Drinksbiz June/July 2013

LNZ0305_FRONT

june / july 2013 WWW.drinksbiz.CO.nz

BLACK METTLE As Kiwis we’re no strA strAnger to A ch chAAllenge, And nd it’s this nA nAAtur turAl recurrence of Ambition mbition thA thAAt’s t’s behind our success. not only did this inspire us to produce the world clAss cl beer thAt A At is steinl teinlAAger, but it’s why we’re releA releAsing A limited edition blA blAcKK chhAllenger cA cAn to show our support for emir mirAAAtes tes teAm new ZeAlAnd Ze nd ttAK AKing on the best yyAAchting crews in the world.

LNZ0305_DPS

To order your stock of black Challenger Cans call 0800 10 72 72, or contact your sales representative.

Vol

Sales (million) Craft

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4

18 .7 8.9 11.7 5.3

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editorial

aussie Rules whEn winEMAKEr Steve Lineart describes his latest Penfolds reds as being “as good as they get”, he characteristically downplays the stunning quality of the new 2008 and 2010 wines. In classic Ocker style, he barely gives away a hint of the taste of these superlative wines.

The controversial magazine, Wine Advocate, gave the latest 2008 Penfolds Grange a perfect 100 out of 100 score, so is it all downhill from here?

Wine’s a very personal thing, says Lineart, whose take-home message from this particular personal opinion is that it will certainly help to sell the new 2008 Penfolds Grange.

The latest Grange contains a bare minimum but judicious 2% addition of Cabernet Sauvignon; it adds nerve, spine and backbone to this big juicy Barossa Valley Shiraz, which also contains a smidgeon of Shiraz from the Clare Valley and Magill.

For a young Grange, this wine has opulence and balance to burn. It’s approachable and beautifully structured, but is it perfect?

I’d say not, given its absolutely sensational little siblings, most notably the 2010 Penfolds RWT Shiraz; which is quite possibly the single most impressive Penfolds red I’ve ever tried.

When price is taken into account, RWT – which costs in excess of RRP NZ$200 – looks like positively good value for money compared to Grange, which with a stratospheric RRP NZ$600+ price is set to rise even higher, thanks to Wine Advocate. As always, Grange is a fab proposition for investors. But for those of us who view wine as something to actually open and enjoy one day, I’m putting my wallet in the direction of RWT – and the 2010 wines. The most staggering aspect about claiming perfection for a top vintage is that there’s always an even better vintage just round the corner. Roll on the 2010 Grange.

I wonder how many points Wine Advocate can squeeze out of 100 then.

Joelle Thomson

The most staggering aspect about claiming perfection for a top vintage is that there’s always an even better vintage just round the corner.

“One person’s craziness is another person’s reality.” – Filmmaker Tim Burton

EDITOR’S PICKS 2010 PeNfolds RwT sHiRaz This top drop is the combination of a baker’s dozen years of wines and the drop dead incredible 2010 vintage; RWT - Red Wine Trial - was created in 1997 as an experiment with 100% French oak maturation. It works - this is a stunner.

MouNTaiN goaT iPa These Australian champions of au naturel beermaking push taste in deliciously different new directions with their range of interesting, quirky beers, which are crafty, innovative - and they taste good.

galliaNo Classic Italian liqueur with its secret ingredients; the word vanilla is one clue but the entire list in this historic concoction is kept under lock and key; the result is a complex, wide ranging flavour combination.

june / july 2013 drinksbiz 5

Contents

ColuMNs, News & Views

feaTuRes

BeeR

fiNal oRdeRs Diary Dates – where to go, when and why in the drinks trade 64

Cover story

7

Federal’s new name, identity and top drinks

33

The 16th annual Beer and Wild Food Challenge 50

What Sir Richard Hadlee is drinking

8

Good year – Vintage 2013 was fabulous

36

Best winter beers to stock – Beer Category Report 52

Oscars of hospitality… the 2013 Lewishams

41

sPiRiTs & CoCKTails

Columns from our experts: Wines to wow, craft brews and cocktail culture 10 Who’s who in the trade – Out & About 16 The Independent

18

News & Views

20

wiNe

Hot mixes; Monin’s finest 56

Best… top 5 wines, flash new releases

Beautiful bourbons for winter – must-haves in the bar in our Bourbon Category Report

Winter reds; best big wines to list and where to get them; Wine Category Report

42

What’s new

66

Last requests…

New Zealand’s own Mr Chartreuse

68

58

44

Snow on The Abyss – Churton Wines, Marlborough

Publisher

www.drinksbiz.co.nz

editorial

Karen Boult Editor Joelle Thomson E. karen@boult.co.nz E. joelle@drinksbiz.co.nz M. 021 320 663 M. 021 376 786 Journalist James Boult E. james@boult.co.nz M. 021 067 6326

advertising E.

design

advertising@drinksbiz.co.nz Lewis Hurst T. 09 361 2347 E. lewis@hcreative.co.nz M. 021 146 6404 W. www.hcreative.co.nz

Associate Member (NZ)

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745, Parnell, Auckland.

6 drinksbiz june / july 2013

Cover storY

Black To The fuTuRe Steinlager’s new limited edition black cans are our little way of saying good luck, says brand manager, Michael Taylor.

this yEAr Steinlager celebrates its continuing support of Emirates Team New Zealand with this new limited edition black Steinlager Challenger can, which launches nationwide in July.

“The Steinlager team is immensely proud of its long history as a sponsor of New Zealand’s America’s Cup

Challenges and these limited edition Challenger cans are our little way of saying good luck,” says Steinlager brand manager Michael Taylor.

“We also thought they were the perfect way to toast the team and let them know that the whole of New Zealand is behind them,” says Taylor.

Steinlager has a long history

of supporting sailing in New Zealand, stretching back to 1986 and 1987 with New Zealand’s America’s Cup challenge in Perth.

Steinlager Classic’s Limited Edition Black Challenger can (RRP $21.99 per dozen) will be sold from July at supermarkets and liquor retailers.

Column

whaT i’m DRinking Black tea, clean drinking water and classic lagers top Sir Richard Hadlee’s drinks list

I am not too bothered which red I drink. Merlot, Shiraz Cabernet, Pinot Noir and Cabernet Sauvignon are all fine wines.

what are you drinking first thing in the morning?

Black tea, normally Twinings English Breakfast, but in my early years I tried them all only because mother bought the tea (Amber Tips, Bell, Lipton’s, Choysa and the rest). I am also a fan of Dilmah because that company has supported cricket over the years. sparkling water or still? which do you prefer?

Sparkling at a restaurant but still out of a tap or bottle, especially on the golf course. what’s your favourite drink to relax on a late lazy weekend afternoon?

do you prefer to start the night at a bar with a beer, wine or spirit?

Definitely a beer to start. I prefer red wine during a dinner and I like a rum and coke with plenty of ice in a tall glass to finish.

This is very relaxing. what’s in your glass at the end of a winter’s day?

Nothing. The glass is empty.

I am a beer drinker. I like lager; Heineken, Stella Artois, Budweiser, DB Export and others. I usually have a beer at dinner time.

I don’t drink alcohol in the mornings or afternoons, unless there is occasion to do so.

On hot days when I’m cutting the lawn I usually enjoy a soft drink – the usual high sugar variety; Coke, Fanta, lemonade…

8 drinksbiz june / july 2013

beers. They have an acquired taste and are very different to the lagers I drink, so I will stick to lager. if you could recommend a New zealand made drink to a firsttime visitor, what would it be?

I very rarely recommend a specific New Zealand drink, especially wine.

If it has a New Zealand label then I can safely say that we produce excellent wines in general.

which New zealand wine and which craft beer have made the biggest impact on your taste buds?

what’s your all-time favourite drink and the place you enjoyed it?

I am not too bothered which red I drink.

Merlot, Shiraz Cabernet, Pinot Noir and Cabernet Sauvignon are all fine wines and I am not a connoisseur. I don’t like craft

Water, especially when I visit hot places like India and the body needs to replace the lost fluids through sweating and dehydration.

Water is the best and safest drink.

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in vino veritas

The power of Pinot New Zealand Pinot Noir is better than ever, thanks to winemakers who take to heart the idea that less is more when it comes to making silky smooth wines

By Joelle Thomson, Editor Drinksbiz, email: joelle@drinksbiz.co.nz

To date, Craggy Range, Escarpment Every wine drinker knows that and Julicher are the best known in this good Pinot Noir is pricey, just as every little enclave. winemaker knows why.

In Craggy’s case, the vines have matured Two words: thin skins. Pinot Noir has them. healthily since they were first planted 14 The poetically inclined describe Pinot as years ago and the wines have changed ‘the heartbreak grape’ while the pragmatists beyond recognition since their first vintage moan about its thin skins making it an easy 10 years ago. One of the most dramatic and target for fungal disease. obvious improvements has been a marked Add in that Pinot grows in tight bunches, decline in the use of hence the name new oak. Today, just Pinot comes from the 25 to 30 per cent of the French word ‘pine’ It’s refreshing to see these overall wine is aged because its grapes wines wearing less stage in new French oak; as grow in tight clusters make-up. Their natural opposed to the 50 to – and then add in 60 per cent new oak a maritime climate fruity beauty is more than that the wines received like New Zealand’s in early vintages. (where fungal disease enough and show that the future for Craggy Range Te The result is a softer, is a relatively high risk) and you’ve got Muna Pinot Noir is bright. rounder and fleshier Craggy Range Te a challenge on your Muna Pinot these days. hands. Luckily, New It’s all the better for it. The wine now tastes Zealand’s best winemakers are rising to like it’s more comfortable in its own skin. the occasion.

It has subtle power instead of oak-driven The latest one being the 10th birthday of flavour. Back at the start, there wasn’t any Craggy Range Te Muna Pinot Noir, held old oak owned by the winery and buying in March this year when a group of wine old barrels from others wasn’t seen as a writers from both sides of the Tasman were reliable option. But better late than never. invited to Te Muna vineyard to check it out.

It’s refreshing to see these wines wearing less There aren’t many wineries growing stage make-up. Their natural fruity beauty is grapes on the windy Te Muna terraces, 9 more than enough and show that the future kms west of Martinborough township.

10 drinksbiz june / july 2013

for Craggy Range Te Muna Pinot Noir is bright. It’s also 60 per cent white.

Just 40% of the vineyard at Te Muna is planted in Pinot Noir while the balance is made up mostly of Sauvignon Blanc (50 per cent) with an interesting 10 per cent mix of Riesling, Pinot Gris, Pinot Blanc and Gewurztraminer.

The changes over the past 10 years at Te Muna have been at least as profound in the winery as in the vineyard and the wines are more impressive now, thanks to being less intense. Their drawcard now is elegance rather than being in-your-face in style. Who knows what the next 10 years will bring? I’ll raise a glass to finding out…

SERVE THIS BY THE GLASS… 2011 Craggy Range Te Muna Road Vineyard Pinot Noir RRP $44 Give your customers a taste of Te Muna and serve this lovely Martinborough Pinot Noir by the glass; its smooth roundness makes it a very good match with winter braises, game meats and earthy mushroom-based dishes.

Trade Enquiries: Vintners NZ, email: sales@vintners.co.nz, freephone 0800 687 9463, www.vintners.co.nz

Contour Ridge takes its name from the valleys, peaks and ridges of the majestic mountain ranges that silhouette these regions. The rich contours that are uniquely New Zealand. Contour Ridge is premium quality wine from New Zealand’s finest wine growing regions selected by award winning winemaker Matt Ussher.

Sav Blanc - 41/2 stars Sam Kim | Pinot Noir - Silver Medal Royal Easter Show | Chardonnay - Bronze Royal Easter Show

Distributed by Federal Merchants & Co. | P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

Column

cRisis, whaT cRisis?

In April the Ministry of Health released the results of its report on hazardous drinking in 2011/12(1). The results dispel the myth that there is a growing alcohol crisis in New Zealand, demonstrating that most New Zealanders, most of the time, drink in a low risk, sociable way.

By Jenny Cameron, Brewers Association of Australia and New Zealand, email: jenny.cameron@brewers.org.nz

thE Ministry of Health’s report on hazardous drinking in 2011/2012 shows clearly that most New Zealanders drink in a low risk, sociable fashion, but there are some times in our lives when we could be drinking in a better way. Let’s look at the Ministry of Health data: Most adults (80%) consumed alcohol in 2011/12. This has dropped from 84% in 2006/7.

The proportion of people that had a drink in the last year decreased generally across all age groups, but the largest drop in past-year drinking was among youth aged 15 to 17 years. This rate fell from 75% in 2006/07 to 59% in 2011/12. This is good news.

Amongst adults who drink, the proportion of adults who have hazardous(2) drinking patterns has dropped from 30% to 26% for men and from 13% to 12% for women – 19% overall.

This drop in hazardous drinking was even larger when measured as a proportion of the total population rather than of all drinkers: amongst all adults the rate of hazardous drinking fell significantly since 2006/07 for men (from 26% to 22%) and for women 1. Ministry of Health (2013) Hazardous Drinking in 2011/2012: findings from the New Zealand Health Survey, Wellington. (http://www.health.govt.nz/publication/hazardous-drinking2011-12-findings-new-zealand-health-survey) 2. Hazardous drinking is defined as a score of 8 points or more on the 10-question Alcohol Use Disorders Identification Test (AUDIT), which includes questions about alcohol use, alcoholrelated problems and abnormal drinking behaviour. Hazardous drinking refers to an established drinking pattern that carries a risk of harming the drinker’s physical or mental health, or having harmful social effects on the drinker or others. You can take the test here: http://www.virtualmedicalcentre.com/calc. asp?calc=alcaudit

12 drinksbiz june / july 2013

(from 11% to 9%). This is 15% of all adults, the other side of the coin we can honestly or about 532,000 people. say that amongst the adults in New Zealand The proportion of 18 – 24 year old who drink (which is 80% of the adults in drinkers who are hazardous drinkers has New Zealand), 81% did so in a sociable, fallen from 49% to 36%. But, men aged responsible way. We must remember that 18–34 years still have a particularly high these hazardous drinking behaviours are rate of hazardous drinking, at over 40%. For the exceptions, not the rule. There is of women, about one in four past-year drinkers course, still room for much improvement, aged 18–24 years (26%) had hazardous especially for men aged 18-34, and drinking patterns. there is evidence that a small number of The Ministry of people are persistently The more meaningful Health survey results ‘drinking to the point of are also corroborated drunkenness’, and in fact discussion we need to by the data provided by with the express have as a country is how drinking Statistics New Zealand purpose of getting best we can all work on alcohol available for drunk. But rather than consumption in 2012 having wholesale alarm together to normalise compared to 2011(3). triggering blunt measures (eg: tax increases), Again this demonstrated low-risk drinking and it is better to have a declining trend with the make drinking to the targeted and effective total volume of alcohol point of drunkenness interventions that will beverage available for socially unacceptable. reach those that are consumption decreasing undertaking those risky by 3.3 percent. Accepting drinking behaviours. It is people’s pattern alcohol is produced to meet demand, of drinking that has a major influence on in the year ended December 2012, this both benefits and harms to themselves and was the equivalent to an average of 2.0 wider society, rather than consumption of standard drinks(4) per person per day. So alcohol per se. what does it all mean? It shows that most So next time you read about the crisis in New Zealanders drink responsibly most New Zealand’s drinking culture consider of the time. It also shows binge-drinking the 81% who aren’t drinking that way, and has not been on the rise, and the latest know the difference between persistent, measure shows that it might actually be risky drinking and the occasional big night decreasing. Looking at these results from where they might drink more than normal at a dinner party. The more meaningful 3. Statistics NZ, (2013). Alcohol Available for Consumption: discussion we need to have as a country Year ended December 2011. Wellington: Statistics NZ. (http:// is how best we can all work together to www.stats.govt.nz/browse_for_stats/industry_sectors/alcohol_ normalise low-risk drinking and make and_tobacco_availability/Alcohol-available-for-consumption_ drinking to the point of drunkenness HOTPYeDec12.aspx) socially unacceptable.

4. A standard drink is a drink containing 10g or 12.7ml pure alcohol.

AL425 | June 2013

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AL425 | June 201

AL630 | June 201

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AL629 | June 2013

New look host responsiblity signs from the Health Promotion Agency.

Parts of the Sale and Supply of Alcohol Act 2012 come into force on the 18 June 2013. Just in time for this, you can update those old green signs from ALAC (now the HPA) with these new look A4 signs.

Go to alcohol.org.nz to order your signage. As usual, they’re FREE!

Column

Dancing with cocktails Laneway bars are now synonymous with contemporary cocktails not only internationally, but also in New Zealand, where Agents & Merchants and Racket Bar are top of the game

By Chris Turner, Stuart Alexander Ltd, email: CTurner@stalex.co.nz

A brilliantly designed section between part of the Westpac building and the iconic Australis Heritage site in downtown Auckland has brought a somewhat new twist to late night venues in our largest city.

Through this laneway you have the uncanny side of Racket, predominantly a rum bar, while the other side pays its dues to the more corporate type white collar decor, Agents and Merchants. In between is the Laneway bar, manned by one person; Egor Petrov.

The Russian born Petrov is the type of bartender you would want detailing your $300,000 sports-car. His set-up is so finely tuned it almost resembles an art form. He emigrated from eastern Russia, namely Vladivostok, at the age of 13, not knowing a word of English. After leaving secondary school and attending university to gain a diploma in business, he was swiftly lured into the bar scene. And today one of the spirits closest to his heart – and palate – is calvados; the apple based brother of cognac.

Not widely known in many popular cocktails, calvados is a key ingredient in some forgotten classics such as the Widow’s Kiss. This cocktail came about around 1895 when the first wave of a new rendition of cocktail making was coming to the forefront of the bar world; it consists of a mix of calvados, Dom Benedictine, yellow Chartreuse and aromatic bitters.

And the aptly named Calvados Cocktail that appeared in “the Savoy Cocktail Book” of 1930 is a similar drink; consisting of calvados, fresh orange juice, triple sec and aromatic bitters. The difference is that the first is stirred and the latter is shaken.

Playing on the delicate spices from the barrel ageing process to the warm apple pie type scent that this particular spirit produces, Petrov has pulled out complementing flavours to create a robust beverage that dances on the tastebuds.

Using a generous serve of Chateau De Breau Calvados mixed with freshly pressed orange 14 drinksbiz june / july 2013

and lime juices and apricot liqueur, it is then shaken and finally strained into a chilled martini glass or a coupe with a splash of Monin grenadine to create a Golden Dawn.

Other slightly easier ways to enjoy calvados are simply to pour it neat into a brandy balloon, on the rocks with or without citrus or, as Petro suggests: serve it with Quina Fina Tonic Water, ice and a large orange slice.

poor performance. In short, mastering your prep’ to the most time efficient cost effective way so that throughout your service you are ready to make cocktails on the fly, no matter how large the order. We bar people have always wanted cocktails to be the front runner in our bars as they let us take control of delivering a great experience; ensuring that it is the best that can be offered.

So, next time that you are out and about,

Going from the forgotten to the cutting edge, a personal trend that Petrov suggests will take off in the near future is that of a certain man by the name of Tony Colingniaro. Not so much molecular mixology but a refining of ingredients to an almost science. Think proper Heston Blumenthal type stuff where you are mastering every little aspect of an ingredient to create something so refined it delivers a whole different sensory experience.

Petrov says great cocktails come down to “the five P’s”: prior planning prevents

don’t leave it entirely up to your bartender but challenge them, do some homework on great cocktails and on the venues they are served at; explore the back bar and take a trip to the unknown. Brandy is not just for nanas. As for the budding bartenders out there, be confident in what you are serving, read up on some drinks from years forgotten. To grow you must not always wait to be taught but also teach yourself, take your customers’ preference and match it with your knowledge to serve a tailored experience.

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out & aBout

ouT & aBouT

Lewishams media launch thiS Year’S Lewishams kept the Auckland hospitality trade busy from the moment of the media launch to the grand finale party; members of the trade entertained media here‌

ABOVE: Nick Honeyman of The Commons and Simon Gault.

BELOW: Adele Jenner & Rodney Dass of Catroux with Emily Harrison of the Restaurant Association

Emma Fleetwood APRA, Liz

16 drinksbiz june / july 2013

han APRA

Diamond PPN Z, Damian Vaug

out & aBout

Green and clean the firSt Chartreuse Cocktail Competition attracted 14 bartender entries and was a great opportunity for beginner and intermediate level bar staff to compete in a supportive environment, growing their skills and awareness of cocktails...

The winner was Venetia Tiarks from Fukuko and her winning cocktail was…

la aKiNo souR 30ml 15ml 30ml 15ml 20ml 5x

Yellow Chartreuse Poir William yuzu Kokuto plum wine egg white dash Spiced Apple Bitters

Method • Ice glass, add bitter and leave to side while adding all other ingredients to shaker.

• Discard ice in glass.

• Shake and double strain over hand chipped ice, paint reduction on glass and garnish.

• Sprinkle sugar salt over reduction, pear slice on the side of the glass and add sugar salt.

• Serve in a short glass with a garnish of a pear slice. june / july 2013 drinksbiz 17

The Independent

Service with a smile A good café is a snapshot of its community, so it’s a shame the lack of training lets so many down, says Auckland coffee roaster and café pioneer, Derek Townsend, in a chat with Editor Joelle Thomson

a bright, positive and friendly attitude. The “It’s a simple formula but not many key is to make their customers feel treasured people get it right in New Zealand cafes,” enough to want to return,” says Townsend. says coffee roaster Derek Townsend.

He’s not the first to take New Zealand’s Auckland born Townsend began Karajoz service culture – or rather its lack of – to coffee roasters in 1996; the Middle Eastern task. And he has several constructive ideas name he chose being a tribute to the origin about how to change that. of coffee in Greece and Turkey. It also means ‘good luck’ in Greek, which is the How can the positive vibe Townsend trade serve “You can’t jump onto wants to convey with his better coffee?

YouTube and learn how coffee brand.

“Be passionate about to make a flat white or a quality. I believe the He opened his first café, DKD, in 1981 quality has dropped in macchiato for real. The behind the Civic the past 10 years. We best baristas have been Theatre in Auckland’s don’t have the depth of doing it for years; there’s training and experienced CBD; followed by King’s Café in Remuera an intuitive element which baristas to support the in 1988 and then in sheer number of cafés can’t be learnt online.”

1993 he opened the in this country. That has large Café Extreme in to change.” the Levene Extreme building in Newmarket, Auckland. Size What training is required? aside, he says the winning formula to a “My belief is that café staff need 12 months good café is quality, service and price. It’s of clearing tables followed by six months a formula he would dearly like to see more of learning and making staff coffees New Zealand café owners take to heart. before they’re allowed to make coffee for “I believe we do produce better quality customers. It’s a right of passage which is than what was in the New Zealand market reflected in the staff who have had to put in the infancy of our country’s café days in those hard yards to learn how to respect but there are so few people who understand the coffee machine, the beans and the how to make a great coffee and serve it with customers.”

Townsend’s essential coffee making tips Humility – you’re in the service industry and saying thank you and ‘how was your coffee?’ adds hugely to a customer’s experience.

Learn your trade – making great coffee is a trade skill, which takes years to hone; not something to bone up on by hooking onto an internet site.

Be fast and efficient – don’t keep the customer waiting.

18 drinksbiz june / july 2013

Another incentive is wages “We’ve noticed wages going down in the past five years. This is a problem. Apart from rare, quality focussed individuals – who deserve to be paid well anyway - you get what you pay for with staff.”

The right training “It’s important that people get their hands on the machine and in a good training facility everyone will have the opportunity to practise. You can tell just by looking at a coffee whether it’s going to be good. You can teach someone to make an espresso in about two minutes but it’s going to take a month

of playing with the grinder to get it right and then years of experience to make all the variables work every time.”

Nothing beats experience “When you’re doing something all the time, you’re correcting the temperatures, the grind, the tamp pressure and getting a feel for the overall taste you’re going to deliver.

Experience is key.”

Cup culture “Heating the cup is essential – not too hot, not too cold. The density of the clay is crucial in terms of the taste of the coffee.”

HOW TO BECOME A BARISTA Carey Brown is one of Derek’s protégés, having forged his coffee making experience at Café Extreme in Newmarket; today he owns The Square Café & Catering in Auckland with his partner, Linda Liu. Brown believes the best experience is hands-on: “You can’t jump onto Youtube and learn how to make a flat white or a macchiato for real. The best baristas have been doing it for years; there’s an intuitive element which can’t be learnt online.” To find out more about coffee training, email Carey and Linda: thesquarecafenz@gmail.com or phone 09 369 1143.

Take a barista course and learn the how-to at the New Zealand School of Food & Wine, 104 Customs Street West, Auckland, phone (09) 377 7961 or foodandwine.co.nz

2013

Not the most accomplished technical mixologist? Couldn’t juggle bottles to save your life? You don’t stand on the bar on a busy night and recite poetry... It doesn’t matter.

Beam Bar Legend is back! We have found one legend but we want more. Beam NZ is looking for that one special bar legend who not only makes a great drink and spins a great yarn, but who also brings their A-game to every shift...

www.beambarlegend.co.nz

neWs & vieWs

heineken has a makeoveR hEinEKEn hAs had a makeover to enhance its logo, its name and the red star; which was traditionally used to denote a medieval brewer’s symbol but which now acts as a sign of quality.

Its bold placement on the front of the pack is a bid to communicate and reinforce the strength of the brand to consumers.

The new designs are being rolled out across all consumer and trade shipper packs for the 6-pack bottle, 6-pack can, 12-pack bottle, 15-pack bottle and 24-pack (loose) bottle variants.

For the first time a bespoke trade shipper pack has been created for the 4x6pack (24-pack) to easily differentiate from the consumer facing 24-pack.

The shipper packaging incorporates a simplified design layout with a twotone colour pallet of green, set amongst a cardboard brown background.

“The aim of our packaging update is to provide retailers and on-premise outlets with a sleek and eye-catching design to ensure Heineken truly stands out,” says Carla Rawson, Heineken brand manager.

The new packaging design highlights the trademark green and prominent star, and even though the brand label is only partially visible it’s still instantly identified, which reinforces Heineken as one of the most recognised beer brands on Earth.

NEW LOOK PETER YEALANDS WINES thE pEtEr Yealands range of wines is having a makeover, launching a new look from July this year.

The new range kicks off with wines from the 2013 vintage.

The first to hit the market will be 2013 Peter Yealands Sauvignon Blanc and Pinot Gris followed by a Riesling, Sauvignon Blanc Rose (a small portion of Pinot Noir will be blended to add a hint of pink) and a Pinot Noir, all from 2013. The RRPs for all of the Peter Yealands range is $19.99 and it also sells into the on trade.

“The main reason we’re doing it to give our whole portfolio a better family feel but we also want to give it a more defined shelf presence and it’s also more of a contemporary pack,” says Yealands brand manager Lisa Parslow, who says the new look feels more modern and is fresher in design.

20 drinksbiz june / july 2013

Iconic water win Stuart aLexanDer & Co Pty Ltd, distributor of Perrier in New Zealand, has been awarded the 2012 Perrier Distributor of the Year judged by a panel from Perrier Headquarters in France.

There were 35 other countries vying for the award last year.

The iconic international brand was re-launched in New Zealand in late 2010 by Stuart Alexander with the marketing strategy collaboratively devised & implemented by experiential agency, Ambient Group.

“Winning this international award is a huge achievement for the team at Stuart Alexander as we’ve only had the brand for two years. For me personally it’s amazing to be recognised on a world scale for a well implemented brand marketing strategy. Congratulations and credit for this award also goes to Ambient Group who have delivered and executed a winning strategy to revive the brand image and awareness in the NZ market,” says Michelle Singh, Perrier marketing manager for New Zealand.

The international Perrier Distributor of the Year Awards takes place every year with one country in the world receiving the top prize. The entries are judged on four categories with the HORECA (Hotels, Restaurants and Cafes) strategic pillar leading the way.

“This award is a massive achievement for the team at Stuart Alexander. To be recognised on the international stage for an experiential strategy that delivered outstanding results for Perrier in what is still a very new market for the brand is a credit to all involved. Thank you must go to our client who was brave enough to commit to an experiential strategy that focussed on building brand awareness at a grass roots level,” says Chris Monaghan, Ambient group director.

A Fresh New Look for Peter Yealands FRESH

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For more information contact your Yealands Business Development Manager or phone 09 920 2880 * International Wine Challenge 2012

inTRoDucing Quina fina… ‘keena feena’ This very dry, very lemony new tonic water is named after the Ecuadorean cinchona bark; also known as quinine. The bark was first discovered by Jesuit monks in the 17th century and later used widely in European colonies as a preventative for malaria; in India, quinine was part of the military daily ration to British soldiers. But while this new tonic pays homage to quinine’s interesting varied history, this new drink is a New Zealand mixer, created in Auckland and pronounced ‘keena feena’.

Golden rum win

Stolen Dark Rum has won a Gold Medal at the San Francisco World Spirit Competition. The New Zealand owned rum producing company launched Stolen Dark initially as a bit of an extra to its stable, but after concurrent wins of silver and gold at both the New York International Spirits Competition in 2012 and then at the San Francisco spirits competition this year, it is now very much the golden horse of the Stolen stable. Stolen Dark Rum contains 37.5% ABV and is a smooth blend of selected dark molasses based rums; blended by hand to produce full flavoured dark Caribbean-styled rum.

Beaming bartenders up

Tomatin Single Malt Highland Scotch Whisky 12, 15, 18 & 21 Year Old Available Mid July - Legacy, 25 & 30 Year Old Distributed by Federal Merchants & Co. | P: 0800 846 824 E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

nEw ZEAlAnd’s largest bartending competition, Beam Bar Legend, is back this year and organisers hope to top 500 entries in their quest to determine who is the best local bar legend.

The competition is designed to find New Zealand’s best drink maker; a person whose skill will include great cocktail making and an attitude which epitomises good hospitality; they’ll be a great story teller, a responsible host and a good all rounder behind the bar. The competition begins with an online survey, followed by an exam and two practical regional rounds. Semi final parties will be held in Auckland, Wellington and Christchurch and all up, the prize result will be $25,000 for the lucky winner; to be awarded at the grand final in Auckland at The Cloud on Monday 21 October.

The entries this year are online and open on Friday 14 June at www.beambarlegend.co.nz.

Find out more by contacting Lara Hoye, email: Lara.Hoye@ beamglobal.com or phone (09) 915 8476. www.beamglobal.com

neWs & vieWs

new Run foR The mill indEpEndEnt liQuor looks set to take over 35 liquor stores nationwide with its recently announced purchase of the stores under The Mill brand.

The conditional sale is expected to be confirmed by mid-year.

“Our intention is to drive competition and provide New Zealanders of legal drinking age with a better selection and range of products when they walk through the doors of a liquor store,” says Julian Davidson, CEO Independent Liquor.

“We’ve made this move because currently, quite often, a customer’s product choice is

already made for them before they enter a liquor store. This is because of producer dominance in the retail channel, which can result in the destocking or blocking of some brands and product portfolios.

We’ve experienced this first hand; it’s anti-competitive and should be challenged,” says Davidson.

“Our plan is to encourage a level playing field in liquor retail by ensuring The Mill stores offer a wide range of products from all breweries and producers. We believe liquor store customers should expect nothing less,” he says.

“We relish competition and we want customers to walk in to their local Mill store and find exactly what they are looking for, whether it’s an Independent Liquor product

“We relish competition and we want customers to walk in to their local Mill store and find exactly what they are looking for, whether it’s an Independent Liquor product or one of our competitors,” says Davidson.

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or one of our competitors,” says Davidson.

The Mill board chairman, Barry Upson, says he welcomes the move by Independent Liquor.

“Independent Liquor’s acquisition of The Mill will provide further strength and investment opportunities for the highly successful chain, and I am sure the public will benefit from these moves.”

Each Mill store will run independently, says Jeremy Livingston, who will become CEO of The Mill stores. “Essentially, it will be business as usual at The Mill, but over time customers will notice that there are more brands and products available to them,” says Livingston.

“As with any smart retail business, we will be watching consumer trends closely to see what our customers want to see in-store.

We want our customers to know that at The Mill you’ll find everything you want, and more.”

Pending the fulfilment of certain conditions, Independent Liquor expects to take ownership of The Mill in late July 2013.

neWs & vieWs

aRDBeg’s PeaTy PaRaDoX awaRDeD woRlD BesT Whisky Galore and Sam Snead’s House of Whisky stock this top shelf, highly awarded whisky brand scotlAnd’s ArdbEG Whisky won the official title “World’s Best Single Malt” at the 2013 World Whisky Awards in London in March this year.

The Ardbeg distillery also won ‘Best Island Single Malt’ for its 12-year-old, Ardbeg Galileo.

Over 300 whiskies were entered in the competition this year, making the awards a huge achievement, says Rai Banbury, brand manager Moët Hennessy.

Ardbeg was established in 1815 and its whisky is regarded by many connoisseurs to be the peatiest and smokiest of the Islay malts.

The only retail outlets for Ardbeg in New Zealand are Sam Snead’s House of Whisky in Auckland and Whisky Galore in Christchurch.

The annual Ardbeg Ardbog Day is held on 1 June this year and both stores will sell Ardbeg’s Limited Edition release for 2013 with special tasting events for Ardbeg committee members and smoky malt enthusiasts.

Penfolds ampoule ‘edgy’ auStraLian coMPanY Penfolds won Best Launch at The Drinks Business Awards 2013, held at the London International Wine Fair in May. The win was for the company’s Ampoule project, which judges described as edgy, brave and a project which “lifts the wine trade out of its comfort zone.”

Penfolds unveiled the 12 limited edition glass ampoules in June last year. The handblown glass ampoules provide an ideal wine environment and a bespoke glass plumbbob that suspends the ampoule within a wooden Jarrah cabinet.

It was created in collaboration with four of South Australia’s leading artisans and craftsmen, together with the Penfolds winemaking team and each ampoule contains the 2004 Kalimna Block 42 Cabernet Sauvignon. The wine itself is something of a rarity for Penfolds, being a single vineyard wine for a company better known for blends. “The Drinks Business Best Launch award is a tribute to the dedication of the Penfolds team and our collaborators,” says Simon Marton, acting managing director of Penfolds.

24 drinksbiz june / july 2013

P IO N E E R IN G PAS Q UALE PAC KS IN WAITAK I

wine production in the Aft Er 14 years of pioneering an-b orn Antonio alpine region of North Otago, Itali pany’s wine com his Pasquale has decided to shift family also has the re whe nd, thla making focus to Nor farming interests.

Pasquale immigrated to New Zealand from northern Italy in 1997 and has since been based in the Bay of Islands, but producing wine from grapes grown in the Waitaki Valley, North Otago.

“It is time for me to stop commuting to Kurow and to re-focus on my home vineyard in Russell,” Pasquale says.

He is also reshifting his focus away from cool climate wines to warm produce climate ones; such as those he will his Pasquale er und es grap n row from Northland-g d. wine bran e making away from The transfer of the Pasquale win on revert from regi the see the Kurow Winery may e-growing area grap ly pure a to back wine production And Pasquale says he with its wines made elsewhere. on of his Italian family intends to continue the producti oncello and Passito.

Lim as speciality beverages, such

GOLDEN

Dark Horse

The Te Awanga Estate brand has re-emerged in 2010 under the guidance of Rod McDonald. The philosophy is to concentrate on excellent viticulture and to produce small quantities of premium wine.

Te Awanga Estate

Rod McDonald

The Wines

Te Awanga is a special piece of dirt. Planted 25 years ago by a group of friends in one of Hawke’s Bay’s oldest winegrowing areas. They dreamed of making the region’s greatest wines. We’re still working on it but believe our vineyard by the coast truly captures something unique. We make a range of single estate wines that are rich, mouth filling and long-lived.

Rod spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great ones would come from, and started Rod McDonald Wines Ltd to prove it.

Te Awanga Estate Chardonnay 2011 Fruit was harvested in the cool of early evening ensuring the delicate flavours and aromas of peach, passionfruit and citrus were protected. The palate is richly textured with toast and spicy oak complexity.

The vineyards of Te Awanga are unique and characterised by shallow volcanic loess soils which are ideal for wines of great flavour. Underlying this is a shallow impervious clay pan at about 35 centimetres. This pan, whilst a challenge for grape growing, limits the vine vigor and is a major factor in producing wines of concentration.

The coastal climate with associated sea breezes and cooler night temperatures is vital in creating slow ripening to intensify the flavours of both red and white wines.

Quality wine grapes have been grown at Te Awanga for a century. We are fortunate to have an extremely special piece of dirt and the chance to play our part in making some of the Hawkes Bay and New Zealand’s great wines.

The plan was consult to a few leading producers and launch a family of wines which now proudly includes Te Awanga Estate which we think has one of the most definitive sub-regional characters in Hawke’s Bay. Keeping in touch with what’s going on is important.

Rod is the current Chairman at the Hawke’s Bay A & P Wine Awards, a Senior Judge at the New Zealand International Wineshow and spent six years as Chairman of the Hawke’s Bay Winegrowers.

Te Awanga Estate Merlot 2011 Rich and crimson in colour the nose of this wine displays an aroma of currant, cassis and spice characters. The palate is full, rich and soft with excellent balance and structure. Drink me now or hold off for a bit for some kapow!

Te Awanga Estate Syrah 2011 White pepper and thyme aromas lead into a palate that is full and rounded. Plum, cassis and blueberry flavours give way to savoury characters so often seen in good Syrah’s - we love it!

Gold Medal - Royal Easter Show Wine Awards 2013

Proudly Distributed by Federal Merchants & Co. P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

neWs & vieWs

hygiene message helPs Businesses clean uP A healthy hospitality business turns healthy profits because its customers feel comfortable there and a high standard of cleanliness, food and service are all part of the mix, says The Hygiene Foundation, which has launched a new nationwide message to help raise the standard of hygiene have to worry about what they can’t see. no businEss can risk poor cleaning and An environment may look clean, but on a restaurant, café or bar is a prime example. closer inspection of surfaces, air quality and That’s why the Hygiene Foundation places which often might be overlooked by launched the White Tick, a voluntary new cleaners, we can help to show businesses hygiene programme in November 2012. potential hygiene problems that they can’t The target of the message is the service see which can lead to the spread of illness industry; specifically those in food and for customers and employees and be hospitality service, childcare, health services, detrimental for business,” Blake says. transport and the fitness industry.

“We provide hygiene testing by swab “It benefits and reassures any customer or testing, using black lights and also by member of the public who has an interest in determining air quality. We hygiene or lowered immunity then send a report analysing and needs to avoid unhygienic The aim of the the results to the business, situations. Businesses who exercise is to along with potential solutions. supply cleaning products also have the potential to become improve hygiene, The idea is to create a programme of continuous accredited suppliers with us, particularly in improvement over time.” so it is of interest to them too,” the hospitality Businesses that commit to says David Blake, strategic achieving good results receive director of the Hygiene industry. the Hygiene Foundation’s new Foundation.

White Tick certificate that they can display Blake says growth has been rapid since at their business. the programme launched in New Zealand Blake says the aim is to help the business late last year. Australia and India started the and their customers maintain confidence programme early this year. in hygiene levels. All results of hygiene “Our idea is that true hygiene can’t be testing are kept completely confidential. The seen. When you have the White Tick aim of the exercise is to improve hygiene, displayed your customers appreciate that particularly in the hospitality industry. you take hygiene seriously. They don’t

Clean up your business – sign up to White Tick David Blake is strategic director of the Hygiene Foundation.

To find out more, phone 0800 WHITE TICK or look online at hygienefoundation.org.nz

Beervana tickets go on sale thiS Year’S Beervana organisers promise food and craft brews to tickle the tonsils of craft beer fans.

Tickets are now on sale for New Zealand’s top craft beer celebration, Beervana, to be held on Friday 9 and Saturday 10 August 2013, at the Westpac Stadium in Wellington.

There will be over 200 craft beers open to taste and the opportunity to meet many of New Zealand’s craft beer brewers in person – as well as a home brewing competition.

“Consumer interest in craft beer continues to grow strongly. Beervana caters to the

growing interest in craft beers by providing opportunities to meet brewers and to taste craft beers from around the country, including some of the one-off brews made specifically for the beer awards being held just a few days before Beervana,” says festival director David Cryer.

Beervana’s Culinary Director Martin Bosley says attendees will also be able to enjoy food by some of the capital’s best chefs, whose dishes have been created to match the craft beers open.

There will also be sessions on how to create and make your own craft brews.

How To PuRCHase TiCKeTs To BeeRVaNa Choose from two sessions daily at this year’s Beervana; 11am to 4pm or 6pm to 11pm on Friday 9 and Saturday 10 August 2013 at the Westpac Stadium, Wellington. Tickets $45 from www.ticketek.co.nz (glass and programme guide included). www.beervana.co.nz june / july 2013 drinksbiz 27

Proudly distributed by Federal Merchants & Co. | P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

Eatons Hill Hotel Lining walls with commercial fridges is no mean feat, especially in the challenging environment of a premium hotel complex in Queensland, as this project shows Situated on the slopes of Eatons Hill, Eatons Hill Hotel is regarded as Queensland’s largest hotel complex, providing an exciting, fresh destination for food, entertainment and enjoyment.

The complex includes nine bars which are situated on four levels; each one providing plenty of variety and ambience for guests looking for a range of different experiences.

The showcase venue is the rooftop bar, which offers guests sweeping treetop views and acts as a showcase for the Queensland complex.

In addition to providing refrigeration for the commercial kitchen and indoor bar areas, Skope worked with KP Architects

and the owners; the Comiskey Group, to create two, five-door backbars for the rooftop bar and four, four-door backbars for the dedicated function area. Both of these designs create a wall of refrigeration, catering for large groups and busy periods.

For more inspiring ideas like this visit the Skope website and download the Project Portfolio App.

Depend on us for the best in refrigeration.

0800 947 5673 skope.co.nz

Location: Brisbane Owner: Comiskey Group Executive chef: Andrew Velante Architect: KP Architects

Getting the best commercial refrigeration for your business couldn’t be easier. We design and supply products that are renowned for their high levels of performance and aesthetics and that exceed customers’ expectations. Contact us today to find out how we can help you.

international neWs

inTeRnaTional news Vinitaly

Distell buys top Scotch company South Africa’s leading spirits, wines and ready-to-drinks business, the Distell Group, has purchased the top-performing producer of Scotch whiskies, Burn Stewart Distillers Limited, for more than R2,2 billion ($300 million) from Scots-based CL World Brands Limited and the Trinidad and Tobago-based Angostura Limited. The acquisition gives Distell the ability to capitalise on continuing global growth in whisky consumption and provide access to scarce blended and single malt stocks.

The agreement was announced in April this year.

The acquisition of Burn Stewart is a very significant development for Distell from a strategic perspective but also given the rich and proud history and heritage of the brands involved, it gives them a strong foundation from which to build. Data from the Scotch Whisky Association (SWA) shows the global whisky market has been one of the fastestgrowing drinks segments.

Vinitaly grows Vinitaly continues to grow year on year with a rise in visitor numbers of 6% for 2013, bringing total attendance this year to 148,000 people; 53,000 of them international visitors. The four-day event in Verona saw over 4,200 exhibitors from over 20 countries exhibit their wines, said president of Veronafiere, Ettore Riello. “Visitors increasingly include specialised international operators and buyers not only from traditional markets but also from emerging countries, where there is growing interest in Italian wine, such as China and Russia.”

The Benevolent Kiwi London-based New Zealander David Cox takes over the UK drinks charity, The Benevolent, this year. The Benevolent is a drinks industry charity to help trade members who have fallen on hard times, reported Off Licence News, in April. Cox’ 30 drinksbiz june / july 2013

latest role was as European director of New Zealand Winegrowers.

He also worked for 13 years as managing director of Brown-Forman, among other experience.

Diageo heads to highlands Drinks giant Diageo plans to begin work on a new £50 million distillery in 2014 in Teaninich in the Scottish Highlands.

Teaninich was chosen from three possible locations because the company already has an existing distillery there, though its heads of operations did consider two other locations at Inchgower on Speyside and at Glengullan.

Scots genuine Fake Brewdog has launched a new lager called Fake, modeled on a pilsner style. The Scottish brewer co-founder, James Watt, says they will “restore the muddied and bastardised pilsner style to its rightful position as a beer with complexity and character”. It will be released in the UK this year.

Harvey’s Bristol Queen Harvey’s Bristol Cream has produced a one-off 60th anniversary bottle to celebrate the Queen’s Coronation. The bottle will be available in the UK from July this year and will grace tables at the Coronation Festival in Buckingham Palace.

Beam on screen Jim Beam launches a £9 million advertising campaign on television in the UK this year for the first time.

The ads will focus on Beam’s cherry flavoured Red Stag whisky, its regular white label bourbon and Beam Honey.

New gin the bees’ knees A new London distillery in Battersea has launched a new gin called Dodd’s; containing organic grain spirit with added botanicals of fresh lime peel, bay laurel, cardamom, red raspberry leaf and honey from London bees. The distillery is the first to be built in London in the past 100 years.

Head distiller Andrew MacLeod Smith says urban bees add a luxurious mouthfeel to the gin’s taste.

A kiss of Herpes simplex from lipstick Hepatitis A from the last bloke who drank from this glass

A tipple of Mycobacterium tuberculosis washed down with some E.Coli

Fecal coliform courtesy of unwashed employee hands

Wait ‘til your patrons get a few of these inside ‘em.

Unhygienic conditions can knock your customers down

customers and your business’ good reputation. As any

in one round. That's why the Hygiene Foundation initiated

good business knows, nothing spreads like word of mouth.

the White Tick™ program to educate and help businesses

Join the White Tick™ program and show your customers

improve hygiene for the benefit of staff,

your commitment to hygiene. Bottoms up.

Find out more at www.hygienefoundation.org.nz

Keeping you safe

Norman ‘Sailor Jerry’ Collins Appreciation Day - 12th June 2013 Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

Profile: Federal Merchants & Co

Rolling in Federal’s new name…

Hendrick’s, Tullamore Dew, Grandin, Yellow Tail, San Pellegrino, Old Speckled Hen… take your pick of premium quality, high quantity or well known global brands; Federal Merchants & Co has a wealth of them and, from this month onwards, a new name too

If you’ve ever wondered where the name Federal Geo came from, you’re not alone. When Federal Geo owner and managing director Aidin Dennis acquired full ownership of the company at the start of 2012, he and other senior management were keen to change the name and evolve the company’s branding in a more premium direction – which is exactly what happens this month.

As from 1 June this year, the company formerly known as Federal Geo became Federal Merchants & Co. “We’re going to try and give greater visibility to our company and our brands as well as reinvigorate the business with a more premium image going forward,” explains Dennis, of the brand and name change.

From canvassing their peers and other operators, Dennis and the Federal Merchants & Co team have chosen their new name because it has a more contemporary ring to it.

As well as the name change, the Federal Merchants & Co team are also launching a new website and a new look. While the site will initially be static, it is also designed to be extremely user-friendly with interactivity links to smartphones.

“I’m very pleased with our new website.

It will allow us to get a lot of our news and information into the market place. We plan to establish Federal Merchants & Co as a serious player in the New Zealand market, so we have gone for a more sophisticated look with highly developed brand awareness, which we need to reflect in our own new identity.

Aidin Dennis

Fine food focus

The new look has been in the pipeline since January 2012 when Dennis acquired full ownership of Federal Geo, but he and other senior management wanted to reflect on the market before making major changes.

“The time is right now. We really needed to have an entire year’s trading before totally changing things. I feel it’s time to raise the bar now.”

And because of the company’s growth into an impressive range of top shelf and high end brands, he says the website will allow Federal Merchants & Co to use the brand leverage in terms of the quirkiness of some of its brands – such as Hendrick’s gin – and the vast mass market appeal of others; Yellow Tail, for instance.

He will not abandon print material for the trade because he recognises the need to provide intensive and comprehensive information that’s available across a range of mediums.

“The modern tools for marketing are certainly websites and downloads to smartphones, so we’re going to tap into that and provide our clients with easy to tap into resources and information but we’ll also give people print material because that’s clearly still very much in use and easy to put your hands on at a glance.”

Online and in print

What’s in a name?

The ability to navigate the new website easily is a key focus for Federal Merchants & Co’s new look and online presence.

“Our imagery will be far stronger than it has been but we’ll retain historic links to wine and food matching, alongside tasting notes on our products,” Dennis says.

The new company name Federal Merchants & Co has a more modern ring to it than the name Federal Geo, which came from an amalgamation of the merger of Federal Liquor Merchants – a New Zealand company – and Don Geo International, which merged in 1999.

While Federal Merchants & Co is currently a wine, beer and spirits importer and distribution company, food is a focus that Dennis plans to accentuate.

“A lot of our brands have links to fine cuisine and I want to make the connection between fine dining with fine wine and fine spirits a closer link for our company. It opens up new avenues while also providing a responsible model for alcohol consumption.”

Timeline

june / july 2013 drinksbiz 33

International beverage distributors. Visit us online: www.federalmerchants.co.nz Phone +64 9 578 1823 info@federalmerchants.co.nz

P.O. Box 87421, Meadowbank, Auckland 1742, New Zealand

Visit us online at: www.federalmerchants.co.nz

Vintage 2013

A great year… 2013 Every year delivers its own set of weather challenges but 2013 was one out of the bag for much of New Zealand, including the deep south, as Editor Joelle Thomson writes…

Hand-picked Sauvignon Blanc from Misha’s Vineyard; hand harvesting takes it toll on hands.

Andy Wilkinson, co-owner of Misha’s Vineyard working with the harvest team

Perfect Pinot Noir… ripe, hand picked and disease-free grapes destined for Quartz Reef Pinot Noir; in great condition to the good weather this vintage.

Colin Matthias from the UK is hard at work hand-picking the Sauvignon Blanc at Misha’s Vineyard.

36 drinksbiz june / july 2013

Steve May, vineyard operations manager from Misha’s Vineyard fills the bins with hand-picked grapes.

Vintage 2013

“Do I really have to sit in the office when all the action’s taking place out in the winery?” asks two year old Pippa; the Quartz Reef winery dog.

Rudi Bauer puts the first tank of freshly pressed Quartz

Nick Mills, second generation winemaker at Rippon

Reef Pinot Noir into barrel to rest for the next year.

Vineyard at Lake Wanaka; Central Otago’s most temperate wine region.

“I think this whole bunch ferment needs a foot treading to get things going in this pile of Pinot,” says Rudi Bauer, winemaker, founder and owner of Quartz Reef Winery.

Joseph Walch from France is part of the 2013 harvest team at Misha’s Vineyard in the Cromwell basin.

Mariana Hamrova from the Czech Republic – part of Misha’s Vineyard 2013 harvest crew, handpicking Sauvignon Blanc grapes.

Richard Williams, vineyard manager at Misha’s Vineyard, taking nets off the steep ski slope block.

june / july 2013 drinksbiz 37

vintage 2013

Fancy feet - Quartz Reef winery workers

You’ve got to hand it to Mother Nature, who delivered a healthy harvest of

Take a sip of a vintage juice; it helps warm

help the whole bunch ferment to release

pristine looking Pinot Noir grapes to Central Otago; the world’s most Pinot-

workers on cold days.

juice for fermentation.

dominated wine region with 80% of its vineyards devoted to this grape.

Mother Nature shone brightly on Central Otago in the summer of 2013, despite a chilly start to the grape growing season with frosts last spring wiping out a little of the annual crop before grapes even had the chance to set on the vines.

Shaw thing - winemaker Dean Shaw from the Central Otago Wine

Topping up the just-filled Pinot Noir barrels.

Company checks out a fermentation temperature, mid April.

Aurum winemaker Lucie Lawrence with her first wine in amphorae, Cromwell, April.

Lucie feels her whole bunch Pinot Gris fermentation

Rippon Vineyard’s new French oak

Lucie’s Burgundian lunch with her Aurum Pinot Noir in a Riedel... and, yes,

temperature; wild yeasts, no additives.

barrels waiting for fresh Pinot...

it is as good as it looks.

38 drinksbiz june / july 2013

sponsoring

sponsoring

Outstanding Bar

Outstanding Sommelier

sponsoring

sponsoring

Outstanding Bartender

Outstanding Wine List

leWisham aWards

The Lewisham Foundation Committee

Caffe L'afarre Outstanding coffee establishment barista winner Lili Deng of Cereal Killa

hosPiTaliTy oscaR winneRs announceD The 11th Lewisham Awards went to Clooney, Sven Neilson and James Goggin, among a host of other deserved winners bubblEs, lAtE nights and an all round good time might be part and parcel of the hospitality industry on a good day but they weren’t the only ingredients of this year’s annual Lewisham Awards, announced on Sunday 2 June at the SKY CITY Convention Centre in Auckland – a change in rules this year was introduced to raise the bar.

The new rules ensured that no establishment, group or individual was

entitled to nominate or vote for themselves in any category in the 2013 Lewisham Awards. Instead, each needed to vote for another they were impressed by. Final voting finished two weeks prior to the formal awards ceremony.

“We’re very proud of all our fi nalists and winners this year – they represent the benchmark for the industry and are champions of the Auckland hospitality

scene. We wish them all the best for the future,” said Lewisham Foundation chair Chris Upton, of O’Connell Street Bistro.

The Lewisham Awards were founded in Auckland in 2002 to encourage excellence in the city’s hospitality community and raise standards in all areas of the industry. This year’s awards included 16 categories, which were shortlisted to four fi nalists in each.

The winners of the 2013 Lewisham Awards sponsor

Category

winner

Telecom

Nz outstanding supplier

Tickety Boo Liquor

Restaurant Association

outstanding sales Representative

Jacqui Clarke, Tickety Boo Liquor

Caffe L’affare

outstanding Coffee establishment / Barista

Lili Deng, Cereal Killer

Federal GEO - Angostura

outstanding Bartender

James Goggin, Foodstore

Crombie Lockwood

outstanding waiter

Michelle Moore, The French Café

Sky City Auckland Convention Centre

outstanding Maitre d’

Ismo Koski, Sidart

Negociants

outstanding wine service Professional

Sven Neilson, Molten

Eurovintage

outstanding wine list

The Golden Dawn

APRA & PPNZ

outstanding New Venue

Late Night Diner

George FM

outstanding local

Gypsy Tea Room

Beam Inc

outstanding Bar

Mea Culpa

Menumate

outstanding auckland establishment (established) Clooney

Sous Chef

outstanding Chef

Mark Southern, Foodstore

Moana Pacific Seafood

emerging Talent

Dominique Fourie, Meredith’s

Pernod Ricard

outstanding Restaurateur

Damaris Coulter, Cocos Cantina & Bar

Moet Hennessy

outstanding Hospitality Personality

Damaris Coulter, Cocos Cantina & Bar june / july 2013 drinksbiz 41

high 5

X-facToR wines How do you create an outstanding wine list?

Editor Joelle Thomson has five excellent suggestions…

1

sTaunch hawke’s Bay syRah 2010 Crossroads winemaker’s Collection syrah RRP $42

Made from grapes grown on the Gimblett Gravels in Hawke’s Bay, hand harvested, destemmed into small fermenters using hand plunging and pump over…. macerated on skins, racked to French barriquem malo in barrel for 14 months in oak; gorgeous wine; 27% new oak with the balance in used barrels, so that it doesn’t dominate and the result is super smooth.

Trade enquiries: From specialist wine stores or email cellardoor@crossroadswines.co.nz

2

iTalian whiTe

2011 Casal di serra Verdicchio di Castello di Jesi RRP $23.95 Italy makes almost twice as much red wine as white wine but its ‘biancos’ (whites) are more than merely ‘well worth checking out’ (that most annoying of all neutral clichés); at best, they are a revelation. Verdicchio especially. Many a Chardonnay lover has wondered if this wine was made from their grape of choice, thanks to its full body, citrusy purity and luscious long finish. It’s a stunner with seafood too.

Trade enquiries: Vintners NZ, phone 0800 687 9463, www.vintners.co.nz

Pegasus Bay Riesling: All self respecting restaurateurs should stock this outstanding Riesling from North Canterbury winemaker Mat Donaldson.

42 drinksbiz june / july 2013

3

noRTh canTeRBuRy’s BesT

2010 Pegasus Bay Riesling RRP $27 to $28

This latest fresh bright white from North Canterbury pushes all the usual buttons and boundaries from the winery to the glass; this year round it’s a 12.5% alcohol wine and beautifully balanced in a slightly drier style than the 2009 Pegasus Bay Riesling. All self respecting restaurateurs should stock this outstanding Riesling from North Canterbury winemaker Mat Donaldson.

Trade enquiries: Pegasus Bay Wines, phone (03) 314 6869 or www.pegasusbay.com

4

ToP nZ chaRDonnay

2009 Pegasus Bay Virtuoso Chardonnay RRP $48 to $49 Big but beautiful; this new Chardonnay is thankfully just 13.5% in alcohol and while it’s four years old, it is still just a babe in the bottle, thanks to its refreshingly crisp acid bite and full body. If you love Chardonnay, here’s your winter white. Stock it, cellar it and serve it by the glass.

Trade enquiries: Pegasus Bay Wines, phone (03) 314 6869 or www.pegasusbay.com

5

The g sPoT

2012 zephyr Marlborough gewurztraminer

RRP $25

This is one of the nicest Marlborough Gewurztraminers I’ve had in a long time – gorgeously fresh with a medium to full body and plenty of flesh around its curvaceous bones… talk about a cuddly winter white to kick off any night. A stunner from Glover Family Vineyards.

Trade enquiries: www.zephyrwine.com

Wine CATEGORY REPORT

BigRED Best of the bunch - Editor Joelle Thomson selects and writes about top reds that ring all the right flavour bells for the perfect winter wine list – stock them

44 drinksbiz june / july 2013

CATEGORY REPORT Wine

S MaRlBoRougH MaRVel 2011 giesen The Brothers Marlborough Pinot Noir

RRP $30

To say this wine is a bargain is a bit like saying we sort of had a half way decent summer; let’s get real, this is outstanding wine with a relatively low price tag, given its high quality. Giesen is a big name but this wine is one of the most refined I’ve had from 2011 from Marlborough, thanks to its pretty nose of rose petals and its dark tannins which linger through to a savoury finish.

Talk about a lovely soft, smooth, winner of a winter red. Stock it!

Trade enquiries: www.giesen.co.nz

NelsoN NewCoMeR 2011 Mahana Pinot Noir woollaston RRP $52

It seems only natural that winemaker Shane Munn should be at the helm of Woollaston Estates winery when it releases a biodynamic Pinot Noir, such as this one.

Munn had just moved to Nelson this year following his time at the Millton Vineyard in Gisborne, under Speri Amarone is perfect the tutelage of with great Italian cheese as a biodynamic maestro, Millton. The special ‘here’s a treat instead James biodynamically of dessert’ – what I would managed Mahana give for more restaurants to Vineyard in Nelson is planted on clay offer an Amarone and chunk bound gravels and all the grapes are of gorgeous Parmagiano! hand picked, then 20% of them whole bunch pressed and the fermentation was entirely au naturel – as in, there were no yeasts added to help this wine on its way. A relatively low-ish 25% of the wine was aged in new French oak and it was bottled unfined and unfiltered. There’s an intense savoury aroma theme in this wine

with its licorice notes, loads of black cherry flavours and a silky smooth finish and yet, this wine is still very youthful. Restaurants with even a little cellar space would do well to stock up on a case or two to put on the list in a couple of years’ time. This is very good and clearly has a promising half decade or more in front of it.

Trade enquiries: www.woollaston.co.nz

iTaliaN sTallioN 2008 Cantine due Palme salento Primitivo

RRP $39

The heel of the Italian boot is better known as being home to piles of inky coloured, low priced but tasty red vinos for everyday drinking… not that there’s anything wrong with that. But this hot dry region is also home to some outstanding – and underrated – wines, many of them made from the gorgeously juicy Primitivo grape. This wine sets a new benchmark for this variety thanks to its full body, rich red-black fruit flavours and lingering taste. And even at this price, it deliciously over delivers.

Trade enquiries: Rupert Kurghan at Prodotti d’Italia, phone 09 276 7140 or www.pdi.co.nz

MusT TRY seNsaTioN 2007 speri amarone della Valpolicella 750ml; RRP $93, 375ml; RRP $32,

Half bottles are a godsend for wines this pricey before they have had a mark up added, which is why importer Mark Young has ensured a plentiful supply of half bottles of this in New Zealand. Amarone is one of the world’s great red wines, thanks to being made from a portion of dried grapes – about 30 per cent, which were laid on racks for three months to shrivel, before being refermented in the wine. If that sounds intense, welcome to the world of dried grape wines; of which Italy is a specialist. This is a june / july 2013 drinksbiz 45

Wine category report

particular taste sensation. Speri is a familyowned winery in Valpolicella and its wines arrived on New Zealand shores for the first time in 2012. If you haven’t tried Amarone yet, it is a must-experience wine with multi layered flavours of licorice, blackberries, stewed fruit, raisins and a surprisingly addictive style. Speri Amarone is perfect with great Italian cheese as a special ‘here’s a treat instead of dessert’ – what I would give for more restaurants to offer an Amarone and chunk of gorgeous Parmagiano!

Trade enquiries: Vintners NZ, email: sales@vintners.co.nz, freephone 0800 687 9463, www.vintners.co.nz

ROCK ME AMADEUS Amadeus

RRP $35

Outstanding. Well, obviously it has to be to make it into this category report on big reds for winter, but this wine really does push new boundaries of great taste; a 100% Syrah from the southern Rhone Valley in France, it has an intensity that really surprises, given the highly affordable price tag for a special bottle. This is more than a red fruit wonder, thanks to its dark intense flavours and enormously age-worthy structure. A total wow wine which will add more than a hint of je ne sais quo to a wine list. Stock it and impress your customers. www.vindemio.com Trade enquiries: Paul Mitchell, The Wine Importer, phone (09) 412 8542 or 0508 412 8542 www.wineimporter.co.nz

Stock a trio of great reds by the glass, get a blackboard and hand sell these wines to your customers – they’ll thank you for showing them there’s more to life than the usual suspects on the red wine list…

is as smooth in mouthfeel, deep in colour and as appealingly luscious as this, it’s a must-add to the wine list – a great winter red with enormous versatility, thanks to its robust tannins, beautiful fruit flavours and approachably soft style.

Trade enquiries: Vintners NZ, email: sales@vintners.co.nz, freephone 0800 687 9463, www.vintners.co.nz

THE REIGN OF SPAIN 2010 Pago di Cirsus Single Vineyard Oak Aged

Tempranillo, Merlot and Syrah all combine in this great value, full bodied, fleshy red with its lovely spicy aromas and layers of interesting dry flavours. A good affordable by-the-glass red to offer as a fresh, interesting aperitif.

Trade enquiries: Paul Mitchell, The Wine Importer, phone (09) 412 8542 OR 0508 412 8542 www.wineimporter.co.nz

2011 Parusso Dolcetto

2011 Craggy Range Te Muna Road Vineyard Pinot Noir RRP $44 This lovely attractive Martinborough Pinot Noir is the 10th to come from Craggy Range’s Te Muna Vineyard, just a few kilometres west of Martinborough township – and it’s a beautiful expression of Wairarapa’s Pinot potential. Youthful, brimming with red fruit lusciousness, backed up with firm, ripe backbone and overall beautifully balanced. Bring on the next 10 years. I’m loving what I see in this wine.

Stock it by the glass – and recommend it to your customers with winter food.

Trade enquiries: Vintners NZ, email: sales@vintners.co.nz, freephone 0800 687 9463, www.vintners.co.nz

RRP $33

CALIFORNIAN DREAM 2008 Stag’s Leap Wine Cellars Fay

RRP $31

Dolcetto is the dark coloured, smooth, soft, rich Northern Italian red that’s often overlooked in this part of the world, thanks to being, well, far too easy to enjoy and often not taken as seriously as it could be. But why not stock up; when a wine 46 drinksbiz june / july 2013

POWERFUL PINOT

Amazing ARGENTINA 2011 Catena Alamos Malbec

SOFT, SILKY, DELICIOUS WINTER RED

RRP $14.95

colour, spicy appeal and long finish. This is a gorgeous wine.

Trade enquiries: Negociants NZ, phone (09) 531 5222.

Day after day this wine improves when open, which alone makes it a great red for restaurants and bars looking for an outstanding by-the-glass winter red. Make that a great year-round wine, due to its silky soft mouthfeel and massively juicy flavours; it’s a blend of Malbec, Cabernet and the forgotten Italian grape, Bonarda, but it’s the Malbec that rules here. Big red indeed; in

RRP $149 TO $169

An outstanding Californian red with juicy succulence, delicious weight and savoury secondary flavours of black olives, wild thyme and rosemary just beginning to show.

But at five years old, this wine is still super youthful – it drinks beautifully now and will match brilliantly with slow braised beef

category report Wine

dishes in winter, or else it’ll be a wonderful contender for a wine cellar. Be sure to secure a few precious bottles of this rare commodity and stock it on your cellar wine list for customers. An exceptional vintage; best of the five vintages I tasted at the New Zealand launch of this wine in April this year.

Trade enquiries: Chris Carrad, Importer, Wine Circle, phone (09) 412 2258, www.winecircle.co.nz

SUPERSTAR VALUE 2009 14 Hands ‘Hot To Trot’

RRP $20

Top Californian reds usually cost at least triple this price, which gives this wine a head start on many – but it is an unconventionally delicious blend too – Merlot brings the softness while Mourvedre adds dark cocoa and spice with Cabernet Sauvignon and Syrah giving colour and backbone.

Trade enquiries: Chris Carrad, Importer, Wine Circle, phone (09) 412 2258, www.winecircle.co.nz

COONAWARRA 2010 Mr Riggs Outpost Coonawarra Cabernet

RRP $29.99

If you’ve ever been struck by Coonawarra’s isolation, you’re not alone. Outpost is the perfect name for a wine from this somewhat out-on-a-limb region in South Australia; thankfully, it’s one of those places worth beating a path to, especially for top red wines made from Cabernet Sauvignon. This noble grape has found a happy home here, thanks to wines like this, in which it struts its well tailored style of black fruit aromas

and flavours married to a juicy core of rich flavours, which lingers on the palate, even when the last sip is sadly gone.

Trade enquiries: Federal Geo, phone (09) 578 2615, email: bho@federalgeo.co.nz www.federalgeo.co.nz 2009 Charles Melton Richelieu Grenache

RRP $79.99

Big Barossan reds are no strangers to these shores but here’s one made from a couple of less likely candidates than usual – and it’s utterly delicious for it, too. Grenache – also known as Garnacha in Spain – gives all those delicious upfront red juicy flavours while Mataro (also known as Mourvedre) adds body, chocolate-mocha aromas and a rich depth of flavour. This is a gorgeous wine, a very special bottle which the Italians would call ‘vino meditazione’ – which says it all; it’s made to enjoy by the bottle with a close friend, a large glass and a great meal. Perfect winter wine to add depth to your wine list.

Trade enquiries: Federal Geo, phone (09) 578 2615, email: bho@federalgeo.co.nz www.federalgeo.co.nz

– and here it is. Youthful, fresh, bright, full bodied, a long finish; everything is present and counted here. It’s a top wine with food or stash some in your wine cellar and give it half a decade to open up, soften and show you another side to its plump and pretty personality.

Trade enquiries: Misha Wilkinson, phone (021) 02200812 or www.mishasvineyard.com

TOP DROP BY THE GLASS 2010 Penfolds Bin 389 Cabernet Shiraz

RRP $69.99

When Australian winemakers first began blending Cabernet and Shiraz grapes together, many traditionalists were wringing their hands with worry – how could such an unconventional blend actually work?

Well, several decades and many more taste sensations down the track, and we know not only that it works but brilliantly well. This top shelf wine may be better known in retail today but it’s a top notch candidate for a ‘special wine by the glass’ – especially good for winter.

Trade enquiries: phone (09) 354 5250 www.tweglobal.com

SOUTHERN BEAUTY 2010 Misha’s Vineyard Verismo Pinot Noir

CANTERBURY RRP $62.95

Misha Wilkinson has created a winning formula for Central Otago Pinot Noir. From her beautiful vineyard overlooking Lake Dunstan to the top winemaking from Pinot perfectionist, Ollie Masters, she has all the ingredients for an exceptional Pinot Noir

Main Divide is a gorgeous soft Pinot Noir, which shows North Canterbury’s greatest red wine strength. Fantastic value and perfect for a restaurant wine list since there’s plenty of room for movement at this price.

2010 Main Divide Pinot Noir RRP $24.95 Talk about top quality without the price tag – this wine was made with the care and attention usually lavished upon Pinots that cost triple the price; its fermentation started naturally with indigenous yeasts in the atmosphere and later spent 14 months in oak barrel, gentle maturing. Main Divide is a gorgeous soft Pinot Noir, which shows North Canterbury’s greatest red wine strength. Fantastic value and perfect for a restaurant wine list since there’s plenty of room for movement at this price.

Trade enquiries: Edward Donaldson, phone (03) 314 6869 or www.maindivide.com june / july 2013 drinksbiz 47

A feisty new twist on an old classic In the spirit of remember when & way back then, Ranga alcoholic Lemon, Lime and Bitters will make your buds sing with the taste of the good old days.

BiTTeR sweeT anD gingeR feisTy

Available from Federal Merchants & Co. P: 0800 846 824 E: info@federalmerchants.co.nz RangaGingerBeer

www.ranga.co.nz

two friEnds, one fiery redhead’s party and an interest in intense flavours are all the ingredients that Bevan Wait and Chris Durney needed to create their new range of Ranga alcoholic ginger beer and a new variant on the brand – Ranga Refreshingly Feisty.

Ranga was launched in March 2012 and this year the Refreshingly Feisty brand extension was added; an alcoholic twist on the lemon, lime and bitters theme.

Wait and Durney have had an interest in New Zealand’s alcohol beverage industry for several years. Their initial sales were targeted at supermarkets but they are now also focussing strongly on the on-trade – restaurants, cafés and bars. And the marketing? Yes, it is tongue in cheek, lest there be any doubt, say both Wait and Durney.

There is more than a hint of red hair humour about the brand, they both admit, but no offence is intended; hence the ‘refreshingly feisty’ name. And both the original ginger beer and the new alcoholic version of Ranga’s lemon, lime and bitters play on the feisty brand theme.

“We were having a laugh about how much fun we could have marketing a ginger beer. We came up with the ‘refreshingly feisty’ catch line – we want to market our product to make ginger people feel good,” says Wait.

Among their other marketing initiatives, the pair have created a Ranga Facebook page.

As for how the drinks are best served, directions on the box advise to serve the ginger beer “cold over ice with a dash of lime and a few of your ginger-haired friends”.

Beer and food

The 2012 Monteith’s Beer and Wild Food Challenge winning dish was prepa red by chef Kane Bambery of Mt Cook Backpacke rs Lodge & Chamois Bar & Grill for his dish What a Pig; matched to Monteith’s Crush ed Apple Cider. “The dish was wild and deceptively complex and sublimely matched with the cider which exposed different chara cters with each bite,” says Simon Smith from DB.

walk on The wilD siDe The 16th annual Monteith’s Beer and Wild Food Challenge is on this year thE 16th AnnuAl Monteith’s Beer and Wild Food Challenge is back this year to test the nation’s chefs and inspire them to create dishes matched to Monteith’s beer and cider.

“To be eligible for entry, each dish created for the Challenge must feature readily available wild ingredients and be prepared and presented in a unique or uncommon way,” says Simon Smith of DB Breweries.

At least two of the primary ingredients in the dish must also be sourced from within 100km of the outlet to provide a distinct local element.

“Adding something new to the Challenge this year is the increased number of beers and ciders on offer for matching with dishes; the Monteith’s brewing team in Greymouth has been busy creating and releasing a number of new brews, including the Brewer’s Series range.

“Chefs vying for the Monteith’s Beer and Wild Food Challenge title will have an 50 drinksbiz june / july 2013

incredible 18 beers and/or ciders to choose from in seeking their perfect match.”

To boost interest in the challenge this year, there is an incentive for all those who enter.

While the overall winner receives a $15,000 cash price, all entrants that go the extra mile to bring the Challenge experience to life within their establishment will now go into the prize pool to receive a $2,000 cash prize for the ‘Spirit of Monteith’s Beer and Wild Food Challenge’ award.

During the course of the Challenge, a panel of judges will travel the country in pursuit of the best entries.

“The Monteith’s Beer and Wild Food Challenge is the longest running restaurant competition in the country, and now in its 16th year it’s proving as popular as ever.

The number of high calibre entries over the years has made this challenge incredibly popular with chefs across New Zealand who get both enjoyment and satisfaction

from the opportunity to be creative with wild ingredients and experimenting with flavours and combinations.” says head judge, Kerry Tyack.

Find out more at www.monteiths.co.nz

The new brews for the 2013 challenge Pacific Pale Ale Summer Ale Dopplebock Winter Ale Monteith’s Brewers Series – Apricot Wheat – Alcoholic Ginger Beer – IPA – Double Hopped IPA – Imperial Pilsner – Barrel Aged Porter Crushed Summer Berries Cider

Beer CATEGORY REPORT

BeeR essenTials Winter calls for sturdy brews which are refreshing too, as this well chosen round up all show fReNCH CoNNeCTioN Kronenbourg 1664

6-pack; RRP $14.99 12-pack; RRP $25.99

Kronenbourg 1664 is a relatively dark beer with golden highlights, which combines both intense aromas of rich hoppy malts and a slight tangy bitter finish, which comes from long maturation pre-release. The distinctive taste of this beer comes from the Strisselspalt hop; regarded by many as the caviar of the hop world. It’s been brewed in Alsace, north east France, since 1885 and is 5% ABV. Trade enquiries: Treasury Wine Estates phone (09) 354 5250, www.tweglobal.com

foR a seasoN saison

single bottle; RRP $6

Invercargill Brewery’s Saison is back with its orange-straw hue and intense zingy taste, due to a quirky combo of hops, including Green Bullet, Motueka and Columbus. It was fermented using Pacific Jade yeast and is best served lightly chilled to 8 degrees.

It’s a silver medal winner from 2011 at the Australian International Beer Awards Trade enquiries: info@invercargillbrewery.co.nz

Mountain Goat arrives in NZ Hancocks has begun to import Mountain Goat Beer into New Zealand, thanks to a new deal struck this year.

The Auckland-based company now distributes three beers in the range, including The Hightail, the certified organic Steam Ale and the India Pale Ale. The Australian craft beer brand was rated in Top 20 Australian Beers in The Australian in November 2011 and was the brainchild of Cam Hines and Dave Bonighton, who created the brand in 1996 after travelling to microbreweries in the northern hemisphere.

“Beer always seemed to be the poor cousin to wine and that didn’t seem right to us” said co-founder, owner and brewer, Dave Bonighton.

The first Mountain Goat Hightail Ale was commercially released from a microbrewery in Bonighton’s backyard in 1997. The pair avoid preservatives and additives in their beers, which in New Zealand are now available to the trade from Hancocks.

HigHTailiNg iT iNTo Nz Mountain goat iPa

Packed with aromas and flavours of burnt caramel, toasted peanuts and crème caramel define this full bodied IPA. There’s more than a touch of bitterness, thanks to the choice of hops, malted wheat and barley.

Mountain goat High Tail 6-pack; RRP $23.99

Thanks to its fruity aromas and toffee taste, this English-styled ale will appeal to even those who rarely drink beer; it suits being served under chilled and is full bodied with a lingering finish.

Mountain goat steam ale 6-pack; RRP $23.99

This Steam Ale is the zingiest and most herbaceous of this trio from Mountain Goat, thanks to the use of wheat malt and a relatively cool ferment. It is citrusy in style with a freshness running through the palate from start to finish.

Trade enquiries: Mountain Goat, contact assistant brand manager Harriet Paul, Hancocks, phone (09) 361 8436 or email: harriet@hancocks.co.nz

The Mountain Goat craft beer brand was rated in the Top 20 Australian Beers in The Australian in November 2011 and was the brainchild of Cam Hines and Dave Bonighton, who created the brand in 1996 after travelling to microbreweries in the northern hemisphere.

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4-pack; RRP $20.99

CATEGORY REPORT Beer

MoNTeiTH’s fiNesT

Monteith’s doppelbock winter ale

Monteith’s india Pale ale iPa

HoPPiNg good

Moa Noir

Monteith’s Pacific Pale ale 6-pack; RRP $14.99 24-pack; RRP $24.99

This Pacific Pale Ale earns its name and style, thanks to being a blend of New Zealand and North American hops; which combine to deliver a zesty citrus tang in aroma and taste. It retains a full bodied malty taste and a crisp finish and matches well to fish and poultry fishes.

375ml bottle; RRP $8.49

Moa Five Hop Winter Ale is made using pilsner, Vienna, Munich and crystal malts from which it gains its distinctively intense mouth feel. New Zealand grown B Saaz and Hallertau aroma hops are used here to accentuate its high bitterness and an English ale yeast completes this brewer’s beer; it is fermented at warm temperatures to maximize its aromatic and floral aromas.

The alcohol is 6.2% and a tulip or balloon glass are recommended.

Moa wins Gold at Helsinki Marlborough brewery Moa won a gold medal for its Methode Pilsner ahead of 65 rival beers at the Helsinki Beer Awards this year.

“We’re pretty happy with our Methode. She prepared well and even though she was 17,000 km from home, she still dominated against a pretty big field,” says Moa founder and executive brewer Josh Scott.

The category won by the methode pilsner was the Pale Lager Does Not Exceed 6% group.

4-pack 330ml; RRP $19.99

Moa five Hop winter ale

single bottle; RRP $6.29

Pale in colour but not in taste; the combo of cascade and other New Zealand hops work together in a fruity style, which is tempered with a touch of bitterness in this refreshing IPA.

375ml bottle; RRP $8.49

Fiery in colour and smooth in style, this beer was modelled on a Bavarian styled winter ale; and the great news is that it’s available all year round.

Trade enquiries for Monteith’s: DB Breweries, www.monteiths.co.nz

6-pack; RRP $14.99

single bottle; RRP $6.29

Dark and delicious, thanks to spending a little down time in American oak barrels, which were well acquainted with Pinot Noir in a previous lifetime. The result is a malty rich porter with a distinctly dry, full bodied taste – perfect for a winter roast match.

moa st Josephs

Take one tulip glass and a bottle of the Belgian inspired Moa St Josephs and what do you have? A spicy, smoky bitter style beer which is best served at approximately 8˚C to best enjoy its malt-candy taste; the relatively high alcohol of 8.5% ABV means this is a beer to sip and savour; it was made using Belgian ale yeast.

Monteith’s Barrel aged Porter

Moa Noir is a European styled dark lager with a red tinge and and strong white foam.

The taste of malt dominates the aromas here, with chocolate, coffee and biscuit flavours combined with relatively low bitterness – to emphasise malt flavours. Moa Noir is best served at approximately 6˚C in a pilsner glass.

Trade enquiries for Moa: www.moabeer.com

The Helsinki Beer Festival drew more than 300 different beers from around the world and Moa showcased its varieties.

Finnish brews Rooster Beer Cellar from Laitilan Beverages and Kaiser Lager from Nokia’s Brewery took second and third places, respectively.

The Helsinki Beer Festival drew more than 300 different beers from around the world and Moa showcased its Pale Ale, Methode, Noir, Imperial Stout and Breakfast varieties. The Marlborough craft brewer exports to Finland and this award is now the 40th medal for the Moa Brewing Company, now in its 10th year of business.

Kale Angus of Nomad Importers, Finland enjoys a Moa Methode at the Helsinki Beer Awards.

june / july 2013 drinksbiz 53

Spirits & cocktails

Glenglassaugh in safe new hands Michael F Fraser-Milne shares a dram from an old favourite distillery, which has had a new lease of life Glenglassaugh (pronounced Glenglassa) sits on the eastern coast of the North Sea near the 16th century fishing town of Portsoy, about 55 miles from Aberdeen and 45 miles from Inverness.

The distillery is perched on the edge of the low cliffs above a wee beach and the sea sprays the entire distillery, whose first licence was granted in 1875, however, under the ownership of Highland Distillers it closed in 1986 and many thought it would not see the light of day again. Thanks to a very clever and passionate distiller by the name of Stuart Nickerson, who noted when looking through Glenglassaugh warehouses for some casks, that the gear of the mothballed distillery was still mostly in place.

It wasn’t long before he found an investment group and fettled together a scheme to re-open the distillery and, in 2008, after considerable re-investment to bring the plant up to speed, Glenglassaugh saw its first spirit run from the stills again on 4 December.

The next task for Nickerson and his small team was to find something to sell. Thanks 54 drinksbiz june / july 2013

On my two recent visits I was most to his extensive contacts in the Scotch impressed with all aspects of the distillery; industry, he found a reasonable number the choice of casks at Glenglassaugh shines of casks maturing in not only their own through when you are there – recently warehouses but also in those of other Scotch even sourcing some exceptional Massandra bottlers and blenders. Of course, due to its wine casks from the 22 years of closure then that was Crimea to influence about the youngest whisky they These drams have the whisky, which could bottle!

However this was closely followed proven to be superb. was another big hitter from Nickerson. by a 26 year old, a 36, which The recent youthful and exceptionally proved exceptional and then the bottle of popular ‘Revival’ has led the charge for the what was to become the distillery’s jewel in future sales of the more recent production the crown – the 1966; a 45 year old which and has been closely followed by Evolution got all who tried it talking. These drams and with the manager’s legacy Mhairi have proven to be superb.

McDonald, we are seeing some real classic drams coming forward.

There is a degree not only of passion but also of innovation at this lovely traditional wee distillery. This year it passed into the ownership of Billy Walker; the owner of BenRiach and Glendronach Distilleries, who, if his other two distilleries are anything to go by, will provide us with even more intriguing and mouth watering drams coming forth from Glenglassaugh.

hot miXes

The Bon vivanT’s guiDe To gReaT miXology With winter setting in, Chris Turner shares four top mixing ideas to set your cocktail menu alight

Tom & Jerry

Sidecar Fizz

Calvados Cooler

Daisy Chain

(Hot milk punch)

Ingredients

Ingredients

Ingredients

Ingredients 40ml Chateau De Breau Calvados 20ml Cruzan Blackstrap Rum 10ml Monin Maple Spice 1 egg yolk 1 egg white Top with hot milk

Method • Separate the egg white and yolk and beat separately, heat the Milk with the Monin Syrup using a steam wand or on a stove top.

• Add the Calvados, rum and both parts of the egg to chosen short glass and top with hot milk.

• Garnish with grated nutmeg and star anise.

40ml Chateau De Breau Calvados 20ml Grand Marnier 20ml fresh lemon juice 10ml Monin Mandarin Syrup White of one egg Top with Perrier Lemon

Method • Add all ingredients excluding Perrier to a cocktail shaker filled with ice.

• Shake vigorously for about 30 seconds, then strain into a chilled highball glass without ice.

• Top with Perrier Lemon.

• Garnish with an orange twist.

60ml Chateau De Breau Calvados 30ml fresh lemon juice 15ml Monin Mango Tea Concentrate Top with Perrier Lemon

Method • Add all ingredients to a highball glass with ice and add the Perrier last.

• Give the drink a quick stir then top with additional ice.

• Garnish with a sprig of fresh mint.

TIP Honey is one of the key ingredients in a good Hair of the Dog; 1 Tablespoon adds a soothing quality to help shake off hangover blues…

Wendy Sweetser, author “500 Cocktails”

56 drinksbiz june / july 2013

30ml Chateau De Breau Calvados 20ml Stolen Gold Rum 10ml Dry Orange Curacao 20ml Monin Almond Syrup 20ml fresh lemon juice Dash of Perrier

Method • Add all ingredients to shaker excluding the Perrier.

• Shake and strain over ice into a small rocks glass.

• Add a dash of Perrier on top.

• Garnish with an orange twist

PRo ReCiPe 45ml 10ml 30ml 10ml 5ml

Chateau De Breau Apricot liqueur fresh orange juice fresh lime juice Monin Grenadine

Bourbon category report

Best of bourbon

Wild Turkey Distillery

The United States is the only country in the world where bourbon can be made and is now cashing in big time on its ascendency to one of the most popular spirits on Earth TOP SHELF BOURBON Maker’s Mark

700ml; RRP $49.99

This Kentucky straight bourbon not only sports a handmade looking label, but each bottle has had its capsule wax-dipped to enhance the hand crafted image of this small batch bourbon. It is made using red-winter wheat, which certainly gives it a distinctive taste – along with its spicy barrel flavours.

The Maker’s Mark distillery is at Star Hill Farm, Loretto, Kentucky.

HONEY HONEY Jim Beam Honey

700ml; RRP $39.99

This honey-infused bourbon is a liqueur rather than a spirit, as the lower than usual ABV of 30% shows; the soft mellow aromas of honey give this bourbon its subtle and smooth style, both of which are in keeping with the liqueur category.

Eight years of barrel maturation knocks this triple aged bourbon into a smooth, full bodied shape with caramel-like aromas and savoury spicy tastes, which span the gamut of nutmeg and cardamom here and a whiff of subtle ginger there.

This bourbon is big on character and refinement, with ABV 43%.

58 drinksbiz june / july 2013

Bourbon is a place in Kentucky in the United States.

Images courtesy of Tourism Kentucky

Jim Beam Black Triple Aged RRP $57.99

BourBon CATEGORY REPORT

Bourbon must be matured in new charred oak barrels, which are easily recognizable in the strong toasty aroma and taste.

CHeRRY deliCious

Jim Beam devil’s Cut 700ml; RRP $39.99

Jim Beam Red stag Black Cherry 750ml; RRP $36.99

“Jim Beam infused with natural flavors” says the front label of the relatively youthful brand, Jim Beam Red Stag – and the unmistakable aromas of intense black cherries certainly distinguish the style of this rich floral and fruity style of bourbon. This gives Red Stag a broader appeal than many of the more oak-driven bourbons on the market, broadening the circle of consumers for this spirit. Each sip lingers with those cherry aromas and tastes too; a lovely and welcome style departure while still boasting all of bourbon’s usual bells and whistles.

RefiNed sPiRiT McKenna

Most barrel aged spirits producers complain of the angel’s share – the spirit which evaporates during the barrel ageing process; those greedy angels. But now there’s a Devil’s Cut; specifically this full bodied, intense bourbon. As you would expect from a drink with such a name, this is an oak-driven style stepped up a notch; spicy aromas and flavours are on display from the first whiff to the final sip. This bourbon is big on body and on flavour and not for the faint hearted.

Trade enquiries for Maker’s Mark and Jim Beam: Beam Global NZ, phone (09) 915 8444 www.beamglobal.com

700ml; RRP $32.99 1 litre; RRP $42.99

McKenna Straight Bourbon Whiskey is barrel-aged for five years and doubledistilled for a smooth taste; which remains true to the distillery’s reputation since it first began making bourbon in 1855. McKenna is different to many other bourbons because it is double distilled, giving the final spirit an enhanced smoothness of texture and extremely fresh clean taste.

Distillery founder Henry McKenna also set himself and his bourbons apart from the norm by restricting his production to nine barrels a day for just nine months of the year and then ageing them for a minimum of three years. McKenna is still produced in Lawrenceburg, Kentucky, where it was founded.

Trade enquiries: Lion, customer services phone: 0800 10 72 72 or www.lionco.com

loCK sToCK aNd fouR YeaRs iN BaRRel woodstock Bourbon Black label 4 Year old 1 litre; RRP $38.99

WHAT IS BOURBON? Bourbon is a place in Kentucky in the United States… and it is a whiskey which can legally be made anywhere in the US. Under Federal US law at least 51 per cent of the grain used to make bourbon must be corn (also known as maize) and the rest can be made up of rye, malted barley and, occasionally, wheat.

Bourbon is unlike Scotch because all of its colour must come from the ageing process in oak barrels.

Bourbon’s signature aromas are vanilla, coconut and spice; hallmarks of the new American oak barrels, in which it is aged.

60 drinksbiz june / july 2013

This four year old aged bourbon comes straight from one of Kentucky’s oldest distilleries, where it’s made in new oak barrels and then aged for four years to pick up both a smoky sweet flavour and its caramel colour, while it softens out and matures, gaining a distinctive aroma of fresh toast, cooked toffee and a distinctiveness nuttiness.

Trade enquiries: Independent Liquor (NZ) Limited, phone (09) 298 3000 www.independentliquor.co.nz

CATEGORY REPORT BourBon

WILD CHILD

THe wild CHild RaNge wild Turkey 86.8

THe wild TuRKeY sToRY It may seem slightly ironic, but the Baptist minister, Elijah Craig, is the person most widely credited with making the world’s first bourbon in 1789; using spring water, corn, rye, barley and malt, among other grains. It was common then to char barrels in which to store the finished bourbon to soften it out.

And like so many other positive side effects in alcohol beverages, bourbon benefited no end from spending a little time resting in barrels – it added colour and flavour as well as rounding it out.

The Wild Turkey Bourbon Distillery began in the early 1800s when James and John Ripy arrived in Kentucky from Tyrone, Ireland, and opened a general store. Their log cabins along the Kentucky River became the site of their first distillery where they are said to have mashed 100 bushels of corn each day to make bourbon. By 1873, capacity had grown to 600 bushels and then to 1,200 bushels per day. The business steadily grew until the advent of Prohibition in 1919, when America’s distilleries closed down. Many never reopened, but Kentuckians retained a fierce loyalty to their spirit and even during Prohibition, the Ripy Distillery continued a moderate production for medicinal purposes; struggling on to survive until 1933 when Congress enacted the 21st Amendment and repealed Prohibition.

wHaT’s iN a wild TuRKeY NaMe? Wild Turkey got its name in the 1940s after a distillery executive brought a private supply of 101 proof bourbon on a wild turkey hunting trip with friends. They liked it so much that the next year they asked him to bring more of the same Wild Turkey bourbon. And the rest is history.

wild Turkey Rye

700ml; RRP $ 44.99

700ml; RRP $38.99 1 litre; RRP $48.99

America’s iconic premium Kentucky straight bourbon, Wild Turkey 86.8 is the lead brand and face of Wild Turkey in the New Zealand market.

This is an iconic 81 proof rye whiskey, which is distinguished from bourbon because it must legally contain at least 51% rye compared with bourbon, which must contain at least 51% corn.

Russell’s Reserve 10 Year old

wild Turkey 101

700ml; RRP $59.99

This is the original Wild Turkey bourbon and global flagship brand in the Wild Turkey Bourbon portfolio. wild Turkey Rare Breed 700ml; RRP $87.99

This small batch bourbon is barrel proof, which means no water is added to reduce the level of alcohol during the bottling process. This method captures a rich, pure bourbon flavour. It’s also a marriage of 6, 8 and 12-year old bourbons only; the aim being to create a bourbon with the ultimate smoothness and consistency; no mean feat in a limited production run.

750ml; RRP $89.99

A very special sweet spicy bourbon with rich vanilla aromas and an oriental spice taste.

This bourbon was non-chill filtered and is a small batch whiskey, originally created by Wild Turkey’s legendary master distiller, Jimmy Russell – hence the name – and his son, associate distiller, Eddie Russell. wild Turkey american Honey, 700ml; RRP $40.99

This is a smooth bourbon-based liqueur with a slightly lower alcohol content. At 71 proof, its warm honey taste gives this product the versatility to mix easily in a wide range of cocktails or be served straight. wild Turkey & Cola 4 pack of 340ml; RRP $13.99

This is a premixed blend of Wild Turkey and cola while Wild Turkey & Dry is a premixed blend of Wild Turkey and dry: both are at their best serve chilled or on the rocks.

Trade enquiries: Lion, customer services phone: 0800 10 72 72 or www.lnnf.com

june / july 2013 drinksbiz 61

spirits & CoCktails

kiwi whisky scooPs ToP awaRDs A Dunedin-made whisky has won three categories at this year’s San Francisco World Spirits Competition. thE nEw Zealand Whisky Company won the awards for its South Island Single Malt.

“Winning one of the few DoubleGold medals on offer saw our South Island Single Malt recognized as one of the world’s great whiskies. We are humbled by our results in such high calibre competitions; it really honours the craftsmanship of the Dunedin distillers, our Oamaru team and production partners in Christchurch,” says company CEO Greg Ramsay.

The competition attracted over 1400 entries this year; the largest number in its 13-year history.

“Its one of the most respected beverage competitions in the world, with over 34 judges doing blind tastings.

We were recommended to enter this particular competition by ex-patriot Scot Michael Fraser-Milne of Whisky Galore in Christchurch – so we can thank him for this inspiration,” says Ramsay.

The whisky was previously distilled by Seagram’s in Dunedin before the distillery was sold to Foster’s in 1997 as part of the company’s global rationalisation. Foster’s mothballed the distillery and inexplicably closed it. But fortunately, more than 400 barrels of this whisky remained, and were bought by the New Zealand Whisky Company, then set aside to mature.

62 drinksbiz june / july 2013

The South Island Single Malt will now go on the event’s DoubleGold 14 city roadshow, showcased around the United States.

The South Island Single Malt was awarded DoubleGold alongside Talisker, Glenmorangie and Bushmills Single Malts, ahead of well known Scotch such as Aberlour and Dalwhinnie.”

The South Island Single Malt will now go on the event’s DoubleGold 14 city roadshow, showcased to buyers, whisky writers and connossieurs from across the beverage industry around the United States.

And in London, the New Zealand Whisky Collection’s DoubleWood won the category for Best Australasian Blend, while the South Island Single Malt was voted the best aged Single Malt from Downunder.

“The DoubleWood is turning heads everywhere it goes; it was my husband Warren’s idea to take the ageing Wilsons blend and give it a new lease on life in red-wine barrels. This gives it a depth of

character, a lingering toffee sweetness, and rich ruby colour, by finishing its maturation in the French oak barrels from Mills Reef winery in Tauranga,” says Oamaru manager Debbie Preston.

“While the Single Malt got the gong as one of the world’s great whiskies, I expect it’s the DoubleWood that had everyone talking.

Recreating the magic of these whiskies, will be one of the great challenges.”

Find out more about South Island Single Malt at: www.thenzwhisky.com

To celebrate Dunedin DoubleWood’s 15th birthday, visit the online store at www.thenzwhisky.com and enter the code DRINKSBIZ15 on checkout, to receive a 15% discount.

Join the online community for ongoing promotions & events.

More than just a shot!

slug here

DiaRy DaTes tueSDaY 18, weDneSDaY 19 June

hot red hawke’s bay 2013 wine Expo

Taste the changing face of Hawke’s Bay’s top reds and innovative white wines at the region’s annual road show events in Auckland and Wellington; over 170 wines from 19 wineries will be present and poured this year. The trade and media preview is from 2pm to 5pm. Public entry from 6pm to 9pm. www.winehawkesbay.co.nz

SaturDaY 22 June

Elephant hill Mid winter banquet

Winemaker Steve Skinner hosts a seven-course meal for which he has chosen wines from the cellar to match the food; and while you’re eating, David Boston’s guitar will accompany the meal.$170 per person – includes transport.

Elephant Hill Winery, Te Awanga, Hawke’s Bay, bookings essential and include transport to and from Elephant Hill, phone (06) 872 6060 or email: restaurant@elephanthill.co.nz www.elephanthill.co.nz

25, 26, 27, 28 June

negociants tour 2013

on ice with juice as a cocktail as a shot

How do you drink yours?

Available in Green and Yellow in a range of sizes from 1 litre to 30 mls FOR ENQUIRIES

Ian McAteer & Associates Phone 09 476 1360 Mobile 027 542 0496 michellemcateer@xtra.co.nz Like us at facebook.com/ChartreuseNZ 64 drinksbiz june / july 2013

Trade are invited to join Negociants New Zealand at their annual trade event; a great chance to try interesting, outstanding and diverse wines from New Zealand and the world.

RegioNal daTes AUCKLAND - Tuesday 25 June Royal NZ Yacht Squadron, 101 Curran Street, Westhaven Marina WELLINGTON – Wednesday 26 June Te Wharewaka Function Centre, Odlins Square, Taranaki Street Wharf, Wellington waterfront CHRISTCHURCH – Thursday 27 June The George Hotel, 50 Park Terrace, Christchurch DUNEDIN – Friday 28 June Municipal Chambers, The Dunedin Town Hall, Moray Place, Dunedin thurSDaY 1 to SunDaY 4 auGuSt

the food show Auckland

Atomic Coffee, Breville, Brown Brothers Wine and innumerable other top trends and tastes in food and drinks at this annual show.

At the ASB Showgrounds, Greenlane, Auckland, 10am to 6pm each day; 10am to 5pm Sunday. Bookings at: www.foodshow.co.nz

SunDaY 4 auGuSt

selaks roast day

Take 75 years of winemaking and a country whose culinary reputation rests on a good roast and you have… Selaks NZ Roast Day; a top reason for restaurants round New Zealand to cook up a traditional roast storm – or add a new twist to this old fave.

More information online at: www.selaksnzroastday.co.nz

Elephant Hill Winery’s mid winter banquet will see the winery’s long table set for a seven course dinner with wines from the cellar and sounds from David Boston’s guitar… bookings essential.

WEDNESDAY 4, THURSDAY 5 SEPTEMBER

South Island Hospitality Show

Enjoy demonstration classes in food and wine matching along with key insights into state of the art hospitality and drinks equipment and services at this year’s show.

CBS Canterbury Arena, Christchurch. www.sihs.co.nz

the only duty free store that gives you airpoints dollars* at auCKland, Wellington and ChristChurCh airports.

FRIDAY 13 TO SUNDAY 15 SEPTEMBER

The Food Show Christchurch

Join the local and national food and wine trade at this annual show in the South Island’s largest city.

At the CBS Canterbury Arena, formerly known as Westpac Arena, Jack Hinton Drive, Christchurch, 10am to 6pm each day; 10am to 5pm Sunday. Bookings at: www.foodshow.co.nz

*Excludes Tobacco.

List your event on this page for free, email Editor Joelle Thomson: joelle@drinksbiz.co.nz

What’s neW

CRÈME DE LA CRÈME OF HEATING One of Germany’s top outdoor heaters arrived in New Zealand for the first time in April this year; Heatscope. The German designed and engineered product works so beautifully and looks so good that Tim Hardley of Outdoor Concepts describes Heatscaope as “the Audi of outdoor heating, thanks to its high end manufacture and design”.

Heatscope is a radiant heater which provides warmth without the unsightly red light that is emitted by traditional infrared heaters. The Heatscope unit can be subtly incorporated into an outdoor setting without needing gas lines and its curved ribbed front ensures optimal heat distribution for sunrooms, patios and pavement cafes during the cooler seasons of the year.

Heatscope from Outdoor Concepts, 77 The Strand, Parnell, Auckland, phone 0800 266 206, www. outdoorconcepts.co.nz

REKODERLIG’S NEW ORANGEGINGER CIDER The top shelf Swedish cider makers at Rekorderlig have added Orange-Ginger to their premium cider range. And the new flavour arrived in New Zealand this May. “Since launching in the New Zealand market in late 2011, Rekorderlig’s popularity has soared and fans are ecstatic at the prospect of a new flavour.

The ever-growing pool of Kiwi cider enthusiasts is eager to try something refreshingly different,” says Emma Rock, Rekorderlig New Zealand brand manager.

“Rekorderlig OrangeGinger meets the desire for something with a little warmth as the temperature drops outside.”

For more information contact Emma Rock, email emma@redwoodcider.co.nz

66 drinksbiz june / july 2013

leT’s heaR iT foR sainT claiR The 2010 Saint Clair Rapaura Reserve Merlot has been awarded a gold medal at the Mondial du Merlot International Wine Competition held in Zurich, Switzerland.

The Rapaura Reserve Merlot is sourced from a single vineyard on a particularly warm site in Marlborough; it’s made from grapes which are harvested in small quantities in a bid by the winery to retain high quality.

The 2010 Saint Clair Rapaura Reserve Merlot is widely available. www.saintclair.co.nz

skoPe new ice sToRage caBineT Skope Refrigeration has launched a new ice storage cabinet as an extension to it new VF Freezer range. The new VF-Ice storage cabinet is available in one, two and three door models, has a heavy duty bottom shelf and has an optional illuminated LED sign panel, including an ‘ice’ sign panel decal. The electronic controller maintains an operating temperature of between -9°C to -12°C ideal for ice storage.

Find out more about VF-Ice at skope.com

SAN PELLEGRINO CELEBRATES PAVAROTTI This year’s special edition bottles from San Pellegrino and Acqua Panna celebrate the style, spectacle and theatre of Italian Opera and particularly the talent of inspirational composers, including Italy’s Claudio Monteverdi, Giacomo Puccini, Antonio Vivaldi, Gioachino Rossini, Giuseppe Verdi and Italy’s greatest tenor, Luciano Pavarotti.

When Pavarotti began his career in 1963, he changed the face of opera by bringing the Italian culture and traditions to a wider public.

The San Pellegrino and Acqua Panna bottles will be made available by San Pellegrino to fine dining restaurants in New Zealand and around the world for a limited time. www.sanpellegrino.com

What’s neW

monin TITLE gRenaDine Content Grenadine is an extremely versatile sweetener and flavouring in classic bar mixology. Monin Grenadine syrup combines the flavour of red berries with a touch of vanilla and a bright red colour to enhance both cocktails and nonalcoholic beverages.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

TiTle MONIN MANGO TEA Content CONCENTRATE The flavour and fragrance of juicy ripe mangos is blended with natural tea extracts for a perfect balance. Only the best ingredients are used to create the natural tea taste of Monin Mango Tea concentrate.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

TiTle PERRIER CELEBRATES Content 150 YEARS OF ULTIMATE REFRESHMENT

fooD TITLE foR ThoughT Content The new Collective Skinny yoghurts are high in protein, low in sugar and packed with probiotics, making these fresh fruity newcomers a welcome winter food for busy hospitality workers on the run.

The Skinny Range includes passionfruit, boysenberry and blood orange flavours; all thickened for extra creamy comfort.

The Collective Skinny yoghurt, RRP $4.99 (2 X 170g pots).

Perrier is known all over the world as a natural, premium quality sparkling water from its home spring in Vergeze, France.

This naturally carbonated water has a taste its makers describe as uniquely fresh, with a sparking sensation that quenches every thirst. Elegant, daring and fun in design, Perrier can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect summer cocktail or mocktail and is available in lemon, lime and plain; 750ml and 330ml.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

TITLE

TiTle

Content

Content

aDveRTise in whaT’s new

Tell the drinks trade what you’re doing that’s new, interesting or just downright deliciously tasty.

Advertising enquiries to: advertising@drinksbiz.co.nz 13 AR Y 20 Z / JA NU CO .N ER 20 12 KS BI Z. DE CE MB W W W. DR IN

FE B RU W W A RY / M W.D R IN K A R C H 2 01 S B IZ .C O .N 3 Z

june / july 2013 drinksbiz 67

last reQuests

Ian McAteer

grew up in hospitality; his first role being to manage his late father’s hotel in Fairlie, the Gladstone Grand. He was then appointed to the executive of the South Canterbury Hotel Association as the then youngest board member in New Zealand and later, when the family hotel was sold in 1970, he moved to Nelson where he managed two wine and spirit wholesalers; J Shield & Co and Levin & Company. Among his many other positions in the drinks industry in New Zealand, he has been CEO of New Zealand Spirit Merchants and chairman of the Distilled Spirits Board.

He now has his own drinks importing company, for which Chartreuse is a leading brand. He also consults in New Zealand, Australia and Fiji.

TRacking Down gooD DRinks A father who was a hotelier saw Ian McAteer turn his back on detective work to pursue a life in the drinks business How did you get into the drinks business?

if you could swap places with anyone for a day, who would it be?

I am a third generation hotelier, born in Fairlie in 1937. Dad was owner of the Gladstone Hotel and his father was owner of the Temuka Hotel in the 1890s. I was sent to St Bede’s College in Christchurch for seven years as a boarder, which was my intro to sneaky altar wines and in latter years I pinched some of Dad’s excess stocks. This led to my ambitions in the liquor industry.

The Chartreuse Monk, who is in charge of making Green Chartreuse Liqueur from 130 herbs and spices. He is the only one who knows the full recipe of ingredients, which has been a secret since it was first made in 1605.

was it always your first career choice?

I was a wool buyer for 5 years at Waikari, boarding in a hotel and drinking after hours with the local farmers. I became a detective until Gollin & Co beckoned me as a liquor salesman for half of the South Island.

Delete the fly by night short term shop operators, who break every conceivable rule, serve under aged and inebriated clients and drug operators. I would also tighten up on the quality and quantity of applicant operators and abolish parallel trading, so quality control can be re-established.

How would you describe yourself in a tasting note?

what do you most enjoy about this industry?

Aged, full-bodied red, still maturing, and still a little cheeky. Cork closure; not metal, so that I can breathe and listen to the ladies’ compliments and complaints.

The vitality of introducing new brands into the market on behalf of overseas brand owners. For example, we introduced Baileys Irish Cream in 1983 with 50 cases.

68 drinksbiz june / july 2013

what would you like to change in the drinks trade?

It was a 5000 case brand two years later!

Working in the drinks industry has been a great opportunity to work with my family and I have made some lifelong and special friendships with both national and international hospitality folk. share your favourite drinks and food combo with us…

A Heineken and a Pinot Gris before a succulent Angus medium steak with a bold Pinot Noir. I would finish the night with a Green Chartreuse and a bi-lingual taxi driver who actually knows where he is going. which drink and who or what else would you take to a desert island?

I would take Fiji Bitter and Chartreuse Cassis Liqueur to pour over the wild fruits, with Tyrrell’s wines to a Fijian Desert Island.

There may be a chance of being rescued after my 57 trips to Fiji!

It would be a bonus if Miss Fiji was in the rescue team for immediate mouth to mouth resuscitation!