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French wine producer Edmond de Rothschild Heritage Wines has bought Central Otago vineyard Akarua Estate, which it hopes will eventually produce 60,000 bottles a year of premium organic pinot noir.
Bordeaux-based Edmond de Rothschild Heritage Wines received Overseas Investment Office approval to buy the 52-hectare estate, with 34.5ha of vines, in Central Otago’s Bannockburn, along with the Akarua Estate vineyard from New Zealand company the Skeggs Group.
Ariane de Rothschild, president of the Edmond de Rothschild Group, which also owns Marlborough vineyard Rimapere, said the region’s soil was world-famous for its exceptional growing conditions for pinot noir.
She said that the terroir, or environment, at Bannockburn was on par with the Burgundy region in Eastern France.
“The addition of our second New Zealand winery is part of our wider strategy to develop a portfolio of premium international wines from exceptional terroirs.
“Central Otago’s international reputation for pinot noir provides a unique opportunity for us to complete our range and move into the production of organic wines – one of the fastest growing categories,” she said.
Winemaker Ann Escalle, who was technical director at Rimapere before moving to Akarua Estate, said the soil had all the elements they were looking for, and the slope was gentle enough for the vines to be able to develop well.
Akarua Estate vineyard in Central Otago has been sold to Bordeaux-based Edmond de Rothschild Heritage Wines.
The region’s climate was known for its hot and cold extremes, but the site was not too harsh. At the same time, it was dry and windy enough to keep diseases away.
“We think that what we have here at Akarua is really top potential, and we can bring it to the world. We would like to produce some of the best pinot noirs in the world because it’s possible,” she said.
The vineyard, which produced about 80% pinot noir along with small amounts of chardonnay and riesling, was not organic yet, but work was starting on converting it immediately.
When fully converted and organically certified, the vineyard would produce more than 60,000 bottles of organic wines annually for the international and domestic markets.
The soil had all the elements required, and the slope was gentle enough for the vines to be able to develop well, said Ann Escalle.
The wines would continue to be produced under the Akarua brand. The Akarua Estate vineyard was founded in 1996 by former Dunedin mayor Sir Clifford Skeggs.
Skeggs Group managing director David Skeggs said the new owners had significant global influence and networks and would bring new opportunities for the Central Otago wine industry.
The Skeggs Group would continue to produce its Rua brand from its 90 hectares of established vineyards in the Bannockburn and Pisa sub-regions.
The nine vineyards owned by Edmond de Rothschild Heritage in France, Spain, South Africa, Argentina and New Zealand produced 3.5 million bottles of wine a year.
The Club is an Incorporated Society, and the Act that governs such bodies is currently being reviewed there are several amendments proposed. It is not expected that these changes will impact the Club’s Constitution or operation much, but the outcome will be known only once the details have been finalised. If there is a need for Resolutions to effect changes to the Constitution, they will be put to members in the usual way. Rest assured, the Committee is keeping a close watch on developments and will keep Members informed.
For many, Novinophobia – the fear of running out of wine – is very real. If you’ve been faced with surprise houseguests or the need for a quick, last-minute gift, you know the anxiety of an empty wine rack. The fix? An everyday vino with the sass and substance to stand up to any wine-related emergency.
Novinophobia is something that is joked about in the wine-lover community, and several vendors have picked up on this and created funny wine glasses, pillows and other products featuring novinophobia jokes to sell to this niche community. One can also find YouTube videos, Facebook pages and Instagram memes that joke about novinophobia.
Although this phobia creates a lot of laughs within the wine-drinking community, it is a real mental disorder. Individuals with this disorder panic when their wine glasses become empty or almost empty. They remain in a constant state of anxiety as long as no wine is left to drink.
Napier’s iconic National Tobacco Company factory on Ossian St in Ahuriri has gone from one vice to another. It is now home to a brewery, urban winery and, more recently, The National Distillery Company.
Blair Nicholl is doing the seemingly impossible, turning Hawke’s Bay-grown grapes into wine and gin.
It is there that Blair Nicholl is doing the seemingly impossible, turning Hawke’s Bay-grown grapes into wine, then into gin.
A bartender by trade, he has seen firsthand the “ebbs and flows” of the wine and craft beer industries.
He says that New Zealand is one of the biggest wine exporters to the United States and could soon be the powerhouse of the spirit industry.
“It’s what the New Zealand spirits industry has got ahead of them if we band together.”
Nicholl’s foray into distilling came when he, best friend, and business partner Ricardo Reis made a gin using botanicals found in women’s luxury beauty products for a Wānaka event in 2018. Their gin caught the eye of Cardrona’s head distiller, who invited them for a tour.
Bloody Syrah is available exclusively direct from the National Distillery Company.
They relocated to Napier, where Nicholl began distilling from his kitchen. A chance opportunity brought them to the building that had been on his vision board for ten years.
Like the dynamic duo, the owners were from Kāpiti and eager to see what these “Kiwi blokes with a dream” could do.
In early 2020, Nicholl and Reis found themselves in New York – dressed in jandals and T-shirts despite the cold – promoting their gins alongside New Zealand Trade and Enterprise.
“We stood out because we don’t take ourselves too seriously, but we’re deadly serious.”
Interest was growing in their product, and they would soon go on to win many accolades and awards in spirit-making competitions, beating big brands such as Beefeater, Bombay Sapphire and Tanqueray.
A bartender by trade, Nicholl has seen firsthand the “ebbs and flows” of the wine and craft beer industries.
But when Covid-19 hit, the pair “thought the National Distillery dream was over,” Nicholl says.
Bloody Syrah is available exclusively direct from the National Distillery Company.
With no means to sell alcohol, he and Reis began making hand sanitiser using grapes from Clearview winery, owned by long-time friend Tim Turvey, where the pandemic had also brought production to a near halt.
While it allowed them to keep the business going, it was terribly boring for a creative like Nicholl.
Then he got the idea for what became known as Bloody Syrah: a gin made from wine.
“I’m all about trying things that people haven’t done before or say can’t be done.”
“Wine is my first love. It’s something I’m extremely passionate about,” Nicholl says.
But he thought he could go a step further.
Using grapes from the coastal vineyard, Nicholl and Reis made a syrah, aged it in barrels, and played around distilling it into a clear, neutral spirit. Then they added the gin botanicals, distilled it again, put it back into oak, and left it for 12 months, turning it amber.
“We were trying to capture white pepper, and intense berry and earthy tones – the type of syrah that Hawke’s Bay is famous for.”
They bottled about 130 all up, corked and waxed, also like wine. The label draws inspiration from Penfolds, one of Australasia’s oldest wineries, and includes a dedication to Turvey.
Nicholl isn’t sure if his syrah gin is a world first, but it might well be, and it is certainly something he is happy to cross off his bucket list.
“I’m all about trying things that people haven’t done before or say can’t be done.”
At 44% alcohol by volume (ABV), Nicholl describes Bloody Syrah as the “cognac of gins”.
“Sit on one of these at a dinner party, and you only need one or two to be the life of the party. As long as Tim Turvey and myself aren’t there,” he laughs.
Plus, a handy guide for deciphering your methodes from your Champagnes.
Photo / Babiche Martens
If the bubbles that have dominated most thoughts of late are the ones we’ve been living in, there’s hopefully something we can toast, even if it’s just the passing of 2021.
There’s good news on the fizz front, as there has never been a more delicious and diverse array of sparkling wines to enjoy in Aotearoa.
Here’s a selection of the best from my blind tasting of bottles from across the world. Their corks are definitely worth popping, to cheer the spirits if our parties must be virtual, or celebrate with on the return to fully social occasions.
STYLE GUIDE: WHAT’S IN A STYLE? Sparkling wines are made in a wide variety of ways that dictate their flavour, quality and price. It can be confusing, so here’s a rough guide to styles and terms you might see on a bottle that suggest the kind of wine you might find within.
Traditional Method Most of the highest quality sparkling wines, including Champagne and cava, are made by the traditional method, also known as methode traditionnelle. It’s an elaborate system that adds to the cost of the wine, but is widely regarded to create the most complex flavours and finest mousse (bubbles).
A second bubble-inducing fermentation is triggered in the bottle, followed by a period when the wine remains in contact with its yeasts. These impart complex bready and nutty flavours to the wine depending on how long it remains on these yeast “lees”.
The yeasts are then removed by a lengthy process of “riddling” that gradually shifts the yeast into the neck of the bottle, which is then frozen. The frozen plugs of yeast are removed, the bottle topped up and then re-stoppered in the wine’s “disgorgement”.
Some examples state a disgorging date, which provides an idea of a wine’s maturity — recently disgorged can mean fresher flavours, and older more toasty notes.
Bottle Fermented (Transfer Method) If it’s traditional method, most wineries trumpet this. So if you see “bottle fermented” on a label, this suggests the wine has likely been made by the slightly simpler transfer method. Sparkling wines made in this manner can still be very good, but are cheaper to produce than the traditional method. This is basically identical to the traditional method up to the point of riddling, when the bottles are instead disgorged into pressurised tanks, where they’re filtered. They’re then re-bottled in a new bottle.
Tank Fermented Less likely to appear on a label, but influencing the final flavour, is the Tank Method. Also known as the charmat or Martinotti methods, or cuve close. The wine’s second fermentation takes place in a pressurised tank rather than a bottle, and the final fizz bottled under pressure. You don’t get the yeasty character of bottle-fermented methods, but this is often preferable for more aromatic grapes and fresher styles, such as the prosecco that’s made this way.
Methode Ancestral (Pet-Nat) Undergoing a revival currently is the methode ancestral, responsible for the petillant maturels (pet-nats) that have burst onto the natural wine scene in particular. Likely the oldest way of making sparkling wine, the wine is bottled while still undergoing its first fermentation. This finishes in-bottle, producing its effervescence.
Some winemakers choose to leave the yeast in the bottle, leading to a cloudy appearance and the possibility of drinking a bottle at different stages on its path to dryness. Others filter or disgorge and rebottle for a clearer and more consistent end product.
Champagne (NV and Vintage) Champagne can only come from the eponymous region in north-eastern France. Its name, synonymous with luxury and celebration, is protected in law and cannot be borrowed by wines from elsewhere. Its wines have to adhere to strict criteria, which includes bottle aging of 15 months for non-vintage wines (NV) and three years for vintage.
Its chilly climate makes it a challenge to ripen grapes, which has led to the practice of blending wines from multiple vintages, with vintage wines being made with only the best grapes in the best years.
The practice of making and labelling sparkling wines as “NV” has been adopted beyond Champagne and tends to suggest the tier below a winery’s more premium “vintage” release.
Styles and Sweetness Various terms originating in Champagne indicate the grapes used, and consequently suggest the style of a sparkling wine. Blanc de Blancs is made from 100 per cent chardonnay, which tend to be lighter and racier. Blanc de Noirs is a white sparkling wine made from just black grapes, which tend to be fuller bodied.
There are also descriptors highlighting levels of sweetness. The most common is Brut for dry to off-dry, with the likes of Demi-Sec, meaning sweet and Doux, lusciously sweet.
A growing movement towards near bone-dry styles means seeing more bottles sporting terms such as Ultra Brut, Extra Brut, Brut Nature and Zero Dosage, which signal the driest of the dry.
Detergent is the enemy of effervescence, so always rinse your sparkling glasses in warm water to get rid of any residue. Photo / Getty Images
WHAT’S IN A GLASS?
Wisdom on what makes the best glass from which to drink sparkling wine has shifted over the years. Certainly, the wide-rimmed shallow coupe popular in the early 20th century has fallen out of favour, for good reason.
These may work to some extent for softer, sweeter styles, but the wine’s large surface area in these means bubbles swiftly dissipate and they go flat quicker. The narrow shape of the iconic flute fares far better for retaining effervescence, but also suppresses aromas.
Current thinking on the foremost stemware for fizz, particularly the more complex traditional method wines, is a tulip-shaped glass with a wider middle and a narrow top. Similar to a white wine glass, it provides a slightly larger wine surface area than the flute and has a shape and greater space above the wine conducive to funnelling aromas up beyond its rim.
It’s also supported by findings of the rigorous research currently being conducted on bubble behaviour, by the likes of Champagne physicist Dr Gerard Liger-Belair at the University of Reims in Champagne.
The Comite Champagne, which represents independent Champagne producers, now officially recommends a tulip-shaped glass in which to enjoy its members’ wines. Something like Riedel’s egg-shaped Veritas Champagne Wine Glass fits the bill ($113 for 2 stems from Kitchenware.nz). However, the flute still works fine for simpler fruit-driven styles, such as prosecco.
You can enjoy fizz from a standard white wine glass. However, it’s still optimal to use a glass that’s been designed for sparkling wine as this will contain a “sparkling point”. Bubbles attract and carry aromatic compounds to the surface of the wine and need somewhere to start.
In sparkling glasses they’re directed from a single point etched on the bottom of their bowl, rather than forming randomly off the likes of fibres left in a glass from tea towels.
Whatever glass you choose, there are further ways to ensure you maximise your bubble count. Detergent is the enemy of effervescence, so always rinse your sparkling glasses in warm water to get rid of any residue. If you dry them manually, make sure it’s with a lint-free cloth to avoid unruly effervescence!
FRANCE’S FINEST
THE BEST SPARKLING WINES OF THE SEASON: FRANCE’S FINEST
1. Taittinger Millesime Brut Champagne 2014, $125 This Grand Cru-dominant blend is made only in the best vintages and aged five years on its lees to gain added complexity. The result is a Champagne with great intensity and finesse, with elegant and crisp notes of red apple and citrus, hints of apricot, mineral and blossom, over a subtle hazelnut base. Stockists: Countdown; Glengarry; Vineonline; Fine Wine Delivery; Vintners.nz
2. Paul Launois Monochrome #1 Grand Cru Extra Brut Champagne NV, $82 This stylish Champagne is an exciting new find: from third-generation growers Julien Launois and his wife Sarah, who started making wines in 2015 from their small family estate in the Grand Cru village of Le Mesnil-sur-Oger. The Monochrome #1 is an impressive ultra-dry 100 per cent chardonnay, with a pure and poised palate of crisp apple and lemon, hints of almond paste, acidity and an intense flinty minerality. Stockists: Barewine.co.nz
3. Andre Clouet Grande Reserve Brut Champagne NV, $68 A 100 per cent pinot noir Champagne that offers great value. Its attractive notes of apple and stonefruit are underpinned by rich toasted brioche and hazelnut notes. All this is supported by a fine and fresh line of lemon and mineral salts and a fine mousse. Stockists: Black Market; New World; Dhall & Nash
4. Marion-Bosser Premier-Cru Brut Rosé Champagne NV, $90 Marion-Bosser’s impressive grower Champagnes are made by the mother and daughter team of Bernadette and Elodie Marion in the Premier Cru village of Hautvillers. Their elegant and fresh rosé Champagne combines delicate raspberry and redcurrant fruits with a suggestion of apple and almond pastry. Stockists: Threefrenchvines.com; Winedirect.co.nz; New World
NZ’S FINEST
BEST LOCAL BUBBLES
5. No 1 Family EstateReserve Marlborough Blanc de Blancs NV, $96 It’s perhaps no surprise that one of the top wines in this year’s sparkling tasting is made by a 12th-generation Champagne winemaker. Daniel Le Brun crafts this exquisite Reserve example in Marlborough, which layers white flowers, white fruits and citrus over subtle nutty, biscuity nuances, wrapped in a creamy mousse. The release is limited to just 1000 individually numbered bottles. Stockists: Glengarry; No1familyestate.co.nz
6. Koyama Waipara Methode Traditionnelle Brut Nature NV, $45 A delicious bone-dry pinot noir-dominant blend made in tiny quantities by Takahiro Koyama, in which rich notes of gingerbread and toasted breadcrust are counterpoised by a powerful line of lemony acidity. Koyama has had a growing focus on sparkling wine with his original label and at Mountford Estate, which he now also runs, and this is a fine addition to Aotearoa’s sparkling scene. Stockists: Great Little Vineyards; Hamilton Beer & Wine Co; Star Superette; By the Bottle; Natural Liquor
7. Mumm Marlborough Brut Prestige NV, $40 A decidedly Champagne-like local traditional method wine, from a collaboration between the Champagne House of Mumm and Pernod Ricard NZ, makers of the likes of Brancott Estate. It expertly juxtaposes richness with freshness in its notes of crisp apple and lemon curd, savoury praline undercurrent, and long nutty finish. Stockists: New World; Countdown; West Liquor; Liquorland; Super Liquor; Glengarry; Moore Wilson’s
NZ’S FINEST
8. Quartz Reef Bendigo Estate Methode Traditionnelle Central Otago Rose NV, $43 Refined strawberry and redcurrant meld with hints of rose-like florals, creamy notes and an appealing savoury dimension. A complex and compelling rose which finishes with a dynamic wave of freshness and lingering minerally note. Stockists: Glengarry; Fine Wine Delivery; Farro Fresh; Quartzreef.co.nz
9. Hunter’s MiruMiru Marlborough NV, $29 Hunter’s has been making its MiruMiru for two decades from the classic trio of Champagne varieties — pinot noir, chardonnay, and pinot meunier — over which time it’s established the wine as consistently offering great quality and value. Its latest release over-delivers once more with a lovely lemony freshness to the fore, joined by white fruits and more complex toasty, yeasty elements. Stockists: Fine Wine Delivery; The Good Wine Co; Wine Direct; First Glass Wine & Spirits; Primo Vino
10. Morton Estate Brut Methode Black Label NV, $20 Ridiculously good value for a traditional method sparkling wine, Morton’s pink-tinged crowd-pleaser ushers in baked apples, juicy lemons and a touch of toastiness. Rumour has it, its price may be rising soon, so stock up for the festive season and beyond. Stockists: New World; Pak’nSave; selected specialist liquor stores
EURO-FIZZ
EURO-FIZZ
11. Borga Prosecco Extra Dry, Italy NV, $25 Light, bright and bone dry, this is a lovely expression of prosecco from a family-run estate in the Treviso region of Veneto. Its crunchy green apples and mouth-watering lime join hints of stonefruit, perfumed with a touch of jasmine. Stockists: Caro’s
12. Vilarnau Barcelona Cava Organico Brut Reserva, Spain NV, $25 There’s plenty of richness to this organic cava, with its notes of spiced honey cake, baked apple, stonefruit, toasted nuts and bread characters, offset by crisp lemon. Full of flavour, gorgeous packaging and great value. Stockists: Caro’s; First Glass Wines & Spirits
13. Ramon Jane Tinc Set Escumos Brut, Spain 2019 $33-35 A biodynamic pet-nat made with wild yeasts and no added sulphur from local grapes in the cava country of Spain’s Penedes. It’s ultra-dry, pure and savoury in style, with brisk citrus and restrained apple and pear, laced with white pepper and herb, an underlying vegemite-savoury richness. Stockists: Star Superette; Cahn’s Wines & Spirits; Fine-O-Wine; By the Bottle; Cult Wine; Planetwine.co.nz
14. Sartori Prosecco Rosé Brut, Italy NV, $25 Following the popularity of prosecco and the fashion for drinks pink, prosecco rosé became an official denomination in Italy last year for bubbly made from the traditional white prosecco grape Glera and a dash of Pinot Nero (pinot noir) for colour. While some “ro-secco” can be on the sweeter side, the Sartori is a more serious dry style that’s fresh, citrusy and moreish with strawberry scented with rose. Stockists: New World; Dhall & Nash
15. Privat Reserva Brut Nature Rosé Cava, Spain 2018, $32 This very appealing bone-dry organic cava is made from a blend of pinot noir and chardonnay. It combines green apple and fresh lime notes, with more complex nuances of honey and toasted breadcrust. From: Hamilton Beer & Wine Co; Regional Wines; Stvincentscave.com
Being able to chill a glass of wine quickly is the wine equivalent of building a better mousetrap. My partner doesn’t understand why this is important – thinking, ‘what kind of person is so desperate for a glass of wine they can’t wait 60 minutes!’ Answer – EVERYONE!
My usual go-to method has been whacking a bottle of wine in the freezer. Yes, this can be relatively quick, but it’s not as quick as our new method. Plus, I can’t tell you how many times I’ve frozen the forgotten wine because I was side-tracked by the gin and tonic I had while waiting!
Wait no more – because The Wine Wankers have invented the Tea Bag Method! [Yes, there is a serious wine group called this – go, Ed]
But before we explain, let’s look at man’s previous attempts to chill wine quickly
Frozen Grape Method toss frozen grapes into your glass of wine to cool it down (Con – the grapes can add an unwanted flavour once they defrost in your wine)
Ziploc Bag method placing half your bottle of wine into a zip-lock bag and submerged this into an ice bath for six minutes (Pro: brilliantly quick. Con: too much fussing around with ingredients and props)
Ice + Salt + Water in Bucket Method submerge it in a bucket of salted ice water (Con – no one has that much ice in their freezer, plus it still takes 10 minutes)
The Wet Towel and Freeze Method wrapping the bottle in a wet dish towel and popping it in the freezer – of course, you’ll have to detach the tea towel from the bottle!. (Con – the wet towel acts as an insulation device, so it takes longer than simply whacking it in the freezer)
Add Ice Cubes To Your Wine Method (Con – waters down your wine – and no one wants that)
Introducing The Wine Wankers Tea Bag Method
Step 1 – fill your wine glass half full of ice so you only use the right amount of cubes Step 2 – pour the ice cubes into a small plastic bag Step 3 – fill your wine glass to the very top with room temperature wine Step 4 – leave it for 3 minutes – giving it the occasional tea bag dunk to mix the wine Step 5 – remove the bag, clean it and re-use it for another time (I hate single-use plastic – and so should you!) Step 6 – your wine will now be chilled to perfection. Cheers!
words: Julia Larson illustration: Ariela Basson Published: December 29, 2021
There are some times when you crave a glass of wine, but not the whole bottle. But how can you tell if your opened bottle of wine is still good?
Wine is a very finicky thing, and if not treated right, your leftover vino might as well already be poured down the drain. To learn why some wines last a little longer than others and how to avoid a little waste, VinePair taked to Alisha Blackwell-Calvert CSW, an independent wine consultant in St. Louis.
When it comes to opening a bottle of wine, Calvert says, it is a race against time. “Oxygen is a wine’s best friend, but also [its] enemy,” she says.
“Once a bottle of wine is uncorked, it’s like there is a timer on it.”
Consumers tend to think that oxygen is a good thing for wine — wine is poured into extravagant decanters, swirled in the glass, and slurped loudly by somms all in the name of incorporating oxygen into it. This is initially to let the wine “breathe,” letting oxygen back into the wine to open up flavors and aromas that were stifled in the bottle. “That initial oxygen is great — it aids in building the aroma as it transcends into your nose,” says Blackwell-Calvert.
“But depending on the wine, after a couple of days, the aromas change.”
If at first sip you got notes of fresh fruit, it can develop aromas of a cooked fruit, or even vinegar.
There are some obvious signs that a wine has gone bad, like cork taint. But when a wine has been open for too long, it can end up tasting a little bland. Or, if it was high in alcohol in the beginning, it will taste a bit boozier. If you are planning on only using a small portion of a bottle, plan ahead by using wines that have more preservatives in them, such as sulfites or sugar. Sulfites are a naturally occurring preservative that occur on the skins of the grapes, and they give wines the ability to maintain and develop flavors as they age. Sugar, on the other hand, is key to the fermentation of wine. More residual sugar likely means there is less alcohol, which is more volatile when it comes to oxygen exposure.
“Preservatives help a wine keep and stay better for longer,” says Balckwell-Calvert. “For example, a Riesling will stay for longer because it has more sugar compared to other wines.” Oak is another natural preservative, helping keep wines like Chardonnay and Cabernet Sauvignon fresher for longer.
When buying a bottle to sip throughout the course of a week, look for styles that have thicker-skinned grapes that have a bit more body and structure to them.
“Grapes that have a thinner skin, like a Grenache or a Pinot Noir, tend not to do well open because they have less preservatives and sulfites,”
says Blackwell-Calvert. “They have less tannin structure and acidity; they tend to die quicker once they’ve been opened.”
In some cases, leaving a bottle open may be more like a slowed-down way to enjoy a wine and note the differences as the flavor develops.
“There are some wines, like a Brunello di Montalcino, that will actually show better a couple of days after being open,”
says Blackwell-Calvert. “I guess that is also what a decanter is for.”
But if the wine you decided to sip on doesn’t follow any of the above criteria, there is no reason to just throw it away. “My recommendation is to put the cork as far as possible down the neck of the bottle,” says Blackwell-Calvert. “Put the bottle in the fridge; never leave it on the counter. When you are ready to drink it again, take the bottle out of the fridge for 30 to 40 minutes to warm up.”
If you are someone who repeatedly drinks a little from the bottle at a time, she also recommends buying a Coravin preserver. Or, if you’re not attached to the aesthetics of glass bottles, try a boxed wine. These often last for weeks in the fridge due to their lack of oxygen exposure.
Even if you missed every step — bought a light-bodied, high-alcohol wine and left it on the counter — but you still thought it tasted good, then go ahead and keep enjoying it.
“A wine is good if you taste it and think it tastes good,”
says Blackwell-Calvert. “If it has been open for four to five days and you still like it, then it is still a good wine.”
My wife hosted a party for many of our old friends, some of whom we hadn’t seen for years.
Everyone was encouraged to bring their children and grandchildren along as well.
All throughout dinner, Emma, my wife’s best friend’s four-year-old granddaughter kept staring at me. This beautiful little girl could hardly eat her food for staring at me.
I checked my shirt for spots, felt my face for food and patted my hair in place, but nothing stopped her from staring at me.
Finally, I asked her, “Emma, why are you staring at me so?”
Everyone at the table had noticed her behaviour also, and the table went quiet, waiting for her response.
Little Emma said, “I just wanna see how you drink like a fish.”
