Glengarry's Sunday ramblings of all things vinous, grain and glorious.The Sunday Sediment. Issue Sixty-Seven
BrittanyWork, Welcome to the Sixty-Seventh edition of The Sunday Sediment, a collection of what’s new, what’s on and what’s happening instore at Glengarry and within the world of wine. Sip away.
CHURCH ROAD THE HEART OF OUR HISTORY
Taradaleâ€™s Church Road winery began its journey back in 1897. In the 1920s it fell into the waiting hands of New Zealand winemaking legend, Tom McDonald, producer of this countryâ€™s first commercial Cabernet Sauvignon. The rest is, as they say, is history. Well ahead of his time, Tom set the national benchmark for quality, and his passion for producing outstanding Hawke's Bay wines continues to flourish at this historic winery. Read more ...
Vintage champagne is created from the fruit of a single year, as opposed to their invariably cheaper non-vintage siblings, which, to maintain a consistent house style, are drawn from a pool of reserve wines from a number of vintages. These singular champagnes champion the individual qualities of a particular vintage, which means that some years are going to be special, and some less so. Itâ€™s all about the grapes being in optimum condition. After the second fermentation and disgorgement, the wine must, by law, be matured for at least three years, With the serious producers, it will be for longer. Read More..
Champagneâ€™s classification system scores the village each vineyard is located in. Working from a 100-point scale, 319 villages are graded for their historical grape growing potential. The 17 villages ranked at 100% are referred to as Grand crus. The most prestigious, they command the highest prices. Ranked just below, at 90-99% are 45 villages classified as Premier crus. Read More..
THE NAKED HOP PALE ALE vs IPA
For those new to, or with only a passing interest in, craft beer there is very little separating a Pale Ale from an India Pale Ale, except perhaps the expectation of a spicy component to the brews flavour. Even those with early onset of the craft beer itch, or a fully developed hop obsession can be forgiven for having only the slight inkling as to what makes one beer a Pale Ale and the other an IPA. In the briefest of terms, one could consider the IPA to be Pale Ale’s bigger, more hop laden brother. But is there more to it?
A search through dusty history books (or on the internet) would reveal the term “Pale Ale” appearing in the early 18th Century to describe beers made from lighter malts resulting in lighter beers and there for comparatively a pale ale. These beers were deafeningly lighter in malt structure, highlighting the hops and gave rise to the British beers under the moniker “Bitters”. 5
For almost 100 years the ‘Pale Ale’ existed as a category of one until the English occupying the new colony of India felt the need for comforts from home including their favourite beers. To ensure these ales arrived unspoiled and ready for consumption the hops and alcohol (both natural preservatives) were ramped up.
Now that we’ve explained the difference between a Pale Ale and IPA I can almost hear someone asking, “So what’s an APA then smart guy!?’ The American Pale Ale, much like anything they get their hands on in the USA, is the same but different in an American way!
So… put simply, an IPA is at heart an
Replacing the European hops for American
intensified Pale Ale, and it's fair to say not
varieties these beers have a piney, citrus
much has changed with IPAs remaining the
character with a hint of fruitiness.
bigger, hairier brother of the classic Pale Ale. But the simple answer of “IPAs are a stronger,
Now, before I continue leading myself further
bolder Pale Ale” is true, it's not so 100% of the
down the rabbit hole I’m going to sign this off
time. Whilst one brewery’s Pale Ale will be a
without expanding and explaining the newest pale kid on the block, the ‘New England IPA’.
mellower offering compared with their India Pale Ale expression, it may in fact out muscle
another brewery’s IPA.
TASTINGS AND EVENTS
"UNDER THE BONNET OF WINEMAKING" WITH BEN GLOVER FROM ZEPHYR WINES | JERVOIS Some call him a ‘Rockstar Winemaker’, some just call him busy. Ben Glover the proprietor and winemaker of Zephyr Wines is also a national & international wine judge, he is the former Chair of Pinot NZ and the Bragato Awards, and has recently been announced the Deputy Chair of our newest wine show - NZ WHEN: Thursday 1st November
Wine of the Year. If you want something done -
WHERE: Glengarry Jervois Rd,
ask a busy person, so we did. Ben is going to
54 Jervois Rd Ponsonby
join us in the cellar to take us ‘under the bonnet
of winemaking’, while showcasing his latest releases from Zephyr. Please don’t miss this informative but fun evening. As always the wines will be matched with tapas from Dida’s. Only 12 places - so book now. Read more....
A SPIRITED EVENING OF GIN & RUM | DEVONPORT What better day than November 1st--All Souls Day--to get in touch with the spirits...delicious gin and rum, that is! Kit from Neat Spirits will be here to introduce us to Citadelle Gin from France, and a selection of delectable rums by Plantation. Whether you are keen to expand your palate or are looking for unique holiday gift ideas, don't miss this tasting!
WHEN: Thursday 1st November WHERE: Glengarry Devonport,
Cnr Clarence & Wynyard Devonport TIME: 7.00pm
IWSC TASTING WITH JO BURZYNSKA | VICTORIA PARK The annual IWSC (International Wine & Spirit Competition) was not only the first, but has also been also the world's premier Wine & Spirit event for over 45 years. What sets the IWSC apart is the formidable reputation of its judging process. Their panels of carefully selected industry experts comprise Masters of Wine, buyers, sommeliers, WSET qualified
WHEN: Friday 2nd December
educators and respected wine journalists. Join
WHERE: Glengarry Victoria Park,
us and Judge Jo Burzynska (Wine Editor of
118 Wellesley St West Auckland
Wine NZ, Viva & NZ Herald) to taste the
fantastic New Zealand Winners. A great night of great wine! Read more....
TAKAPUNA MALT CLUB - SPIORAD NA HEIREANN This tasting explores the wide range of flavours and styles in Irish Whiskey! The spiritual home of Whiskey, it was the Irish monks returning from pilgrimage that first produced what was then called Uisce Beatha or the ‘Water of Life’. Join us at our Takapuna store as we try our way through Blended, Single Malt, Single Pot Still and Peated expressions to see which you
WHEN: Wednesday 14th November
WHERE: Glengarry Takapuna, Cnr Hurstmere & Killarney Takapuna
KHYBER PASS WINE CLUB - MILLS REEF ELSPETH RELEASE Mills Reef Winery was established in 1989 by the Preston family. Through commitment and dedication to excellence, the Mills Reef brand has established itself as one of New Zealand's premium labels with a particular reputation for outstanding Bordeaux varietal reds and Syrah. Mills Reef Winery is one of New Zealand's leading Gimblett Gravels producers, having
WHEN: Thursday 15th November
won over 500 medals and 16 trophies in
WHERE: Glengarry Khyber Pass,
national and international competitions, along
409 Khyber Pass Rd Newmarket
with being twice recipient of the prestigious
New Zealand Winemaker of the Year Award. Join us at Glengarry Khyber Pass as we taste through the new Elspeth release, along with a few other treats. Read more....
CHATEAU LEOUBE COTES DU PROVENCE - WITH WILFRIED SENTEX | WELLINGTON For centuries, dry rosé wine has been a staple in the south of France, where it is has long been considered the best wine to enjoy day and night beside the sea. Provence is the heart of the world’s rose production, and also home to one of it's finest examples in Château Léoube. Their organic and biodynamic
WHEN: Wednesday 21st November
vineyard is set by the sea, and are made by
WHERE: Glengarry Thorndon,
4th generation Rosé winemaker Romain Ott.
53 Hutt Rd Thorndon
The Domaine and château are owned by Lord
and Lady Bamford who famously founded Daylesford Organic – one of the UK’s most sustainable farms – over forty years ago. These are some of the finest pink wines in the world, and we are very proud to represent them here in New Zealand. Read more....
That's it for this week's Sunday Sediment. Issue Sixty-Eight will be winging its way to your inbox next Sunday. Cheers,