Wine Grower (2154)
‘Mind-bogglingly-brilliant, world-class and among the best’ . . . are the comments from overseas visitors, including experts, who have tasted Gisborne wines in recent months.
This year marks the 10th anniversary of the National Young Viticulturist of the Year competition.
Folding Hill vigneron Tim Kerruish plans to plant half a hectare of white grapes on his heat drenched, Pinot-dedicated slopes at Bendigo in Central Otago.
By the time these words are in print no doubt most of you will have faced the many challenges of the 2015 harvest head-on – there are also sure to be some interesting ferments still bubbling away.
Rangitoto Island’s iconic silhouette is framed symmetrically from the window of Paul Kilmartin’s office at the University of Auckland, but pictures of another city are even more prominent on those office walls: Wellington.
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To go organic, what should I do first? Is it possible on every vineyard? What does it cost? What will happen to my yields?
In September 2014, as part of Auckland’s Wine and Food celebration, the New Zealand School of Food and Wine hosted three competitions to award excellence amongst professionals working with wine.
One of New Zealand’s well-known chefs, believes the food industry has some catching up to do, when it comes to matching menus with our wines.
Waipara may have been suffering from one of the worst droughts in two decades, but it didn’t stop a foraging event that highlighted just how versatile the region is.
