CLINK

Made from the free-run juice of Pinot Noir grapes, this delicious Rosé is instantly appealing on the nose with sweet strawberry, red apple, lemon peel, and subtle spice aromas. The palate displays excellent fruit purity combined with fine texture and juicy acidity, making it super tasty and lingering. This wine is at its best from now until 2023 and is $28. Review by Sam Kim, Wine Orbit. ataahuawine.co.nz

Earl is Christchurch’s love letter to the vivacious coastlines of Italy, bringing European summer to the heart of our city. The pre-dinner aperitivo is an Italian tradition. It might be a while before we’re sipping spritzes in a Roman piazza, but we’ve got the next best thing right here with the Riviera Spritz. It is sweet and refreshing, with elderflower, Lillet Blanc, Prosecco, cucumber, and a sprig of mint. earl.co.nz

Greystone has released a new bubbles – Petillant Naturel. Made without the addition of any sugar or preservatives, this is bringing back a traditional way of making natural sparkling wine. With citrus on the palate and lively aromas of crisp pineapple and lemon balm, this is the perfect summer tipple. It’s also certified organic and vegan. greystonewines.co.nz

This Christmas, save the meat and gobble (get it?) up some of Grater Good’s insanely delicious Roast Furkey. The ‘Furkey’ is a white-meat seitan roast with herb stuffing, wrapped in a soy ‘skin’, and comes with a maple glaze. It is easy to cook, delicious hot or cold, and a definite showstopper on the table. It arrives frozen, so make sure you thaw before the big day! gratergoods.co.nz

Nik Mavromatis North Canterbury Wine Growers northcanterburywines.co.nz No, I’m not talking about that Albany Surprise vine down the side of your house that needs a good prune!

I’m talking about how many people don’t realise what a fantastic place Canterbury is to grow grapes. Although, hot tip for your backyard vine, prune it hard in winter and make sure you allow for plenty of air to flow through to stop your grapes from getting mouldy. Our position on the east coast of New Zealand means we get nor’west winds all summer long that develop intense flavours and keep our grapes disease-free.

In Manuela Gansser’s famed cookbook Autumn in Piemonte, she lists the best places in the world to grow food and wine.

“Some of the richest agricultural land in the world is to be found where plains spread out below mountain ranges.” Her examples are Piedmont, California, and Canterbury, New Zealand! There aren’t many places in the world that produce wine, truffles, porcini, and other food of such intensity as these.

Yet here is Canterbury as one of the deluxe regions, sparkling in the spring sunshine.

Most of New Zealand’s wine production heads overseas each year, but the Covid pandemic has left us wineries unable to travel to foreign markets to sell our wine. At the same time, most Canterbury wineries produce top wines aimed at the premium sector, so the shutdown of many of the world’s best restaurants have hit them harder than those multinationals who supply only supermarket wine.

At Greystone, we supply 23 export markets. The feedback from our partners there is horrifying regarding the impact Covid has had on hospitality and how lucky we are in New Zealand. Feedback from other exporters such as Pegasus Bay and Pyramid Valley reveals similar dealings with international restaurants.

So now more than ever, your local wineries need support. They aren’t far away, and even if your idea of foraging is hunting out the free samples in the wine section of your supermarket, you should probably get out there and try something new. Maybe a new variety or a new winery?

My top picks for something new would be the Terrace Edge Albarino for a classy crisp white with balanced acidity and richness, Tussock Hill’s Huntsbury Hill grown Pinot Noir 2017, or a multi varietal Rosé from Georges Rd ‘Field Blend’ 2021.

Time to step out of your comfort zone and try something grown and made on your back doorstep; you won’t be disappointed.