Liquor Information Pricing Services Ltd (LIPS)

“The sparkling category came alive this Christmas.”


sTaTisTics

“Consumers were attracted by the very competitive Champagne prices at Christmas leading to volume growth exceeding value growth.”

Overall, Champagne was advertised on average 9% lower in the October to December 2012 period compared with last year. This was driven by reduced average advertised prices for Moet & Chandon (-7%), Lanvin (-6%), Lanson (-8%), Bollinger (-4%), Piper Heidsieck (-1%) and Mumm (-1%). The only major Champagne brand which bucked this trend was Veuve Clicquot experiencing a 5% rise in the advertised price to $71.85.

“There were incredible prices sub $50 for many Champagnes during the festive season,” says Jowers. “Week after week consumers were spoilt for choice in grocery and retail with some exceptional bargains on bubbles. Unfortunately, we did not see any sign of sales growth in sparkling or Methode Champenoise, it was all Champagne.”

Despite advertising growth of 11% for the quarter, sparkling sales declined over 5% in volume and 2% in value for the period. Not surprisingly, Lindauer had the greatest voice for the period with 27%, share of advertising, while Lindauer Special Reserve (18%) and Deutz (7%) rounded out the top three promoted sparkling wines.

All major sparkling brands were promoted a lot more frequently at Christmas in 2012 compared with the previous year, and most had a higher average advertised price as well. “It was really only Oyster Bay, Asti Riccadona and Deutz which were price promoted lower on average than last year,” says Jowers. “Deutz was promoted widely under $20 in each major grocery chain, and pricing was fiercely competitive in the lower North Island especially. However, this did not offset the overall trend which saw advertised sparkling prices rise by $2,” he says.

“There was also some advertising growth across new sparkling products and smaller pack sizes at Christmas,” says Jowers. “There seems to be a growing trend for producers to add flavouring and carbonate certain wine varieties, and this is adding a bit of life to the category as well. Sweeter styles, smaller multi-packs and innovative packaging are also tools marketers are using to attract emerging drinkers into the sparkling category,” he adds. “Anything which helps grow the category value and entices consumers to drink sparkling wines year round has got to be a good thing.”LIPS monitor alcohol prices advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz. For more information, contact Sean Jowers, phone 021 547 583.


whaT’s New

moËT imperial iceIt seems entirely fi tting that Pinot leads the way in this lively new bottle of bubbles from Champagne giants Moët & Chandon. Not only has New Zealand just had its biggest wine gig ever – devoted to the Pinot grape at the capital’s three-yearly, Pinot Noir 2013 event – this wine is made mostly of Pinot Noir (about 50% of the blend) with the other two Champagne classics, Pinot Meunier and Chardonnay, added for character, liveliness and zing.

And as its name implies, this limited edition wine is intended to be served with ice and a slice of strawberry – or your favourite fresh tropical fruit.

It’s available at limited specialist eateries, such as Soul in Auckland.Moët & Chandon Ice Imperial; $120 or by the glass for $24.50.

COOPERS’ WHITE WINNERThe 2012 Coopers Creek Select vineyards Albariño has won its third Trophy in three months and earned the title ‘The Wine of the Summer’; scoring its fi rst win at last year’s viticultural Bragato Conference where it won a trophy. The wine, known as The Bell-Ringer, won another trophy at the International Aromatic Wine Competition and then a third one at the Air New Zealand Wine Awards.

The winery began making Albariño (a Spanish grape, which is being planted in small experimental vineyard plots in New Zealand), in 2011. The fi rst exports were sent to the United Kingdom in December, with impressive pre-release reviews. For more information contact Andrew Hendry at Coopers Creek Wines, email: [email protected]

and then a third one at the Air

which is being planted in small

ESK’S BIG WINNEResk valley estate in Hawke’s Bay won its 17th Air New Zealand Wine Awards trophy at the latest awards, in November 2012. The esk valley Winemakers Reserve Merlot Malbec Cabernet Sauvignon 2009 won the Trophy in the Champion Cabernet Sauvignon or Merlot/Cabernet Blend Category.

Winemaker Gordon Russell credited viticulturist ollie Powrie for his work in the vineyard, as well as esk valley owner Sir George Fistonich; “Sir George told me 21 years ago to become Mr esk, and fi nally now I think I’ve grown into the title.” www.eskvalley.co.nz

CH’I MAKES A COMEBACK Quarter of a century after it was fi rst released in New Zealand, Ch’i water has been re-released. The water, which includes a blend of Chinese Medicinal herbs, is drawn from a 200 metre deep spring near to Kaipara harbour; it contains silica and essential minerals. And in a nod towards the growing levels of obesity, the brand has now launched the new Ch’i Zero Sugar.www.chidrinks.com

2011 marlBorough pinoT noir rrp $27.95Kono Group Winemaker Bruce Taylor and his team are thrilled that the purchase of the winery they have just acquired allows them to optimise the quality of the Kono Beverages offering, most importantly the premium, single-vineyard Tohu wines – including this top Marlborough Pinot Noir.

Here’s a wine which shows that Marlborough has the climate to produce full bodied Pinot Noirs, which offer another string to the South Island’s wine making bow. This is spicy, fresh and a great match with slow cooked, braised meat dishes. It has light Pinotesque aromas and tastes of red and black cherries. Kono Beverages, Nelson, phone (03) 539 0818, email: [email protected] or www.kono.co.nz

2012 Tohu marlBorough sauvignon Blanc rrp $19.95Kono Beverages, an associated business of Wakatu Incorporation and home to Tohu Wines, is the new owner of a winery located in Marlborough’s Awatere Valley.

The purchase includes a four hectare Pinot Noir vineyard and a seven year old winery that has consent to process 6,000 tonnes.

This vibrant new Sauvignon Blanc is a piercingly fresh white from a top quality vintage – 2012 was a challenging but long lasting summer – whose white wines are outstandingly fl avoursome. Kono Beverages, Nelson, phone (03) 539 0818, email: [email protected] or www.kono.co.nz

Pinot Noir vineyard and a seven year old winery that

piercingly fresh white from


whaT’s New

MONIN TANGERINE SYRUPTangerine or mandarin? Actually, all tangerines are mandarins. The word tangerine has no botanical meaning and the two names can be used interchangeably. They look like clementines or small oranges, but the taste is often more tart than that of an orange. enjoy the subtle sweetness of tangerines in your drinks with Monin Tangerine syrup. With its bright orange colour and a strong nose of tangerine peel, this is the perfect fl avour for summer. Available in 700ml. Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

AN EPIC LAUNCH… MAYHEM Mayhem is back. The epic brew has had a two year hiatus due to the lack of supply of one New Zealand grown hop; Riwaka, and one US grown hop; Amarillo. Now it’s back.

Mayhem began life as a Fest Brew in 2006 but supply has been patchy over the years, initially due to having trouble actually keeping up with demand. even when it’s out of stock it has been written about internationally as ‘a beer you must try before you die’.

Mayhem is a strong pale ale at 6.2% ABv, a rich orange copper colour, aromas and fl avours of stone fruit and citrus. Should go well with with any food that is spicey.www.epicbeer.com

SAVVY SCIENCENew Zealand Winegrowers has commissioned UK wine writer Jamie Goode to publish The Science of Sauvignon Blanc; based on the results of six years of research initiative exploring aroma and fl avour compounds in Sauvignon Blanc.

Research on Sauvignon Blanc is vital if New Zealand is to maintain its current leading position and reputation with this grape variety.

The Science of Sauvignon Blanc is an output of the New Zealand Winegrowers levy-funded research programme. It has been published as a resource for the drinks industry and has been sent to all NZW members. Due to a limited print run, there are only a small amount of books available for purchase. Email: [email protected] for more information.

monin passionfruiT fruiT mixThe passionfruit is one of the most intensely scented fruits with a distinctive exotic aroma and a tart-sweet fl avour. Picked at maturity in the Mediterranean, the fruit used in Monin Passionfruit Fruit Mix will bring the exotic bouquet and fresh tropical texture to your cocktails. An acidic nose of ripe passion fruit, balanced with a refreshing taste is followed by tangy, citrus notes. Available in 1 litre PET. Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

perrier is sparklingPerrier has been known the world over as natural, premium quality sparkling water from the spring it has been drawn from in Vergeze, France since 1863. This naturally carbonated water has a uniquely fresh taste and a sparkling sensation that quenches every thirst. Perrier can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect summer cocktail or mocktail. Perrier 330ml and 750ml Sparkling Water has a subtle refreshing taste.Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

The larger lagerLarger – not to be confused with lager – is brewed in the Imperial Pilsner style, which means it is 8.5% ABV, has a bitterness of 70+ IBU, and has been heavily dry hopped after fermentation.

Dry hopping a pilsner is not traditional; the technique is used more often for English Ales to accentuate the hop aroma. The hops used here mostly have German noble hop parentage; US Liberty, US Santiam, US Tettnang and NZ Pacifi c Jade.

Chill this beer down and select a beautiful glass – Epic’s brewers suggest using a large red wine glass – to accentuate the aromas of this hand crafted beer.www.epicbeer.com

Mix will bring the exotic bouquet and fresh tropical texture to your cocktails.

with a refreshing taste is followed by tangy, citrus

even when it’s out of stock

accentuate the hop aroma. The hops used here mostly

parentage; US Liberty, US Santiam, US Tettnang and

often more tart than that of an orange. enjoy the subtle sweetness of tangerines in

Perrier can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect


lasT requesTs

TasTe of ausTraliaAustralian Peter Barry is one of our nearest neighbour’s most iconic winemakersHow did you get into winemaking?

As a seven year old I spent hours helping my father, Jim Barry; a pioneer winemaker in the Clare Valley. I enjoyed the mix of agriculture, science and just being outside with my dad. I was a busy child.

Was it always your first career choice and if not, then what was?

PB: I was born into the world of wine. There was never going to be anything else. As Jim's son I enjoyed daily lessons - vines and wine became my hobby and this led to my career.

How would you describe yourself in a tasting note?

Hand picked with 15% alcohol and mature. A great nose. Thin on top. Big middle palate and lingering impressions.

If you could swap places with anyone for a day, who would it be?

James Bond; to drive an Aston Martin DB4 for a day.

If you could change anything in the wine trade, what would it be?

Remove the barriers put up by those who are pretentious about wine. Young people should not be scared off by those who wish to make it an exclusive club.

What do you most enjoy about this industry?

Interesting people who are good fun.

What is your favourite wine and food combination?

A good rack of lamb with a glass of Cover Drive Cabernet.

Which drink and who or what else would you take to a desert island?

I would take my wife Sue (who would take Pol Roger Champagne), sunblock and hat, and a couple of bottles of The Armagh.

What's your message to young drinkers today?

It is important to be sensible about drinking so as to appreciate wine. Take every opportunity to try something new; learning about wine is a great journey best shared with good friends.

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