Toast Summer 2014

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Ideas • advice • occasions

Pitcher

perfect 28

refreshing drinks for summer

Dummies’ guide to NZ craft brews

best of

New low-alcohol (& surprisingly tasty) wines

14 Vodka

recipes

+

On the Podium

or P imms f ng p ing po s player

Summer 2014 NZ $6.95

Air NZ Wine Awards

Issue

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Brought to you by

TOP BRANDS

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#

Fly Buys

REWARD TOP~BRANDS

Splash Proof Portable Speaker

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1,295 p oi nt s

From or t i d e e th

Raise your glass and help us celebrate the first issue of Toast, which we hope will quickly become your first stop for great advice, hot tips and cool ideas for anything you might want to drink.

The idea for this magazine was borne when the team at Liquorland realised that while there are beer and wine columns aplenty online and in different publications, getting more detailed expert information on a broader range of drinks and entertaining ideas was tougher to come by.

If you’re keen to expand your drinks repertoire beyond “sav”, lager and RTDs, we’re here to help you with expert knowledge, cocktail recipes and the lowdown on all that’s new that we know you’ll love.

In this issue we’re all about celebrating summer. Our cover story offers up some really amazing, thirst-quenching ideas for cocktail pitchers, while craft beer know-it-all Michael Donaldson has put together a beginners’ guide to the booming Kiwi craft beer scene, so you’ll know where to start and where to go to find some innovative and adventurous Kiwi beers. We also look at the new trend for buying craft beer on tap.

We celebrate summer ciders, flavoured vodkas and raise a toast to the winners of the Air New Zealand wine awards.

And remember everything you find in these pages you’ll find in your local Liquorland. And before we see you again in autumn check out our website www.toastmag.co.nz Think of Toast as one of those parties filled with fascinating people swapping brilliant ideas. We can’t wait to meet you.

Cheers

Kerri Jackson Editor. editor@toastmag.co.nz

Account Directors LauraGrace McFarland, Fiona Kerr Design Miriam Sharpe, Fiona M Kerr Published by Tangible Media PO Box 78070, Grey Lynn Auckland 1245, New Zealand tangiblemedia.co.nz

Contributors Kerri Jackson, Skye Wishart, Michael Donaldson Sales Manager Sam Wood Cover Photographer Stephen Tilley Stylist Caroline Brown Print Image Print Ltd

Publisher Vincent Heeringa Editor Kerri Jackson Editorial Manager Morgan McCann Marketing Manager Rita Shields

Subscribe to Toast on page 42

The contents of Toast are protected by copyright and may not be reproduced in any form without the written permission of the publisher. Opinions expressed in Toast are not necessarily those of the publisher or the editor. Information contained in Toast is correct at the time of printing and while all due care and diligence has been taken in the preparation of this magazine, the publisher is not responsible for any mistakes, omissions, typographical errors or changes to product and service descriptions over time.

Copyright 2013 Tangible Media.

Toast is published for Liquorland Ltd DX Box EX11366, Auckland Telephone: 09 621 0875 liquorland.co.nz

Like our Facebook page facebook.com/LiquorlandNZ or follow us on Twitter @ LiquorlandNZ and be in to win.

www.toastmag.co.nz

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toast • contents

s t n e t Con

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Last call 41 Join the party Subscribe and become a regular part of the Toast experience

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43 In the glass Our experts have the lowdown on flavoured vodkas

Upfront

Features

06 Toast recommends

14 Pitcher perfect

All that’s new and instore now

Impress your friends and create the perfect summer party with these great recipes for pitcher cocktails

10 In profile Movie legend Dan Aykroyd brings his Crystal Head vodka to New Zealand

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22 Winning wines Inside the Air New Zealand Wine awards

26 True brew

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Your guide to tasting the best Kiwi craft beers

32 Less is more Why you’ll love the new generation of New Zealandmade low alcohol wines

38 Summer in cider How to make the most of the best local ciders

44 Find us Locate your nearest Liquorland

45 Love local Discover New Plymouth with one of our local experts

46 The last drop Where are we? Your chance to win

www.toastmag.co.nz

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upfront • recommends

Toast recommends Our pick of what’s new and noticed on the market now and available from your local Liquorland.

In store

Brancott Estate Flight Riesling lovers can now enjoy a summer tipple smug in the knowledge they’re being a little more healthy. Brancott Estate has added a riesling to its excellent Flight range of low-alcohol wines, which already includes a pinot gris and sauvignon blanc.

The Brancott Estate Flight Riesling exhibits all the flavour profiles and complexities expected from the varietal, but with just 9% alcohol by volume. With subtle sweetness and a spicy aroma, the Flight riesling is a particularly approachable wine featuring citrus and nectarine flavours, balanced by juicy acidity. See feature p32.

only at Liquorland

Smirnoff Double Black Black is the new black. Make a statement at your next party by arriving with a bottle of the new and super sleek Smirnoff Double Black, double freeze filtered vodka for a bolder cut.

Serve as an ice-cold shot, mix with Red Bull for a ‘Black Bull’ or try: 30ml Smirnoff Double Black, with 50ml pineapple juice, 50ml soda water, and 15ml blackberry syrup. Build over ice and stir.

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Speights Cider 1.25l The new 1.25l bottle means dry, refreshing Speight’s cider is perfectly portable, ahead of the barbeque season.

Just looking at it makes you thirsty.

Midori Not all melon is created equal. Yubari and Musk melon are two of the most sought-after fruits in the important Japanese tradition of fruit gifting, so much so that in 2008 a pair of perfect Yubari melons sold for a record price of $26,000.

Both varieties combine in delicious Midori, with Musk melon providing a fresh and vibrant taste and the Yubari infusing the liqueur with juicy, rich flavours. Midori, Japanese for ‘green’, may just be the perfect mixer for summer.

upfront • recommends

Boundary Road Brewery John Lemon Few things are as refreshing as a beer on a hot summer’s day.

One of them is lemonade.

The geniuses at Boundary Road decided it was time to give lemonade a little spring in its step, so they squished some lemons and brewed John Lemon, a 5% lemonade in a 330ml beer costume. Summer thirst solved.

Squealing Pig Packed full of personality and flavour in equal amounts, Squealing Pig – named after the vineyard in Marlborough – is all about an adventurous approach to winemaking, with big flavours, complex structures and stunning results. Grape sourcing now extends to other regions including Central Otago, but with a CarboNZero certification and unrivalled show success, this is a little piggy worth squealing about.

Black Dog Watch out for the Bite and the Chomp of the Black Dog this summer. Bite is a hoppy Pilsner with a Kiwi twist; Black Dog’s representation of a style New Zealand brewers are crafting into something unique. Chomp, however, is a beer made to test your mettle, made with Pacifica and Motueka hops combined with ale yeast.

Bacardi Oakheart Rich and warm, with a hint of smoke. Top notes of maple and honey followed by vanilla and caramel… sound drinkable? Meet Bacardi Oakheart, 3½ years in the making. Serve it straight over ice or with cola or ginger beer.

Smoke & honey

www.toastmag.co.nz

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up front • recommends

Ready-to -drink

Devils Cut Drink your bourbon straight from the devil’s cut. When bourbon’s aged in the barrel a couple of intriguing things happen. A certain amount of the spirit evaporates; simply disappears. That is the angel’s cut. A certain amount of the spirit is absorbed into the barrel – and that is called the devil’s cut. Jim Beam’s master distillers have created a process to unlock that concentrated goodness from the staves of the barrel to create Devil’s Cut, now available in new Devil’s Cut & Cola ready-to-drink packs. Available in both 330ml 8-pack cans and 250ml 4-pack cans.

Rekorderlig Premium Passionfruit Rekorderlig continues to add exciting flavours to its popular cider range with the launch of Premium Passionfruit. Bursting with mouthwatering passionfruit and the purest Swedish spring water, it has the perfect balance of sweetness and exotic tanginess. Enjoy chilled over ice with a squeeze and wedge of fresh lime.

Or try a Passionfruit Collins: 40ml vodka

Monteith’s Pinot Gris Lager Monteith’s have combined their expertise at brewing with a little viticulture and come up with something truly unique in its Brewer’s Series Vintners Pinot Gris Lager. Lying in wait in that innocent looking bottle is a summer Munich-style Hellers lager that’s been blended with Marlborough’s finest pinot gris grapes. A perfect combination of grain and grape.

20ml fresh lemon juice 10ml Passionfruit puree 100ml Rekorderlig Premium Passionfruit Cider Add cubed ice into a Boston shaker and add all ingredients except cider. Shake ingredients hard and double strain into glass. Top with Rekorderlig Passionfruit and garnish with a lime wedge.

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Stoli Night Edition Light up your next party with the new limited edition glow-in-the-dark bottle from Stolichnaya, exclusive to Liquorland. By day it masquerades as a minimalist, elegant, frosted glass vessel, but by night, the special glow-in-the-dark ink brings the bottle to spectacular life. It’s sure to be a talking point at your next nocturnal get-together.

Summer sip Limited edition bottle – collector’s item

Jameson Great Urban Escapes Jameson Great Urban Escapes is a limited edition bottle design celebrating the great urban districts in some of the hippest cities around the world; the home of Jameson, Dublin, as well as London, New York and Paris. The contemporary limited edition bottle captures urban iconography from the cities, while highlighting some of the best bars to visit while there (limited stock available).

Earn Fly Buys points at Liquorland and redeem them for:

Orchard Thieves Orchard Thieves is a tantalising new range of fruit ciders brought to you by the clever makers of Monteith’s. Crafted from freshly crushed New Zealand apples, it is available in two distinct flavours; mandarin and lime or raspberry and vanilla. Best enjoyed in a tall glass over ice.

Spiegelau Glassware range

395 points

Add a touch of sophistication to your summer drinks with Spiegelau, the world’s oldest glassware. You can now purchase a set of six Festival Spiegelau glasses for just 395 Fly Buys points.

745 points

Le Creuset Rectangular Grill We all know a Kiwi summer often comes with a side of showers, but don’t let a rainy day stop you sizzling your bangers and steaks on a grill.

Take it indoors with these Le Creuset grills, which can be used on the stove top or under the grill. And for an added bonus, the deep ribs on the pans help drain the fat from your food, keeping it healthier without losing flavour.

Available from FlyBuys for 745 points.

2265 points

Coleman Deluxe Event 14 Shade Protect your party or campsite socialising from the sun – or rain – with this practical, eye-catching and easy to assemble shade. Seam sealed to better protect against rain and with a 50+ UV guard protection, the Coleman Deluxe shade means your events can go ahead rain or shine.

www.toastmag.co.nz

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upfront • crystal head

A new kind of

spirit

When film legend Dan Aykroyd flew into Auckland recently, there were no bands of Blues Brothers to be got back together or ghosts to be busted.

A different kind of spirit entirely, called him here. Vodka.

T

he actor/writer was in town to promote Crystal Head vodka, the award-winning spirit Aykroyd co-created to fill the inside of the iconic bottle he dreamed up with artist John Alexander. The idea for the bottle evolved when the pair realised they shared a fascination for the legend of 13 ancient crystal skulls rumoured to hold special healing powers and knowledge of the destiny of humans.

After two years of design and creating – “we designed the skull to capture the idea of purity and clarity”, Akyroyd says – the bottle was complete. But that’s when the really hard work began – creating something extraordinary enough to be put inside.

“I bought and tried a lot of vodkas and really checked them out,” Akyroyd says, chatting in Auckland after an epic launch party at Tom Tom bar. “I really looked at the bottles and opened them up and when you smell them they smell like perfume; Chanel 25 or something.

“There’s also an over-viscosity, an oiliness in the front of the mouth that makes you want to clean your tongue.

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I thought to myself – I’ve got to do better than this.” And so Crystal Head was – slowly – born.

“I started doing my research. I found out there are sweeter waters and if you use sweeter waters you can get a better-tasting vodka,” he says.

“Then there are also better grains and better manufacturing processes. So we incorporated all of these, and took all the additives out.”

Crystal Head is quadruple distilled, then filtered seven times. The final three filtrations are through semiprecious 500-million year old crystals known as Herkimer Diamonds.

The ingredients are just as special.

Crystal Head is produced with water sourced from a deep glacier lake in Newfoundland, Canada. And there are no additives – no sugar, glycerin or citrus oil. Aykroyd’s clearly done something right – Crystal Head has gone on to win awards, including double gold at the 2011 World Spirits competition. And if that wasn’t cool enough, Crystal Head is the official vodka of the Rolling Stones.

“Our notes are sweet, vanilla, dry and crisp with a kick of heat off the finish.

If you have Crystal Head in a cold shot with a little lime, you’re going to get a beautiful sweetcorn taste. You’re also going to taste a little fire and heat – we don’t mask that it’s alcohol.

“Bartenders love Crystal Head because there’s no additives in it, so anything else they add to it really highlights the flavours – so it’s really a blank canvas to showcase their work and ideas,” Aykroyd says.

And though his Auckland visit was fleeting, Aykroyd has high praise for the team promoting Crystal Head here, and for the country itself.

“We’ve loved New Zealand, and the distributors and retailers really get the brand and what makes it special,” he says.

“I feel like I’ve been here before because I did see Lord of the Rings.

I think we can say there is something special about New Zealand.

“You’re a little like the Canadians. You like to have fun but you’re nice and polite and you’re a dose of good real people.”

upfront • crystal head

“I feel like I’ve been here before because I did see Lord of the Rings. I think we can say there is something special about New Zealand.”

Available at your local Liquorland now

Crystal Head comes in miniatures, 700ml and 1.5L bottles. Keep an eye out for the limited release Rolling Stones gift pack too.

promotion • fly buys

The essential

summer kit

It all seems so straightforward: the sun’s out, the deck is beckoning, your mates are heading over for a barbeque ... but disaster! The deckchairs are full of holes, the Barbie is a spiderweb of rust, and your kitchenware resembles garage sale cast-offs. Something must be done.

Here are just a few Fly Buys rewards that can save your summer. flybuys.co.nz

m er Best sum e b q u r e! ba

Jamie Oliver terracotta cookware: Jamie’s contemporary terracotta is beautiful, practical and versatile.

Cook and serve, mix and match to suit your own style.

Icebreaker: If you’re putting together a summer kit for camping, let’s be honest, you’re going to need an extra layer or two once the sun goes down.

Icebreaker clothing is the perfect merino outdoors clothing that provides warmth without bulk.

Adapts to hot and cold weather

top pick Wiltshire Charcoal barbecue: Bestow your bangers with a delicious smoky flavour with this compact, portable barbecue, perfect for camping, beach or bach.

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Sony Power Dock: Wire your party for sound with this easily portable dock, compatible with iPhone, USB or portable music device.

promotion • fly buys

Stock up for summer Part of the perfect summer kit is matching the perfect drinks to your menu and entertaining plans. Fly Buys products can be redeemed on a variety of Liquorland brands – meaning you’ll always be set up to entertain.

Here’s a few suggestions:

COASTTM Bach Basics Atoll bean bag: The Atoll is one of the most popular COASTTM styles, perfect for both indoor/outdoor and made from marine grade fabric, yet still comfy and cosy.

340

Fly Buys points

Make the most of Liquorland’s Best of the Regions wine selection for 340 Fly Buys points. The selection includes varieties from regions that make them best: Sacred Hill Hawke’s Bay Chardonnay, Brancott Estate Marlborough Sauvignon Blanc, Brown Brothers Australian Shiraz, The People’s Central Otago Pinot Noir and Villa Maria Private Bin Marlborough Pinot Gris.

Canon compact zoom digital camera: If you have a party and nobody is there to photograph it and upload it to Instagram, did it really happen? Solve the problem with this lightweight durable camera.

495

Fly Buys points

Perfect for summer picnics

For 495 points make sure your cabinet is fully stocked with any two of the following: Baileys Original Irish Cream 1L, Jagermeister 700ml, Jack Daniel’s Tennessee Honey 700ml, Kahlua Liqueur 700ml and Malibu Liqueur 700ml.

195

Eco SoulLife Picnic Set: This re-usable, biodegradable four-place setting picnic pack is made from innovative renewable resources like Bamboo and corn starch.

Complete set contains four plates, four bowls, four cups and 24-piece disposable cutlery set.

www.flybuys.co.nz

Fly Buys points

For 195 points pick any five bottles from the 500ml Rekorderlig range: Strawberry-Lime, Wildberry, Apple-Blackcurrant, Orange-Ginger, RaspberryMango, Passionfruit; and Crabbies Raspberry Alcoholic Ginger Beer and Alcoholic Ginger Beer.

www.toastmag.co.nz

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cover story • summer pitchers

Pitcher

perfect

Instead of the same old beer and wine, make your summer entertaining a little more exciting and a little more experimental with one of these cool, refreshing cocktail pitchers. All are designed to share with 6 to 8 people. Or, use our expert tips to create your own perfect pitcher

I

f a gin and tonic with a slice of lemon in a tall glass is as far as your creativity extends when it comes to a summer cocktail, read on.

We’re certainly not one to knock the classics, but if you’re happy to experiment in the kitchen or on the barbecue with new ingredients and ideas, why not think about expanding your cocktail repertoire too?

A cocktail pitcher is a great way to – pardon the pun – break the ice of a summer get-together. Wow your guests with a beautifully presented glass jug, filled with great flavours and colours – certain to have mouths watering.

Try one of the recipes here for a guaranteed result but don’t

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be afraid to have a go at creating your own unique concoction.

The rules are just the same as with cooking – aim for balance between flavours and ingredients. Think about what’s in season in terms of fruit to add flavour, texture and colour and what flavoured spirits and mixers will work best.

The team at Smirnoff have come up with this as an equation for creating the perfect punch: something strong (your chosen alcohol), something weak (juice or soda), something sour (citrus) and something sweet (such as ginger beer).

Maybe get a few friends to come up with their own creations and get together as a group for judging whose is best.

cover story • summer pitchers

s to Drinkre sha

www.toastmag.co.nz

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ia for r g n a S er summ Midori Sangria 180ml Midori 270ml red wine 90ml lemon juice 150ml lemonade Ice to fill Sliced orange, apple and pear to garnish Method Add fruit to the pitcher, then add Midori, wine and lemon juice. Fill with ice and top up with lemonade.

Smirnoff Garden Party Punch 400ml Smirnoff – use Smirnoff original or your favourite Smirnoff flavoured vodka.

200ml freshly squeezed lemon juice (about 6 ripe lemons) 600ml cloudy apple juice 600ml ginger beer Ice For garnish: ½ telegraph cucumber, cut into diagonal slices 1 small bunch mint 3 lemons Method Add liquid ingredients into a punch bowl or jug. Cut diagonal cucumber slices and cut each lemon into eight wedges and add. Pick mint, slap between your hands to release the aromas then scatter artfully.

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cover story • summer pitchers

Pimms and Blue 240ml Bombay Sapphire gin 240ml Pimms No1 Cup Handful of strawberries, sliced 1 punnet boysenberries Handful of mint leaves 1 orange cut into thin wedges 2 lemons cut into thin wedges Ginger ale Lemonade Ice Method Half-fill the pitcher with ice. Add Pimms, Bombay Sapphire, mint and fruit. Add more ice and top with ginger ale and lemonade.

Garnish with mint sprigs.

m s for p in P im g pong player s

www.toastmag.co.nz

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cover story • summer pitchers

Rekorderlig Passionfruit Caipirinha 150ml Cachaca or white rum 120ml fresh lime juice 80ml sugar syrup (see recipe) 50ml passionfruit puree 500ml Rekorderlig Premium Passionfruit Cider 6 wedges of lime, plus extras for garnish Ice Method Add all ingredients and lime wedges into a pitcher with cubed ice. Top with Rekorderlig Passionfruit Cider and churn. Finish with cubed ice and serve.

Sugar syrup The basic rule for making sugar syrup is to use equal parts sugar and water; so for every cup of water add a cup of sugar. Start with that ratio and if you want it more or less sweet, adjust the next time you make it. Bring the water to the boil, then dissolve the sugar in the water, stirring constantly.

Once dissolved remove from the heat. The longer the water boils the thicker the syrup will be – and you don’t want toffee. You’re after a thickened but still liquid texture and remember it will thicken further as it cools.

Once cooled completely store in a screw top jar. Your syrup will keep in the fridge for several months, but if you need it to last longer, add a splash of vodka.

For a fuss-free natural alternative try agave syrup.

Fruityh & fres

Use lots of fresh lime for flavour

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MIDORI BEST MIXED WITH SUMMER midori.co.nz

MIDORI DRY & LIME

Squeeze & drop in two wedges of fresh lime, add 30mls of Midori, fill with ice & top with ginger ale.

cover story • summer pitchers

“Maybe get a few friends to come up with their own creations and get together as a group for judging whose is best.”

Jameson Summer Punch 375ml Jameson 125ml orange juice 125ml pomegranate juice 50ml lemon juice 350ml ginger beer

y Whisk with ! t a twis

Fresh fruit such as orange slices, raspberries, blueberries Method Add all ingredients into a punch bowl or jug, fill with ice and stir.

Garnish with fresh fruit.

Like what you see?

For all the spirits, liqueurs and a large range of mixers featured head to your local Liquorland

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A VIBRANT NEW SUMMER ADDITION

Here's to us You must be 18 years or older to purchase. The Promoter is Lion, 27 Napier Street, Freemans Bay, Auckland 1011.

Long-serving wine judge Jim Harre believes the Air New Zealand Wine Awards have one of the most rigorous judging processes in the world.

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behind the scenes • wine awards

Meet the

judge The Air New Zealand Wine Awards help us ordinary folk know the best from the rest. Toast gets behind the scenes on the judgement day.

Words Kerri Jackson

C

ome on wine drinkers, you’ve all thought it at some point: that being a wine awards judge must surely be some never-ending Bacchanalian feast – sprawling on plush sofas as minions ply you with wines, the fate of which you can determine with one archly raised eyebrow. It turns out the reality is a little less fantastical, and a lot more methodical hard work. But a few minutes chatting to long-serving Air NZ Wine Awards judge Jim Harre and you realise it’s no less fascinating for all that.

“The main things that surprise people are how involved the process is and just how the wines are rated. We judge in terms of varietal characteristics. Is it true to its variety? It’s not about whether you like them or not,” Harre says. Personal taste is too subjective. “If you don’t like kidneys, you’re never going to like them – it doesn’t matter how they’re served. The same is true for wine varieties, so we’re looking for a standard of quality.

“So when I’m smelling a wine for example, I’m not thinking ‘this pinot gris has hints of pear with custard’, instead I’m

“So when I’m smelling a wine for example, I’m not thinking ‘this pinot gris has hints of pear with custard’, instead I’m thinking about whether there’s anything I smell which is not true to variety, or is potentially a fault in the wine.” thinking about whether there’s anything I smell which is not true to variety, or is potentially a fault in the wine,” he says.

The other things judges are not there to do is dictate wine trends. If a winemaker wants to experiment with varieties, it’s not up to the judges to decide if they’ll accept the experiment. “We just judge on how

well they’ve made the wine. Otherwise you remove any chance of evolution and development in the industry.”

Harre judges wine competitions in the US, UK and Asia and believes the New Zealand judging process is the most rigorous. The Air NZ wine awards begin with the team of stewards who have the crucial responsibility of sorting the pallets and pallets of wine into the correct tasting order.

“All we ever see as a judge is the number on the glass,” says Harre.

“There’s incredible trust that they’ve got it right – imagine if they messed up the numbers!”

To further protect the integrity of the results the stewards and judges have no contact aside from balletic processions of them delivering each tasting to the table.

That done, each five-member judging panel sets to work, each trying the wines separately with no discussion. “I will go through and smell the first 20 wines and make notes on anything that stands out.

Then I’ll go through and taste and write more notes.”

www.toastmag.co.nz

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T he g judgin day

“I think it surprises people that it’s a consensus. But everybody has a different palate so you have to be prepared to compromise.”

At this stage Harre marks anything he thinks is a high medal contender a 17 – “but everyone has a different system”. Then he re-tastes those wines, along with the first and last wine of each flight, “as they may not have had a fair tasting”.

“And I’ll re-taste anything like a really heavily oaked chardonnay, and a wine either side of it, to make sure they weren’t masked by it.” After that, Harre decides which wines are medal winners.

Then the fun really begins. The judges then go into a round table discussion to share their scores and debate the medal winners. “Interestingly most of the time our scores are within half a mark of each other.” At this point it comes down to a consensus.

“I think it surprises people that it’s a consensus. But everybody has a different palate so you have to be prepared to compromise,” says Harre.

By the end of a judging day Harre reckons the top wines will

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have been tasted about 37 times.

Which brings us back to those black teeth. “Yes, that is really the only downside. You’re putting a lot of acid in your mouth over the day. It softens the enamel so you can’t clean your teeth for about eight hours after. You’ll never get a wine judge to smile after the first day of judging.”

But let’s be honest, the question we want to know, is just how often do the judges actually drink the wine they’re tasting instead of spitting. “Well I never do. I’m really religious about spitting,” Harre says. It’s important to take the process seriously he adds.

“After all this is somebody’s livelihood, their passion.”

But does spending a good portion of your time tasting wine, mean you stop enjoying it when you’re not on the job? “When I sit down with a glass of wine over a meal I will casually look at the label but most of the time I will just taste it purely as a consumer,” Harre says.

And the first thing he drinks after a day of judging? A beer.

Best of the best Beste win

Air New Zealand Champion Wine of the Show Nautilus Cuvée Brut NV

Did you know?

For 1389 wines entered in the 2013 Air NZ Wine Awards, four bottles of each competition wine is submitted, meaning a grand total of 5556 bottles of wine are delivered to the venue for judging.

Based on 750ml bottles, that means 4167 litres of wine are at the venue prior to judging.

2292 glasses are delivered to the venue for use.

New World Champion Open White Wine Lake Chalice Marlborough Pinot Gris, 2013

27,717 wines have been entered in the awards since 1987.

2013 is the 27th year of Air New Zealand Wine Awards (with Air New Zealand as sponsor).

Liquorland Champion Open Red Wine Church Road McDonald Series Merlot 2011

Stewards, who deliver each wine to the judges, walk the estimated equivalent of two-and-a-half marathons over three days of judging.

Liquorland’s top picks

Here are Liquorland’s picks of the top gold medal winning wines, available nationwide instore throughout summer: Rosé Kate Radburnd Berry Blush Hawke’s Bay Rosé 2013 Pinot Noir Archangel Pinot Noir 2012 Gibbston Valley Pinot Noir 2012* Grasshopper Rock Central Otago Pinot Noir 2012* The Ned Pinot Noir 2012 Wither Hills Pinot Noir 2011 Sauvignon Blanc Boundary Vineyards Rapaura Road Sauvignon Blanc 2013 Dashwood Sauvignon Blanc 2013 * Selected stores only

Peter Yealands Sauvignon Blanc 2013 Stoneleigh Latitude Sauvignon Blanc 2013* te Pa- Sauvignon Blanc 2013* Chardonnay Coopers Creek SV Hawke’s Bay Chardonnay “The Limeworks” 2012* Dashwood Chardonnay 2012 Pinot Gris Lake Chalice Marlborough Pinot Gris 2013 Tohu Pinot Gris 2013

Wines are scored out of 20 (“but it’s out of 10 really because anything scoring less than a 10 you wouldn’t want to put in your mouth anyway”, says Harre); wines in the 16-16.9 range are awarded a bronze medal, 17-18.4 is a silver and 18.5-20 is a gold. Wines are judged out of three for colour, seven for smell and 10 for taste.

There are no fixed numbers of medals allocated; some years there may be no golds at all if judges don’t find any worthy wines.

If the judging panel can’t agree, the chairman is called in. If the chairman can’t get a consensus he or she will taste the wine and make a decision. If he or she decides to award a medal it’s called a chairman’s gold, silver or bronze. This happens rarely.

Any winemaker judging their own wine will have their scores removed and replaced by the chairman’s.

www.toastmag.co.nz

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Guide to • craft beer

dummies’

A guide to Kiwi craft beer The art of craft beer may seem overwhelming to the uninitiated but it just comes down to finding a beer you like. Here’s some tips on where to start.

O

nce upon a time in New Zealand beer came in three colours: yellow, amber and black – it was like a Waikato rugby jersey – and those beers were your basic lager (think Steinlager, Export Gold), your everyday down-the-pub beer (Speight’s, Tui, Lion Red, DB Draught) and the odd stout

(Guinness anyone?).

Now when you walk into a bottle store or pub, the array of choice can be daunting. It seems there’s every kind of beer under the sun, with fancy labels and fancier names – but unravelling the booming world of craft beer is not complicated.

Love lager

I like lager, but all this craft beer seems to be ales, porters and stouts.

Lager, the most popular style of beer in the world, made famous by the Czechs and Germans, is still a craft beer staple. A lager should be refreshing and crisp, with a snappy bitterness, but also a light sweetness from malt. Some good starting beers are Epic Lager, Stoke Gold and Tuatara Helles. For a new spin on the variety try Monteith’s Pinot Gris Lager.

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But what about pilsner? I see that a lot.

Pilsner is a type of lager perfected in the Czech town of Pils in the 19th century.

In New Zealand we do Pilsners a little differently because our super-fragrant hops give the beer a light, citrus or passionfruit perfume. These beers still have that clean, crisp lager finish but add a layer of aroma and flavour. The benchmark Pilsners are made by Emerson’s and Tuatara but other outstanding examples come from Croucher in Rotorua and Harrington’s Anvil in Christchurch.

Michael Donaldson is current Brewers

Guild Beer Writer of the Year. He is the author of Beer Nation - the Art and Heart of Kiwi Beer and his regular Pint of View column appears in the Sunday Star-Times.

Guide to • craft beer

Hoppy brews

All these craft beers have silly amounts of hops in them and I’m not sure I like that.

There are beautiful beers being crafted in New Zealand that don’t swamp you with bitterness. Take Emerson’s Bookbinder, a lovely, mellow and charming beer and the perfect transition if you’re not sure about the hops. This English-style bitter is easy-drinking and moreish, and because it’s only 3.7 per cent alcohol

you can have a few. Mac’s Sassy Red is another super consistent performer, while Christchurch brewery Three Boys turns out an excellent Best Bitter. The Nelson area produces two amazing beers that will tantalise rather than wipe out your tastebuds. Mussel Inn’s Captain Cooker is a Kiwi classic using Manuka flowers for flavour and Townshend’s Old House ESB (extra special bitter) is made by an Englishman who knows what he’s doing.

Best bitters

Ok, I’m ready for some hops. Where do I start?

The hoppy beers are usually Pale Ale and its big brother, India Pale Ale; both accentuate hop character. The IPA style beefs up both hops and alcohol – a throwback to the days when beer would travel by ship from England to India and needed to be high in both to last the trip without going off. These days the IPA style has gone to all parts of the globe but it was the Americans who first “rearranged” the classic English recipe to make it really hoppy and less malty than tradition dictated, and that’s a theme Kiwi brewers have adopted too. If you like that lovely hop kick and the aroma of pine, citrus and tropical fruit then you’re looking at Epic Armageddon, 8-Wired Hopwired or Liberty Brewing’s Yakima Monster.

‘The hoppy beers are usually Pale Ale and its big brother, India Pale Ale.” www.toastmag.co.nz

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Guide to • craft beer

Editor’s pick

Experimental

There are some really wacky beers out there though, what are they like?

If you really want to experiment there are a couple of breweries that do an amazing job – Yeastie Boys and Garage Project. Yeastie Boys have a couple of beers that fall into the lovehate basket: Gunnamatta, flavoured with Earl Grey tea, and Rex Attitude, a peat-smoked beer some people find undrinkable and others find to be like a good whisky. Garage Project are equally experimental and produce some of the best labels you’ll see.

Their Day of the Dead – a dark lager made with chipotle and cocoa – comes out every November while Red Rocks Reserve, a hoppy amber ale, is made by dropping super-heated rocks into a vat of beer to caramelise the malt.

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Mix it up

What else is out there?

Outside the main styles of lager, bitter, and IPA there’s an array of traditional beer, such as Belgian farmhouse ales (usually sour) or smoked beer, which are starting to gain a foothold, but after our three main styles the next most popular is wheat beer.

Emerson’s Weissbier, Three Boys Wheat and Tuatara Hefe are all shining examples of this style which is often cloudy and tart and has a slightly spicy character.

Porter vs Stout

Imperials

“Stouts are slightly richer and many these days are made with oatmeal, which tempers the harsher elements of dark malts.”

I hear people talking about imperial beers. I thought we went metric 40 years ago?

Imperial is a brewing term. If you want to crank up the flavour and level of alcohol you make an imperial beer. There are Imperial IPAs (also known as Double IPA or IIPA) and Imperial Stouts (sometimes Russian Imperial Stouts). This means the brewer has revved up all the ingredients (including the alcohol – to 8% or 9%).

When it comes to Imperial IPA, Epic’s Hop Zombie, Liberty’s Citra and Tuatara’s Double Trouble are benchmarks in the difficult art of balancing these extreme flavours. Two world-class Imperial Stouts are 8-Wired’s iStout and Wigram’s Czar, both deeply chocolately and decadent.

What about dark beer? What’s the difference between porter and stout?

Just as Pale and IPA are like brothers, so too are Porter and Stout. Both emphasise darker-coloured malts. The longer you leave malt to roast, the darker it goes, developing flavours such caramel, chocolate and coffee. A good starting point for Porter is Harrington’s Wobbly Boot or Renaissance Elemental Porter. Stouts are slightly richer and many these days are made with oatmeal, which tempers the harsher elements of dark malts. For a world class stout try Invercargill’s Pitch Black, or, for a richer experience Three Boys Oyster Stout, which is made with real oysters.

Find your local

Turn to page 28 www.toastmag.co.nz

29

Guide to • craft beer

Find your local I’d like to drink a local beer.

What are the best bets in my area?

From South to North here are some suggestions: Invercargill Brewery; Herne (South Otago); Emerson’s (Dunedin); Monteiths (West Coast); Three Boys, Harrington’s, Wigram (Christchurch); Sprig and Fern, Stoke, Golden Bear, Mussel Inn, Founders (Nelson); 8-Wired, Renaissance, Moa (Blenheim); Garage Project, ParrotDog, Yeastie Boys and Black Dog (Wellington); Tuatara (Kapiti); Mike’s (Taranaki); Hawke’s Bay Independent; Sunshine (Gisborne); Croucher (Rotorua); Epic, Hallertau, Liberty, Schipper’s, Deep Creek (Auckland). Or head to your local Liquorland.

Auckland

Rotorua

Kapiti Nelson

Wellington Blenheim

Christchurch West Coast

Dunedin South Otago

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Tap into it

The old is made new again with a new instore method of delivering the best craft beers to fans in the way the brewer intended. Straight from the tap.

Stoke The folk at Stoke have long been advocates for drinking craft beer on tap as it lets beer fans enjoy the brews just as the brewer intended.

You’ll find Stoke, including their special brews, at most Liquorland craft beer growler stations.

Many of you will remember back in the day that your dad or grandfather would come home from the bottle shop with a flagon of beer wrapped in a paper bag, or perhaps he had a small, speciallydesigned case that carried two flagons and four 7oz glasses.

Now the flagon is enjoying a rebirth in the interests of selling craft beer instore the way the brewer intended it to be tasted, fresh from the keg. Now known as growlers, these dark glass vessels are refillable and designed to keep beer fresh and tasting good for as long as possible.

Local taps • Liquorland Newmarket, Auckland • Liquorland Parnell, Auckland • Liquorland Howick, Auckland • Liquorland Manukau, Auckland • Liquorland Mt Maunganui • Liquorland Fitzroy, New Plymouth • Liquorland Albert Street, Palmerston North • Liquorland Miramar, Wellington • Liquorland Nelson • Liquorland Centrepoint, Invercargill and with many more coming soon.

It’s a direct response to demands from craft beer fans, who are increasingly appreciating beer fresh from the keg – and if you’re keen to look after the environment, it cuts down on recycling.

Numerous Liquorland outlets already have fill-your-own taps on site and you can use any kind of bottle you like (just make sure it’s clean, as you don’t want to ruin all that good beer). Liquorland also provides fantastic two-litre glass growlers imported from Europe.

There are plenty of benefits to filling your own flagon, growler or rigger. First,

the beer is coming to your from a sealed keg so you can be sure it’s fresh and lively.

Second, it’s a fact of life, that beer fresh from the keg is just that little bit better than bottled beer.

Third, and this is really important, a lot of craft brewers put out small volume brews in keg only – special oneoffs, experimental beers and festival entries are often available in keg only.

That means being able to rush down to Liquorland and get a sample of the latest, greatest beer is a chance you can’t pass up.

www.toastmag.co.nz

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advice • low alcohol

How low can you go?

Bottles of low alcohol wines are increasingly appearing on the shop shelves – what’s behind the surge in supply? And can they really compete with the traditional, higher-alcohol stuff?

Words Skye Wishart

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L

ow-alcohol wine? Surely that’s something you might pour for your nana to stop her nodding off over dinner? Or a designated driver, served with a heart-felt sigh of sympathy. Perhaps ‘once a upon a time’ – but no more.

Low-alcohol options are a rapidly growing trend in the global drinks biz.

What began with the burgeoning of good quality low-alcohol beer several years ago has blossomed now into increasing choice for alcohol-savvy wine drinkers as well. But

the key to the wines’ success lies not in increasing quantity, but vastly improved quality.

As winemakers increasingly take lowalcohol varieties seriously, the wines are becoming something you drink because it’s a good wine, not because they’re just good within the scope of your low-alcohol options.

Nikolai St George, winemaker at Matua Valley, says the winery’s First Frost Sauvignon Blanc, launched in Australia a

advice • low alcohol

r A healtohnie opti point, since much of the calorie content of wine is alcohol.

Here in the New Zealand market, Brancott Estate winemakers have also released a low-alcohol wine range to stay abreast of market demand and expand consumer choice. The Flight range includes a sauvignon blanc, riesling and a pinot gris.

University, studying the fermentation process and aromas of sauvignon blanc.

The key success of Flight is that the tasting profile of the wines is true to their variety, he says.

Sauvignon blanc grape varieties naturally lend themselves to low alcohol wine, as does, to a lesser extent, riesling.

“Lower alcohol wine options work well with lighter or crisper foods, such as sushi or salads with vinaigrette.

That’s another reason they’re drunk a lot with lunch.”

couple of years ago is now selling at huge volumes.

“A lot of a drive in consumption in Australia comes from lunches and afterwork drinks,” he says “With the larger city bases over there you have more of a culture of business lunches, and if you’re having them with wine, you’re really watching what you drink and conscious of how much you are drinking. I think that’s where a low alcohol wine comes into its own. “ Calorie-consciousness is also a selling

But for all that those long lunches are driving demand, the wine must still taste good.

“Alcohol lifts aromas,” says St George.

“Just like in perfume, you have alcohol to give you a real punch; real intensity of aroma. That’s what it also does in wine: it holds on to those aromas to make them more volatile.

“You’re never going to achieve the same type of wine [that you get with a higher alcohol content], but with the know-how of making the wine as good as possible,we’re still getting some great quality out of it.”

Because alcohol does affect the palate weight, or mouth-feel of the wine, St George says you have to find that balance another way.

At Matua, winemakers correct for mouth feel by increasing the sugar slightly – not too much because they’re still conscious of the calories. They use techniques developed by Australian sister company Lindemann’s to extract the alcohol without extracting other elements that impact on the mouth feel.

At Brancott Estate, winemaker Patrick Materman and his team have a different approach to making low alcohol wine.

They opt to reduce alcohol content naturally by harvesting early in the grape ripening phase, when the sugar levels are lower. They then carefully monitor the fermentation process.

The method was developed with assistance from researchers at Victoria

“Because you’re starting off with such a punchy, aromatic wine, even if you lose a bit of the aromatic quality, you still have a lot there,” says St George.

When it comes to the consumer wanting to make the switch to low-alcohol wines, and still be able to perfectly match them with their food, it’s simple, says St George.

“The guidelines are the same as for higher alcohol wines.”

His only advice would be to make sure the wine’s not going to be swamped or dominated by flavours in the food. “Lower alcohol wine options work well with lighter or crisper foods, such as sushi or salads with vinaigrette. That’s another reason they’re drunk a lot with lunch.”

Try these:

So, you’ve made the switch to lowalcohol wines, but need some advice on what to eat with them. The wine makers at Brancott have some basic food-match recommendations for their Flight wines.

• Brancott Estate Flight Waipara Riesling: Fresh sashimi • Brancott Estate Flight Marlborough Pinot Gris: panfried salmon with fresh, steamed vegetables • Brancott Estate Flight Marlborough Sauvignon Blanc: barbecued shrimps or prawns

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33

promotion • Brancott Estate

Patrick Materman Chief winemaker

Take flight Young, fruity and low in alcohol – if that sounds like you, or at least the wine you like to drink, you’ll want to try the new Brancott Estate Flight Riesling.

I

t’s the latest addition to Brancott’s lower alcohol Flight wine family which already includes a sauvignon blanc and pinot gris.

Using the same natural winemaking techniques as those two wines, the Flight Riesling is a wine that exhibits all of the flavour profiles and complexities expected from the varietal, with just 9 per cent alcohol by volume.

“When we released Brancott Estate Flight Sauvignon Blanc and Brancott Estate Flight Pinot Gris in 2012, we were overwhelmed with the reception the wines received. It’s clear consumers are looking for wine styles that are naturally lighter in alcohol but without compromising on the taste and flavour complexity,” says Patrick Materman, chief winemaker at Brancott Estate.

“Of all grape varieties riesling is perhaps the most suited to making a low alcohol style, reaching flavour ripeness at low sugar levels. With the resurgence of riesling in recent years, we were curious to explore a naturally lighter riesling for our Brancott Estate Flight range.”

Brancott Estate Flight Riesling is an approachable wine with subtle sweetness and spicy aroma, that displays citrus and nectarine flavours, balanced by juicy acidity. It works well with Asian cuisine, including sweet and sour, spicy Thai

34

chicken and pork, or sushi and sashimi. It also works well with less conventional recipes such as guacamole or creamy pasta dishes.

The Brancott Estate Flight trio of naturally lighter in alcohol wines is now available in New Zealand to enjoy this summer, Brancott Estate Flight Marlborough Sauvignon Blanc, Brancott Estate Flight Marlborough Pinot Gris and Brancott Estate Flight Waipara Riesling. brancottestate.com

light wine

From the Pioneers of Marlborough Sauvignon Blanc

BRANCOTTESTATE.COM

Enjoy Brancott Estate Wines Responsibly

advice • low alcohol

If you want to stretch your skills and try something a little more complex, try these recipes, specially designed by Francis Nolan, head chef at Brancott Estate Heritage Centre.

A greatr summe meal

Alana Fagan nutritionist

Less is best We’ve all occasionally heard that little voice of our conscience suggesting that reducing the alcohol intake may not be an entirely awful idea. Nutritionist Alana Fagan from Whole Nutrition in Auckland offers a few good reasons to choose a lower alcohol wine.

• Reducing alcohol intake can help reduce fat around the stomach, which is associated with a number of serious health problems including heart disease, and type 2 diabetes.

• It can also help lower blood pressure – regular alcohol consumption is linked to high blood pressure.

• It eases pressure on your liver which is the organ responsible for breaking down most of the alcohol we drink.

• Alcohol consumption can affect bone health as it interferes with the absorption of calcium and vitamin D. • Plus you’ll feel better the next day.

But, Fagan warns, don’t fall into the trap of thinking low alcohol wines mean you can drink twice as much or more often. A good tip is to always quench your thirst with a glass of water before you have a wine; it helps you slow down and savour the taste instead of drinking quickly.

36

Serves 4

Marlborough clams in sauvignon blanc broth 1 large clove of garlic (sliced) 1 red chilli (deseeded and sliced) A pinch of ground fennel seed 2kg of clams (we used 1kg of Tua Tua clams and 1kg of Diamond clams) 2 tomatoes (diced) 2 bay leaves Sprig of fresh thyme 250ml sauvignon blanc A handful of chopped Italian parsley 1 spring onion finely sliced 1 lemon Method Heat two tablespoons of olive oil in a saucepan. Add the garlic and chilli. Once the garlic starts to change colour, add the clams and fennel seed.

After ten seconds, add the wine followed by the bay leaves, thyme and tomatoes. Put a lid on the pan.

Once the clams start to open, add the chopped parsley and spring onion. Toss the clams in the pan and put in separate bowls. Be careful you do not overcook them as they’ll go tough. Check the seasoning of the broth and adjust with salt and pepper. Then squeeze lemon over the bowls.

To serve Serve with your favourite bread and add a finger bowl on the side (sliced lemon in warm water). Enjoy with a glass of Brancott Estate Flight Marlborough Sauvignon Blanc.

promotion • Matua

Head of the family “You’re planting sauvignon-what? That’s one massive gamble you are taking.”

I

t was a common reaction back in 1969 when Matua began in a tin shed near Auckland. They took no notice, planted New Zealand’s first sauvignon blanc and – you could say – ultimately changed the way the world enjoys white wine.

It all kicked off with a vision shared by Bill and Ross Spence to revolutionise the New Zealand wine industry by making wines with the best fruit from the best vineyards. It’s a philosophy which stands today and one which has helped Matua become the country’s most internationally acclaimed winery with more trophies than any other (including the prestigious 2012 International Wine and Spirit Competition NZ Wine Producer of the Year). Those results come from an unwavering focus on sourcing great grapes, and crafting them into even greater wines.

And whilst the range of wines has expanded from the humble beginnings 40 years ago, the quality is evident throughout, be it the limited release Single Vineyard wines, the exciting new Lands & Legends series, or the world-beating Regionals range.

Four decades on, Bill Spence is still actively involved as Matua ambassador, with winemaking under the watch of Nikolai St George.

“We’ve got striking new packaging in the market, and we’re making the best wines we’ve ever had,’’ says St George. “What we’re doing now is exactly what Bill set out to do 40 years ago – push boundaries, and push quality.

“Matua means ‘head of the family’, and we do all we can to live to this name.”

With its history of firsts and impressive performance, it’s a fitting name.

www.toastmag.co.nz

37

meet the maker • cider

Fruity little number Cider is available in so many flavours now that it’s becoming one of the most diverse beverages of choice – perfect for the coming summer days.

Words Skye Wishart

Boysencider

Feijoa Strawberry – lime

Orange ginger

Merophy Hyslop Cider maker

I

t wasn’t so long ago that cider in New Zealand meant fizzy, alcoholic apple juice either so sweet it made your teeth ache, or so eye-wateringly strong you weren’t always entirely sure your throat hadn’t melted after drinking it. And your flavour choices were apple, or, for the adventurous, apple.

But my, how far we’ve come. These days there’s a buffet of locally produced ciders to choose from and a generation of cider makers as experimental as craft beer brewers.

Though cider has exploded on the New Zealand beverage scene only relatively recently, Europeans have been sipping cider as far back as the 9th century. It was even fermented in monasteries after the 1066 Norman conquest of England and sold to the public by the tonne.

The traditional cider apples used then are still around; small hard, fibrous and bitter they make for terrible eating but

38

are full of flavour in a cider. “There are thousands of different varieties [of cider apples and perry pears,] all with great names like Kingston Black, Dabinett, Fox Whelp and Sweet Coppin,” says Redwood Cellar Co cider maker Merophy Hyslop.

“Think apple and berry pie, poached pear with ginger, or feijoa and apple crumble.”

“They’re all generally inedible raw and are characterised into sweets, sharps, bittersweets and bittersharps. With the right blend from a cider maker, they produce ciders with great character.”

Times have changed though, and it’s not just those traditional varieties that are used. Cider is made in New Zealand with a whole range of apple varieties.

Hyslop says most ciders here are made from culinary or dessert apples

such as Braeburn, Pink Lady, Granny Smith and Pacific Rose. Or when it comes to pear ciders: Taylors Gold, Beurre Bosc and Doyenne du Comice. All of which produce “elegant, fresh and fruity ciders”.

“It’s not the same drink it was 20 years ago. Forget the rough and ready styles available then. There’s now a huge variety to suit all palates, including many ciders blended with fruit.”

Hyslop is currently spending her days refining Old Mout (rhymes with fruit), and developing new flavours. So far the range includes Passionfruit & Cider, Boysencider, Feijoa & Cider, Cranberry & Cider, Pear Scrumpy, Scrumpy, and Classic Apple.

With so much variety to choose from, where does a novice cider drinker start?

Hyslop has some easy-to-follow advice: “I suggest tasting a wide variety of ciders. You will soon pick your preferred style. And always be open to new taste experiences, as the market is changing all the time.”

walk on the

She’s not wrong. Other cider labels are constantly raiding the nation’s fruit bowl for new ideas. Rekorderlig has just added passionfruit to its existing stable of OrangeGinger, Strawberry-Lime, Wild Berries, Apple-Blackcurrant, Mango-Raspberry, and, of course, Apple, and Pear.

Monteith’s produces Crushed Apple, Crushed Pear, and Crushed Summer Berries.

And for those who think of it as merely a fruitier alternative to beer, think again. Ciders of all varieties have a life well beyond just going solo, blending brilliantly with other spirits, mixers and fruit into cocktails.

They’re also great for matching with foods. The most straightforward way is to add fresh fruit to your glass – try fresh boysenberries with Old Mout’s Boysencider, for example. The next step is to match the cider with recipes the same base fruit. “Think apple and berry pie, poached pear with ginger, or feijoa and apple crumble. It just makes sense for these fruits and spices to be blended with cider.”

Monteith’s, meanwhile, reckons its Crushed Apple Cider works well with sweet French crepes, strong blue cheese or nutty gouda, while its Crushed Pear Cider could go with ginger-based dishes, blue cheese or strong cheddar. And try pairing the Crushed Summer Berries with a smoked chicken salad, or a platter of fresh bread, cold meats, fruit chutney and mild cheddar.

wild S ID E Wild Side cider is made from the finest apples from the wilds of New Zealand, with all-natural flavours from this part of the world. It’s the cider nature would drink. When we’re not looking, of course. Wild Side Cider is also doing its part to protect New Zealand’s wild side by donating 5c to the Forest Lifeforce Restoration Trust for every bottle sold. Because if nature’s good enough to give us the ingredients for our cider, we should be good enough to give back to nature.

Here’s a quick rundown of the Wild Side ciders, each the signature flavour of a different Kiwi region: • Cider with wildberries: With its wild country and wilder berries, Central Otago is the perfect place to play hide and seek. Just ask Shrek the sheep who hid here for six years.

• Cider with kiwifruit and mandarin: Te Puke is famous as the home of kiwifruit. Just down the road is the ancient Otanewainauku forest, home to our treasured kiwi. The mandarin just makes it even better.

• Cider with feijoa and passionfruit: A taste of subtropical Northland, where both feijoa and passionfruit grow in abundance. It’s also home to the great Captain Cooker wild pig – which goes great with cider, if you can catch one.

• Apple and pomegranate: Hawke’s Bay is a blessed land of plenty, especially if your definition of plenty includes sun-kissed vineyards and abundant apple trees.

• Cider with Strawberry and lime: We’re back in Central Otago, the breeding ground for all sorts of wild fruit. And rabbits; so much so we’ve put them on the label.

promotion • BEER

Tastes of summer For something different from your regular thirst quencher, try these ideas for stepping outside your beer comfort zone.

If all this talk of spice and pinot gris has your head spinning you could opt for the refreshing partnership of DB Export Lager with a natural citrus twist. Export Citrus is perfect for hot, sunny afternoons when the chores are done, or the bike’s rolled a few kilometres under the wheels. You won’t find a more refreshing summer beer than DB Export Citrus.

If Pilsner is your brew of choice, Monteith’s Brewer’s Series Imperial Pilsner gives the variety a modern Kiwi twist. Using only pilsner malts from Milford and the Canterbury plains, the brew has a fuller malt taste, cut through with a clean, sharp bitterness, that comes from a blend of four hop varieties.

Some might say watching the Blackcaps is a little like playing Lotto – you win some, you lose some. The boys at Tui have brewed up a plan to add even more tension when the team plays the West Indies and India this summer.

Step 1: Get a Tui Cricket Tee. Step 2: Wear your Tui Cricket Tee to Black Caps matches** and grab your Tui match lanyard*** specific to the match you’re at.

Step 3: Take a clean one-handed catch of

40

Impress your friends this summer with the new Imperial P ilsner

a six, wearing your Tui Cricket Tee and Tui match lanyard on TV. Step 4: Decision pending…

Step 5: You’ve just won $100,000, shout your mates a round of Tui. Step 6: Go to the next match, win another $100,000.

There are 12 prizes of $100,000 up for grabs, so grab your Tui Cricket Tee from Liquorland and start practising your catches now. For full details and conditions visit www.tui.co.nz **Matches include the ANZ matches between 26/12/2013 and 31/01/2014. 1x prize available at each match. ***Match Lanyards will be handed out by the Tui ambassadors at designated areas at entry gates before/during each game. Consumers must be wearing their Tui Cricket Tee to obtain their match lanyard and be eligible to participate in Tui catch a 6 promotion. You must be 18 years or over to participate in this promotion.

promotion • Spirits

s Try thi

Cocktails at home

How to expand your cocktail-making repertoire with just two good spirits.

The clean, fresh flavours of premium gin or vodka mix well with a huge variety of other ingredients but particularly fresh seasonal fruits. Entertaining a couple of mates need never be boring again.

Grey Goose Le Fizz A fresh, crisp, elegant alternative to a glass of Champagne, the Le Fizz is a premium vodka cocktail perfect for a party, a wedding, Christmas, or any special occasion with good friends.

30ml Grey Goose Original 15ml St Germain Elderflower Liqueur 15ml pressed lime juice 75ml chilled soda Method Cut lime across the centre. Press 15ml lime juice (measure this using jigger) into shaker. Add 15ml St Germain Elderflower Liqueur and 30ml Grey Goose. Add cubed ice to shaker. Shake well and double strain into champagne flute.

Top with chilled soda water.

42Below Kiwi Summer The 42Below Kiwi Summer mixes the uniquely New Zealand flavours of feijoa, kiwifruit and pear to create the perfect drink for hot summer days. These distinct flavours go together exceptionally well to create a cocktail that is a simple, new way, to drink 42Below over the summer months.

45ml 42Below Kiwi

Bombay Berry The Bombay Berry is a treat for any gathering. It tastes as good as it looks and is a breeze to make.

40ml Bombay Sapphire 120ml cranberry juice Large berry filled ice cubes (water plus berries) Lime wedge (optional) Method

2 pear slices

Drop fresh or frozen berries into ice cube tray, cover with water and freeze

Method Fill glass with ice. Add 45ml 42Below Kiwi.

Add Mac’s Feijoa & Pear. Garnish with pear slices.

When ready put cubes in highball glass. Add Bombay Sapphire and cranberry juice. Garnish with lime wedge.

90-120ml Mac’s Feijoa & Pear

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Drinks index Beer

So that was our first Toast. We’ll be bringing a new issue of Toast to you every three months and we’d love for you to become a regular VIP guest at the party.

Each issue will be filled with hot tips, expert advice, and new ways for you to enjoy your favourite drink. Maybe we’ll even persuade you to try something you’d never thought to taste before.

You can find the current issue of Toast at your local Liquorland but you can make sure you’re up to date between issues by visiting our website www.toastmag.co.nz, and following Liquorland on Facebook and Twitter.

But for the real “velvet rope” VIP treatment make sure you head to the website and subscribe. That way you’ll be first in line for each issue and top of the list for hot deals and the lowdown on new products.

You’ll never be bored by your drinks cabinet again.

How to subscribe: 1

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Last Drop • vodka

Askss Jo

Viva la vodka

Liquorland brand ambassador and owner of the Howick Store Joss Granger delves into her favourite drinks.

Kiwis are loyal to their •feijoas.

The top-selling

flavoured vodka u o y in New Zealand Did ? through Liquorland is w 42 Below Feijoa Vodka, kno followed closely by Absolut Vanilia and then Absolut Apeach.

can have a go at making your own. Buy • Yaoubottle of a good quality plain vodka such

as Grey Goose, Absolut, Stolichnaya or 42 Below and add in-season fruit or herbs. Some suggestions are basil, strawberries, cucumber slices, lemon or lime peel (remove pith), chopped melon (peel removed), whole chillies or vanilla pods, sliced in half lengthways.

Steep for at least three days, shaking at least once a day. If you don’t want to risk a whole bottle on an experiment, decant smaller amounts into mason jars and see which flavour you like best.

he Absolut bottle was inspired by a •T traditional 18th century pharmacy bottle that was found in an antique shop located in old town Stockholm.

Flavoured vodka has become an integral part of our drinks scene, adding simplicity, colour, flair and, crucially, taste to every mixologists cocktail repertoire. What began with a hit of chilli, a note of sweet berry or a tang of lemon has multiplied and expanded to include just about every flavour you can think of.

Wild tea? Vanilla? Blackcurrant? These days it’s really a case of choose your favourite foods and find a vodka with those flavours, even Kiwi classics such as feijoa, manuka honey or kiwifruit. Start simple, with a splash of your flavour of choice over ice, topped with soda if you wish.

Then the world is your oyster.

Liquorland’s Joss Granger says there’s a shift from consumers toward flavoured vodkas as they educate themselves and are on the hunt for a drink that’s a little more complex and interesting – without requiring lots of ingredients.

“ To me that is a Kiwi summer in a glass. And I love 42 Below because it is an iconic New Zealand vodka brand. The bottle is sleek and stylish and it sits in the mid-price range.”

“With flavoured vodkas you can make a quick, simple cocktail style drink, with just your spirit and one mixer.”

Try these: Joss’ favourite flavoured vodka blend is 42 Below Feijoa served in a tall glass filled with ice and topped with Mac’s Sparkling Apple with a lime wedge – although that’s optional.

“To me that is a Kiwi summer in a glass. And I love 42 Below because it is an iconic New Zealand vodka brand. The bottle is sleek and stylish and it sits in the mid-price range.”

Another refreshing summer idea is Wild and Spice.

Take a tall glass with ice and add 45ml Absolut Wild Tea, 30ml fresh lemon juice, 2 barspoons caster sugar and top with ginger beer. Garnish with a slice of lemon.

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Store locations NORth Island Northland Kaikohe Kamo Kensington Kerikeri Otaika Tikipunga Waipapa

42 Broadway 477 Kamo Rd, Kamo 3-5 Kensington Ave 52 Kerikeri Road Shop No 7, Otaika Shopping Centre, Otaika Rd Shop 16 Paramount Shopping Centre, 1 Wanaka St State Highway 10

Auckland Region Albany 357 Albany Highway Beachlands 41 Third View Avenue Botany 287 Botany Rd, Golflands Forrest Hill 252 Forrest Hill Road Howick 125 Elliot Street Mangere Bridge 42 Coronation Road Manukau Unit 4 613-615 Great South Road Mt Eden 346 Dominion Road Newmarket 480 Broadway Northcross Cnr Carlisle & East Coast Rd Onehunga 267A Onehunga Mall Orewa 3 Moana Ave Papakura Unit D/ 2 - 14 Railway St West Parnell 101 The Strand Pt Chevalier 1130 Gt North Rd Pukekohe 10 Massey Ave, RD 3 Snells Beach 240 Mahurangi East Rd Southgate Unit 15E, 230 Great South Rd Waiheke Island Shop 5, 24 Onetangi Road Coromandel Thames 215 Pollen St Whitianga 1 Lee St Waikato / Bay of Plenty Bethlehem 19 Bethlehem Road Cambridge 26 Victoria St Dinsdale 140 Whatawhata Rd Eastside 319 Grey Street Gate Pa 1000 Cameron Road Katikati 74 – 76 Main Road Morrinsville 47 Studholme St Mt Maunganui 1 Owens Place Rotorua Cnr Te Ngae and

Tarawera Roads Taumarunui 15 Hakiaha St Taupo 74 Tuwharetoa St Tauranga 395 Cameron Road Te Awamutu 49 Vaile St Te Kuiti 80 Taupiri St Whakatane 13 Peace Street Central north Island Ahuriri West Quay Ahuriri Albert Street 105 Albert St, Palmerston North Fitzroy 594 Devon Street East Gisborne 191 Customhouse St Onekawa 110 Taradale Rd Taihape 120 Hautapu Street Waipukurau 42-44 Russell Street Wanganui 291 - 293 Victoria Ave Wellington / Wairarapa Masterton 206 Chapel Street Miramar Unit 1, 37 Miramar Ave Porirua 18 Parumoana Street Waterloo 2 Trafalgar Square

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South Island Marlborough Blenheim 7 High Street Golden Bay 5 Motupipi St, Takaka Motueka 90 High St Nelson 31 Vanguard St Turf 228 Songer St, Stoke WEST COAST Recreation Westport

68 High St, Greymouth 207 Palmerston St

Canterbury Beckenham Blenheim Road Rangiora Riccarton Shirley Tinwald

157-161 Colombo St 227 Blenheim Road 73 Victoria Std 43 Riccarton Rd 114 Marshlands Rd 99 Archibald St, Tinwald, Ashburton

Otago Cableways Clutha Leith Street Milton Mosgiel Oamaru

Cnr Kaikorai Valley Rd & Mellor St, Dunedin 70 Clyde St, Balclutha 233 Leith Street, Dunedin 147 Union St 6 Gordon Rd 261 Thames St

Southland Centrepoint Gore South City

252 Dee Street, Invercargill 25 Trafford St 66 Tweed Street, Invercargill

last call • love local

Love local

Amie Murphy, owner of Liquorland Devon Street, New Plymouth shares her favourite local summer haunts.

Amie Murphy, New Plymouth 3 Fitzroy Beach New Plymouth

Snug Lounge 124 Devon Street, West New Plymouth 06 757 9130

Liquorland New Plymouth 594 Devon Street East, Fitzroy

2

06 757 2102

7

12

1

Gusto Restaurant, Cafe and bar

Taranaki thermal pool

Ocean View Parade, New Plymouth

8 Bonithon Avenue, New Plymouth

06 759 8133

06 759 1666

5

Table restaurant at Nice Hotel 71 Brougham St, New Plymouth

Waiwhakaiho River

06 758 6423

New Plymouth

11 Mt Taranaki New Plymouth

Burgess Park

4

New Plymouth

It’s a special occasion and I’m celebrating at … Table restaurant at Nice Hotel (1) has amazing wines, an exceptional menu and intimate atmosphere, but if the night calls for a few fancy cocktails then Snug Lounge (2) always impresses me.

But what I really fancy is a long, leisurely lunch with friends, so I’m off to … Gusto (7), down at the port. You can sit in gorgeous surroundings, looking out over the water and watch fishing boats and cargo ships and everything between come and go. My partner’s favourite is a dozen oysters and a mojito for lunch.

The sun’s out, time to get some friends together outside, let’s head to … Fitzroy Beach (3) is my favourite, but there are so many great places to choose from. Burgess Park (4) is a secret gem. You can sit quietly by the Waiwhakaiho River (5) or jump into it from trees like a mad man.

If I feel like quenching my summer thirst I’ll pour a … Wooing Tree Blondie blanc de noir (8) if I’m having wine. The new Export Citrus (9), for beer or Sailor Jerry rum (10) with fresh lime, mint and ginger beer if it’s spirits.

Or we could head to our favourite garden bar, which is ...

Mike’s Organic Brewery (6) in Urenui. The beer is incredible and they will feed you up on their famous pizzas. You might even get a brewery tour while you’re there.

Or we could try … Wai-iti Beach Café. You won’t get a more idyllic place or friendlier staff on a sunny Sunday afternoon.

You can jump straight out of the sea and sit down to an outstanding coffee or a nice cold cider.

The one thing everybody should do in Taranaki is … sunrise at the summit of Mt Taranaki (11). My most favourite ‘Naki summer day was spent climbing the mountain at 2am. The secret is, (in good conditions only) if you can get to the summit before sunrise then you witness the sun casting a perfect triangular shadow of the mountain right across the coast and way out to sea. It’s an incredible sight and such an achievement to get to the top. Once you’re down visit Taranaki thermal pool (12) and let your muscles relax, before you sit on the beach with fish and chips and look up at the monster you just conquered.

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Last Call • Competition

L

p o r ast d

Where in the world are we?

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Tell us where this beautiful stretch of scenery is located and you’ll go in the draw to win 1000 Fly Buys points.

To enter email us your answer as well as your name, address and phone number to win@toastmag.co.nz* Entries close March 21, 2014, after which you’ll find the answer up at www.toastmag.co.nz or in the next issue of Toast instore in April. *Entrants must be aged over 18. Full terms and conditions at www.toastmag.co.nz

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Liquorland is an official wine retail partner of the Air New Zealand Wine Awards 2013.

We have a wide range of wines to suit every taste and budget.

Plus come in-store to find a special selection of the winning wines from the Air New Zealand Wine Awards 2013.

For more information or to find a store go to www.liquorland.co.nz