We Asked 12 Sommeliers: What’s One Trend in Wine You Wish Would Catch On?

Words: Ashlie Hughes & illustration: Gerry Selian | November 11, 2020, VinePair

llustration: Gerry Selian
illustration: Gerry Selian

Some drinking fads come and go, while others, such as rosé and the once-obscure but now ubiquitous orange wine, are here to stay. With the uncertainty that 2020 has unleashed on the beverage industry, accurately predicting the next wine craze is a daunting task.

To discover which trends could soon be in vogue, VinePair polled industry pros to find the wines and industry practices that they hope will soon gain traction. From an innovative American wine region to grape varieties and winemaking styles that deserve more attention, here are 12 trends that might be coming to a wine store or restaurant nearby.

Wine Trends Sommeliers Wish Would Catch On

  • Marsalas
  • Piquettes
  • Screw caps
  • Champagne
  • Trusting your instincts
  • Grosses Gewächs Dry Rieslings
  • Coffee shop wine bars
  • Selfie-less wine
  • North American hybrid grapes
  • Labels with technical data
  • Transparency
  • Rieslings

Keep reading for details about all the recommended trends to watch!

“I like seeing the youngsters drinking their red wines chilled — cold, even. I am [also] happy to see red sparklings gaining a little shelf and cooler space. The thing I have been pushing for the last two years is great Marsala as an indulgence, or a luxury item, instead of a common kitchen ingredient. Marsala belongs in a glass, not on a plate.” —Jeremy Allen, Beverage Director, Little Dom’s & MiniBar Hollywood, Los Angeles

“The making of Piquette. It’s a light, easy-drinking, low-ABV, slightly fizzy wine product made from the grape pomace macerated in water, and traditionally something served to vineyard workers during harvest.” —Damien del Rio, Owner, Sauced, Brooklyn

“I would like [to see] more screw caps and less cork. The sustainability of [the] screw cap is the way to go!” —Lenya Wilson, Level 2 WSET Sommelier, The Glenmark, Glendale, A Tribute Portfolio Hotel, Glendale, Calif.

“Drinking Champagne and sparkling wine for no reason at all.” —Rob Wecker, Master Sommelier and Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

“I wish people would learn to trust people — and their own palates — more than numbers or scores. Trust your instincts about what you like, rather than drinking what someone else thinks you should be drinking. … If you’re really interested in learning about all of the different wines and flavours that are out there, try to pick up at least one new bottle every time you shop for wine. Talk to the people who work at your wine store of choice, whether that’s the grocery store or your local wine shop. Tell them what you usually drink, and ask them to suggest something similar, but different, so you can try something new.” —Shawn Paul, Wine Operations Director, Foxcroft Wine Co., Charlotte, N.C. and Greenville, S.C.

“If there was one trend I wish would catch on, it’s using Grosses Gewächs (great growths) dry Rieslings on wine lists. These are super complex, pair with a range of foods, and, in my opinion, are better pairing wines than white Burgundies.” —Patrick Reno, Beverage Director, Luthun, NYC

“I noticed some new stores combining coffee shops and wine bars. I think those are perfect matches for mornings [that] then roll into a wine bar in the p.m. Both beverages [can be] enjoyed in that setting, doing some work or hanging with friends over some small plates. I think that setup makes wine bars more profitable and helps people learn, with the ability for service teams to talk to their guests. —Luke Kennedy, General Manager, Proper 21K, Washington, D.C.

“Drinking wine without posting a picture of the bottle. If three people drink a bottle of Clos Rougeard together, but no one posts a picture on Instagram, does it still count?” —Jordon Sipperley, Wine Director, Tidbits by Dialogue, Santa Monica, Calif.

“We are seeing a new generation of winemakers in New England experimenting with North American hybrid grapes (such as Frontenac Noir, Marquette, Brianna) — as [opposed] to the vitis vinifera grapes that we all know and love. Female winemaker Deirdre Heekin of La Garagista is a pioneering example of this.” —Kylie Monagan, Partner/Wine Director, Civetta Hospitality (Amali, Calissa, Bar Marseille), NYC and Water Mill, N.Y.

“More technical data detailed on the label. [I] love it when wineries provide information regarding the composition, oak regimen, vineyards, and name of winemaker, grape growers and/or cellar master.” —Scott Lester, Wine Director, Fellow, Los Angeles

“Transparency! By which I mean, simply, putting the ingredients of your wine on the label. It’s such a strange thing that the FDA requires nutritional labels for all packaged food, yet someone can make wine, manipulate it with all sorts of additives and chemicals, and call it Cabernet Sauvignon without listing what they actually put into it. A few wineries in Oregon have started listing their ingredients on the label as a movement to show that they only used organic grapes, for example, or perhaps they had to dilute with water, so the water becomes an ingredient. This is a movement about awareness. I think it is a long road to get people on track to really care, but if the wine industry were required to label all ingredients, that might change.” —Austin Bridges, Wine Director, Nostrana, Portland, Ore.

“I wish more people would be open to trying Rieslings. Many sommeliers and wine experts appreciate the qualities of a Riesling because it is such a unique and versatile wine that pairs with virtually any kind of food. … Rieslings offer a fresh new bouquet of flavour to the palate and are really quite, unlike any other wines. If you are ‘anti-sweetness,’ which is often associated with so many German Rieslings, stick with dry Rieslings from many New World countries or from Alsace. You will still get the flavour profile but much less sweetness — although sometimes the sweetness really helps when cooling down spicy foods.” —Piero Procida, Food & Beverage Director, The London West Hollywood at Beverly Hills, West Hollywood, Calif.

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The Perfect Wine Pairing for Every Classic BBQ Dish

Betty Gold Updated June 29, 2020 | RealSimple

To get the scoop on the best way to bring your barbecue fare to life with wine
To get the scoop on the best way to bring your barbecue fare to life with wine

Picking wines that complement all of the tangy, salty, and sweet flavours of our favourite grilled foods can be a challenge. So many different types of palates to please! But before you throw in the towel and settle for a case of Bud Light and a few bottles of pinot grigio, we’re here to eliminate all of that intimidation. Seriously, you’ll be pairing burgers with Beaujolais like a sommelier just in time for the Fourth.

To get the scoop on the best way to bring your barbecue fare to life with wine, we consulted the experts at Vivino, the world’s largest online wine marketplace. Their vino pros helped us round up these recommendations for the top varietals for every type of grill fare. Whether you’re cooking pulled pork or tofu, we have something here that’ll sizzle harmoniously.

Hamburgers + Beaujolais

How to make the perfect burger. The Gentleman's Journal
How to make the perfect burger. The Gentleman’s Journal

Burgers are summer grilling staples, so it’s only fitting that they pair with the number one summer barbecue wine: Beaujolais. Light, fresh, and fun, Beaujolais is extremely food-friendly. Expect peppy red cherry and strawberry flavors with a touch of earthy undertones.

Hot Dogs + Rosé

Pedernales Cellars Viognier and Rosé are perfect with hot dogs
Pedernales Cellars Viognier and Rosé are perfect with hot dogs

The toppings make the hot dog, so the key is to find a wine versatile enough to pair with anything you can eat on a dog. It’s hard to go wrong with a dry rosé, but look for one with some character to it: minerality, acidity, or unique, savoury flavours.

Grilled Corn + Chardonnay

Sweet, salty, buttery grilled corn needs a wine that will accent—but not overwhelm—its flavours, which is why Chardonnay aged in steel or old oak is a natural match. Most unoaked Chardonnays still go through malolactic fermentation, which creates a creamy, buttery texture without oaky flavours of vanilla and baking spice (that would overwhelm the corn).

Grilled Seafood + Sicilian White

Rinazzu Etna Rosso Selezione Speciale
Rinazzu Etna Rosso Selezione Speciale

Embrace the essence of grilled seafood with a salty, zesty Sicilian white. Sicilian white wines, particularly those grown on the slopes of Mount Etna, have distinct volcanic minerality, lemon acidity, and a touch of salinity, which makes for an ocean-reminiscent flavour.

Grilled Tofu + Champagne

Vegetarians need barbecue options too, and creatively prepared tofu can be an excellent substitute for otherwise meat-heavy festivities. The bubbles in Champagne provide a nice contrast to the texture of tofu, while tart citrus flavours and focused acidity make it perfect for pairing with almost any flavour profile.

Pork Chops + Pinot Noir

Wine Pairings With Pork by Cut and Cuisine. LoveToKnow
Best Wine Pairings With Pork by Cut and Cuisine. LoveToKnow

Pork chops pair well with both red and white wine, but with a dry rub on the grill, red wine has the edge. Medium-bodied Pinot Noir from the Willamette Valley in Oregon has a little bit of everything that pork chops call for, flavour-wise, melding lush New World cherry cola-esque fruit with Old World earthiness.

North Carolina-Style Pulled Pork + Riesling

For a wine to stand up to North Carolina-style pulled pork’s vinegar-based sauce, two things are crucial: sugar and acid. Off-dry Riesling is the answer, with mouthwatering acidity and just a touch of residual sugar to keep the wine from seeming too austere.

Memphis-Style Pulled Pork + Zinfandel

Slightly sweeter than the North Carolina-style, smoky, spiced Memphis-style pulled pork calls for a wine with juicy, round fruit, like a classic California Zinfandel. While Zinfandel can be overly jammy and high-alcohol, the best examples balance body with acidity, allowing fresh red and blackberry fruit to burst onto the palate and complement the pork.

Ribs + Syrah

The full bodied intensity of Shiraz pairs well with fatty grilled meats like pork ribs, beef short rib, and sausages of all kinds. Joie de Vivre
The full-bodied intensity of Shiraz pairs well with fatty grilled meats like pork ribs, beef short rib, and sausages of all kinds. Joie de Vivre

For a knock-out baby back rib pairing, embrace the flavours that make ribs so good with a wine that carries them. Full of smoke, meat, and black peppery goodness, Syrah from the northern Rhône is right on the money—as if someone took the smoked ribs themselves and put them into the wine.

Steak + Cabernet Sauvignon

Matching steak and Napa Cab is a no-brainer, but to take the pairing to a new level, look up the mountain. Vineyards situated within the mountain ranges that form the Napa Valley—such as Spring Mountain District or Chiles Valley—have the added benefit of elevation, creating a more restrained and elegant style of wine.

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History in the bubbles

History in the bubbles: 105 and still loving her bubbly| Joelle Thomson – 16/12/19

(This item is something of a prelude to our proposed June tasting. It relates to Dawn Ibbotson who is the matriarch of the Ibbotson family who operates Saint Clair)

NB. It was with some sadness that I noted that Dawn passed away on 10 Jan after I had copied this item. Still, 105 is a great knock and enjoying a nice wine right up to the end can’t have been bad. Rest in Peace Dawn.
NB. It was with some sadness that I noted that Dawn passed away on 10 Jan after I had copied this item. Still, 105 is a great knock and enjoying a nice wine right up to the end can’t have been bad. Rest in Peace Dawn.

This month marks the 105th birthday of the woman who inspired one of New Zealand’s best bubblies made using the French traditional method, the same way that champagne is created.

The woman and the wine are called Dawn. The first vintage of Dawn was made from the 2012 vintage to mark its namesake’s 100th birthday in December 2014. Now, Dawn Ibbotson has turned 105 and her family says she enjoys a daily glass of the bubbly they made in her honour.

It’s a top bubbly in taste too, as our instore experts pick it as one of their favourites, year-round.

The wine is made from hand-harvested, whole bunch pressed grapes, which were fermented in a combination of stainless steel (the Chardonnay) and seasoned French oak barriques (the Pinot Noir). The two still wine components were then blended and bottle-fermented for three months to allow the carbon dioxide from the second fermentation to dissolve into the wine, creating its fine bubbles. It was then left on tirage (lees) for thirty-nine months until disgorgement.

Story of the name Saint Clair…bubb

The Ibbotson family who founded Saint Clair Winery named it after the original landowners of their Marlborough vineyards, the Sinclair family. Saint Clair is also the name of a suburb in Dunedin, hometown to the Ibbotson’s and to Dawn.

Dawn is made from…

Vines are grown on stone and sandy alluvial soils on Rapaura Road, Marlborough; overlooked by Saint Clair Vineyard Kitchen. It contains 6 grams of residual sugar per litre; off-dry, but only just, in other words. This wine tastes dry from the first sip to the last, lingering sparkling drop.

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It’s Official: French Fries Pair Best with Champagne

Moët & Chandon calls the salty, crunchy snack one of the best things to eat with bubbly, and our wine editor agrees.

Mike Pomranz | April 19, 2018

Everyone likes Champagne—if only because it’s the quintessential, upmarket celebratory drink. But for that exact reason, some people can be unsure when to drink Champagne. Weddings, graduations and holidays are obvious choices. And if you’re Biggie Smalls, when you’re thirsty also qualifies. But is ordering Champagne during an otherwise ordinary meal posh or just pretentious?

For bigtime Champagne producers like Moët & Chandon, this question is about more than just image: moving more Champagne boosts their bottom line. So clearly, it behooves the brand to remind drinkers that you don’t need to wait until your golden anniversary to pop a bottle of Brut. Along those lines, Marie-Christine Osselin, Moët & Chandon’s wine quality and communication manager, recently told The Drinks Business that one of the best possible pairings for bubbly is one of the most common sides on the planet: French fries.

According to Osselin, Champagne’s acidity and bubbles make for an excellent complement to fries saltiness and crunch. In fact, regardless of whether the cuisine is low-brow or high-brow, Osselin insisted that simplicity is the key. “Champagne is a wine that asks for simple ingredients, no more than three,” she was quoted as saying.

Of course, it’s easy to be skeptical: If you were trying to move $50 bottles of wine, you’d probably say they pair well with every food under the sun. But Food & Wine wine editor/guru Ray Isle actually completely agrees with Osselin’s assertion. “I’ve been saying this for years, as have many, many sommeliers,” he explained.

“Basically, salt and fat plus high acid and bubbles equals a great combo,” Isle continued, giving Champagne and French fries the mathematical treatment. “Fries, potato chips—hell—fried pork rinds would work too. But I don’t think you’re going to get the folks at Moët to suggest pairing their champagne with fried pork rinds—that’s too down-home for them, for sure.”

Moët won’t say it, but apparently we will. Grab your Champagne and pork rinds! Is it college football season yet?!

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Macvine International – Nov 2015

An interesting evening hosted by Michael Jemison, Macvine International. Michael displayed a good style while giving a good level of information during the presentation. However, the turnout at 32 was a little disappointing. Some great discounts offered for those who purchased.

The wines offered included; Ca Di Rajo 2013 Prosecco Superiore Valdobbiadene DOCG Millesimato Extra Dry; Yerring Station Yarrabank Cuvee 2010; Andre Delorme Terroir d’Exception Blanc de blanc NV; Kerpen 2013 Riesling Kabinett; Dumangin Brut le Rose Premium Cru NV; Dumangin Premier Cru Vintage Champagne 2003, and all rounded off with a Clark Estate Noble Pinot Gris 2011.

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Tasting review – A MacVine Christmas

Tasting review

2015-06-17-5580e272d2fbcOur presenter Michael Jemison, Managing Director for MacVine, was a man who enjoyed telling great stories about his travels through the houses of champagne, particularly Michael’s favorite, Champagne Dumangin, whom de gorge the champagne on order, not in bulk.

Michael is well rehearsed in the art of conversation and spoke about each wine passionately and with great enthusiasm.

The Prosecco was Extra Dry meaning not sweet. Ah, Italians and their use of English, just love it. Being a vintage wine, 2013, I was expecting more.

The Yerring Station Yarrabank Cuvee was beautifully made – simple and elegantly made with friends from Champagne Devaux – 15/20.

From Burgundy, the Andre Delorme Terroir d’Exception Blanc de Blanc was bottle fermented in the champagne style with lovely yeasty extract and a gentle sweetness giving way to slight acidic undertone, very refreshing. Right up there with our methode champenoise – 16/20.

The 2013 Kerpen Riesling Kabinett has a hint of flinty minerality and earthiness on the nose. The initial hit of sweetness while not overpowering gave way to soft acidity which balanced well with food. For me, this wine was the star of the show – 18/20.

Dumangin Rosé and 2003 champagnes were both subtle in flavour with beautiful nose characters of yeast, apricot and lemon rind. A short finish left me expecting more – 16/20.

The wines overall were of quality befitting any Christmas lunch but several I’d want to keep to myself and drink in a quiet space to savor their complexities. If you do see any of these on wine lists, worth a try.

Cheers, Steve

Tasting – A MacVine Christmas

7:45 – 9:45 pm

 

Venue: Johnsonville Community Centre Hall, 30 Moorefield Rd, Johnsonville, Wellington 6037 –Directions

Cost: Members $20, Guests $25

Presenter: Michael Jemison, Managing Director

Background: Established in 1999, Macvine International is an importer and distributor of top quality, specialist wine from New Zealand and around the world. We also import and distribute Spiegelau glassware – one of the world’s top specialist producers of glassware designed for wine lovers. Wines for tasting:

  • 2013  Italian Prosecco – Ca Di Rajo Prosecco Superiore Valdobbiadene DOCG Millesimato Extra Dry – Actually bottle fermented and from the best region in Prosecco. It’s an off-dry style even though its say extra dry which in Italian mean off dry.
  • Australian bubbly – Yerring Station Yarrabank Cuvee – Made with the help of a French Champagne house so offers a point of difference quite smart.
  • French bubbly – Andre Delorme Terroir d’Exception Blanc de Blanc NV – From Burgundy hand is made the same way as Champagne last year would best sparkling wine in Cuisine Magazine.
  • 2013 Kerpen Riesling Kabinett – Low alcohol which good fruit weight to refresh the palate
  • Champagne – Dumangin Brut Le Rosé Premium Cru NV – Exceptional bubbles
  • 2003 Dumangin Premier Cru Vintage Champagne – 95 points Bob Campbell this is rich like Christmas cake and complex.
  • Sticky – 2011 Noble Pinot Gris 375ml
20151111_214206
Click image for more in the gallery

What a great selection and Macvine will be offering some very healthy discounts if you want something special for Christmas. Don’t miss this one.

Nov bubbles and Dec dinner

We’re getting ready for a busy season with Nov bubbles and Dec dinner.

To show your support, please complete the payment advice form and either pay online or bring the form and payment with you when you come to the November tasting.

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In the News – Dec 2014 Emirates invests in NZ wines

Cabin crew member and New Zealander Troy Whittle in the Business Class lounge bar aboard an Emirates A380 flight into Auckland. Photo / Greg Bowker

Emirates has unveiled details of its more than half a billion dollar “liquor investment” programme.

The airline says that on any given day, more than 60 different wines, champagnes and ports, sourced from vineyards in 11 countries, including New Zealand, are served onboard Emirates to passengers throughout their planes.

It has more than 1.2 million bottles aging in its own cellar in Burgundy, France, some only ready for drinking in a decade or more.

Champagne is the most popular drink in first and business class and by volume 51.5 per cent of Champagne aboard is drunk in the economy section.

New Zealand wines served inflight with Emirates over the past two years include; Cloudy Bay sauvignon blanc, Yacht Club sauvignon blanc, Metis sauvignon blanc, Amisfield sauvignon blanc, Spy Valley sauvignon blanc, Isabel Estate sauvignon blanc, Felton Road pinot noir, Rippon pinot noir, Craggy Range pinot noir, Peregrine pinot gris, Mills Reef Gimblett Gravels Reserve syrah.

New Zealand wines have featured in first, business and economy class on Emirates flights.

Emirates, which flies four times daily from New Zealand to Dubai and beyond via Australia, has a dynamic strategy of buying wines, and an intensive programme to secure the best vintages for future consumption by buying “en primeur” often before the wines are bottled and released to the market.

The airline’s experts hand pick and secure the wines served onboard.

President Emirates Airline Sir Tim Clark said that over a decade ago the airline moved away from the usual corporate procurement process and decided to take control of its own destiny.

“We could have taken the easy way out – just do the maths for how many bottles we’d need in each cabin class over a year, then put it up for tender. But with the scale of our operations, this would limit our choices as not many producers can offer the quantities we’d need, at the quality standards that we’d want.”

The airline has spent more than US$500 million on wine and spirits to date.

“Sure, it is a big investment. But wine and champagne will always be an important aspect of our onboard product therefore we take a long term view. It is simply part of our rigorous planning process.”

Besides wines, the airline serves 43 different spirits and 12 different cocktails.

The 30-year-old airline is one of the biggest in the world and has the largest fleet of Airbus A380 aircraft.

NZ Herald, Thursday Dec 4, 2014 – Grant Bradley – Aviation, tourism and energy writer for the Business Herald.

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Looking Back – Nov 2014 – Advintage

While numbers were a bit low for this tasting it was never the less a very enjoyable evening.

A supper was arranged for the evening and it was thought that this went well and had a good balance of items with the shortbread with champagne concept working well. The presentation had a good balance between John and Mac with lovely wines presented.

While this was a good evening for those who attended, the committee is conscious that the venue and types of wines presented may be possible causes for the lower than expected turnout. We will be seeking feedback from members about suggested formats for the festive evening at the next AGM – asking what do the club want e.g. higher priced wine versus more affordable wines.

Also we have used Advintage for three years now and it might be time for a change. We will be looking at alternative options for presenters, albeit we have had excellent support from Mac and Advintage.

To recap on the wines, they included:

Bubbles/Champagne; Bubbles by Lobetia, Squawking Magpie SQM Blanc de Blanc Brut, Champagne H.Garnier and Co. Brut NV, and Roederer Vintage 2006/07.
Rose; Aronui Single Vineyard Pinot Rose 2014, and Rockburn Stolen Kiss Pinot Noir Rose
Sweet wines; Buller Fine Old Muscat, Valdespino Pedro Ximenez El Candado

See the Blush, bubbles & stickies – Nov 2014 tasting review.

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Blush, bubbles & stickies – Nov 2014

advintage-logo-headerDate: Wednesday 12 November 2014

Time: 7:45 – 9:45 pm

Venue: Johnsonville Community Centre Hall, 30 Moorefield Rd, Johnsonville, Wellington 6037 – Directions.

Cost: Members $18 Guests $18

Presenter: Mac (John) Macpherson of Advintage ably supported by John Kemble

An extended supper was provided with wines presented on the night to including:

Rosé
2014 Aronui Single Vineyard Pinot Rose
2014 Rockburn Stolen Kiss Pinot Noir Rosé

Bubbles & champagne
Bubbles by Lobetia
Squawking Magpie SQM Blanc de Blanc Brut
Champagne H.Garnier and Co. Brut NV
Roederer Vintage 2007

Sweet wines – very cool, different  options, exciting flavours
Buller Fine Old Muscat
Valdespino Pedro Ximenez El Candado

The club would very much like to thank Advintage for their regular participation and generosity at our November tastings over recent years. We would love it if members were able to place orders to make it worthwhile for Mac to make this annual trip to Wellington.

Tasting review

Advintage
Click image to view more images in the gallery.

Mac and JK’s roadshow was even better than the last two years. The tasting started with a quaffer Bubbles by Lobetia, a refreshing low-priced bubbles with citrus flavours – surprisingly good.

One of the most popular items sold by Advintage is Champagne H.Garnier and Co. Brut NV and Advintage are the only New Zealand provider of this finely beaded tipple with apple and yeasty notes from the wooded chardonnay – very smooth.

We finished the first half of the show with the 2007 Vintage Roederer. Subtle woodiness reinforced lightly toasty and vanilla flavours with a superb rich finish. As Mac says, ‘pay that little bit more and you’ll get that increase in quality you’d expect’ especially when comparing bubbly.

After a great supper we got into the rosé and sweet wines. As Mac says, ‘very cool, different options and exciting flavours’.

The 2014 Rockburn Stolen Kiss Pinot Noir Rosé was just as first remembered it back in 2010, candy-floss aromas with crème-brûlée and strawberry flavours.  The committee provided Christmas pies and biscotti to go with the showstoppers, Buller Fine Old Muscat and Valdespino Pedro Ximenez El Candado.

The muscat, oh what a revelation, raisin notes with a rich intense molasses finish. This is truly a drink for anyone, even beer drinkers would appreciate the fine quality at an affordable price.

One last note. “After a brief hiatus, ‘JK’ has returned to his first love with a vibrant range of Hawkes Bay varietals. John has always made wines ‘with a big bunch of flavour ‘, and much like the man himself, these are generous, outgoing wines – full of character and colour.” – Go to Advintage for Big Bunch Chardonnay, Pinot Gris and Sauvignon Blanc.

Thanks to Mac, JK and all the team at Advintage.

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November bubbles 2013

November bubbles 2013: Mac from Advintage with sidekick John Kemble

Date: Wednesday 13 November, 2013

Time: 8.00 pm start

Venue: Johnsonville Community Centre Hall, 30 Moorefield Rd, Johnsonville, Wellington 6037 – Directions.

Charge: Members $10 Guests $12

John (Mac) Macpherson from Advintage presented for the second year in a row. A change of format in that we are going away from the strictly bubbly theme of previous Novembers, however sticking to the festive theme. Mac was accompanied by John Kemble again which proved to be a lively night.

Look at the line-up. There was something for everyone here.

  • Veuve d’Argent Methode Bur NV
  • Champagne Lanvin Brut NV
  • Champagne Taittinger Brut NV
  • 2013 Lake Chalice Pinot Rose
  • 2012 Te Whare Ra Toru
  • 2012 Allan Scott ‘The Wallops’ Chardonnay
  • 2012 Chapoutier Cotes du Rhone
  • 2011 Two Gates Syrah

 

Next Event: Festive Wines in Nov

advintage-logo-headerDate: Wednesday 13 November, 2013

Time: 7.45 pm for 8.00 pm start

Venue: Johnsonville Community Centre Hall, 30 Moorefield Rd, Johnsonville, Wellington 6037 – Directions.

Charge: Members $10 Guests $12 – Numbers are limited so please reply to Robin’s Cellar Club Newsletter & email.

Presenter: John Macpherson, Advintage

John (Mac) Macpherson from Advintage is presenting again. A change of format in that we are going away from the strictly bubbly theme of previous Novembers, however sticking to the festive theme. Mac is likely to be
accompanied by John Kemble again so be prepared for an entertaining night.

Look at the line-up. There is something for everyone here.

Quaffer

Veuve d’Argent Methode Brut NV – Not from Champagne but produced by the team at Louis Bouillot in Burgundy. This sharply priced French Methode is delightfully fresh, well balanced and deliciously loaded with fresh apple and stone fruit characters.

Wines to be presented

  1. Lake Chalice Pinot Rose 2013 – Advintage say that this it is clearly one of this vintage’s best Roses. Fresh and deliciously off dry with lingering strawberry and tangy citrus flavours.
  2. Te Whare Ra Toru – A blend of Gewurztraminer, Riesling and Pinot Gris. The previous vintage took out a prestigious TOP 5, FIVE STAR & BEST BUY spot in Cuisine Magazine.
  3. Squawking Magpie The Stolen Chalice Reserve Chardonnay 2012 – Notes not currently available.
  4. Chapoutier Cotes du Rhone 2012 – A Grenache/Syrah blend; In Advintage’s opinion Michel Chapoutier dominates the Cotes du Rhone market in the lower price French range and this glorious 2012 is, quite simply, extra-extraordinary value.
  5. Two Gates Syrah 2011 –. Two Gates is a premium, organic focussed, brand from the proven Rod McDonald stable. Grown from fruit sourced from the original Two Gates vineyards, this is a superior Hawkes Bay Syrah that is built for the long haul.
  6. Champagne Lanvin Brut NV – Notes not currently available, but a well-known Champagne.
  7. Champagne Taittinger Brut NV – Taittinger is heralded worldwide as a Champagne of great finesse, elegance and understated power.

Glancing Back: Dec 2012

A great evening, thoroughly enjoyed by the many who attended with a polished presentation by John MacPherson, ably supported by John Kemble. A lovely selection of  methods and champagnes which included:

  • Cuvee Loraine Blanc de Blanc Brut NV (Quaffer)
  • Villa Sandi il Fresco DOC NV
  • Quartz Reef Brut NV Central Otago
  • Roederer Estate Brut NV
  • Champagne Lanvin Brut NV
  • Champagne Lombard & Cie Brut NV
  • Champagne Louis Roederer Brut Premier NV
  • Champagne Louis Roederer Brut Rose 2007

The Club is indebted to Mac for his generosity in providing many of the wines without cost to us.