Wine Grower (2123)
By the end of 2019, New Zealand Winegrowers will be funding high quality biosecurity research that helps mitigate risk from our most unwanted pests and diseases
“Falling in love with flavour” is how Angela Clifford ended up in the world of wine.
Esk Valley’s concrete wine fermenters are a thing of beauty.
Watch out viticulturists and winemakers of New Zealand. There is a new wave of enthusiastic workers on their way to take their place in the industry.
Earlier this year Wine Marlborough launched a competition, aiming to find the five greatest fans of the region’s Sauvignon Blanc.
The very first wine that Ivan Donaldson ever made for commercial sale was a big barrel fermented white that bucked the buttery trend at the time and, 28 years later, still is.
It was highly appropriate that the launch of Sauvignon Blanc 2019 occurred on the one day of the year set aside to celebrate this variety of wine.
At this year’s NZSVO Sparkling symposium, two Australians are among the key-note speakers. Both bring a world of knowledge to the event.
Bob Campbell MW (Master of Wine) outlines the absolute worst food and wine matches.
ProWein is the most important trade fair for wines and spirits worldwide. For a quarter of a century now it has been organised every March in the German metropolis of Düsseldorf bringing the global sector together.
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Back in 1996, Rhyan Wardman arrived back in New Zealand to a job overseeing the building of Seresin Estate’s new winery. Twenty-two years later, he now owns that winery with good friend and fellow winemaker Ben Glover.
“Volume fell but value rose overall, influenced in part by rising prices and taxes but also by a discernible shift among consumers towards choosing quality over quantity.”
You would have had to be hiding under a rock for the past 12 months not to have heard about the exponential rise of gin, as an alcoholic beverage of choice.
Later this year there will be an election for the Board of NZ Winegrowers — get involved!
