meet the winemaker Matt Connell McARTHUR RIDGE

Head winemaker at McArthur Ridge, Matt Connell, began his journey in the wine industry while buying wine for the Waiheke Island Resort. Here, Connell met David Evans from Passage Rock Wines, who suggested he work with him to grow his understanding of the industry.

Connell owns a winery named after himself, where he crafts wines for 11 clients, including pinot noir, pinot gris, chardonnay, rose, muscat, riesling, and late harvest resiling. Connell described his wines as fruit-forward, with a range of richer reds styled in the way of which he is fond.

“Coming from a hospitality background, I listen to my customers and try hard to match what I do with what they like to buy or styles that sell well. It's essential as a winemaker not to make wine in a bubble and remember you are making wine for others' enjoyment,” shared Connell.

When approaching the winemaking process, Connell balances his 20 years of experience by allowing grapes and the seasonal essence to guide his decision-making. The winemaker embraces technological advancement, stating that he is always looking for ways to improve his processes, whether through traditional or innovative winemaking methods.

Connell explained that winemaking was about seasonality. Decisions around bottling, for example, are made around what he observes of the blends over time. Secondly, by what is typical for the variety.

“Whites tend to be bottled in September or October, with pinot bottled in early March. The biggest challenges we face are being ruthless and culling barrels out that may not enhance a given blend.”

The most significant innovations for the industry have been developed in labs. The main one Connell has noticed is improvement in technology readings on components within the wine, such as sugar or acid. These readings have previously been performed commercially, which caused a delay of days before winemakers received results, which they can now get within minutes.

Connell revealed that the most critical factor in the winemaking process is when the fruit is picked, ensuring the fruit is of optimum condition, ripeness, and balance. Following this, Connell said that blending the right components and carefully caring for the wine ensures that it maintains its quality in the bottle.

The winemaker predicted that the industry's future would face challenges due to climate change, with the number of varieties changing and increased usage of technology in vineyards to support automation processes currently impacted by labour shortages.

For aspiring winemakers, Connell emphasised the importance of gaining industry experience, asking questions, working vintages with good people, and focusing on and aligning their skills with the styles and varieties they enjoy.

“Work as hard as possible as the industry is very connected, and if you do a solid job, you tend to get bigger opportunities next time. For those looking to learn more about the world of wine, visit your local wine region and explore and support the wines.”

Connell concluded by revealing that wine is about discovery and forming personal opinions unfettered by what is the best according to one region’s producer, as further investigation is more important.

Friday Night Favourite

No one is entirely sure of the origins of fish and chips, but this comfort takeaway is still a family favourite.

It is generally thought that fried fish was first introduced by Western Sephardic Jews settling in England in the 17th century. They would have prepared the fish by coating it in flour and then frying it.

Since then, many different versions have been served up worldwide, but battered fish is still considered a family favourite, and beer batters continue to top the popularity contest.

Many different types of batter can be used, with some outlets replacing the beer with nonalcoholic beer or soda water. Carbonation and pH are the most significant factors in delivering a better batter-fried crust, so using bubbly substitutes is an option.

With fish, potatoes, cooking oil, and energy prices soaring and consumers feeling the pinch of a cost of living crisis, this Friday night favourite is facing a big challenge.

Supply chain issues and rising labour costs on top of the ingredient prices mean that these operators are being hit hard and looking to suppliers for substitution inspiration and other offerings to keep costs down.

Picture: Sealord Battered Dory

Artisanal Salts

Salt, the world's oldest spice, is experiencing a resurgence due to the diverse and authentic artisan salts available worldwide.

The foodservice industry's focus on health and wellness has led to a closer examination of ingredients, resulting in gourmet salt emerging as a preferred choice due to its reputed health benefits. Consumers demand high-end, region-specific varieties as they become more aware of the taste differences from the trace minerals in the water or ground from where the salt is harvested.

This growing consumer consciousness for healthier options and interest in international flavours has led to a need for distinctively flavoured salts to enhance culinary experiences.

Sea salt has many benefits over regular table salt and has long been popular among consumers. Manufacturers are experimenting with new flavour profiles and product strategies to meet the demand. Trending flavour preferences include savoury, smokey, umami and bold and spicy flavours.

In all types of cuisines, especially those from high-end restaurants, every kind of gourmet salt serves a specific purpose by imparting its distinct taste and texture.