CLINK

NOT YOUR USUAL

PLUMMED UP

Scapegrace’s Umeshu Plum Uncommon Vodka is not only uncommon by name but also in its existence, limited to only 2,500 handnumbered bottles. The Umeshu Plum is slightly sweet yet sour, with lots of texture, giving the vodka a light, fleshy texture with notes of almond warmth and cake spice before rounding off with a luxurious white chocolate mouthfeel.

shop.scapegracedistillery.com

UNSTUFFY STUFF

Kererū’s Apex Hoppy Gluten-Free APA is there for beer lovers who don’t love a blocked nose or an upset stomach. It is a delightful, aromatic gluten-free American Pale Ale. Made with sorghum, millet, rice, and a mix of US and NZ hops. Picture a brew that is clean, amber in colour, and layered with malty biscuit flavours with medium body. kererubrewing.co.nz

FAMILIAR COMFORTS

If Dry July has become Dry August, this is just the thing for you. Warner’s 0% Juniper Double Dry is the perfect twin to a tonic: herby, aromatic and zesty, pairing spicy cinnamon and cardamom with fresh lemon verbena and lemon thyme. It is best served over ice, with a splash of Mediterranean tonic, orange, ginger, and good company. ballantynes.co.nz

PERFECT PAIRING

At the central city dining spot Earl, you’ll find the most hearty dishes to warm yourself during these cold winter months. Take this delicious market fish, finished off with braised fennel, prawn bisque, and pickled kohlrabi. These are wonderful, intense flavours that can be paired with any of the wines on the extensive and ever-changing wine list. This, among other excellent dishes, are at Earl. Visit them in the heart of the city. earl.co.nz

Your slice of paradise, reimagined

Pegasus Bay is growing yet again. After a bold relaunch off the back of their latest vintage period, the reimagined, relaxed hospitality venue now has the ethos of ‘minimal fuss, and maximum lush’. This translates all the way through to their incredible food, wonderful scenery, and the wine we all know and love. Ed and Belinda Donaldson have been involved in the running of the winery for twenty years. In fact, the entire Donaldson clan were pioneers of local grape growing and winemaking, being immersed in the wine industry since the early 1970s. Though we may be battling it out in the last weeks of this cool season, the hot food offerings at Pegasus Bay are sure to warm any soul. They now include strong collaborations with local brands like locally-made pasta bakes from Feed The Soul, as well as their signature sauces and pastas from the deli, to fill your home pantry. Hope River Pies are still on the menu, with hearty meat options and even a plant-based monthly speciality. Feed The Soul’s artisan pasta bakes are baked on-site, to be enjoyed in-house, and are mouth-wateringly delicious; with flavours like a beef brisket cannelloni and hot smoked salmon, you can rest assured that with a glass of red, you will be on track to melting your winter chills away. Speaking of chills, a custom-built fridge unit from Italy has finally arrived, meaning the range of items at the Mini Deli on-site has expanded, and extra shelving means the pantry is stocked and ready for your perusal. Forget the old table service format. The new set-up at the winery offers a more relaxed experience – purchase a selection of deli delights and create your own antipasto, and kick back on one of the many sofas and enjoy the fire. Add a glass or bottle of your favourite drop and head out to the gardens to explore and find your slice of paradise. Pegasus Bay has you covered if the weather’s not good; just grab a table inside the restaurant space or in the new lounge spaces created upstairs with views over the garden. There’s now even more room to relax – additional seating means you can perch on a Chesterfield in front of the fire and simply relax. Pegasus Bay is ready and waiting for you. Bring the family, your friends, and loved ones and experience ‘minimal fuss, maximum lush’ for yourselves!

pegasusbay.com