Toast November Mag 2016 by Rita Shields

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Welcome Liquorland Marketing Manager Rita Shields Merchandise Manager Peter Dudfield Marketing Communications Executive Melissa Ellmers Hotfoot General Manager Fiona Kerr Tangible Media CEO John Baker Associate Publisher Lisa Morton Account Director LauraGrace McFarland Content Manager Jane Lyons Advertising Manager Karrin MacLeod Client Services Manager Candice Millar Contributors Bryce Carleton, Nicole Curin-Birch, Cameron Douglas, Alice Galletly, Josh Griggs, Anna King Shahab, Delaney Mes Cover Photography by Josh Griggs; recipe and food styling by Delaney Mes; styling by Kendyl Middelbeek Design Tangible Media

Summer is finally here and there is so much to celebrate. Sunshine, warmth, relaxation and a beautiful sense of freedom that other seasons struggle to match. We’re excited to share this celebratory summer issue of Toast with you. Within these pages you’ll find ideas for creating gorgeous summer cocktails, tips for getting creative with your mixers (pg 30) and boozy popsicles (pg 32). We take a look at the more sophisticated side of tequila (pg 26) and the rosé craze (pg 65). For our brewadoring readers, we’ve got the latest on the beer world (pg 73) and a lager vs ale variety contrast (pg 68). Cheers to you summer – you are so worth celebrating.

Published by Tangible Media ICG Ltd. PO Box 77027, Mt Albert Auckland 1350, New Zealand tangiblemedia.co.nz

Our staff know their stuff, without being stuffy.

Issue 8 — Summer 2016-2017

The Toast Team

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

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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.

CLICK & COLLECT CLICK & COLLECT We’ve made it easier to shop through our website — liquorland.co.nz

Summer Strawberry White Wine Slushy (recipe page 22)

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PARTY PLANNING Check out the handy online party planning calculator at liquorland.co.nz

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somersby cider Refreshingly Crisp

Contents Issue 8 — Summer 2016-2017

First round 7

QUICK SHOTS What’s new in the world of drinks

18 A FIX OF FIZZ Our top 10 fizzy summer tipples to try

You’ll find all the spirits, liqueurs and wine from these recipes, plus a wide range of mixers, in your local Liquorland store and at liquorland.co.nz

Spirits 26 SPIRIT OF MEXICO Unearthing ever-beguiling tequila

30 ALL IN THE MIX Get creative with your mixers 36

A MATTER OF TASTE Behind the scenes at Lighthouse Gin

Wine

50 ALL THAT SPARKLES Guide to bubbles 56 A SOUTHERN DREAM Akarua winery 65 TICKLED PINK Why rosé is the flavour in favour

Recipes 20 CROWD PLEASERS Gorgeous cocktails for a crowd

Premiu

ropean Cider

32 TOP OF THE POPS Delicious boozy popsicles 40 COLOUR SPLASH Colourful summer cocktails

Beer 68 BEER 101 Lagers vs ales: what exactly are the differences? 73 BREW NEWS Alice Galletly explores the latest from the beer world 77 BREWERS BARE ALL What some of your favourite brewers have planned for the summer months toastmag.co.nz

QUICK SHOTS

Quick shots What’s new in the world of drinks

BOOK CLUB

A copper cuppa Since Moscow Mules first appeared in the 1940s, copper mugs have been essential for proper presentation. These gorgeous mugs from Tessuti are the real deal too – hand-crafted, pure copper and waiting to be filled with ginger beer, vodka, lime and mint. Copper will keep the drink colder, longer. Who knew? RRP $55.50 Available from shop.tessuti.co.nz

DANG E RO USLY CO OL Keep your drinks dangerously cool with this giant 3D shark ice mould. The aquatic blue tray is designed to stand level in your freezer, preventing spills, and the flexible silicone makes it easy to set your shark free once frozen. Each tray features indents for sharp teeth, revealing terrifying detail in the ice. RRP $19 Available from collected.co.nz

How to Have a Beer

If there’s any book you need to buy this summer, “accidental beer nerd” Alice Galletly’s How to Have a Beer is it. After producing her highly entertaining Beer for a Year blog where she drank a different beer each day for 365 days, Alice realised she was in deep with the brew thing, and went on to write this fantastic read. How to Have a Beer will be available from November 25th. RRP $26 toastmag.co.nz

UPFRONT: summer — 2016/17

YOUR SPOT AT THE BAR From an aperitif as the sun sets, a delicious night cap in the early hours through to a “hair of the dog” the next day, A Spot at the Bar: Welcome to the Everleigh has you covered. The Everleigh is Australia’s top cocktail bar and is famous for creating mixology magic to suit every occasion. With more than 300 recipes for sensational drinks, this book is an invitation to the inner sanctum of The Everleigh. By Michael Madrusan & Zara Young, published by Hardie Grant, RRP $45.

QUICK SHOTS

A G L ASSY A F FA IR

UPFRONT: summer — 2016/17

This hand-blown carafe from Monmouth Glass Studio doesn’t discriminate. It’ll happily host your finest wines, help air out your not-so-fine wines or just keep your good old-fashioned water looking pretty. Made in New Zealand. RRP $180 Available from commontimes.co.nz

Lighten up Who would have thought empties could become cool accessories? This nifty little gadget will transform your unoccupied bottles into a lamp or light-up table feature in a matter of seconds. RRP $29, available from collected.co.nz

PL A N N ER

PARTY PROFESSIONAL

No matter the size or occasion – birthday, wedding, anniversary – everyone loves a celebration. But once you’ve made a guest list, sorted the location and locked in your groove-inducing entertainment, the idea of sourcing drinks and party supplies can seem a bit daunting and questions start to whirl – what drinks do I serve? How much will I need? Where do I get glasses from? What about non-alcoholic drinks? This is is where Liquorland’s staff and their magical party planning abilities can step in and ease your pain. With their knowledge you will have your drinks, glassware and party supplies (can’t forget the ice!) sorted in a jiffy. Their handy online drinks calculator is also a fantastic tool for estimating quantities to avoid over or under catering. All you’ll have to think about is what to wear when you’re zooming around the dancefloor. For more details visit liquorland.co.nz or visit your local Liquorland. 8

Toast by Liquorland

LIGHTER LAGER Heineken is offering Kiwis a great alternative to their favourite green bottle with less calories and carbs, making it the perfect beer this summer. At 2.5% ABV, Heineken Light has 72 calories per 330ml bottle, approximately half the calories and carbohydrates of Heineken 5%. RRP $22.99 330ml 12 pack bottles. Available from liquorland.co.nz

DIVE INTO THE NOW #MOETMOMENT ADD 3 ICE CUBES PLEASE ENJOY RESPONSIBLY www.moet.com

UPFRONT: summer — 2016/17

QUICK SHOTS

U.S OF ALE! A new release American Pale Ale from Tuatara Brewing Co., this larger-than-life beer uses bigtasting American hops, including the aptly named Tomahawk, to create a citrus flavour explosion. With more notes than the Star-Spangled Banner, the taste of Tomahawk is bigger than Texas. RRP $22.99 330ml 6 pack bottles available from liquorland.co.nz

CLICK & COLLECT

SOUTH PACIFIC STAR A New Zealand take on a popular North American beer style, Moa’s South Pacific Pale Ale is seriously delicious. Using famous Cascade and Nelson Sauvin hops, the dominant features in this beer are unique to New Zealand and the Moa bottle conditioned brewing method. Its hoppy strength displays powerful floral, citrus and tropical notes backed up with a strong malt backbone. Perfect for sipping as the sun goes down on yet another stunning summer day. RRP $22.99 330ml 6 pack bottles available from liquorland.co.nz

Stop it! We never thought we’d ever want a reason to close a bottle up. But these Bottle House Bottle Stoppers from Area Ware might just have changed that. Made from beech wood and rubber, these reusable stoppers will keep your drinks fresh and your bottles looking super cute. RRP $8.00 Available from areaware.com

GO TUATARA Top New Zealand Lager, Pale Ale, Wheat and Other Grains and Champion New Zealand Brewery – wow, Tuatara, you well and truly cleaned up at the 2016 New Zealand Brewers Guild Awards. And here at Toast, we couldn’t be prouder. Well done. A great selection of Tuatara’s tasty brews can be found at liquorland.co.nz

Shake it up

Fill, shake and pour. That’s all you need to do to have delicious, mess-free cocktails for all your summer guests. Kilner’s onelitre glass cocktail shaker is designed with your happiness (and thirstiness) in mind. RRP $32.00 Available from paperplanestore.com

Just one click. That’s all it takes to have your wicked weekend cocktail ingredients

ready to be collected from your local Liquorland store thanks to Liquorland’s Click and Collect service. Traipsing around the shops trying to find specific ingredients can really take the spark out of trying something new. But Click and Collect is putting that spark back in your shopping experience – you can browse a huge range of beer, wine and spirits all at a time and place that suits you. And all with one click. Visit liquorland.co.nz to get creative and get clicking.

Toast by Liquorland

Three stunning wines from our totally unique vineyard site, expressed in three diverse wine styles. Magic.

COCKTA IL CA NDL E

BURNING UP Ever wanted a cooling apple cider at a time that might not quite be appropriate? (After a game of tennis, walk in the sun, morning dip in the pool, perhaps?) This delicious Crisp Apple Cider candle from Crushes has you sorted. You can burn this little number all day and dream of the delicious summer drinks you might be making after 5pm. RRP $45.00 Available from crushes.co.nz

Our spectacular Riflemans vineyard is one of the few specialised Chardonnay vineyards in NZ, planted 100% in the oldest un-grafted Mendoza vines in Hawke’s Bay. This vineyards signature is the intense ripe citrus flavours that scintillate the palate and lead to a lingering aftertaste. The Virgin Chardonnay is youthful fresh and vibrant, the Wine Thief rich layered and complex, and the Riflemans is intense pure and focused.

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TOAST PICKS

What’s new in the world of drinks

SHINING STAR

Introducing Bombay Sapphire’s new premium gin – Star of Bombay. Renowned for its 10 exotic botanicals sourced from around the world, Star of Bombay brings two more botanicals to the fold – bergamot orange peel from Southern Italy and ambrette seed from Ecuador. Star of Bombay is an intense gin that manages to still retain the beautiful lightness expected of a Bombay distilled spirit. At 47.5% ABV, the finish is both long and richly aromatic. Star of Bombay will be distributed nationwide from December 2016. RRP $84.99 700ml

READY TO DRINK? ABSOLUT-LY

Absolut, a leader in the vodka world, brings a refreshing new offer to the ready-to-drink category this season. Absolut Botanik is a mix of Absolut singlesource Swedish vodka, flavoured with botanicals, creating a contemporary fresh drink that’s lightly sparkling and oh-so delicious. Perfect for summer, Absolut Botanik is available in limited-edition fourpacks with two flavours: Berry Lime and Berry Pear. RRP $15.99 330ml 4 pack bottles

STYLE AND SUBSTANCE

Steinlager Tokyo Dry is a Super Dry lager where New Zealand’s raw ingredients meet Japanese brewing mastery. Two beer cultures in perfect balance. RRP $27.99 330ml 12 pack bottles

BONJOUR SUMMER

Greet summer with a smile and a Chambord French Martini. The French Martini has a secret love for the sun. Simply pour 20ml Chambord, 30ml Finlandia Vodka and 60ml pineapple juice in a shaker. Add ice and shake like a tambourine. Strain into a martini glass. Top with a raspberry. Or a lemon twist. As you like. Why? #BecauseNoReason. But please drink responsibly. chambordchannel.com RRP $46.99 500ml

TRY SOMETHING

BEAUTIFUL OVER ICE R E KO RD E RLI G .COM

/REKORDERLIG

A STYLISH SIP

Fashion legend Yves Saint Laurent once said, “fashions fade, style is eternal”. And we think it’s fair to say that Kronenbourg is a beer with style. New beers might come and go, but Kronenbourg will always be a much-loved brew. Kronenbourg 1664 is simply about timeless quality and good taste. Steeped in history dating back to 1664, Kronenbourg is made with over 350 years of brewing expertise and heritage. RRP 6-pack $14.99, 12 pack $25.99

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SAILOR JERRY

This Christmas, Sailor Jerry will be releasing two different collectable, flash-art bottle wraps. On a slick black bottle, an American eagle and a pin-up girl are based on the flash designs from the undisputed father of old school tattoos, Norman “Sailor Jerry” Collins. Collins helped revolutionise the tattoo industry with his blend of traditional bold line Americana and Japanese technique. Sailor Jerry Spiced Rum is crafted from a selection of rums distilled in the Caribbean. Sailor Jerry master blenders “marry” the rums to an exact recipe, then infuse it with spice mixes and other natural flavours, most notably vanilla and a touch of cinnamon. RRP $64.99 700ml

DOUBLE THE FUN

Jim Beam Double Oak is first aged in charred American white oak barrels, then poured into another freshly charred barrel to mature for a second time. This two-step process results in a premium spirit intense in flavour, smooth in taste. You can taste the difference. Whether it’s sipped over ice or for the perfect cocktail, its deeper levels of spiced oakiness and rich caramel are a welcome addition to the family of Jim Beam Bourbons. RRP $54.99 700ml

ABSOLUT FACET

Absolut introduces its latest limited edition, Absolut Facet, featuring a striking blue asymmetrical design. The edges of the Absolut Facet bottle have been cut like a gem, creating a number of facets that catch the light in unique ways, symbolising the many directions #AbsolutNights can take. Following the success of last year’s Absolut Electrik limited-edition metallic blue and silver bottles, Absolut Facet follows the brand’s much anticipated tradition of releasing uniquely designed end of year limited editions. Absolut’s belief is that the best nights are the ones that are spontaneous and happen out of the blue. RRP $44.99 1L

Toast by Liquorland

SEXY SIX PACK

Emerson’s has been making boutique craft beer since 1992 – which you’re probably aware of, especially if you’ve ever read the bit under their logo. In June 2016, they moved to their shiny, big new brewhouse. Not only has this allowed them to produce more beer, they’ve also added a bottling line that can produce a 330ml pack. This Mixed Six includes the Bookbinder Session Ale, 1812 Pale Ale, NZ Pilsner, London Porter, Daredevil Red IPA and Bird Dog IPA. If Richard Emerson had to choose one beer, it’d be these six. RRP $23.99

WILD DELIGHTS

Foraging for cocktail ingredients has become quite a trendy activity of late, as bartenders leave the comfort of their bars in search of wild bits and bobs for their next invention. Nettles, wild thyme, and berries are among the smorgasbord of unusual botanicals making their way on to cocktail lists. The Botanist Islay Dry Gin champions this new adventurous spirit. Made with 22 foraged island botanicals, hand-picked locally and sustainably on Islay by their own team of botanical scientists, The Botanist is made to be explored. Visit their website for a helping hand to get you out and foraging in your local parks and waterways. thebotanist.com RRP $84.99 700ml

Find all of these products instore at Liquorland or online at liquorland.co.nz Prices may be subject to change.

Weâ&#x20AC;&#x2122;ve got something

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THE TOP TEN

A fïx of fïzz

Long hot days, sunny skies and a carefree attitude epitomise summer – relax and tickle your tastebuds with a glass or two of something effervescent.

3 4

Toast by Liquorland

JUST THE TONIC

A BIT OF A CRUSH Forget glugging back the suspiciously clear liquids that call themselves lemonade, this stuff is the real deal. Made with fresh lemon, Mac’s Lemon Crush is just how lemonade should be – cloudy, zesty and oh-so refreshing. This is the perfect mixer or non-alcoholic option for you to sip this summer. RRP $6.49 330ml 4 pack bottles 18

A BREW WITH BITE DB’s new Export Citrus Lime & Ginger is different from any other flavoured beer on the market. Energising properties of lime juice, together with ginger’s zesty influence, make for a harmonious pairing to revive both your energy levels and your taste buds. RRP $22.99 330ml 12 pack bottles

BERRY BLISS With so many flavoured ciders on offer these days, it can be hard to know where to start. We think Somersby Blackberry Cider is definitely a good place. Fruity, sweet and crisp, this one is best served over ice on a summer’s day. RRP $26.99 330ml 12 pack bottles

BETTER WITH BUBBLES Located right at the heart of Sicily, Da Luca are committed to producing seriously beautiful wine. Bright, clean and delicately fruity, their prosecco was made for sipping in the sunshine. Fine bubbles and notes of zingy citrus make this a refreshing aperitif or longlunch companion. RRP $15.99 750ml

You’ll find all these products in your local Liquorland store and at liquorland.co.nz

CELEBRATORY SIP A sophisticated icon in the drinks world, Moët & Chandon Brut Impérial never, ever disappoints. Created from more than 100 carefully selected wines, this champagne tastes just as beautiful as it looks and is the perfect celebration tipple. Serve with fresh seafood, summer fruits and a celebratory smile. RRP $69.99 750ml

PERFECTLY PEARED

A light, refreshing French-style cider, Monteith’s Crushed Pear Cider is made from whole sun-ripened Nelson pears, gently crushed to retain their natural flavour. Serve with a strong blue cheese, such as Kapiti’s Kikorangi, along with walnuts and honeycomb, or pair with a wedge of strong cheddar and old-fashioned oat crackers. RRP $11.99 330ml 4 pack bottles

In 2005, Charles Rolls and Tim Warrillow spent months researching supplies of quinine, scouring the earth for the purest form of this ingredient, before deciding on the recipe for their Indian Tonic Water, Fever-Tree. Their tonic has a refreshing taste with a hint of citrus. Its high carbonation creates delicate bubbles, which are perfect for enhancing spirits. RRP $9.99 200ml 4 pack bottles

EPIC FLAVOUR Epic owner and brewer Luke Nichols has garnered a reputation for releasing a steady stream of increasingly hoppy beers, and this Epic Hop Zombie is no exception. With pink guava, mango and passionfruit characteristics, this super-hoppy beer packs a tasty and mouth-watering punch. RRP $11.99 500ml

DRINKS TIPS KEEP IT UPRIGHT The way you store your beer can have a huge impact on the flavour and texture of your brew. Lying beer horizontally in the fridge might be handy for saving space, but it gives the yeast nowhere to settle. Standing beer up allows the yeast to fall to the bottom of the bottle, which slows down oxidation.

CHILL OUT Sparkling wines, such as champagne and prosecco, are best served ice cold. Serving these varieties at such a chilly temperature will mean the bubbles are fine and not foamy, and will preserve the fresh and fruity elements of the drink. For other drinks tips and tricks visit toastmag.co.nz

WELL CRAFTED Matakana-based Zeffer have been making small-batch cider since 2009. Their philosophy is to make cider the old-fashioned way, using natural ingredients and without the use of artificial colours or sweeteners, so the true flavour of the apples can shine through. Their Crisp Apple Cider is Zeffer’s original cider – made from a selection of New Zealandgrown apple varieties full of flavour. A classic dry cider to enjoy on a hot day. RRP $15.99 330ml 4 pack bottles

10 CHANGE IT UP

A product of Quickchange’s lighter malt base, Panhead’s Quickchange XPA is delicate yet bursting with flavour. Notes of luscious lychee, pineapple and mango are layered through this special brew, making it extra tantalising for the tastebuds. RRP $7.99 500ml

INBOX INSPIRATION Sign up to the Toast weekly newsletter for ideas and inspiration delivered straight to your inbox. With creative cocktail recipes, industry news and exciting giveaways, this is one email you don’t want to miss. Sign up at toastmag.co.nz toastmag.co.nz

COCKTAILS FOR A CROWD

crowd pleasers

Raspberry Gin and Lemonade Cooler Serves 4â&#x20AC;&#x201C;6

Turn a get-together into a fun-filled fiesta with delicious, refreshing cocktails designed to quench many a thirsty palate.

FOR THE PINK ICE CUBES 1 cup frozen raspberries 1 cup water

RECIPES BY DELANEY MES PHOTOGRAPHY BY JOSH GRIGGS STYLING BY KENDYL MIDDELBEEK

Muddle the raspberries together with the water and then strain through a sieve. Use the liquid to make large ice cubes.

FOR THE COOLER juice of 3 lemons 120ml limoncello 180ml Bombay Sapphire Gin 500ml Mac's Lemon Crush (or old fashioned lemonade) Nakd Sparkling Water

Add the pink ice cubes to a tall jug. Pour in lemon juice, limoncello and gin. Add the lemonade, then top with sparkling water. Garnish with lemon slices.

Cucumber Cooler (recipe page 24)

WANT MORE? Find these delicious recipes and more inspiration and tips at toastmag.co.nz

toastmag.co.nz

COCKTAILS FOR A CROWD

Summer Strawberry White Wine Slushy Serves 6â&#x20AC;&#x201C;8 1 bottle Wither Hills Sauvignon Blanc 2 cups fresh chopped strawberries 60ml Smirnoff Vodka extra ice cubes

Sparkling Peach Pitcher (recipe page 24)

Take 500ml of the white wine and pour into ice trays. Freeze overnight. In a blender with an ice crush function, blitz the white wine ice cubes with a small handful of standard ice cubes, the strawberries and the vodka. Check the consistency, and add a little of the remaining white wine to thin it out if necessary. Stir through and serve in small cups.

AVAILABLE INSTORE Find these spirits instore at Liquorland or online at liquorland.co.nz

toastmag.co.nz

Sparkling Peach Pitcher Serves 4 3 fresh, ripe peaches, chopped or 1 cup tinned peach pieces 2 tablespoons sugar 120ml Archers Peach Schnapps juice of 1 lemon 1 bottle Lindauer Classic Pinot Gris NV Nakd Sparkling Water ice: make cubes of ice with edible flower petals If using fresh peaches, place the pieces in a small saucepan with the sugar, and 1 cup water. Bring to the boil, then reduce heat and simmer until peaches are soft. Once cool, remove the skin and stones from the peaches and set aside. To make the peach puree, use a blender (or food processor) to blend the peach pieces (either tinned plus the sugar or prepared as above) to make a puree. Add to a cocktail shaker filled with ice, and then add the peach schnapps and lemon juice. Shake well, then taste and adjust as necessary – depending on your preference you may wish to add a little more sugar or lemon. Pour equal amounts into four champagne saucers or flutes then top with sparkling wine nearly to the top, then add a splash of sparkling water. Add an ice cube and serve. (Picture page 23)

Mexican Sangria

Cucumber Cooler

Makes 1 large bowl

Makes 1 tall jug

1 bottle St Hallett Gamekeepers Shiraz Cabernet juice of 3 fresh oranges juice of 2 fresh lemons or limes 1 cup Smirnoff Vodka 90ml Jose Cuervo Especial Gold Tequila 90ml De Valcourt VSOP Brandy 1 litre old-fashioned lemonade 500ml Nakd Sparkling Water TO GARNISH slices of oranges, lemons, limes large ice cubes edible flowers

1 large cucumber juice of two lemons 2 tablespoons sugar ½ cup tightly packed fresh mint leaves 1 cup apple juice 180ml Bombay Sapphire Gin ice extra cucumber slices, to serve Nakd Sparkling Water

Pour red wine, orange and lemon juice, vodka, tequila, and brandy into a large bowl and stir together. Add the old fashioned lemonade and the sparkling water. Stir, then taste and adjust as necessary. Garnish and serve. 24

Toast by Liquorland

Place all ingredients except the sparkling water in a food processor or blender and blend until well combined. Pour into a tall jug with ice and cucumber slices, then top with sparkling water. Alternatively, you can serve in 4 tall glasses and top up with sparkling water. (Picture page 20)

TOAST RECOMMENDS We’ve made it easier to shop through our website – simply select your local branch, place your order and pay, then pick up from the branch at your convenience.

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TEQUILA

TRUE TEQUILA

Certified tequila is made only from blue agave plants and comes from particular areas in the Jalisco region. The spirits mezcal and sotol are also made from agave but do not require certification. Keep an eye out for these other ones – with their own distinct characteristics, they are starting to grow in popularity.

I Spirit of Mexico In its homeland it’s revered, but here it can be misunderstood. Toast delves into the nuanced and complex world of tequila. STORY BY ANNA KING SHAHAB / RECIPE BY JANE LYONS

n its home country Mexico, tequila is a 400-year-old tradition in the same vein as cognac or scotch whisky. Unfortunately, outside of Mexico the image of tequila has been clouded – by shots, more shots, sickly sweet margarita pre-mixes and hangovers. But the tide is turning, with tequila bars popping up overseas and more attention being turned to quality over quantity. It’s time to set the record straight: give tequila the attention it deserves and let this complex and versatile spirit be the star of the liquor cabinet this summer. A tequila is the result of both the agricultural environment and the decisions made in the distillery. Like wine, tequila can be said to exhibit characteristics of its environment – it’s a liquor that tells our tastebuds the nuanced story of the plants that made it. And because there are so many distinctions in the way the raw material is treated in the distillery, all those make their way into the taste, too – meaning tequila is a spirit that displays a good deal of variety in flavour.

THE MAKING Tequila is made in the Jalisco region of Mexico, a certified product like Champagne. The spirit is the result of cooking and fermenting the heart of the blue agave plant. Tequila production is labour-intensive and while modern technology offers some shortcuts, many processes are still traditional. Production is divided geographically into highlands and lowlands, and the end product is grouped into three types: blanco (white/ new), reposado (rested) and anejo (aged). A multitude of factors make every tequila unique. Agave grown at higher altitude tends to be smaller in size and gives sweet, floral flavours. Lowlands plants are larger and somewhat drier in consistency, with mineral flavours. Some makers plant from seed, while others start with several year-old plants. It can take 12 years for the plants to reach maturity. Some producers like to harvest under-ripe while others an overripe harvest. Once harvested, the distillation process offers up room for differentiation. The toastmag.co.nz

TEQUILA

TEQUILA EL JIMADOR

Harvesting is a skilled profession passed from one generation to the next. A jimador hacks back the spikes using a long handled knife, a coa, to get to the piña. The job comes with plenty of hazards – the intense heat of the midday sun, swiping off fingers or toes with the coa, and nasty surprises in the form of tarantulas or snakes that take shade under the plants.

SPICED PINK PALOMA

TASTING NOTES Broadly, tequila displays flavours of fruit, peppery spice and minerality, and any ageing in oak adds complex flavours which can include vanilla, caramel, spice and citrus. Here are a few of Liquorland’s top tequilas with tasting notes:

core of the agave plants, the piñas, are left whole or chopped up before being baked and then pulverised – by pulling the plants through a mechanical mill, or using the traditional method of dragging a stone wheel over the plants either mechanically or using mules (still the case in a very few distilleries). The juice is fermented in tanks then distilled. Blanco tequila is bottled straight after or within 60 days of the second distillation while a reposado and anejo mature in oak – for between 2–12 months and 1–3 years respectively. Blancos have fresh, peppery flavours and are perfect for a wide range of cocktails, while reposados and anejos will display increasingly complex oak-fuelled notes, and can either be sipped neat or used to add a rich layer to cocktails.

Jose Cuervo Agavero A liqueur rather than a pure spirit. A base blend of blue agave reposado and anejo tequilas is aged in charred white oak casks and then infused with the essence of damian flower. RRP $95.99

Patron XO Café A blend of Patron Silver Tequila and pure fine coffee essence. Unlike many coffee liqueurs XO Café is drier and stronger in flavour. It makes an excellent addition to cocktails or neat over ice. RRP $59.99

Pepe Lopez Gold Tequila This joven (blend of blanco and reposado) is light amber in colour, with subtle hints of vanillin from the oak. Great for adding a depth of flavour to margaritas. RRP $36.99

Sauza Blanco Tequila One of the topselling tequilas in Mexico, it offers a true taste of the blue agave in its natural state – peppery with a fiery edge but smooth finish. Great for all kinds of cocktails. RRP $41.99

el Jimador Reposado Tequila Rested three months in oak, it offers a good balance of agave and oak-driven flavours. Good for adding a caramel note to cocktails or for sipping over ice. RRP $45.99

Jose Cuervo 1800 Reposado Aged in French and American oak for six months to a year, the agave flavour is very much softened and complexity of the oak shines with orange and cinnamon notes coming through. A wonderful digestif. RRP $69.99

TO TRY: Spiced Pink Paloma Serves 1 45ml tequila 60ml ruby red grapefruit juice juice of 2 limes soda water ice (we froze raspberries in ours) GARNISH chilli flakes lime wedges salt

Fill a cocktail shaker with ice, and add tequila, grapefruit juice and lime juice. Shake well. Strain into an ice-filled glass and top with a splash of soda. Garnish with lime wedges and a sprinkle of chilli flakes and salt. 28

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RRPs are subject to change

Find these products at selected Liquorland stores or online at liquorland.co.nz

For more news, advice and ideas on all things alcohol, head to toastmag.co.nz

Grace Ramirez: on Tequila Chef, television presenter, cookbook author and tequila aficionado Grace Ramirez divides her time between New York and New Zealand and is a dab hand at mixing tequila cocktails. If you catch her out at a bar, the drink in her hand will undoubtedly be a tequila. “I’ve been into tequila since well before it was cool! It’s my favourite spirit,” says Grace. “If I was having a dinner with friends I might start things off with a margarita then move on to a shot of tequila with the traditional accompaniment, sangrita (a chilli-laced orange juice concoction). Then maybe a reposado to sip with dinner and a richer resposado or anejo after dinner. “Tequila pairs naturally well with all kinds of citrus – from lime in Margaritas, grapefruit in a Paloma and orange in a Tequila Sunrise. But I love it with lime best – It’s as if the lime wakes up the tequila and makes it shine.” Grace recommends experimenting with flavours using a classic Margarita recipe as a basis. “Pineapple and watermelon are great with tequila, and in my cookbook, La Latina, I have a beautiful Margarita recipe using dried hibiscus flowers.” On a hot summer’s day you might like to try another of Grace’s suggestions – a Submarino – beer with a shot of tequila. As for what kind of food to serve tequila with, Grace says, “Tequila naturally goes well with Mexican flavours, but also with other Latin American cuisines – especially Peruvian and also Caribbean.” toastmag.co.nz

HOW TO: MIXERS

Cup of tea, love? Tea is no longer just in the realm of your morning break, served with milk. Herbal infusions are an untapped playground when it comes to mixing your drinks. There are a few ways to get tea in your cocktails. Cold brew is an easy method: place the tea bags of your choice into a jug or jar of cold water, and leave to infuse overnight in the fridge. Add fresh herbs if you want extra flavour. Another option is to make a potent brew of hot tea and then let it cool and use it in drinks. Try this with chai, or with black tea which you can then sweeten and use instead of sugar syrup. Loose leaf herbal tea makes a great garnish. A simple mixer to go with gin or vodka is cold chamomile tea, fresh lemon and a little honey.

It’s all in the garnish

all in the mix Summer is upon us and a drink in the sun goes hand in hand with catching up with friends and family, celebrating the festive season, and socialising over a meal. We generally pay a bit of attention to the booze in our hand but what about everything else in the glass? It’s time to focus on the often overlooked aspects of a mixed drink: the garnishes, the ice and, of course, the mixer itself. These can make a huge difference to your drink and with a few tweaks can take it from good to amazing. WORDS BY DELANEY MES PHOTOGRAPHY BY BRYCE CARLETON

GIN AND THE GOOD STUFF Premium mixers have really come into their own in the last few years. Artisan tonic brands have left supermarket stuff for dust in terms of sugar level, quality and, of course, taste. It’s great news for drinkers, and now with brands such as Quina Fina, East Imperial or Fever Tree doing different takes on tonic water, you can play around with your favourites. Gin has 12 botanicals and you can play up different ones with garnishes, which can heighten flavour. Try a thick slice of cucumber, or orange peel, a sprig of rosemary, a few juniper berries, lavender and lemon, or a few strawberries and mint. 30

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FRESH JUICE

With three-quarters of your drink as the mixer, it’s important to think about what it is and where it’s come from. Gin and juice is a classic drink, but what about gin and fresh apple with mint? Many people have juicers in their cupboard, and a bag of apples is the perfect place to pack more punch into your beverage. Fresh watermelon is a summer fruit you may not have thought to juice either – but it’s great in a daiquiri, or with bourbon, or vodka. If you don’t have a juicer, just blend and strain.

A well thought out garnish can turn a simple drink into something beautiful and is nearly guaranteed to wow your friends. The garden is a great place to start with a bit of foraging, especially a herb garden. Edible flowers (that you don’t have to eat but look great) are often easily found: try nasturtiums, pansy petals, cornflowers, and calendula. Even more satisfying is if you grow them from seed – simply grab some potting mix and get planting. Freeze-dried fruit is increasingly available in stores and a well-placed piece of mandarin or raspberry can add a totally different flavour dimension: and look impressive. Fresh fruit is limited only by your imagination too – if there are notes of orange in your liqueur, don’t be afraid to add a large slice of orange zest curling over the glass for a bit of wow factor.

WANT MORE? Find delicious recipes and more inspiration and tips at toastmag.co.nz

SODA SYRUP FUN Artisan soda syrups make a great base for drinks, especially as many people are now sparkling their own water at home. Elderflower cordial is great with white spirits and a fresh herb of your choice. Making your own syrups is a lot of fun, too: have a look for recipes such as a pear and rosemary syrup or a rhubarb and ginger one. Syrups add a twist to classic cocktails: try adding rosemary or thyme to sugar syrup in a Tom Collins, or fresh ginger and plum to sugar syrup in a whisky sour. It’s a great way to keep with the seasons. ICE ICE BABY

Ice is another area that is sometimes overlooked but can be an amazing addition. Ice spheres are the new cubes and cheap moulds are available at discount department stores. Also large slabs are great: simply freeze some water in a small plastic container and hack it with a small sharp knife once it’s set to get large shards. These are especially striking when sticking out the top of a short glass. Adding herbs or flowers or a few berries to your ice cubes also look very cool once they’re set, especially with a pop of colour. A few twists can lift your drink and impress your guests. Although if you don’t have guests, there is something incredibly satisfying in making something beautiful just for yourself. Experiment with flavour, play around with colour, and most of all enjoy yourself! Happy mixing

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BOOZY POPSICLES

top of the pops

RASPBERRY & VODKA FIZZ

Gorgeous summer popsicles with a boozy twist RECIPES BY JANE LYONS PHOTOGRAPHY BY JOSH GRIGGS STYLING BY KENDYL MIDDELBEEK

Yes – we do love sunshine, sand, jandals, dripping double-scoop ice creams, blue skies and frequent dips into pools, lakes and seas. But at Toast, we also believe one of the real highlights of the sunny season is the chance to play around with creating gorgeous summer drinks. We did some playing around of our own and discovered when you take a delectable cocktail and turn it into a frozen treat, some very, very good things can happen. We’ve created six lipsmacking boozy popsicle recipes below for you to have fun with this summer.

Raspberry and Vodka Fizz Popsicles

Pinot Noir and Summer Berry Popsicles

Milk Chocolate, Brandy and Chocolate Chip Popsicles

Makes 6

2 cups soda 1 teaspoon grenadine ½ cup white sugar juice of 2 lemons ¼ cup of vodka 1 cup frozen raspberries

1 cup pinot noir 2 cups cranberry juice ¼ cup water 1 cup mixed frozen berries

1 cup whole milk 1 cup cream 1 tablespoon cocoa 3 tablespoons sugar ½ cup brandy ½ cup chocolate chips

Pour all ingredients except raspberries into a large jug and gently stir to combine. Drop raspberries (2–3) in each popsicle mould and top with liquid from jug. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

Orange, Tequila and Chilli Popsicles Makes 6 2 cups orange juice ½ cup lime juice 1 tablespoon chilli flakes ¼ cup tequila Whisk together all ingredients in a large jug. Pour into popsicle moulds. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

Combine all ingredients in a large jug. Muddle berries slightly to break them up. Pour into popsicle moulds. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

Cucumber Gin and Tonic Popsicles Makes 6 half a cucumber, thinly sliced ½ cup of water juice of 2 lemons handful of mint leaves 2 cups tonic ½ cup of gin Drop cucumber slices into moulds. In a jug, whisk together remaining ingredients, then pour over cucumber in moulds. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

ORANGE, TEQUILA & CHILLI

MILK CHOCOLATE & BRANDY

CUCUMBER, GIN & TONIC

Whisk together milk, cream, cocoa, sugar and brandy in a large jug. Sprinkle chocolate chips evenly into the bottom of the popsicle moulds and top with liquid from jug. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

PINOT NOIR & SUMMER BERRIES

Vanilla Bean, Coconut and Malibu Popsicles Makes 6 1 vanilla bean ¼ cup white sugar 2 cups coconut milk ½ cup Malibu Rum Scrape vanilla seeds into a bowl. Add sugar, pour in Malibu Rum and coconut cream and gently stir to combine. Pour into popsicle moulds. Freeze for an hour until slightly frozen, then insert popsicle sticks and freeze for a further 5 hours.

VANILLA, COCONUT & MALIBU

WANT MORE? Find these delicious recipes and more inspiration and tips at toastmag.co.nz. toastmag.co.nz

TOAST PROMOTION

COCKTAIL CORNER Forget yoga and raw foods– the revival of cocktail making is the real trend to treasure these days. With so many beautiful ingredients to play with, people are throwing themselves into experimenting with new flavours, premium handcrafted spirits and gorgeous garnishes. Below is a handful of tasty cocktails for you to try at your next cocktail evening.

ESPRESSO MARTINI This punchy tipple was created in the 1980s by Dick Bradsell, a British bartender who revolutionised London’s cocktail scene. Today this cocktail has become hugely popular world-over. 1 part Tia Maria 1 part Finlandia Vodka 1 part Finest Call Espresso Martini Mix Combine all ingredients in a cocktail shaker, fill with ice and shake very well. Strain into a chilled or frozen cocktail glass. Garnish with three floating coffee beans.

APRICOT & MANDARIN SOUR

HUGO SPRITZ

BAJAN RUM PUNCH

This delectable twist on the classic sour cocktail layers decadent apricot jam over notes of juniper, citrus and mandarin to create a heavenly pairing of flavours.

Pronounced “Ugo”, the Hugo is a delicious Italian wine spritzer cocktail that can be produced in a matter of seconds. Perfect for those long summer nights.

Fresh and zesty, this is your go-to summer punch.

45ml Rogue Society Gin 15ml Mandarine Napoleon 30ml fresh lime juice 1 teaspoon apricot jam 2 drops bitters (optional)

fresh mint leaves 2 parts De Kuyper Elderflower Liqueur 4 parts Mionetto Prosecco DOC 1 part Middle-Earth Sparkling Water

Add all ingredients in order to a cocktail shaker. Seal shaker and dry shake (no ice). Quickly fill the shaker with ice and shake long and hard. Strain (or double strain) into a chilled cocktail glass and serve. Garnish with juniper berries and an edible flower.

In a large wine glass combine the fresh mint leaves, De Kuyper Elderflower Liqueur and ice. Stir well. Top up the ice before adding the Mionetto Prosecco and sparkling water. Stir again gently before garnishing with a sprig of mint.

1 part fresh lime juice 2 parts sugar syrup 3 parts Mount Gay Black Barrel Rum 3–5 dashes Fee Brothers Old Fashion Bitters 4 parts sparkling mineral water pinch of freshly grated nutmeg Combine all ingredients, except sparkling water, in a large bowl or jug. Whisk or stir well and refrigerate for as long as possible – overnight is best. To serve: fill a tall glass with ice and top 60 per cent with the punch base then charge with sparkling mineral water. Stir lightly and finish with a freshly sliced orange wheel and dried whole spices.

toastmag.co.nz35 35 toastmag.co.nz

LIGHTHOUSE GIN Rachel Hall stepped into the role of ginmaker for Lighthouse around the time founder Neil Catherall retired.

With new boutique gins now emerging from all corners of the world, Lighthouse Gin’s “handcrafted” status must be one of the most well-evidenced of any brand…

Taste is everything for LIghthouse Gin and Rachel handles every step of the process to maintain quality.

A matter of taste Rachel Hall, ginmaker at Lighthouse Gin, talks about how this small-town spirit has taken on the big guns. STORY BY ANNA KING SHAHAB

here are plenty of sheds dotted across rural New Zealand but it takes an adventurous type to come up with the idea of filling one of them with a copper still to produce boutique gin to sell. After a few conversations on the golf course, Andrew Wright, apple orchardist and apple juice producer, was considering using his empty shed in Martinborough to make apple brandy with the help of his friend Neil Catherall. Which seemed to make total sense, given the abundance of apples Andrew had to hand. But the pair soon realised they’d be long past retired before the first batch of brandy was ready. So their thoughts turned to a much more speedily produced spirit and one that was experiencing a renaissance of sorts – gin. Neil, who fortuitously had a 36

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background in chemistry, spent five years experimenting with making gin before settling on a recipe. That same Lighthouse Gin recipe today is winning awards – like two silvers at the International Wines and Spirits Awards in London this year. Around the time Lighthouse Gin sold to Foley Family Wines, Neil retired (not without tasting the beginning of the gin’s success). But before knocking off entirely, he had trained up his successor Rachel Hall, and, says Rachel, “he’s very much still my mentor”. Rachel first worked for Andrew as a teenager, on Andrew’s golfdriving range. Years, and a few kids, later, Rachel again enquired about any parttime work going and Andrew welcomed her to the Lighthouse family. “When Neil was set to retire”, remembers Rachel, “and the business was being bought [by Foley

Family Wines], I prepared myself to be out of a job”. Instead, the CEO asked Rachel if she’d like to take over as ginmaker. There are several key things that set Lighthouse Gin apart from others in its category – Rachel gives an overview: “We source our water from the spring at Wharekauhau Country Estate, which is vital. If you’re using a water that’s not so pure, you might not notice it until a month or so after bottling – when you see flakes, deposits, floating in the bottles. The water from Wharekauhau is wonderfully soft and just perfect for what we need. “We use navel oranges from Gisborne and only yen ben lemons, which are true lemons rather than a hybrid, which is important for flavour.” Rather incredibly, Rachel zests all the citrus by hand.

The citrus element, she explains, is the trickiest to keep consistent. The flavour can change depending on the season and even getting a steady supply of them can be a challenge. Rachel laughs, “until quite recently, I’d quite often find myself driving around scouring the countryside for decent lemons.” “Then we use a 200L copper pot still, which Neil designed specifically and had made up the road at 2K Design.” Most stills are simply imported prefabricated. The gin goes through a double distillation. The first distillation is with the botanicals – which go in in their raw state. From the first distillation, Rachel removes the “heads” and the “tails”: the top and the bottom of the pot, and these are discarded. “In the heads there’s a lot of alcohol, and the tails can be a bit dirtytasting”. What’s left is the “heart” of the gin and that then goes through a second distillation on its own. The end result is around 440 bottles per batch. But Rachel’s job is not quite done. She not only makes this top-shelf spirit, she also bottles it and labels each bottle by hand. A true all-rounder. With new

boutique gins now emerging from all corners of the world, Lighthouse Gin’s “handcrafted” status must be one of the most well-evidenced of any brand out there. Whereas several years ago boutique gin was an innovation in itself, it’s rapidly getting tougher to succeed in a market which sees new artisan spirits launching left, right and centre. But Rachel is too busy focusing on the many tasks at hand to be fazed, “yes, the competition does keep us on our toes, but it’s really healthy to have that. I sometimes feel like I’m a bit out of the scene being tucked away down in Martinborough,” she laughs. “But I do make a point of tasting all the new gins that come along.” Taste after all is what gin, with its infinite botanically driven nuances, is all about. “Some gins I come across”, Rachel lightly warns, “are all about the look, the branding – and the flavour is a letdown.” Including those important yen ben lemons and navel oranges, Lighthouse Gin features a total of nine botanicals. Neil’s recipe is based on the classic London Dry style, meaning it’s juniper-

led, and he has balanced that with notes of coriander and liquorice. It’s a smooth and fresh gin. It’s a flavour that has seen Lighthouse Gin do very well in its home country and more recently in Australia and the United States. Launching in the US was no easy feat. Rachel sums it up neatly, “Lots of paperwork.” To sell in the US, the bottle went from 700 to 750ml. It seemed a good time for a makeover of the label, too. Today’s bottle features the brand’s namesake, the lighthouse at Palliser Bay which marks the southernmost tip of Wairarapa and the North Island, and surveys an achingly beautiful but treacherous coastline. Out of isolation and innovation, comes a spirit that’s too busy doing the hard yards to be concerned with following trends, and is instead enjoying the best kind of success, the kind born from winning folks over with what matters – taste.

Lighthouse Gin is available at selected Liquorland stores or online at liquorland.co.nz toastmag.co.nz

TOAST PROMOTION

A SIP OF SUMMER Beautiful cocktails can be created throughout the seasons but there’s something about summer and its bounty that brings a touch of magic to mixology. Here are three recipes, which pair premium spirits with luscious summer fruits, to sip on while you celebrate the sunshine.

RASPBERRY AND ROSEMARY GIN PUNCH

SPICED APPLE AND NECTARINE SMASH

2 cups Hendricks Gin 1 dash of Angostura Bitters 2 sprigs fresh rosemary 3–4 fresh raspberries juice of 4 lemons ¼ cup sugar 1 litre soda water ice fresh raspberries, to garnish

30ml Sailor Jerry Spiced Rum juice of 1 lemon 40ml cloudy apple juice soda water nectarine slices fresh thyme, to garnish ice

Place gin, bitters, rosemary, raspberries, lemon juice and sugar in a cocktail shaker. Muddle ingredients to release juices and help dissolve the sugar. Shake and strain into a punch bowl. Add ice to bowl and top with soda water. Gently stir to combine. Ladle into glasses and garnish with fresh raspberries, if desired. Makes one bowl

Fill a glass with ice. Pour over rum, lemon juice and apple juice. Tuck nectarine slices down the sides of the glass and top with soda water. Garnish with fresh thyme, if desired. Serves one

BOYSENBERRY WHISKY SOUR 45ml Monkey Shoulder Whisky juice of 1 lemon 5–6 boysenberries 3 tablespoons sugar ice Place all ingredients in a cocktail shaker. Shake vigorously for 30 seconds. Strain into a glass, add more ice and garnish with extra boysenberries, if desired. Serves one

You can have fun playing around with summer fruits in each of these beautiful drinks – try replacing boysenberries with blueberries in the Boysenberry Whisky Sour, nectarine with pineapple in the Spiced Apple and Nectarine Smash and raspberries with fresh strawberries in the Raspberry and Rosemary Gin Punch.

SPICED APPLE & NECTARINE SMASH RASPBERRY & ROSEMARY GIN PUNCH

BOYSENBERRY WHISKY SOUR

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COLOURFUL COCKTAILS

Tropical Daiquiri / Club Tropicana

Mermaid Lemonade (recipe page 43)

Club Tropicana Serves 2

colour splash Add a fresh pop of colour to hot days with these bright and lively cocktails. RECIPES BY DELANEY MES PHOTOGRAPHY BY JOSH GRIGGS STYLING BY KENDYL MIDDELBEEK

WANT MORE? Find these delicious recipes and more inspiration and tips at toastmag.co.nz

1 banana, fresh or frozen 2 heaped tablespoons crushed pineapple (from a tin, including juice) 300ml coconut water 60ml Havana Club Anejo Anos white rum 20ml Malibu handful of ice Blend all ingredients in a blender until smooth. Divide into two glasses and serve.

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COLOURFUL COCKTAILS

Bright Orange Sidecar Serves 2 45ml Chatelle Napoleon Brandy or cognac 45ml Cointreau or triple sec juice of 2 large oranges, freshly squeezed juice of one small lemon Fill a cocktail shaker with ice, and add all ingredients. Shake well, then strain into two glasses. Taste, and increase the orange or lemon juice if necessary.

Watermelon Bourbon Negroni Serves 1 30ml Dolin Blanc Vermouth 30ml Jim Beam Bourbon 30ml Campari 60ml watermelon juice (you can make by whizzing watermelon in a blender then straining it) Fill a cocktail shaker with ice. Add all ingredients, shake well. Add to a rocks glass with a large ice sphere or chunk. Garnish with a twist of orange peel.

Watermelon Bourbon Negroni

Bright Orange Sidecar

Mermaid Lemonade Serves 1 30ml Russian Standard Original Vodka 15ml De Kuyper Blue Curacao 15ml Santa Marta Limoncello old-fashioned lemonade (or lemon cordial mixed with sparkling water) squeeze of lemon

AVAILABLE INSTORE Find these products at selected Liquorland stores or online at liquorland.co.nz

Add the vodka, blue curacao, and limoncello to a tall glass. Stir to combine. Add some ice (we used ice spheres with flower petals). Top with old-fashioned lemonade, stir, add a squeeze of lemon, and serve. (Picture page 40)

CLICK & COLLECT

TOAST RECOMMENDS For more delicious recipes, inspiration, tips and news about the world of drinks visit toastmag.co.nz

Click and collect we’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that! (Some products may only be available at selected Liquorland stores.) toastmag.co.nz

TOAST PROMOTION

TWO CHARRED BARRELS, ONE INTENSE BOURBON The creation of this classic cocktail is credited to Erskine Gwynne, an American who moved to Paris in the heady days of the late 1920s to start a literary magazine called Boulevardier. A cousin to the Negroni, the Boulevardier Cocktail retains the simplicity of using only three ingredients, but uses bourbon rather than gin. The rich intensity of Jim Beam Double Oak adds a distinctive spiced oakiness and smooth taste.

JIM BEAM DOUBLE OAK BOULEVARDIER 30ml Jim Beam Double Oak 30ml Sweet Vermouth 30ml Campari Pour ingredients into a mixing glass and add ice. Stir for thirty seconds until diluted. Strain into a rocks glass and garnish with a twist of orange peel. Enjoy responsibly. Serves 1

‘Harvey Wallbanger’ was a legendary Californian surfer. His nickname transferred itself to his favorite drink, a mix of vodka, orange juice & Galliano Vanilla.

A LEGEND WAS BORN.

GALLIANO.COM | Please enjoy Galliano responsibly. toastmag.co.nz

TOAST PROMOTION

TOAST TO VICTORY Picking a winner can be tricky business, but thanks to a partnership between Champagne Mumm and the Auckland Racing Club, knowing what to sip trackside this summer won’t be.

RAISE A GLASS As the season of celebrations heats up, we take a look at the sparkliest offerings from one of Australia’s best-loved wine brands.

CHIVAS REGAL

PIONEERS IN THE ART OF BLENDING

From the mid-19th century when our founding brothers James and John Chivas started ageing whisky, they realised that blending was the key to crafting a smoother, richer whisky experience. Perfecting the blend using only the very finest ingredients became the hallmark of every bottle that left the business. A hallmark that lives on today.

Enjoy Responsibly

eading Champagne House, Champagne Mumm, is the Official Champagne of the Auckland Racing Club – host to New Zealand’s premier horse racing events. An icon of victory, Champagne Mumm is set to turn up the celebrations at Auckland Cup Week 2017, held on the 4th and 11th of March (visit ellerslie. co.nz). Champagne Mumm is also the Official Champagne of Australia’s most highprofile sporting event, the Melbourne Cup Carnival. Known as “the race that stops a nation”, the annual horse race is Australia’s biggest Champagne moment. As Official Champagne of the Melbourne Cup Carnival for the seventh year in a row, Champagne Mumm are toasting the partnership with the release of two Limited Edition Racing Bottles. Their flagship Champagne, Cordon Rouge, bursts with fresh, lively characteristics and fruity, mouth-filling flavours, while the supremely elegant Mumm Rosé is celebrated for its red fruit flavours and long finish.

Look out for the Limited Edition Racing Bottles emblazoned with gold and rose foil horse emblems. Available in-store now.

Enjoy Champagne Mumm responsibly

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IJO

TOAST PROMOTION

RAISE A GLASS

As the season of celebrations heats up, we take a look at the sparkliest offerings from one of our favourite Australian wine brands.

e tend to save the French Champagne for life’s biggest moments, but what about the everyday celebrations? Home renovations, birthdays, gatherings of family and friends – these are all great reasons to pop the cork on something special. With this in mind, the winemakers at Jacob’s Creek created the Reserve Sparkling range, perfect for toasting life’s little milestones. Drawing on more than 160 years of winemaking heritage, the wines in the premium Reserve Sparkling range are crafted and perfected by passionate Jacob’s Creek winemakers in the Barossa Valley. They contain only the highest quality fruit, ensuring each wine offers the true varietal expression and fresh, crisp taste of authentic Australian sparkling wine. Perfect for celebratory toasts, aperitifs and informal catch-ups, the Reserve Sparkling wines have been crafted to be enjoyed at any occasion that could use a little sparkle.

The Reserve Sparkling range is the pinnacle of almost two decades of sparkling wine production at Jacob’s Creek. In 1998, then chief winemaker Bernard Hicken popped the cork on Jacob’s Creek first-ever bottle of bubbly – a lively sparkling wine made from Pinot Noir and Chardonnay grapes. Unbeknownst to Hicken at the time, the Jacob’s Creek sparkling range would go on to achieve significant critical acclaim, bringing sparkle to celebrations and informal gatherings the world over.

The complete range includes: • Jacob’s Creek Reserve Chardonnay Pinot Noir Brut Cuvée – a premium sparkling wine with refreshing citrus hints and a crisp, dry palate. • Jacob’s Creek Reserve Sparkling Rosé – a delicate pink sparkling wine with lively fruit flavours supported by a crisp structure and creamy texture. • Jacob’s Creek Reserve Sparkling Prosecco – an off-dry, Australian interpretation of the traditional Italian sparkling wine, with a fresh, aromatic character and flavours of melon and green apple. toastmag.co.nz

SPARKLING WINE

all that sparkles Champagne, cava, prosecco… sparkling wines come in many styles – Toast digs into the differences to help you choose your best bubbly.

“There are a number of different subregions in Italy making prosecco and these all have a character of their own, so take the time to get to know them and experiment.”

WORDS BY NICOLE CURIN-BIRCH PHOTOGRAPHY BY BRYCE CARLETON

TIPS FOR BUYING AND STORING

ith the celebration season just around the corner, now is the perfect time to start stocking up on bubbly to enjoy on those balmy summer evenings. While there is an understandable temptation to stick with well-known premium French champagne labels, Master Sommelier and lecturer in wine and beverages at Auckland University of Technology, Cameron Douglas, says price does not always dictate quality. “I think people who are a little more adventurous should start in the middle ground, around the $30 to $35 mark,” says Cameron. He reasons that at this price people can try different types of sparkling wine – prosecco, cava, champagne, brut – until they find the one they like the most. “I also think it’s a good idea, if you visit a local store regularly, to ask the wine seller for advice. They should be able to point you in the direction of something that will suit your tastebuds and your occasion.” So what are the differences between them all? For starters, champagne is a sparkling wine but not all sparkling wines can be called champagne. Champagne can only legally be labelled as such if it’s made in the Champagne region of France using the method traditionnelle technique. According to popular myth, champagne was the result of a happy accident. When winemaking monk Dom Perignon went to check the cellars after a particularly harsh winter in the early 1600s, he found the corks had exploded from many of the bottles. Those remaining intact were carbonated. Expecting the twice-fermented wine to taste awful he instead loved the fizzy sensation and apparently said, “Come quickly, I am tasting the stars”. Thus, champagne was born. It became renowned as a celebratory drink when French aristocrats switched to it from wine during coronations. Visitors from other parts of Europe began to enjoy this new found tipple and began importing it to drink at their own special events. The British were early adopters and drinking champagne there soon became a status symbol. However, the Spanish and the Italians went one step further developing their own versions, cava and prosecco. While cava and Champagne are essentially made in the

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same way using a mixture of bottle fermented chardonnay and pinot noir grapes, prosecco uses a single grape variety and is fermented in a tank. Prosecco tends to have slightly less fizz as a result and a slightly sweeter, more fruity flavour. “Prosecco is a very specific style of fruity sparkling wine,” says Cameron. “There are a number of different sub regions in Italy making prosecco and these all have a character of their own so take the time to get to know them and experiment.” Sparkling wines from Australia, New Zealand, South Africa and even England are starting to rival their European counterparts. Sparkling wine made using the same process as Champagne will have “methode traditionelle”, “bottle fermented” or “methode champenoise” on the label and they are a great alternative to more pricey French champagnes. “England is beginning to make its mark as a producer,” says Cameron. With global warming they are now able to ripen their fruit to the right level and in blind tastings English sparkling wine is often confused with French champagne.”

• Never buy the first bottle on the shelf, always select at least the third one back as it will have had less exposure to sunlight. • Store it in a cool dark place, never in the kitchen. • If you are keeping it for a long time it’s best to store horizontally, otherwise it’s okay to keep it vertically for up to a year. • If possible, keep it inside the cardboard box. • The key to serving the perfect glass of sparkling wine is in the preparation. If a bottle has been stored lying down, stand it upright for several hours or ideally a day before chilling. This will calm it down and make it less volatile when opening. • “The perfect temperature to drink sparkling wine is 8°C,” recommends Cameron. “As most fridges are set between 2–4°C it’s a good idea to pull a bottle out of the fridge a good 10 minutes or so before serving to let it to warm up slightly. This allows the flavours to develop a lot more.”

TIPS FOR SERVING • Ideally a bottle should be chilled for a day before serving but if you have surprise guests, the process can be hastened by wrapping a bottle in a wet tea towel and pop into the freezer for 15 minutes. Alternatively, half fill an ice bucket with a combination of ice and water and add salt. The ice cools the water and the water cools the bubbly. The salt helps to raise the freezing temperature of the water without actually freezing it and a bottle should be ready to drink within 20 minutes.

THYME & CASSIS SPRITZ

• First remove the foil and then – while still holding the cork in place with your thumb, as the pressure inside is the equivalent of five car tyres worth – remove the wire cage. • Tilt the bottle to a 45-degree angle and then slowly but firmly ease the cork out. Instead of a pop, the aim is a small sigh. A pop means too many of the gasses will shoot out making the contents flatter faster. • Slowly pour an inch into each glass and then continue to top up bit by bit until each is full and enjoy. toastmag.co.nz

SPARKLING WINE

FIVE WAYS WITH SPARKLING WINE • Add a shot of creme de cassis to a glass of sparkling wine and garnish with fresh thyme to make a Thyme and Cassis Spritz – summer in a glass. • Make a Bubbles Negroni by placing 45ml each of sweet vermouth and Campari into a chilled shaker, blend and then strain into a glass. Top with prosecco and add a slither of orange zest. • The Lush was created in New York and is a gorgeous pre-dinner cocktail. Fill a cocktail shaker with ice and add 30ml vodka, 15ml Grand Marnier and 1½ teaspoons of elderflower cordial and shake. Strain into a chilled martini glass and top with sparkling rosé and pop in pomegranate seeds for colour and a hint of bitterness.

SLUSHY BELLINI

• Take the classic mimosa to the next level by using blood orange juice and adding a dash of rosemary syrup. Serve with sparkling wine in a fluted glass and garnish with a spring of rosemary – super refreshing. • To make a Slushy Bellini for two, blend a cup of frozen peaches together with 60ml peach schnapps, two tablespoons sparkling wine, a teaspoon of sugar and a couple of cubes of ice. Pour into glasses and top off with more sparkling wine and add a sprinkle of dried raspberry.

SPARKLING WINES TO TRY THIS SUMMER

FROM TOP LEFT: Mumm Cordon Rouge, Veuve Clicquot Brut

NV, Cloudy Bay Pelorus NV, Gancia Prosecco DOC Dry Pasqua Romeo & Juliet’s Wall Prosecco DOC, Lanvin Champagne, Daniel Le Brun Brut NV, Mionetto Prestige, Treviso Prosecco DOC

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AVAILABLE INSTORE Find these products at selected Liquorland stores or online at liquorland.co.nz

BUBBLES NEGRONI

TOAST PROMOTION

PROSECCO O’CLOCK? Whether it’s brunch, lunch, an aperitif or sunset drinks at the beach, Brown Brothers Prosecco will make it an occasion to remember.

There’s nothing like the pop of a cork to start your celebration in style over the hot summer months. A light and refreshing drink like Brown Brothers Prosecco is the perfect way to toast a day in the sun and share special moments with friends and family. Try this fruity Mimosa cocktail for extra zing.

MIMOSA Brown Brothers Prosecco, chilled freshly squeezed orange juice mint, to garnish Fill a sparkling wine flute to the third mark with Brown Brothers Prosecco, and then top up with orange juice and garnish. Fancy something a little stronger? Switch the proportions for a classic Buck’s Fizz.

Brown Brothers Prosecco now available in 200ml mini bottles – just the right size when all you want is a glass or two and perfect for alfresco and summer parties. Enjoy straight from the bottle with a straw.

Please drink responsibly

TOAST PROMOTION

LIGHT & LOVELY

Crafting wines that are lighter in alcohol yet full of flavour can be a challenge for wine producers, but it’s one that iconic New Zealand winery Stoneleigh has risen to.

Each of the wines is elegant rawing on the unique and crisp – ideal for sipping natural conditions chilled on balmy evenings. of its Rapaura The Sauvignon Blanc is vineyards, 9.6 % ABV and evokes Stoneleigh has produced fresh citrus, stone fruit, three exceptional new passionfruit and capsicum wines that are naturally JAMIE MARFELL – ideal for pairing with raw lower in alcohol while STONELEIGH oysters, scallops or smoked still retaining the vibrant WINEMAKER chicken salad. flavours and aromas The Pinot Gris is 9.8% expected of Stoneleigh wines. ABV and presents nashi pear, apple According to winemaker Jamie strudel and tropical fruit, balanced by Marfell, capturing Stoneleigh’s a crisp acidity. Light seafood dishes, distinctive style was the most Asian salads and exotic spices work important priority when crafting the exceptionally well with it. Stoneleigh Lighter range. “The lifted Stoneleigh Rosé is 9.9% ABV and the aromatics and vibrant flavours of our perfect summer aperitif. Delicate and Stoneleigh wines are what set them perfumed with plum, berry, and floral apart,” says Jamie. “We wanted to notes, the wine pairs beautifully with capture these characteristics in wines pan-fried fish, chargrilled chicken and that were lighter in alcohol, but without Mediterranean vegetables. compromising on taste or quality”. The lively flavours found in the The Stoneleigh Lighter range Lighter range can be attributed to includes a Sauvignon Blanc, a Pinot the unique conditions of Stoneleigh’s Gris and a Rosé, each of which is 25 per Raupara vineyards. Once an ancient cent lower in alcohol than the classic riverbed, the vineyard floor is studded Stoneleigh wines of the same varietal. with river stones that reflect heat from “To create these new wines, we the sun onto the grapes during the day. identified grapes with the fullest flavour With hot days and cool nights, the vines profile and harvested them early in produce grapes that are elegant and the season to capture each varietal’s crisp with intense, rich flavours. signature characteristics,” says Jamie. toastmag.co.nz

AKARUA

Andrew Keenleyside is tasked with the role of overseeing production across all of the sites and says that while it’s a dream job, it’s not without its challenges. “We are very fortunate to have some fantastic sites in Central Otago and they all have their own nuances but with that they all have their unique set of problems too,” he says. Given the location, frost control is high on the list of priorities and, to combat this, a series of windmills and fans have been carefully placed around the vineyards to help draw the warmer air downwards during the cooler months. Timetabling pruning, harvesting and watering can be tricky too. Andrew says juggling all of this brings out the best of his winemaking abilities. “There’s never a dull moment here but that keeps it interesting. I’m lucky to be able to work in such a beautiful spot.” That’s a big call from a man who has worked in some of the most picturesque wine-growing regions around the world including the Napa Valley and Germany. But after having arrived in Central Otago

25 Steps is just one of a number of picturesque Akarua vineyards; (below, inset) Akarua general manager Katherine Pettit and winemaker Andrew Keenleyside

A Southern Dream Akarua’s thriving stable of wines from Central Otago are testament to the tenacity of its founder and the vision and dedication of its passionate team. STORY BY NICOLE CURIN-BIRCH

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he New Zealand mountain daisy (Clemesia) thrives in the hard scrabble alpine terrain around Bannockburn Central Otago. Though its soft white petals look delicate in the tough grass through which it grows, it’s a strong plant, well equipped to handle everything the harsh climate throws at it. It was for this reason that Sir Clifford Skeggs chose the daisy as the symbol for his vineyard. Its resilience and strength in the face of adversity was what Sir Clifford was hoping Akarua, his first foray into the wine industry, would emulate. “The daisy has always featured on our brand,” says general manager Kathryn Pettit. “It is pretty unique to this region and has been a part of our story the whole way through because it shows that even in the most difficult climates, beautiful and fragile plants can be tough and survive just like our grapes and vines.” Having holidayed in Central Otago since the 1970s, Sir Clifford, the former mayor of Dunedin, noticed a burgeoning wine industry was slowly developing. Knowing a good opportunity when he saw one, he managed to secure an elevated north-

facing site in Bannockburn, which has a climate likened to that of the Burgundy region of France. It was here he founded Akarua. Translated from Maori, the word means “two vines” and that’s how the vineyard began with just pinot noir and chardonnay grapes. Nowadays, Akarua is run by Sir Clifford’s son, David Skeggs, and it produces pinot gris, rosé and dessert wine along with a hugely successful range of sparkling wines. “We’ve grown our wine portfolio quite a bit since we first started out,” says Kathryn. “We’ve been fortunate enough to be able to expand the number of vineyards we have and this means Akarua has been able to introduce some really interesting wines for our customers. It’s all about offering them diversity – they love our wine and we want to be able to give them a wider selection so they stick with us whatever the occasion.” In fact, Akarua has grown so much it is now the largest family-owned wine business in Central Otago. With the addition of four more vineyards, including Felton Road, Lowburn, and 25 Steps, their total vineyard acreage amounts to approximately 100 hectares. Winemaker

THE RANGE

Akarua Brut RRP $27.99; Akarua Pinot Gris RRP $24.99; Akarua Pinot Noir $36.99; Akarua Pinot Rosé, $24.99.

14 years ago, and starting with Akarua in 2009, he can’t imagine being anywhere else. “It’s more than just the beautiful surrounds and the access I have to some amazing vines, it’s also the people. The team is amazing and one of the best parts of the job for me is working at the cellar door. It’s so nice to get that unsolicited firsthand feedback from our customers. I get people telling me they served our wine at their daughter’s wedding and I love the feeling that we are helping to create happy memories for people.” Right from the start, the philosophy at Akarua has been to grow each and every grape themselves and to produce their wine onsite. “That’s really important to us,” says Andrew. “It gives us huge control over quality and the certainty of supply and for our customers it means we are producing consistently reliable wine for them.” “Our original block of pinot noir is very special. It’s in a great position and now the vines are 20 years old they are at a fantastic age for producing complex wines. They are like people really – the older they get the more interesting they become and ours are developing some really amazing characteristics that only come with time.” Although Akarua is not a strictly organic vineyard, Andrew and his team like to pride themselves on taking a minimal intervention approach. Recently they introduced bee hives across the vineyards to encourage pollination and insect life and they have even produced their first crop of honey. Recycling is important too. Lightweight glass is used in the bottling process to minimise the carbon footprint and waste is minimised. While their pinot noir has placed the

Winemaker Andrew Keenleyside (above) feels lucky to work in such a beautiful spot.

winery on the map and won it plenty of accolades, including being selected for Cathay Pacific’s First Class wine programme, Akarua’s sparkling wines have been gaining a lot of attention recently. “We are one of just a couple of wineries making bubbles in Central Otago and while we are not a region that’s known for sparkling wine we don’t see that as a disadvantage,” says Andrew. “Our philosophy is to aim to make world-class bubbles to match the best champagne.” Since its release, the Akarua Sparkling Wine range has been awarded numerous trophies and awards both in New Zealand and abroad. And that recognition has meant that demand for Akarua wines has blossomed. Sales are high here in New Zealand and the export market is growing too with large orders being made in Canada, the United Kingdom and Sweden. “Sweden is an interesting one,” says Kathryn. “It’s not perhaps what you would call a traditional market for New Zealand wines but we sell a lot of out pinot noir there. They love our lighter style of red wines because they have a freshness and vibrancy to their flavour and they go really well with the food they like to eat.” Kathryn says now is the time to stake stock of all that has been achieved in such a short space of time and consolidate. “We have gone from one vineyard and ballooned out to five which gives us a great opportunity to meet the future demand for our wines and continue the momentum. It’s time to put our heads down and get stuck in.”

Find these products at selected Liquorland stores or online at liquorland.co.nz toastmag.co.nz 57

TOAST PROMOTION

BUBBLING OVER

HEY ROSÉ

Summer always manages to provide us with plenty of excuses to celebrate. And we’re not complaining. Whether it’s casual catch-ups, wedding season or simply praising the sunshine, no celebration seems complete without the raising of glasses of bubbles. Say “cheers” to summer with some of our favourite sparkling wines.

It was only a few years back that finding rosé on a restaurant’s wine list or retailer’s shelf was uncommon, especially during the colder season. These days, it’s a much different story, with New Zealanders not being able to get enough of the gorgeous blushy drop. Ideal for summer and so easy to match with food, rosé will no doubt be your go-to sip as the sun goes down this season. Check out some of our rosé picks for the warmer months. 1.JULES TAYLOR ROSÉ

2.MATEUS ROSÉ

The scent of this delicious drop is layered with notes of freshly baked brioche, rich toasted nuts and sundrenched fruits. The taste is smooth and delicately sweet. Yum.

A favourite lunchtime wine, this delicious rosé has a nose brimming with raspberries and strawberries while having a flavour that is fresh, juicy and filled to the brim with red berries and dash of spice. A dry finish makes this a very refreshing example of rosé.

3. PASQUA ROMEO + JULIET PROSECCO DOC

4. DA LUCA PROSECCO DOC

3.COOPERS CREEK HUAPAI ROSÉ

4. LA BOHEME ACT TWO DRY PINOT ROSÉ

5. AKARUA CENTRAL OTAGO BRUT NV

6. ALLAN SCOTT CECILIA BRUT RESERVE NV

1. PIPER-HEIDSIECK CUVEE BRUT NV

2. CHARLES HEIDSIECK BRUT RESERVE NV

A classic, vibrant and delicious champagne. Fresh fruit dominates the nose, with pear, apple, citrus, fresh grapes and a touch of spice. The finish is clean, crisp and oh-so refreshing.

Made in honour of Romeo & Juliet’s Wall in Verona, this prosecco displays a section of the famed wall itself on the label. Lively and youthful, this is a brilliantly fruity and vibrant prosecco. Fresh and well balanced, it’s perfect for any occasion.

The Akarua Brut NV is a beautiful Methode Traditionelle wine, ideal for celebrating with friends whenever, wherever. Delivering floral, savoury and toasty aromas on the nose, this will be one bottle of bubbles you’ll keep going back to!

The Da Luca Prosecco bouquet is clean and bright with aromas of lemon peel, jasmine and passionfruit. Fresh on the nose and sweet to finish, this is summer in a bottle.

The Cecilia Brut Reserve NV is pale straw in colour with delicious aromas of wild strawberries and stone fruit. Balanced and fresh, the Cecilia is a classic summer celebration drink.

A delightful pale pink, this rosé is full and fruity in style. Lashings of sweet strawberry and wild berries provide a gorgeous summery taste.

Dating back to 1942, the Mateus Rosé has truly conquered the world with its original style. In the mouth, it is deliciously balanced and is brilliantly complemented by a soft and slightly fizzy finish.

Made with pinot noir from the Yarra Valley vineyards of De Bortoli, north and east of Melbourne, this wine is a gorgeous example of rosé. Delicate brioche, strawberry and peach aromas fill the wine and make for joy with every sip.

5. KATE RADBURND BERRY BLUSH ROSÉ Try pairing rosé with seafood or platters of your favourite fresh summer fruits.

This Hawke’s Bay rosé is a gorgeous blend of fresh and fruity. The wine is a full-flavoured and floral rosé with a lively kick of flavour.

Placing your sparkling wine in the freezer an hour before serving will help deliver it to the ideal temperature. toastmag.co.nz

TREND

year in response to quality, feedback and demand. The rosé section on a winelist has grown from maybe one or two wines to five or six.

THE PROCESS OF PINK Frosé [fro-zay]: Frozen Rosé Wine

Backyards & Rhubarbs Frosé Cocktail

- Developed by Charles Gillet, Cocktail Extraordinaire, The Poplar Social Club

350ml Giesen Rosé - freeze in ice cube tray/s overnight 3 Parts Vodka

2 Parts Lime Juice

Tickled pink

1 Part Barkers Rhubarb,

Raspberry, Rosehip Syrup

It’s a style of wine that we just can’t seem to get enough of. Cameron Douglas MS delves into the world of rosé to unearth why we love it so much.

1. Put Vodka, Lime Juice, Syrup in a jar

2. Blend frozen Giesen Rosé, add to jar

3. Put lid on jar - Shake it!

4. Remove lid & add fresh fruit 5.

Enjoy!

Go to

GIESEN.CO.NZ for more information on this and other Frosé cocktail recipes

STORY BY CAMERON DOUGLAS MS

few readers may remember the 1970s, some may care to forget. Yet it was a time when plenty of great memories were created – black and white television became colour, and TV shows like All in the Family, Charlie’s Angels and Fantasy Island were staple Friday or Saturday night viewing. The 1970s were also a time when wine was becoming the beverage of choice over spirits and beer. One wine in particular, a rose-coloured wine called Mateus Rosé, became so popular it dominated the category both locally and globally. Mateus Rosé had lots of attributes that made it so incredibly popular – it was pink, tasty and a little bit fizzy. And it was

affordable. The flat squat bottle shape was instantly recognisable and fitted perfectly in the refrigerator. As fashion and time has shown, for New Zealand at least, that story changed when sauvignon blanc became the number one hit – followed by chardonnay, pinot noir and pinot gris.

A ROSE-TINTED REVIVAL Once again, rosé has popped up as one of the most popular wines of the last decade, and it seems to be holding on to its fame largely due to the quality of the fruit used, relative affordability and decent wine-making. As a winelist curator, I am increasing the number of rosé listings each

Most countries that produce red wine will make rosé as well. There are two main methods of production for rosé – the first is the “bleeding” method. When a winemaker intends to produce a dark red wine, they would deliberately extend the skin contact time. However, this can be sped up by removing – or bleeding off – some of the juice from the main fermentation tank after a short period. The juice that is extracted in this way is pink and can be fermented using a white wine-making method. These wines will be fruity, fresh, crisp and (generally) quite simple. The second approach is to grow fruit intended solely for rosé production. Here, the winemaker can control the colour, acidity, tannin (tannin is what will give wine a dry taste) and may use old barrels to give a little bit of personality and complexity into the wine – and in doing so, grow the category with a wider selection and choice for the buyer. Occasionally, a restaurant will blend white and red wine to make a house rosé and, while the colour suggests it is a rosé, it will not reflect winemaker or brand, plus no two blends will be the same. Whatever the approach, the colour of rosé can vary from slightly pink to rose red, through to salmon orange or onion skin. These are all accepted colours and speak only to the winemaking technique, ranging from stainless steel tank ferments to old barrel and, of course, length of skin contact. Rosé wines will also vary in sweetness level from bone dry to noticeably sweet. There should always be an obvious fruity quality balanced against a background of texture.

FIND YOUR FAVOURITE Quality at all price points can be discovered with rosé these days. Be sure to try as many examples as you can at all of these price points, to then work out a producer and price that suits. The following examples will easily find a sweet spot with your taste and budget: Tohu have been producing consistently high-quality wine from Marlborough for several years. Their rosé from pinot grapes toastmag.co.nz

TREND

TASTING NOTES

1 Tohu Pinot Rosé RRP $17.99 A juicy mid-palate and justdry finish make Tohu rosé an easy selection for spring and summer.

The Ned Rosé RRP $18.99 Aromas and flavours of red currants and red berries, crisp fresh acidity and a long finish.

Once again, rosé has popped up as one of the most popular wines of the last decade... — Cameron Douglas MS

is yet another example of how bright fresh fruit aromas and flavours come together Squealing Pig Rosé RRP $19.99 with a juicy mid-palate and just-dry finish Light, crisp, fresh and just making it an easy selection for spring and dry on the palate. A totally summer. It is also a great aperitif wine. reliable example. The Ned, also from Marlborough, have been producing award-winning wines for well over a decade. Their rosé is packed with aromas and flavours of red currants and red berries, crisp fresh acidity and a long finish. Made with pinot noir and a little pinot gris, the wine finishes dry Ara Single Estate Rosé making it another aperitif style and uberRRP $23.99 food friendly – try it with tuna sashimi. A little sweetness balanced Jules Taylor has become a household by freshness and crisp clean name for many years. The rosé style Jules flavours of red berry fruits. produces, traditionally from pinot noir, is packed with freshness and flavours of raspberry, strawberry, red melon and some rose water. While the wine finishes dry the core of fruit suggests otherwise. Chapoutier Pays d’Oc Again an example for pre-dinner drinking Rosé RRP $17.99 or with light red meats such as cold cuts or Flavours include sweet red venison served medium-rare. cherry and plum and a hint Squealing Pig Rosé from pinot grapes of spice and mineral. is light, crisp, fresh and just dry on the

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palate. A totally reliable example that delivers on aromas and flavours of light red cherry, a touch of white spice and fresh red berry fruit flavours. The Ara Single Estate Rosé has just a little sweetness to tease the taste buds, is balanced by freshness and crisp clean flavours of red berry fruits. Suited to appetisers and soups with a hint of spice this wine will match pretty much any kind of food you care to test it with. If you’d like to go international, a decent producer to consider is Chapoutier with their Pays d’Oc Rosé. This wine comes from the Languedoc region well known for rosé wine traditionally made with grenache grapes. The aromas and flavours include: sweet red cherry and plum, a hint of spice and mineral; easy acidity and freshness leading to a drier finish; great balance and food friendly attributes.

These products are available at most Liquorland stores or online at liquorland.co.nz

Photography by Getty Images.

Jules Taylor Rosé RRP $22.99 Packed with freshness and flavours of raspberry, strawberry, red melon and some rose water.

ALE VS LAGER

Beer 101

Lagers Tuatara Helles Lager, Garage Project Sauvin Nouveau, Epic Lager, Hallertau Deception Shwarzbier, Pilsner Urquell.

hen you first start delving into craft beer, one of the most mind-boggling things to comprehend is the myriad styles available. The sheer number of them is daunting enough, then add confusing acronyms like “NZUSXPA” and “DIPL”, throw in some oxymoronic styles like white stouts and black IPAs, and you have your work cut out getting your head around it all. Granted, drinking and learning about beer is the most enjoyable kind of work there is, but where to even begin? Thankfully, there’s a very simple starting point for exploring beer styles. Before we start worrying about distinguishing geuze from gose, it’s best to begin with the two kingdoms at the very top of the beer family tree: ales and lagers. All beers, save for a small number of crossover styles, can be categorised as being either an ale or a lager. Some people are surprised to learn this, as when they think of the word “lager” they think only of the light, fizzy macro beers that taste best after mowing the lawns. In fact, that is only one style of lager — “international pale lagers”, they’re often dubbed — just as a pale ale is only one of many kinds of ales. Both ales and lagers are made from the same four basic ingredients: water, malt, hops and yeast, and yet there are clear differences in taste, feel and appearance between the two. Broadly speaking, lagers are crisp and clean while ales tend to be fruitier, richer and more complex. So what divides them? The one and only ingredient that sets ales and lagers apart is the yeast. This clever microorganism is responsible for converting sugar from the malt into booze and fizz (known as the fermentation process), and ales and lagers use different types of yeast to do the job. In addition, ales and lagers ferment at different temperatures for different lengths of time. These variations may seem like they’d be too minor to affect the taste much, but in fact they produce strikingly unique beers.

Ales are made with top-fermenting yeast, which thrives at room temperature. During fermentation the yeast produces fruity and spicy flavour compounds which contribute to the beer’s character — think of the banana and clove flavours in a hefeweizen, for example. The yeast also produces a foam which rises to the top of the fermentation tank, which is where the term “top-fermenting” comes from. Because ales have been around for so much longer than lagers, there are many more types of ales than there are lagers. These include porters, stouts, pale ales, IPAs, amber ales, brown ales, and specialty Belgian styles.

AL E S

STORY BY ALICE GALLETLY

Lagers are made with bottom-fermenting yeast and fermented at cooler temperatures over a longer period than ales. The low temperature inhibits the development of fruity flavour compounds, which is why lagers typically have a crisp, clean taste. Although we often use the word “lager” to mean pale lager, some styles are dark, heavily hopped, or boozy. Pilsners are the most well-known lager style, but others include schwarzbier, bock, helles, marzen and rauchbier. You may also have also come across the odd IPL (imperial pale lager) recently, which is the lager family’s answer to a strong, hoppy IPA.

LAGERS

We’re spoilt for choice when it comes to beer styles and sometimes it can all seem a tad confusing. Taking it back to basics is a nice way to begin and it all brews down to two choices: ale vs lager.

Now that you know what separates a lager from an ale, your homework is to try a range of styles within each category. I’m not going to lie, it’s going to be an arduous task, but it’s really the only way to learn. Why not get started with some of the beers and ales we've selected for you? (See the ales and lagers pictured on the previous page.)

THROUGH THE AGES

Ales Galbraith’s Rurik Russian Imperial Stout, Emerson’s London Porter, Panhead Quickchange XPA, Moa St Josephs Belgian Tripel, Tuatara Hefe.

For the first 6500-odd years of brewing, all beers were ales. It was only in the Middle Ages, when Bavarian brewers started storing their beers in ice caves throughout the winter that the first lagers emerged. These beers took a lot longer to ferment than the ales they brewed in the summer, but were pleasantly smooth, crisp, and pure-tasting. Sometime during the 15th century, monks brought the yeast used to brew these beers from Bavaria to Bohemia (now Czech),

CLICK & COLLECT

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where the first pilsners were brewed in the city of Pilsen. A few hundred years later, in the 19th century, two technological inventions led to the worldwide spread of lager: the microscope and the refrigerator. Under the microscope, scientists were able to study the yeast used in the cold-fermented beers of Bavaria and Bohemia and isolate specific strains for commercial production. At the same time, the invention of refrigeration meant lager

could be brewed all year round. Over the next century, lager swept the world, dominating beer markets and almost wiping out ale brewing in some countries. Thanks to Belgian and British brewers who clung to their beloved ales, and the more recent efforts of the craft beer movement, we now have a huge number of ale and lager styles to choose from.

Click and collect we’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that! toastmag.co.nz

TOAST PROMOTION

SPEIGHT'S TRIPLE HOP PILSNER

A pilsner true to its traditions, Triple Hop Pilsner uses three distinct hops; one for bitterness at the beginning and two for aroma added later on. The moment you spark up the barbecue is the moment to take the top off a Triple Hop Pilsner – perfect with anything fresh from the sea. TRY WITH fish tacos

with coriander, lime and tangy yoghurt.

MAC’S GREEN BERET

Brewed to produce flavours of citrus, pine and tropical fruit, this Indian Pale Ale is dry hopped for an explosion of hop aroma and flavour. TRY WITH spicy chicken thighs on a nut and seed slaw.

EMERSON'S LONDON PORTER

Dark, dry and mellow with some hop characteristics, porter is the oldest commercially brewed style. Firm bodied with a creamy texture, the dryish palate is full of roasted malt, coffeish notes and a sustained bitterness. TRY WITH a decadent cheese plate with fruit paste, fresh raspberries and dark chocolate.

STEINLAGER MID

Steinlager Mid is a full-bodied, mid-strength lager for the premium beer drinker. With a floral hoppy aroma and soft notes of caramel, this brew is the perfect summer thirst quencher. TRY WITH mini steak sandwiches with watercress and spiced pesto

MADE TO MATCH With so many diverse and delicious brews on the market these days, we’ve discovered that alongside sipping them all, pairing them with gorgeous summery dishes can be a lot of fun too. We’ve matched up a handful of our favourite brews with some simple and delectable snack ideas for you to enjoy this summer. 70

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toastmag.co.nz

FOR THE LOVE OF BEER

HAZE CRAZE

NZ RAW INGREDIENTS. JAPANESE BREWING MASTERY.

Brew news Alice Galletly delves in to the latest from the brew world – from rethinking fruit beers to delicious new openings.

FRUITS OF FANCY

LNZ0600_ToastMag

Years ago, while sitting in a Belgian Beer Cafe with a friend, I boldly declared that I hated all fruit beers.“They’re all too sweet”, I said, even though the entire sum of my fruit beer experience at that point had been one sip of my friend’s cherry kriek. “They’re for people who don’t like real beer”. Cut to summer 2016, and I’ve realised how wrong I was. Fruit beers – or perhaps I should say “beers with fruit in them” – are everywhere at the moment, with citrus, stone and tropical fruits being added to enhance rather than dominate the other ingredients. Some are hoppy — Sawmill’s

AVA I L A B L E N O W

Judges at the annual West Coast IPA challenge in Wellington this year (West Coast being a specific American style of IPA) were perplexed and slightly offended by an entry which smelled like an IPA but looked like… well, mud. After a lot of fuss was made over its murky appearance on Twitter, it emerged the culprit was none other than Garage Project (who else), and their entry was not a West Coast IPA at all, but an East Coast IPA. The scandal! Although it didn’t place in the competition (Moa won with their Sky Perris Juice) Garage Project’s rebellious entry, “Party & Bullshit” got everyone chattering about East Coast IPAs. While not an official style, many of the IPAs being brewed in New England, US, are more malt-forward than their West Coast siblings, with a distinctive hazy appearance, restrained bitterness and juicy hop flavours. People recently started branding these beers “East Coast IPAs” or “New England IPAs”, with the benchmark for the style being Heady Topper, a cult IPA from Vermont brewery Alchemist. The popularity of the ECIPA has spread across the US and now to New Zealand, with several Kiwi brewers putting their own spin on the style. Epic has released the Stone Hammer Series — Thunder Pale Ale, Stone Hammer IPA and Thor Double IPA — a trilogy of East Coastinspired beers with lower levels of bitterness than their regular brews. Townshend and Choice Bros both tell me they have ECIPAs in the works, and Garage Projects Party & Bullshit is now available in cans. “When you drink it fresh — as you should — it’s like drinking tropical fruit/mango juice”, Garage Project’s head brewer Pete Gillespie tells me. “If the haze offends people I suggest drinking it from the can, or with their eyes shut.”

seasonal Grapefruit Double IPA or Garage Projects Death from Above IPA which contains mango, for example — but the biggest trend we’re seeing now is for tart, cloudy styles like Berliner weisse and gose to have fruit added. A few examples: Garage Project’s White Mischief (a gose brewed with white peaches), Kereru’s Guava Weisse and Choice Bros “Strung Out On Lasers” gose with raspberry, lime and salt. Or, if you crave proper mouthpuckering sour fruit styles, Moa’s Sour Grapes and 8 Wired’s Wild Feijoa will do the trick. It’s a good lesson to always keep an open mind when it comes to beer.

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FOR THE LOVE OF BEER NEW LOOK FOR AN OLD FAVOURTIE

Tuatara Brewing Co. has just launched new names and packaging for their core products as well as two new products. “Reflecting on our journey and the evolution of our beers, we needed to update our packaging in line with our beer,” says Tuatara’s Blair Harley. While the brown stuff in the bottle isn’t changing for their old favourites, two new products – Tomahawk American Pale Ale and Amarillo American Dark Ale will also be gracing the shelf from November. Might have to add that to my summer to-drink list, methinks.

GOING LOW

While boozy IPAs are dominating craft beer sales here, session beers are going to usurp them in the next three to five years, according to British beer writer Melissa Cole. Speaking in Auckland at the Brewers Guild Trade Conference in October, she urged brewers to focus on mastering beers around the 3% ABV mark (which are arguably harder to do well than big beers), as international trends indicate this is where we’re headed. “Trust me. You’re in the Big IPA phase now, but sessionability is coming,” she said. This should have neither surprised nor terrified any brewers in the room, as we’ve seen a growing demand for lighter alcohol beers in New Zealand for a few years. Croucher Lowrider (2.5%) is a favourite in the low-alcohol range, while mid-strength beers like Emerson’s Bookbinder, Epic IMP and 8 Wired Semi Conductor all deliver plenty of flavour.

NEW OPENINGS

Brewpubs are popping up around the country and in the interest of professional research I plan to visit as many as possible. Here’s what’s new/newish.

WEL L I N GTO N Choice Bros Brewing have been busy transforming a Ghuznee St boxing studio and laneway into a brewery, coffee roastery, eatery and bar. The new site, named Husk, is set to open in November.

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BAY O F P LE N TY Mount Brewing Co.

expanded and rebranded their Mount Maunganui brewpub, opening as The Rising Tide Brewery and Eatery. The refurbished venue features 32 taps and a pub menu, as well as dumplings and pork buns from Johney’s Dumpling House. D U N E D I N The country’s biggest new

brewpub is Emerson’s Taproom and Restaurant in Dunedin, which opened as part of the new $25m brewery in July. The new venue offers punters the chance to tour the brewery, drink experimental Emerson’s brews fresh from the tanks and watch the team at work while they dine and drink.

* Disclaimer: This writer is a shareholder in Yeastie Boys.

AUCKLAND In July, Sawmill Brewing shifted operations from the old timber mill at Leigh to a shed in a paddock near Matakana. As well as a shiny new brewery, the new purpose-built venue features a beer garden and beautifully designed “Smoko Room” where you can match dishes like smoked kahawai and barbecue pork cheeks to your brews. Meanwhile, Brothers Beer is on the verge of opening a new outfit in Orakei.

BREWERS BARE ALL

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AVA WILSON, THE BEER BARONESS What are you most looking forward to about summer? Having the whole summer off with my boys. My second is due in November. What style/styles do you see yourself drinking a lot of this summer? I’ll be sneaking sips of whatever my husband is drinking due to the baby thing, but what I’ll be recommending he drink is anything and everything new. I am a seasonal drinker so lighter, brighter and lower in alcohol (well, for me anyway!). It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope is in your fridge? Liberty Citra Jnr or Garage Project White Mischief.

Brewers bare all The days are getting longer, the sea is warming up and all signs are pointing to beer. But what to drink? For a bit of inspiration, we asked some of our favourite New Zealand brewers to tell us about their favourite summer brews. Be warned, their answers will make you thirsty…

PETE G IL L ESPIE , G A R AG E PROJ ECT What are you most looking forward to about summer? Sunshine – just a little bit. You start early as a brewer and the day can be long. Those late evenings feel like a gift. What style/styles do you see yourself drinking a lot of this summer? Stout, served cold. Everyone always says stout’s a winter drink. Bollocks. There’s a good reason Sri Lanka, Jamaica, Africa and Australia make great stouts. It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope to find in your fridge?

A cold Cooper’s Stout wouldn’t go astray. If it’s a Garage Project (you have to occasionally carry out organoleptic sampling), then maybe a Party & Bullshit. It’s ugly but it’s nice.

MIK E NEILSON, PA NH EA D CUSTOM A L ES What are you most looking forward to about summer? Lazy days with the family by the pool, brisket and ribs in the smoker and a couple of beers. What style/styles do you see yourself drinking a lot of this summer? Typically lighter styles, like Quickchange XPA, Port Road Pils and our gose, Culture Vulture, which we will be relaunching.

REFRESHMENT WITH A TWIST DB EXPORT BEER WITH NATURAL LIME & GINGER

It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope to find in your fridge? A New Zealand pilsner. I’m fascinated with them. I usually drink our own Port Road Pils but any will do after mowing our lawns. toastmag.co.nz

BREWERS BARE ALL

IF YOU FIND A BETTER-TASTING FRENCH BEER, WE’LL EAT OUR BERETS. The French know a thing or two about taste. That’s why Kronenbourg 1664 is always brewed using the richly aromatic and flavourful Strisselspalt “noble hop”.

SOR EN E RIKSON , 8 WIRED What are you most looking forward to about summer? Fishing, barbecuing and camping. All the Kiwi favourite excuses to drink beer. What style/styles do you see yourself drinking a lot of this summer? Probably the same old sour and IPAs, and hybrids between the two. But surely some stouts and pale ales will sneak their way in there too. It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope to find in your fridge? No matter what I’ve been doing prior, I always hope to open the fridge and find a spanking fresh Pliny the Elder. Unfortunately, that rarely happens…

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Jo and Christina Wood of Liberty Brewing.

JO WO O D, LI B E RTY B R E W I NG with great company. Summer is such a fun time to drink beer with friends outside. What style/styles do you see yourself drinking a lot of this summer? At the beginning of the summer I always find myself drinking Epic Lager. It is our least talked about beer, but so satisfying. It’s also one I hardly drink during winter, and then as soon as the weather warms up I can’t seem to get enough of it.

LUKE NICHOLAS, EPIC BEER What are you most looking forward to about summer? Getting outside, eating and drinking great flavours under the sunny skies. Trying new beers with new food combinations, 78

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It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope to find in your fridge? It’s strange to most people, but around Christmas time or on the first really hot day Ilikedrinkingacoldstout.Thecold,creamy, rich malt flavours are so satisfying. Then maybe a couple of lagers to follow.

What are you most looking forward to about summer? Taking the kids fishing, having a few rounds of golf, cooking Texas barbecue, taking the family to Tiri Tiri Matangi and Waiheke etc, getting stuck into the brewery and manufacturing enough booze to satisfy the thirsts of an insatiable New Zealand. What style/styles do you see yourself drinking a lot of this summer? Mostly gin and tonic. It’s the hottest day of the year and you’ve just mown the lawns. What beer would you most hope to find in your fridge? You can’t go past a good one-litre can of Russian Lager at ice temperature. Either that, or a fresh Steinlager classic.

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CREAMY INDULGENCE

sweet ending Smooth, creamy and just a touch boozy – this gorgeously decadent dessert is the perfect end to a summer night with friends.

Baileys Iced Chocolate Serves 2 45ml Baileys Irish Cream 15ml Smirnoff Vodka 2–3 scoops vanilla bean ice cream 1 cup milk (chilled, blue top) ½ teaspoon vanilla extract 2 tablespoons cream chocolate sauce, other toppings of your choice, to serve

TO SERVE: Drip chocolate sauce (can be made by mixing equal parts of hot chocolate powder and boiling water, then allowing to cool) around the inside rim of a glass, and pour mixture in. Sprinkle with delicious toppings of choice eg whipped cream, dark chocolate shavings, hokey pokey, crushed biscuits.

Remove the ice cream from the freezer and sit for 10 minutes before making this. Add all ingredients to a cocktail shaker and shake vigorously (or blend in a blender). The mixture will be thick and gloopy.

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