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We have had a number of enquiries from club members over time regarding the time we start the monthly evenings. Due to the presenters who come to our monthly meetings working in the city during the day before they get to us, we have to allow them time to refresh and have dinner. Also, the committee members that set up for the evening may also work, and must have their dinner and refresh before getting to the hall for the set-up. These people’s full lives do not give any lee-way for the meetings to be able to start earlier.
New Members/Visitors
Please, if you see visitors on their own or new members enter the centre for one of our tastings, invite them to join your table. Getting to know new members and making new friends is part of the purpose of our club, and they may need to be shown where our club’s glasses are and have an explanation of our sheet that is supplied to members for writing down their comments on the wines of the month. Thanks.
January BBQ
Your committee has decided not to hold a BBQ to start off 2024. Derek has sold his home and will shortly be moving slightly north to Summerset on the Landing. Congratulations Derek, we look forward to still seeing you at your club’s monthly tastings.
Your committee is interested in new ways that we might start our year’s events going forward and would welcome your suggestions on how we might do this.
We have already considered holding a spit roast but the cost implications to members wasn’t something we wanted to impose without first canvassing input in a wider forum like the AGM.
Cellar Master
With Derek’s home no longer available, the intention is to move the cellar to Wayne’s home which already has some of the cellar wines. A special thanks to Derek for having performed this task throughout the life of the Club.
Sunday, 29th January 2023, from 4 pm. Check your inbox for address details.
Looking forward to seeing as many of you as are available by starting 2023 as usual with our Club’s January BBQ at Derek’s place on Sunday, 29th January 2023.
Reminding you:
Please arrive no earlier than 3:45 pm
That even house numbers bring a Dessert and uneven house numbers bring a Salad. If you are bringing a dessert, because of a limited fridge capacity, could we please have some without cream or the need for ice cream?
This is a B.Y.O event for members to share and sample wines – there is a communal space for these. We would ask people not to take the wine away to individual tables, as this limits access to wines that people might want to try.
This is a No Charge event.
Your Club is providing popcorn for the tables for nibbles, but please feel free to coordinate and bring extra nibbles for your table if you would like to.
The meats this year – trialled so successfully last year – will be venison patties with a cranberry sauce and gourmet sausages.
This will be a great afternoon/evening where members get to know other Club members and share food and wine. We hope to see you all at Derek’s and start off 2023 with cheer!
This will be an evening to remember: Club bubbles on arrival, shared meal dishes – some new/some old favourites, b.y.o. wines to share – perhaps try and match your bottle with Malaysian food – Gertz, Riesling, a Rose’, Pinot Noir or a Cabernet Sauvignon.
This is the 30th year of operation for Istana Malaysia, with Danny, the owner/chef, still on board. Everything is prepared fresh in the kitchen daily, guaranteeing quality and enjoyment.
We have planned no dessert for the evening, but please bring your favourite dessert wine, as this will complement both the food and finish the evening off nicely.
PLEASE NOTE: This will be on our usual Wednesday night, 14th December -not on a Saturday, arriving at 7 pm for a 7:30 pm start. The cost is $50 per head incl. GST and corkage.
January – The Club BBQ
A great way to kick the 2023 tasting year off. Details to follow.
It is usual for a President’s Report to be EITHER comprehensive and an ordeal OR for it to be cryptically short and to the point. So it seems in this most unusual of years that short is best. As such this should allow the AGM to proceed swiftly so as to enjoy the wines from the club cellar and the supper on offer tonight.
It has been my absolute privilege to have been the club’s President this year. I want to begin by thanking most sincerely all of youas valued club members for your support in a trying year. For your subscriptions, of course, but particularly for your support at the scheduled tastings and sundry other monthly events such as the dinners and annual club BBQ. Our membership has held upwell again this year. This despite all the pressures our communities and families have endured. Last year I reflected at some length in my report on the impact for the club of the pandemic so I will quickly move on from that. Again this has been a challenging year for all of us but through the club activities we have generated good company and a focus for interest in a time of lockdowns. Most particularly theattendance numbers at tastings and dinners have been regularly and phenomenally good which signals there must be something right about the way tastings are delivered, enjoying the company of friend and the functioning of the club. So, to all of you my thanks.
May I briefly review the tastings and activities [11] that we have been able to achieve for these past 12 challenging months. Tastings included Mahi Wines (Marlborough), Western Australia by Keith Tibble (Eurovintage agency), Butterworth (Gladstone Wairarapa), Crater Rim (Waipara), Portugal (Confidant agency), the Gold Medal wines from the NZ International Wine Show (2021), a celebration of Pinot (club members) as well as dinners at La Marche Frances and Juniper as well at the club’s January BBQ
I wish to extend the club’s thanks to the wineries, presenters and agencies that have supported the club during a year that has been challenging for their businesses, where labour restrictions, lockdowns, cancellations and social distancing have impacted us all. At least three wineries were unable to present in 2021 but have indicated they are keen to return for 2022/2023 and we are organising with them
As well as thanks to the meeting presenters and the tasting organisers, it is the committee that also deserves our appreciationfor their work for the club. As a group they have met regularly and communicated frequently with each other in most constructive manner. This has been the prime reason for tastings continuing to happen when withdrawals have occurred or organisation of meetings has hit road blocks or come up against Covid limitations. Without naming committee members, because you know all of those involved – our secretarial servicing, our financial management, our newsletter communications with members, the meeting venue organisation efforts and suppers, cellar management, the facilitation of the tasting programme and deliveries have all kept pace and been successfully undertaken without there seeming to have been any hitches at all – even though there have been a few, and one cancellation. It has been a demanding time organisationally but the efforts of the 8 person committee have shone through and for that I wish to sincerely thank them one and all for their efforts on behalf of the club membership.
I am thrilled to report that the committee collectively has indicated a willingness to continue to serve the club for a further year and I am indeed grateful for that. The committee’s co-operation, sharing of the load and their special skills and interests continue to be the cornerstone of how we have managed to keep this great little club moving forward, fulfilling its wine appreciation objectives whilst providing a source of company, regular meetings and the occasional glasses of vino. Being Wellington’s premier and enduring wine society for over forty years is no mean feat. It is you as members, and the committee’s efforts, that have ensured that this continues to be the Cellar Club reality. We will move next to the election of the club’s officers. My best wishes to all club members as you navigate the societal challenges we are all facing.
The January BBQ at Derek’s was the start of our calendar year and was a lovely afternoon in the sun for the approximately 40 club members who came.
Thanks to Derek for letting us use his house for this event, Anne for her organising skills, Richard and Wayne for their culinary skills and to all those who supported the event, and their wine and food contributions.
In a change to previous years, the committee decided to eliminate the salmon and do a major upgrade in quality for the burgers and bangers. Wayne successfully approached the Cameron Harrison butchery shop on 4 Crofton Road, Ngaio and arranged for them to supply 48 x 100gm Venison patties and 60 Pork, Apple and Sage gourmet sausages at a very competitive price. Whilst still not cheap, it was evident from the feedback at the BBQ that this change was meet with wide appreciation, as their quality was excellent and the Cranberry sauce on the patties a wonderful accompaniment.
To get the scoop on the best way to bring your barbecue fare to life with wine.
Our January Cellar Club BBQ is going ahead on the last Sunday of this month and as previous, it will be a No Charge event requiring you to contribute a bottle of wine [ie its BYO] and food.
All wine is pooled so it can be enjoyed by others who appreciate the variety. We would ask people not to take wine away to individual tables, as this limits access to wines that people might want to try. Remember though that the Club provides no wine for this event, so ensure that you bring enough if you think the summer heat will make you thirsty.
For new and prospective club members, this is a great afternoon/evening to get to know the other Club members and join in to start off 2022 in a wonderful setting.
Also, if members have friends as prospective members, then this is an ideal time to see the club in action.
This year your committee is trying something different with the format of the BBQ and club members are asked to bring whatever they would like to nibble on for their appetiser. The idea is to share what you bring at whatever table you are seated at, and we will also provide popcorn [thanks Anne]. There will be no cheese or bread as that tends to be an issue on hot days.
We are also going to try venison patties with a cranberry sauce and gourmet sausages as the meat dishes this year, instead of using salmon and precooked sausages.
As in previous years, you are asked to please bring a salad if you are an even numbered house, or a dessert if you are an odd numbered house. This should be sufficient for about 8 people.
If you are bringing a dessert, because of a limited fridge capacity, could we please have some without cream or the need for ice cream this year. Thanks.
Our Club year started off in the same fabulous way that it usually does, with our annual BBQ held at Derek’s place – thanks, Derek!
Helped by the magnificent cooking done excellently by Richard and Wayne – as witnessed here.
Forty club members attended and the mixing, conversations, joviality and general socialising went down well.
Everyone enjoyed the fare of Salmon, Angel Bay burgers and sausages, together with the salads and desserts brought by the members. It was a proverbial feast that was needed to help soak up the huge variety of wines that accumulated on Derek’s outdoor bench. The 20+year bottle of Penfolds 389 was the highlight for many, but its presence did re-enforce the need for everyone to always take a small tasting at the annual BBQ and AGM.
The weather came to the party too with the sun unrelentingly beaming down on the gathering. A great time was had by all.
Future event for the club in late 2020 and into 2021 is packed with a range of presenters and no less than three food and wine events .
November 18th – – Our 40th Anniversary dinner at Bellamy’s (run by Logan Brown) at the Beehive
The first Club meeting was held in the month of November. To recognise that historic milestone, a celebratory dinner has been arranged, to be held at Bellamy’s by Logan Brown at their restaurant in the Beehive. This is set down for Wednesday 18 November, so check your diaries for availability.
Details will be sent out shortly, asking for your registration and to make your selection from the accompanying menu. As for any such venue, there will be a limit on numbers which means you should register quickly to secure your place.
The food promises to be of very high quality. So, book your place and go dig around in your wine stocks to find the special bottle (or two) that you think will go best with your selection to bring with you.
Your Committee is excited about this event and is sure you will be too.
December 9th –A Fun evening with CoLab, Simon Bell
January: BBQ at Derek’s
February: Coney’s for the 13th February 2021 – our postponed 40thanniversary outing to the Wairarapa [to include visits to Palliser and Grave/Alana]
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
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
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
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
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
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.
As ever we start our year with the BBQ at the usual place on 26 January.
We’ll send more information to members in mid-January. As always we give special thanks to Derek Thompson for making his excellent facilities available.
Quote – My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn’t put together, and eventually eating charred sausages, feeling brilliant. – Jamie Oliver
