Beer awards Wine Book Tuatara Two- Time Champ NEW ZEALAND WINE: The Land, The Vines, the People, by Warren Moran (Auckland University Press, $69.99, available November 7) When you think of New Zealand wine, some high achieving products spring to mind. Mount Difficulty pinot noir… Cloudy Bay chardonnay…Montana sauvignon blanc…the list can go on and on. That’s why bringing together an historic and geographic survey of New Zealand wine and wine-making is a great idea – and that’s just what renowned geographer Warren Moran has done with great success. Illustrated with three-dimensional maps of regions and localities, and littered with beautiful photographs of the wineyards, wines and winemakers that have contributed to New Zealand’s 50-year wine industry, this is an unrivalled introduction to New Zealand wine from Central Otago and Kumeu, to Waipara and Wairarapa, complete with the development of the industry, the winemakers who have worked so hard and the wines themselves. Learn about the climate, soils and geography that winemakers have worked with, the grape varieties they’ve tried, the extraordinary personalities, families and companies that have developed in a well-researched, lavishly illustrated way. Take a trip to Auckland, Gisborne, Hawke’s Bay, Wairarapa, Marlborough, Canterbury and Central Otago and watch the industry come alive under the careful attention of Moran, a geographer and professor emeritus at the University of Auckland and distinguished geographer of the New Zealand Geographical Society. Lucky subscriber Marietjie van Schalkwyk has won a copy of this book. Multi-media content at your fingertips www.foodtechnology.co.nz 33 Tuatara Brewing Company has become New Zealand’s first two-time Champion Brewery after picking up the top gong at the Brewers Guild of New Zealand 2016 Beer Awards. The country’s best brewery in 2008, Paraparaumu’s Tuatara dominated the 10th year of the country’s most prestigious brewing awards, collecting three of 14 category trophies and a total of five gold, five silver and four bronze medals for its beers. This year’s Brewers Guild awards saw 946 beers from 98 breweries entered across 14 beer categories. A total of 88 New Zealand breweries were entered, joining 10 breweries from Australia, Germany and the United States. Gladfield Malt champion brewery Tuatara (Paraparaumu); Enpac champion manufactuer Steam Brewing (Auckland); NZ Hops champion international brewery Boston Beer (US); O-I New Zealand international lager DB Breweries (Heineken Light); Cryermalt NZ Lager Tuatara (Mot Eureka); Brewers Guild of NZ Sprig & Fern Brewery (Best Bitter); BeerNZ European Ale Moa (Moa St Josephs); AIBA US Ale 8 Wired (Tall Poppy); Weyermann Pale Ale Tuatara (Sauvinova); Red Kegs Strong Pale Ale Epic Brewing (Epic Armaeddon IPA); Kegstar Stout and Porter Emerson’s Brewing (Emerson’s Phantom Lord); Beer % Brewer Magazine Wheat and Other Grain Tuatara Brewing (Weiz Guy); Excel Digital Flavoured and Aged Choice Bros (Reet Petite); Plant & Food Research Specialty, Experimental, Aged, Barrell, Wood- Aged Croucher Brewing (Lowrider); Convention Management NZ Cider or Perry Zeffer Cider (Cidre Demi-Sec); label & Litho Fruit or Flavoured Cider or Perry Zeffer Cider (Apple Crumble Cider); Massey University packaging Moa Brewing (Moa NZ Gold Ale). Special awards: John Harrington (DB Breweries Morton Coutts trophy); Dave Logsdon (Brewers Guild Honorary Fellow); John Harrington (Brewers Guild Honorary Member); Simon Taylor (Brewers Guild Life Member); Doug Donelan (Brewers Guild Industry Achievement); Michael Donaldson (Brewers Guild Beer Writer of the Year); Phillippa Boa (Brewers Guild President’s Award). A LUCKY MAN Lucas Percy is a lucky young man. Just 21 and last year’s Hawke’s Bay A&P Bayleys Wine Awards ‘young vintner’, the viticulture and wine science student at EIT has recently added wine judging to his repitoire, invited to be an associate judge for this year’s regional awards. Percy, who wasn’t fazed by the challenge, joined 10 other judges who appraised nearly 400 entries that had to include at least 85% Hawke’s Bay-grown fruit, and judged alongside industry notables such as Dr Sue Bastian, a researcher and lecturer in oenology and sensory studies at the University of Adelaide, and American Patrick Comiskey, who writes for the Los Angeles Times and Wine and Spirts magazine. “It was a big involvement, but a fantastic experience,” he says. “I was very happy with the consistency of my scoring across the board. Even if it’s not a favourite wine style, a judge will look for the best examples of its kind. Everything has its place.” Originally from the Wairarapa, Percy moved to Hawke’s Bay to study at EIT after spending his childhood years exploring vineyards while his mum Karyn worked in the industry. “Hawke’s Bay is a leading New Zealand wine region and a lot of varieties grow happily here. So the expertise is there to learn about how to work best with these varieties,” he says. Percy works part-time at Clearview Estate’s cellar door and the Hawke’s Bay A&P Society is helping with his study fees. Chairman of judges Warren Gibson says the youngster learned much from his experience, in an unsurpassed year. “We are the region yelling from the roof tops that we are the biggest in New Zealand for the cellaring ability of our wines. This year we introduced a new provenance class, rewarding wines that reflect the region, lineage and longevity.” SIGN UP FOR YOUR FREE DIGITAL SUBSCRIPTION foodtechnology.co.nz
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