Wine Grower (2270)
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.
This issue we talk to Fabian Yukich from Villa Maria in Auckland.
This issue we talk to Dominic Pecchenino from Marlborough. Pecchenino is a grower and chairman of the research committee.
If any year has proved that water storage is necessary for grape growers in Marlborough, 2015’s summer is it.
Mike Saunders, age 32, is a vineyard manager and grower liaison for Villa Maria.
Alex Hendry, age 26, is a vineyard manager at La Collina Vineyard and a cellar hand at Linden Estate.
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Carl Nicholson, age 31 is an assistant winemaker at Brookfields Vineyards.
Charlotte Krajewski, age 26, is a cellar hand at Elephant Hill.
Until the 1980s, the low-alcohol German wine Muller Thurgau was popular internationally and in New Zealand, though wine experts maligned the Riesling-Madeleine Royale varietal as “bland”.
Phylloxera. The very word strikes fear into the heart of grape growers and winemakers everywhere from Bordeaux to Central Otago, where emaciated vines, yellowing leaves and declining productivity are of growing concern to those with phylloxera.
