Joelle Thomson

Author, journalist, writer

Category: Marlborough (page 2 of 11)

The Riesling Wine Wednesday

It’s often referred to as the greatest white wine on Earth, so why does Riesling get a bad rap?

Tonight’s tasting at Regional Wines in Wellington may provide the answer in the form of a misunderstood but sensationally succulent style of Riesling – a spatlese.

The word means ‘late harvested’ and was first used in Germany in the 1600s. It has since become code for delicious, for those in the know, but is often seen as yet another off putting word by those who are unsure about what to expect from Riesling – which is both confusing variable in style and incredibly versatile, due to its big personality and light refreshing body.

We are kicking off the first Wine Wednesday of the year tonight with Riesling at Regional Wines & Spirits in Wellington at  5.30pm.

This tasting is free from 5.30pm to 7pm and we will have a bottle of the 7% alcohol, light, low and succulently tasty, 2016 Fromm Marlborough Riesling Spatlese.

This wine is light bodied, low in alcohol and floral in flavour with a sweet taste that’s balanced by its high acidity. The naturally high acid of Riesling cuts through all the rich flavours, leaving you with a refreshingly, crisp and seemingly off dry finish. This is a wine that drinks beautifully now, lightly chilled, as an after work glass or even at lunch time on a non working day.

Tonight is the first of our year round free weekly tasting programme in store at Regional Wines & Spirits at the Basin Reserve in Wellington.

The tasting begins at 5.30pm and runs through til 7pm; no bookings are necessary and it’s free to try – and discounted for tonight only.

Join us at tonight’s Wine Wednesday

2016 Fromm Riesling Spatlese, on special for $21.99, usual price $24.50.

Champagne Larmandier open at our last Wine Wednesday of the year… tonight at 5.30pm…

We’re sharing the love at our last official Wellington Wine Wednesday of the year at Regional Wines & Spirits in Wellington tonight from 5.30pm to 7pm…

We are cracking open this outstanding champagne, which ticks all the taste boxes and then some, thanks to winemaker Pierre Larmandier…

Champagne Larmandier Bernier Latitude is…

Made from biodynamically grown grapes (think: organic but on a whole new level)

Hand harvested and fermented with wild yeasts (no commercial yeasts added)

Fermented in a combo of wood and stainless steel

Aged on lees in the bottle for 2 years, which is 6 months longer than the legal minimum aging time

Given a super low 4 grams per litre of dosage – it’s extra dry, in other words

Bottled aged for 6 months prior to release

Come and join us for a free taste of one of a 100% Chardonnay (blancs de blanc) champagne, which we usually sell for $95.99 and today it is on special for $89.99… it’s not an every day price but then this is not an everyday wine – it’s something super special.

We will also be selling Robert Walters’ new book Champagne – A Secret History for $36.99 – a book that shakes up all your thinking about what champagne is, should be and could be.

 

Wine Wednesdays 2018… kick off again on 10 January

PS: Our next Wine Wednesday will be on Wednesday 10 January and we’ll have 2016 Fromm Riesling Spatlese open for free tasting, with a discount on the bottle that night.

The Friday wine drop… what inspires Clive Jones from Nautilus

Clive Jones has been the winemaker at Nautilus since 1998 and is this week’s interviewee in The Friday wine drop…

Like most Marlborough winemakers, Clive’s job is to make high volumes of Sauvignon Blanc, so Clive makes less Chardonnay than ever before but is happier with its style and quality than ever before too. A vertical tasting of Nautilus Chardonnays proved the point, showing that, even at eight years old, these wines are incredibly fresh – and age beautifully. Nautilus is also a member of Methode Marlborough – a group of 10 companies adhering to strict rules around the making of their traditional method sparkling wines.

 

What’s your favourite part of working in a winery?

Clive Jones: The diversity of tasks – from growing and making through to marketing and selling.  Then of course there is ‘vintage’ – the one time of the year when everything is at stake.  It is super busy but with the right people around you it can also be lots of fun.

What trends do you see emerging with wine today?

Clive Jones: More emphasis on authenticity. Having a sense of place and a sense of direction for wine companies.  People want to hear genuine stories and know that there is some substance behind a wine brand.  Whether the story is based around organic, conventional or even natural wine, is less important than the story itself.  I love the way we can relate this to Turangawaewae in New Zealand and talk about the ‘place where we stand’ (and make wine).

When did you decide to dive in and work with wine?

Clive Jones: I enjoyed drinking wine and saw it as an exciting opportunity that was closely aligned to my skill set at the time.  Back then the New Zealand wine industry was just starting to emerge on the world stage so it was a great time to hop on board.

What inspires you each morning?

Clive Jones: The Marlborough landscape and surrounding environment.  It is easy to get inspired in the short drive up the valley from home to the winery.

How has your wine drinking changed over the years?

Clive Jones: Well, I would like to think it has become more refined. Certainly we are seeing more diversity in wine styles from both New Zealand and overseas, which is good for broadening horizons.

What’s your favourite wine and food match?

Clive Jones: Marlborough Chardonnay and Marlborough hot smoked salmon on crusty bread.  Simple but delicious. The weirdest match I have had recently was Warthog tacos and Pinotage – in South Africa of course.

What’s your favourite wine?

Clive Jones: Professionally it has to be Chardonnay but, for pure pleasure, it is Riesling (as I don’t make one).

What keeps wine rewarding for you? 

Clive Jones: The yearly cycle of work is basically the same but every year is different and will bring new challenges which keeps you refreshed and continually learning.

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