Yvonne Lorkin wine column for week beginning Sat 14th April 2018

I would never in a million years have thought that I could reduce my energy footprint by powering my laptop with a glass of wine. I read an interesting snippet in www.thedrinksbusiness.com about American chip maker Intel unveiling a processor powered by wine.

This processor is the brainchild of Intel’s in-house anthropologist (every company should have one of those) Dr Genevieve Bell. The low-powered processor is powered by a glass of red wine with two electrodes in it that react with the acetic acid in the wine to produce a current. Australian-born Bell, director of Intel’s interaction and experience research, has been studying the problem of power in mobile computing. While people have been making batteries out of lemons and potatoes for years, Bell wanted to demonstrate that even a tiny amount of power could run Intel silicon. “Some people turn water into wine, here at Intel we’re turning wine into electricity” she said.

“It’s possible to start to imagine a world of incredibly low power but also with high performance, which will help unburden us and gives us the ability to power things like computing”. While a wine-powered processor is a long way off from hitting the shelves, Bell believes such innovations will be key to meeting the needs of the worlds 4.4 billion mobile phone users. I’ll never have to worry about forgetting my power cord as long as I have a glass of wine handy.

Speaking of having a glass of wine handy, I wrote this column on April 11th and according to some strangely random, pop-up internet headline, on that day back in 1834, a man named John Fuller was buried inside a mini-pyramid (yes, a pyramid) with a bottle of claret. Legend has it he was positioned sitting upright at a table, with a roast chicken dinner laid out for him, complete with a large glass and said bottle of red. Fuller was the jolly and completely alcohol-dependent squire of the little hamlet of Brightling in Sussex, who apparently couldn’t contemplate an existence without wine. The legend also has it that the floor around the burial ‘table’ was covered in broken glass so that the devil couldn’t come and take him away. There’s a thinker.

Main Divide North Canterbury Sauvignon Blanc 2017 $20 (4 stars)
Steady yourself for a tsunami of citrus, punchy passionfruit, luscious lemonade and a long, long, long (did I say long?) flavoursome finish. Crafted by the good folk at Pegasus Bay wines, this is a lovely example of the North Canterbury style. Yummo!
www.pegasusbay.com

Little Angel Marlborough Pinot Gris 2017 $20.00 (3 stars)
I love this pinot gris because its so subtle and gentle and crisp and showing lovely pear and baked apple and hints of toasty, creamy spices. Crafted by the good folk at boutique Bladen wines, it’s a really crowd-pleasing style.    www.bladen.co.nz

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Needing an excuse to treat yourself to stunning chardonnay? Congratulations, you’re alive! Now go treat yourself…

Karikari Estate Northland Chardonnay 2014 $45 (5 stars)
Creamy, creamy and creamy! Prepare for a tidal wave of tropical gloriousness to break and crash across the nose and palate. Sweet fruit concentration, macadamia and cashew complexity to create a butterscotchy bodaciousness that’ll blindside you. Maturing beautifully, fresh and frolicsome, caramelised and concentrated. Absolutely gorgeous. www.karikariestate.co.nz

Felton Road Block 2 Central Otago Chardonnay 2016 $51 (5 stars)
Right in the front of the winery is the Elms Vineyard and this chardonnay comes from select vines, the oldest ones, within that site. Grown organically, and carefully shepherded into the bottle by winemaker Blair Walter, there’s a creamy, luxurious soul to this chardonnay, softly caramelised oak, roasted stonefruit and it’s impeccably balanced and sexy to sip.
www.feltonroad.com

Osawa Wines Prestige Collection Hawke’s Bay Chardonnay 2015 $50 (4.5 stars)
Osawa’s chardonnay vines send their roots down deep into the soils on a river terrace about 30 minutes west of Hastings, where the boulders along the rows are so big they’re called “Mangatahi Swedes” by the local farmers. With aromas of grilled grapefruit, struck match, flinty intensity and lemony notes – it’s hard to pull the glass away from your nose for long enough to taste it. Do it though, and you’ll be rewarded with smoked stonefruit flavours, nutty notes and a long, textural finish.
www.osawawines.com

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