We are working on final details for the menu and pricing. Wayne will supply members with a combined “payment advice’ form before the November tasting. So forget about second Wednesday of the month this time and put 8 December into your diaries.
We are sure it will be a great event. As I say, more detail from Wayne shortly.
We are going to try a change of pace with a Vietnamese offering for the mid-year dinner. This is a well-respected establishment and many members have enjoyed well-respectedThe response at the AGM was very positive and we are sure that the event will be well supported by members. More detail in the next newsletter.
It wasn’t overwarm in Sydney while we were there but I must say I don’t think I have been warm since our return. Never mind the tasting this month should go some way to warm the cockles of the heart. I have it on good authority that the AGM went well in my absence, and it is a pleasure to have Cecilia join in the ranks of our life members.
Please find attached a PaymentAdviceforJune2018 for this month’s meeting. The form provides an opportunity to pay your membership subscription, entry fee for the June tasting and the July Dinner. Please bring this with you next week (completed of course) or contact Wayne by email.
It is usual at this time to review our year. As ever we began with our summer BBQ at the end of January. The usual excellent occasion and thanks to Derek for making his premises available. It is an excellent facility. Our first tasting was the Rosė tasting presented by Will Brunel-Morven from Maison Vauron. Rosės are becoming increasingly popular, particularly as a summer wine.March was the time for Ata Rangi and was followed in April by our Quiz Night. An enjoyable and fun occasion. As usual, May was AGM time, June highlighted Giesen’s Wines and July was dinner at Bistro 52. August had us enjoying Seifried’s offerings and then in September the interesting and unique Aged Wines tasting. October was Stonecroft and last month was the festive tasting of Spanish wines. A great programme which will be nicely rounded off by our December Dinner.
It is interesting to note that EuroVintage had great orders from the Spanish tasting, and were blown away by the response. Well done everyone.
Wednesday 13 December 2017, 7.00pm start for 7.30pm sit down
By now you will studied the menu and indicated to Wayne with regard to your dinner choices. There really isn’t much more to say. Looks like a great turnout and we are looking forward to the event. Unfortunately, or from our point of view perhaps, fortunately, we have the maximum number committing to attend and we are unable to accept any last minute requests to attend if people’s circumstances have changed. For those who are coming can we please ask you not to arrive before seven. Your committee will generally be arriving from work and will have some arrangements to sort. We would appreciate a bit of time to get things set up and members could help us by turning up from 7 pm, not earlier.
Wine for the December Xmas Dinner
2017 has been good for the club with great support from our presenters regarding the costs of their presentations etc. So for the December Dinner, we have decided to return the favour by purchasing some bubbles that are a little more expensive than normal. The wine we have chosen for you to enjoy won Gold at this year’s Air NZ wine awards and then went on to receive the Trophy for the best Sparkling White on show. So when you arrive at the dinner venue, you will receive a glass of chilled Aotea, a non-vintage Methode Traditionnelle sparkling wine from the Seifried family in Nelson,
There is an interesting backstory to this wine and we have included a quote from Anna Seifried. Anna is understandably stoked with this win. Enjoy the evening and the wine treat.
You have to head to the suburbs to try one of Wellingtons best new restaurant/wine bars. Set in an 85 year old brick building, Cashmere Lounge has done a wonderful job of capturing the character and enhancing the aesthetics of the original structure.
A delicious menu and excellent service provide a wonderful and relaxed dining experience. The menu focuses on locally sourced produce with European and Kiwi flavours, expertly crafted by Head Chef, Vincent Good. We are working on the final details of an exciting menu and dining experience for members. Put 13 December into your scheduler now.
The Committee was looking to arrange the always-popular Cuba Street Bistro once again. But as the saying goes, the best laid plans of best-laid men oft gang awry. The building’s owner decided the chosen date would be a good time to undertake earthquake strengthening so the evening had to be scrapped.
However do not despair! Bistro 52 has been selected as the replacement. This is located in Lower Cuba Street and the Club has been there previously – and it very good it was too. The venue has been booked for Wednesday 19 July, with a 6.00pm start for a 6.30pm ordering of your meal. You will be welcomed with a glass of bubbles! Attached to this Newsletter is a Payment Advice for June 2017 (for both the dinner and your subscriptions). Price for the dinner is $52 per person including corkage – it’s BYO of course.
Note the date – this is a week later than the Club’s usual meeting evening. It’s the first week of the students’ new semester and they are still finalising the menu, but they have never let us down before!
This looks even now as though it will be a definite winner!
As always we commenced our festivities for this new year with the BBQ at Derek Thompson’s house. On the agenda for the year we have Ata Rangi, and after the success of the last quiz evening, we have decided to try it again.
Your committee is working on options for the latter part of the year, but these will include the AGM in May, the mid-year dinner in July and the second dinner in December. As a definite, we have Seifried’s from Nelson booked in for August and other projects. We have found that a downside of arranging tastings too far in advance is that situations can change. These have resulted in late withdrawals necessitating urgent substitutes. We are trying not to work too far in advance. As always, we are happy for input from members on future events and tastings.
I was a bit nonplussed to pick up my Dompost the other day and see that Muse was “In Liquidation”. I quickly reassured myself that this was obviously applied to Muse on Allen however and that the Muse Eatery and Bar are going strong. They are also preparing to give us a great dining experience in December so make sure you get it into your calendar now. The proposed menu is included below. See payment advice for Nov 2016 which includes the December Dinner.
Pity, I can’t be there, but a Pacific Cruise awaits god dammit.
Selection of cured meats, hams and cheeses, etc.
A selection of cured meats, hams, cheeses, pickles, chicken liver pate, house piccalilli, short rib croquettes, mustards, beef tartar, warmed sourdough.
CARVERY AT THE TABLE
Pure Angus rump cap, served with a selection of sauces and truffled roasties
Grilled salmon with caper and lemon butter, served with baby roquette and pear salad
Milk braised free-range pork shoulder, crackling, apple sauce and roasted carrots
DESSERTS (TO SHARE)
Mini Christmas cake
Iced Baileys milkshakes
We can cater for any dietary or allergy requirements.
Holy smoke, did I just see November 2016 at the top of this newsletter? Seems you only have to blink and a month has gone by. Where does the time go? The only thing that seems to be dragging on is the American Presidential election. The Lord forbid our club elections should ever be as lively as that election is proving to be. Quite a bit happening right now with a number of items to address.
It is with deep sadness that we wish to report the passing of one of our Life Members , Ron Thomson.
Ron’s participation in the club dates back to our early beginnings when he was the editor of our newsletters until he relinquished that role to take over as our second President in 1986.
Ron became a life member in 2009 and whilst he has not attended tastings since he moved to Waikanae, he and his late wife Barbara, continued to attend our dinners until more recently when health issues began to intercede. Ron continued to provide occasional pieces on New Zealand wine history which ran in this newsletter a little time ago. Our condolences go out to his many friends in the Cellar Club.
And before anyone points out the issue of spelling I am aware that the “p” has slipped. It is Ron Thomson and Derek Thompson, I just couldn’t change it in the jpeg.
Good Value at the Wine Club
A committee member was interested to hear one of our new member’s comment recently about the ‘good value’ you get from our wine club, and we thoroughly agree. Just look at the Hunters meeting, all those good wines for less than $15 per bottle. You won’t get that in a Supermarket.
There are several attachments to this newsletter; firstly the payment advice for Nov 2016 which includes the December Dinner; and secondly the menu for Muse in December. There is a third attachment which honours the achievement of one of the Clubs very early members. Sharyn Evans was a member of this club way back in the formative years. She has recently retired after 47 years as a violinist with the NZSO. I attach an item from the Orchestra’s programme notes a couple of weeks back. Just emphasises what a talented membership we have had and still have.
Members may have read the weekend magazine from the Dompost, which featured an article on Allan Scott. It mentioned he’d be giving a talk about his new book ‘Marlborough Man’ at Unity Books at 12 pm on November 11. Just in case anyone is interested. The item was too long to include in the newsletter.
“It’s easy to become a Riesling recruit without sending your wallet sideways. You’ll find yourself ticking boxes all over the show. Green apple, check. Lime, check. Lemon verbena, check. Raindrops on hot rocks, check. Long, lean, stylish and elegant, if there were such a thing as Riesling royalty in Marlborough, the Hunter’s household would be the full polo team. Sniff, sip, savour.”
With regard to the Lorkin quote above can I say that I have never yet tasted “raindrops on hot rocks” in any wine I have consumed over the years. Perhaps with my lack of expertise on the subject, I just haven’t recognised it.
Where does the time go?
After this week’s tasting, we only have the Festive Wines and December dinner to see out the year. It’s been a good year, though, let’s hope we can do as well in 2017.
41 members and 7 guests attended the dinner at Logan Brown.
It was a good night out for the most part, but there were some issues. Wayne has emailed Steve Logan to give feedback on the issues which were mainly around time between courses and timing between different tables. Steve has replied to say that the main issue was our large booking plus other customers on the night meaning a fullish restaurant.
We accept that there were difficulties with numbers but felt that an establishment such as Logan Brown should have been able to cope, particularly as they knew the numbers up front.
The Allan Scott bubbles were very good value and the food was wonderful but some of the tables were cramped and there was at least a 60-minute wait between courses for some tables. It appears that the Maître D tried to suit everyone by interspersing our orders between orders from other customers. The staff serving at the tables were fine, and Steve assures us that our custom was valued. We may have to give them another chance to redeem themselves.