I’d normally kick off this column with something to do with wine because, well, it’s a wine column. However those that know me, know that I’m also an enormous beer fan – not just ‘craft’ beer either. I’m a fan of well-made beer no matter where it comes from. Through my work at Dish magazine I’ve been fortunate to become involved in beer judging and beer and food matching and it’s something I really enjoy. I’ve never made beer myself, not sure why. I guess I’ve just never had the opportunity or the time. I also wonder if it’s because I’ve witnessed enough student flat disasters that my subconscious put a block on it because of the trauma.
So it’s hugely exciting to hear that those who feel they have the moxie, talent and resourcefulness to magic up a good brew, can actually enroll in a selection of New Zealand’s very first formal brewing qualifications and learn how to do it right and brew it right. Otago Polytechnic will open up doors for new students later this year and in 2019 those new brewing students will be able to train in their new, purpose-built facility at their campus in Cromwell, Central Otago. From level 4 through to level 6, the programmes will meet the needs of everyone involved in New Zealand’s brewing industry.
Whether you’re a home brewer who has a passion for beer and would like to extend your technical brewing knowledge, or you’ve worked in the industry for aeons and would like to recognise your skills and knowledge with a qualification.
Otago Polytechnic’s brewing qualifications have been design to meet industry needs as well as offering a learning experience that fits with your lifestyle. Hands-on sessions in the brewery coupled with on-line learning, means the level 5 and 6 programmes will suit those in industry, while the level 4 has been designed for those with a passion for brewing who want to get into the industry, or who simply want to build on their knowledge and skills. So blow the foam off your fingers, hit that keyboard and tap out www.central.op.ac.nz/brewing to register your interest.
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Massena The Moonlight Run Barossa Valley Mataro Grenache Shiraz 2016 $41 (4 stars)
With its clutch of 5-star endorsements from wine critics around the globe, this Rhone-style blend from the mad but brilliant folk at Massena, is just the ticket for hot august nights (yes it’s winter, but I’ve always wanted to weave a Neil Diamond lyric into a tasting note). Inky-dark, earthy, spice-driven and soaked through with sweaty leathery flavours. So full-on, it’s like receiving a shoulder charge from Owen Franks to your face. Serve with spicy vegetarian mushroom, eggplant and silverbeet lasagne. Drink 2018-2022.
www.kahurangiwine.com
Sons of Eden Selene Barossa Valley Tempranillo 2014 $54.95 (5 stars)
The ‘sons’ happen to be young winemakers Corey Ryan and Simon Cowham and they’ve named this wine after the Greek Goddess of the moon, fertility and productivity, which is all very lovely. However I really love the aromas of dark berries and salted caramel, saddle leather and its whiff of old sawmill. It’s also incredibly juicy, succulent and silky. Not wanting to filter any of the flavour out, you may see some sediment in the bottle when serving it with Panel Van Meatloaf.
For stockists email: mike@rmwp.co.nz
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Three Dark Horses Frank Ernest McLaren Vale Shiraz 2015 $50 (4.5 stars)
The three ‘dark horses’ are Matt Broomhead, his father and his grandfather Frank, who all decided on a handshake to go into the wine growing caper together around 8 years ago. This deeply inky shiraz is sourced from 70 year old bush vines grown in their Romano vineyard. Wild-fermented with 20% whole clusters and matured in 50% new French oak for 22 months – expect sweetly smoky, berry saturation and gum-numblingly gorgeous, chewy tannins on the finish. Eyepoppingly good with osso bucco.
For stockists email: nichewinesnz@xtra.co.nz
Matavino Amelia Matakana Viognier 2017 $25 (3.5 stars)
You might imagine the little squiggle on the label is a graphic depiction of the ups and downs of working with nature. I prefer to think of it as a vine tendril left over on the wires post-pruning – much more obvious. Winegrower Jim Hight reckons Matakana is a great spot to grow viognier of the dry and mineral-driven persuasion. Named after his eldest grand-daughter who lives far far away in the Turks and Caicos Islands, there’s a whiff of apricot stone, jasmine and quartz dust and the mouthfeel is on the dry, mineral-driven side. A different, complex, northern style. www.matavino.co.nz
Huia Single Vineyard Marlborough Dry Riesling 2016 $32 (4.5 stars)
If you imagine a tiny samurai armed with lime-flavoured floss, whipping it across your tastebuds, then you’re coming close to the immediate sensation of sipping this wine. Crafted by one of New Zealand’s organic aristocrats – this riesling is incredibly zippy, honeysuckle and mandarin and quartz-edged triumph. Love it!
www.huiavineyards.com
