www.foodtechnology.co.nz 47 Hundreds of wines, dozens of varietals, more than 30 cellar doors, three masterclasses… it all adds up to one must-do event in any wine lover’s calendar. The all-new Hawke’s Bay Wine Celebration will be the largest-ever showcase of the renowned region’s wines. Held in September, the celebration will be an opportunity to meet passionate winemakers and taste vintages including from the last three years. Formerly Hot Red Hawke’s Bay, the event brings the region’s cellar doors all under one roof, offering masterclasses in both day and evening sessions – Merlot and Cabernet, Syrah and Chardonnay. Tickets are $55 per person (including two food tokens), and masterclass sessions are an additional $15 per session. For tickets, go to eventfinda.co.nz. The latest group of international and domestic wine specialists have jetted out of Queenstown after enjoying the Central Otago Pinot Noir’s 10th iconic ‘E’Sensual’ event, marking the 150th guest hosted by the organisation in the region. Manager Vikki Kircher says up to 20 wine specialists from around the world are hosted each year and treated to visits with winemakers, owners and viticulturalists. Prophets Rock’s Paul Pujol says he’s been delighted with the calibre of this year’s guests. “What makes it so worthwhile is that our wines and our region really resonate with these industry leaders. When we send them home as ambassadors for our wines we know they’ll open up new business opportunities for us.” W I N E G R A B S Moa Brewing has released its latest grape-infused beers that take advantage of the quality vines and grapes produced in the Marlborough region. Thanks to Moa head brewer David Nicholls, the Gewurztraminer-inspired Moa Gewurz IPA and Sauvignon-inspired Moa Tripel Savvy add a winemaker’s spin to brewing. Grapes are used in two ways during brewing – added to the beer base in the fermentation process to ramp up the natural spice alongside the yeasts and hops, and replacing the candy sugar adjunct and then adding it again later to build the sweetness and complexity of the imparting flavours. “We’re surrounded by grapes – here we get to infuse both passions (winemaking and brewing),” Nicholls says.
FT AUG 16
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