Know your wine: A beginner’s guide to the most common types of wine

  • The main types of wine include red, white, rosé, sparkling, and fortified and dessert wines.
  • Exploring new wines can help expand your palette and knowledge of drinks to pair with different dishes.
  • Grapes from all over the world give wines a range of flavours from fruity to oaky to dry.
Wine types vary and each style has a distinct taste that suits different people's preferences. d3sign/Getty Images
Wine types vary and each style has a distinct taste that suits different people’s preferences. d3sign/Getty Images

Humans have produced and enjoyed wine for over 8000 years, so it stands to reason that this grape-based beverage would be easy and stress-free to enjoy, right?

Unfortunately, that’s not always the case. Wine education covers a great deal of information, from grape types to geographic regions to flavour profiles. While some drinkers love to geek out to the nuances and details of this subject, others can feel a bit overwhelmed when they walk into a wine shop.

While there’s no limit to the amount of information that you can learn, a few basic guidelines will help direct your shopping experience and allow you to get your hands on a bottle that suits your tastes and preferences.

As vast as the world of wine is, most wines can be classified into five main categories: red, white, rosé, sparkling, and fortified and dessert wines. Below, you’ll find a rundown of these categories, with a breakdown of 28 popular variety types.

To offer some expert insight, we’ve enlisted sommelier and wine educator Caroline Conner who teaches online courses to wine lovers seeking to enhance their knowledge and broaden their wine-related horizons.

Why is it important to know about different types of wine?

“The best way to learn about wine is to approach it like learning a language,” says Conner. “You can DIY it, but without lots of real-life practice, it’s hard to get anywhere.” Knowing what you’re tasting and why can help you along your wine journey in a number of ways:

Developing your palate: You may have heard the term “palate” tossed around by wine drinkers in the past, but it really just refers to a sense of taste, which can be developed by simply tasting. The more flavours you experience, the more sophisticated your palate will become because you’ll understand how taste elements differ from each other and how they work together to create unforgettable flavours.

Discovering food and wine pairings: Wine and food are a natural match for each other, and when you figure out which wines taste best with which dishes (according to your own palate), then you can take your meals to the next level.

Gaining a global perspective on wine: As corny as it sounds, you really can “travel the world” by tasting wines from different countries, continents, and regions. Learning about the climate and soil conditions of a particular country can help you understand how the wines from that nation develop their flavours. Paying attention to common wine and food pairings from that country will clue you in on how best to enjoy the bottles you purchase.

How to talk about wine

Because flavours are so subjective, it’s easy to dismiss wine-tasting terms as pretentious and less-than-useful. However, understanding a few basic phrases can give you all the vocabulary you need to describe the wines you enjoy (and the ones that you don’t). To get you started, here are a few commonly-used wine words:

Dry: “Dry” essentially translates to “not sweet”. Dry wines don’t contain residual sugar from the fermentation process (or, if they do, it’s in a very low quantity).

Off-dry: An off-dry wine features a small amount of residual sugar, which gives it a gentle sweetness. The French term for off-dry, “demi-sec,” is also frequently used in wine tastings and on bottle labels.

Sweet: A sweet wine — also known as a dessert wine — contains significant amounts of residual sugar and has a pronounced sweetness in its flavour.

Oaky: Many red wines and certain white wines undergo a process of ageing in oak barrels, and said barrels impart a woodsy, toasty flavour to the wine. The more time the wine spends in the oak barrels, the stronger the “oaky” flavour will become.

Full-bodied: This is a term generally used to describe red wines, and it refers to both the flavour of the wine and to its texture. A full-bodied wine boasts rich, complex flavours, a robust texture that coats your mouth and tongue, and (in most cases) a higher alcohol content than a light-bodied or medium-bodied wine.

Tannins/Tannic: Tannins are natural compounds found in wine grapes (particularly in the skins of said grapes). These compounds affect the texture of the wine in the mouth; the drying sensation that you may experience when drinking a glass of red wine comes from tannins. Tannins exist in both white and red wines, but because red wines are produced and aged with the grape skins still in contact, the tannic structure of red wines tends to be more prominent.

Grape: The vast majority of wines produced worldwide use grapes as their core ingredient. Wine grapes differ from “table grapes” designed for eating; they’re typically smaller, juicier, and more acidic. Most wine grapes are of the Vitis vinifera species, a style of grape specifically cultivated for wine production.

Style: Some wines are named after the style of grape used to make them; “Chardonnay”, “Cabernet Sauvignon”, and “Pinot Noir” are all examples of grapes that often lend their names to their wines. However, some wines take their names from the regions where they’re produced. French wines are especially notable for this pattern: “Champagne”, “Bordeaux”, and “Burgundy” all fit into the “wines named after regions” theme.

Now that you know how to talk about it, let’s get into the wines themselves. Below are many of the most popular wine styles you’ll find in stores and at restaurants, along with a few underrated gems.

Red Wines

Merlot

Cabernet Sauvignon is a very popular red wine, while a merlot offers a softer taste. Peter Dazeley/Getty Images
Cabernet Sauvignon is a very popular red wine, while a merlot offers a softer taste. Peter Dazeley/Getty Images

Merlot is a red grape that’s grown throughout Europe, South America, Africa, Australia, and the United States. According to Conner, “some of the greatest wines in the world” are Merlots. “It’s plummy and juicy, and a bit softer than Cabernet [Sauvignon], which it is often blended with,” she says. It tastes delicious alongside charcuterie boards, roasted vegetables, and even cheeseburgers.

Cabernet Sauvignon

Like Merlot, Cabernet Sauvignon can grow in a wide variety of regions and is, therefore, an easy bottle to scoop up at any wine shop. As for flavour, Cabernet Sauvignon is full-bodied and dry. “Cabernet Sauvignon is ‘bigger’ than Merlot, and it has lots of tannins, which are those chewy, drying particles in reds,” says Conner. “It’s wildly popular and you can find stunning examples all over the world.”

Pinot Noir

“Pinot Noir is widely loved because it’s one of the rare lighter reds, but has tons of flavour and complexity,” says Conner. “It’s most famously from Burgundy, but there’s great Pinot all over the place, like in Oregon, New Zealand, and even Germany.” But she does warn that these wines can be fairly pricey: “Pinot is picky and fickle, it’s prone to disease and only thrives in certain climates. You have to be a good winemaker to make the best of it, in any conditions! That’s why it’s so prized, because when it’s good, it’s good, and the winemaker took these grapes from the right place, treated them right, and made them sing.”

Syrah/Shiraz

Wines made with this red grape can claim two names, depending on where the grapes are grown and where the wines are produced. In the Rhȏne Valley region of France, these wines are called Syrah, but in Australia, they’re known as Shiraz. In both cases, you’ll find a rich, deeply-hued red wine with strong dark-berry notes and high tannins.

Zinfandel

Like Syrah/Shiraz, the Zinfandel grape produces “big” red wines with lots of stage presence. Notes of dark fruit, tobacco, and leather are common when tasting Zinfandels. It’s a popular grape in California vineyards (and most Zinfandel is indeed grown in the Golden State), but you can also find it in Italy, South Africa, and New Zealand.

Gamay

The Gamay grape is perhaps best known as the primary grape used to make Beaujolais. Made in France, Beaujolais wines are beloved for their light texture, high acidity, low tannins, and bright fruit flavours. Every November, the first release of Beaujolais bottles (known as “Beaujolais Nouveau”) makes a huge splash in the wine market both in the U.S. and abroad.

Sangiovese

If you’ve ever enjoyed a glass of Chianti at an Italian restaurant, then you’ve experienced the Sangiovese grape. This purple-red grape produces many styles of wine made throughout Italy, all notable for their medium body, high tannins, red fruit flavours, and hints of spice. If you need a wine to pour at a red-sauce dinner, then Sangiovese will do you right.

White Wines

Chardonnay

Some well-known white wines include Riesling, Sauvignon Blanc, and Albariño. Mykhailo Lukashuk/Getty Images
Some well-known white wines include Riesling, Sauvignon Blanc, and Albariño. Mykhailo Lukashuk/Getty Images

“Chardonnay is a true winemaker’s grape; it can really do it all,” says Conner. “A lot of people think they don’t like it because all they’ve tried is their mom’s oak-bomb, buttered-popcorn ’90s Chardonnay. This style still exists, but it’s not very trendy anymore, so it’s easy to find Chards with less oak, more fruit, and more balance. Try Chablis from France if you want to taste a spectacular unoaked Chardonnay.”

Sauvignon Blanc

This white grape famously makes lightweight wines with clean acidity and pronounced fruitiness. “Sauvignon Blanc is all about that fruit,” says Conner. “It has two main styles: the super-intense version with passion fruit aromas coming out of New Zealand, and the more restrained, grassy French style from Sancerre. There are great Sauvignon Blancs from Chile and the USA too.”

Riesling

White grapes are typically easier to grow in cooler climates than red grapes, and Riesling, which originally hails from Germany, serves as a prime example. Riesling wine is highly versatile; it can be sweet, dry, still, sparkling, and anything in between. Its fruity, floral flavours tend to pair well with white meat, fish, and anything spicy.

Pinot Grigio/Pinot Gris

Known as Pinot Grigio in Italy and Pinot Gris in France, this white grape makes a highly approachable and popular wine with citrus notes, zingy acidity, and a pleasant undercurrent of minerality. Alongside a platter of fresh seafood or a cheese plate, Pinot Grigio/Pinot Gris truly shines.

Gewürztraminer

The Gewürztraminer grape is native to Germany, and wines made with it tend to feature fruit flavours like apricot and pear, along with herbaceous notes. In the US, Gewürztraminer proves especially popular at Thanksgiving, thanks to the fact that the wine’s gentle fruit and herbal aromas pair perfectly with turkey, stuffing, and all of the fixings.

Chenin Blanc

Commonly grown in the Loire Valley of France and in South Africa, the Chenin Blanc grape translates to a white wine that’s light-bodied, appealingly tart, and easy to pair with a variety of dishes. Try it with soft cow’s milk cheeses like brie or with grilled or roasted veggies.

Albariño

If you’re a fan of Sauvignon Blanc but want a white wine with even more fruit presence, then Albariño, a wine style native to Spain, could be perfect for you. Albariño is a medium-bodied white, which means it works very well as a food wine. Pair it with shellfish, white meat, or an entrée salad.

Rosé

Rosé wine is made by removing skins from red grapes. Dulin/Getty Images
Rosé wine is made by removing skins from red grapes. Dulin/Getty Images

Contrary to popular belief, most rosé wines aren’t made by combining white grape juice with red grape juice. Instead, they’re made by removing the skins from red grapes after a brief period of time, resulting in a wine that’s light, refreshing, and a pretty shade of pink.

Provençal Rosé

Some rosés are made with only one type of red grape, but many — like the mega-popular, super-refreshing pale-pink rosés that come from Provençe, France — come from a blend of grapes. Conner urges us to embrace blended wines like Provençal rosés: “I think that blends are underrated,” she says. “Many of the famous European wines are blends, and all the better for it! Blending is part of the art of winemaking, and especially with climate change disrupting vineyards, it will continue to be important in order to achieve balanced wines.”

Zinfandel Rosé

Zinfandel rosés got a bad rap for many years due to the perception of “White Zinfandel” as overly sweet and not especially nuanced. However, you can now find plenty of quality Zinfandel rosés on the market, and many feature a delicate sweetness that makes them a great partner for BBQ dishes or grilled salmon.

Grenache Rosé

Grenache is one of the grapes most commonly used in the Provençal rosé blend, but you can also find rosés made solely from this red grape. Grenache rosés burst with summery fruit flavours like strawberry and watermelon, and they’re delicious with Caprese salads, grilled eggplant, and Mediterranean fare.

Sangiovese Rosé

Italian “Rosato” wine often comes from the Sangiovese grape, which gives this varietal a darker hue than some competitors and makes it a robust and spicy wine with plenty of red fruit flavour. There’s no better partner for Sangiovese rosé than pizza (especially grilled pizza).

Tempranillo Rosé

Spanish Tempranillo (also grown in the US and South America) has an almost savoury quality to it, which gives this medium-bodied rosé an advantage where food friendliness is concerned. Enjoy it with anything from grilled meats to tacos to seafood to Spanish classics.

Sparkling Wines

Champagne

Champagne isn't the only type of sparkling wine — there's also Crémant, prosecco, Cava, and Lambrusco. Yulia Naumenko/Getty Images
Champagne isn’t the only type of sparkling wine — there’s also Crémant, prosecco, cava, and Lambrusco. Yulia Naumenko/Getty Images

Some drinkers use “Champagne” as a catch-all term for “sparkling wine,” but the only wines that can truly claim the Champagne name must be produced in the Champagne region of France from grapes grown there. You can use white grapes to make a Champagne (called a “blanc des blancs”) or red grapes (a “blanc des noir”), but either way, you’ll end up with a phenomenal bottle packed with citrus notes, a bit of yeastiness, and a prominent fizz.

Crémant

Not all sparkling wines produced in France fall into the Champagne category. If a wine is made using the same techniques as Champagne but isn’t from the Champagne region, then it’s known as a Crémant. Crémants boast many of the same flavour characteristics as Champagne, but they can often be purchased at a far lower price, making them one of the best bargains in the wine world.

Prosecco

These once-obscure sparkling wines of Venice now claim a major share in the wine market, and these Italian sparklers are bright, crisp, fresh, and very reasonably priced. Drink with a cheese and charcuterie board for a great start to a fun evening.

Cava

Cava, the sparkling wine most closely associated with Spain, uses the same production process as Champagne, but it’s made with a different range of grapes. The result is a dry and lively wine with a pleasant minerality — an almost flinty taste that comes from the soil where the grapes are grown. In fact, this minerality makes Cava a smart pairing choice for creamy dishes and sauces, since the wine has enough fortitude to cut through those weightier ingredients.

Lambrusco

All of the sparklers listed above are whites — even the Champagnes that are made from red grapes. But you can also find sparkling reds, a great example of which is a Lambrusco. Lambrusco comes from Italy and is made from grapes of the same name. It can be either sweet or dry, but all versions have a relatively light body and a potent fizziness that makes it a whimsical choice for pizza or pasta night.

Fortified and dessert wines

Port

Fortified and dessert wines include Port, Sherry, Madeira, and Moscato. Westend61/Getty Images
Fortified and dessert wines include Port, Sherry, Madeira, and Moscato. Westend61/Getty Images

One of the most popular sweet wines on the market, Port takes its name from its country of origin, Portugal. It’s a fortified wine, which means that it has a distilled spirit added to it, upping its alcohol content. Port comes in four different varieties: Ruby (a red Port), Tawny (a barrel-aged Port), White (a Port made with white grapes), and Rosé (a Port made the same way a typical rosé wine would be made). Bold cheeses, BBQ with a sweeter glaze, and, of course, desserts all pair beautifully with Port.

Sherry

Like Port, Sherry qualifies as a fortified wine. It comes from the Andalusia region of Spain, and while all Sherry undergoes some level of ageing, darker versions (like Oloroso Sherry and Amontillado Sherry) spend more time in the barrel than lighter versions (like Fino Sherry). Sherry can be drier than other fortified wines, which gives it more food flexibility. It works just as well with an appetizer spread as it does with dessert.

Madeira

Madeira, a fortified wine from a Portuguese island off the coast of Africa, bears many similarities to Port and Sherry. It often features nutty flavours and a hint of caramel, along with fruit notes like orange and peach.

Moscato

A sweet Italian wine made from the Muscat Blanc grape, Moscato can be either still, sparkling, or semi-sparkling (with a lighter level of effervescence). The most popular Moscato, known as Moscato d’Asti, falls into the latter category. Moscato’s pronounced but not overwhelming sweetness lets it pair nicely with spicy dishes, savoury cheeses, and fruit-based desserts.

Insider’s takeaway

At the end of the day, a “good wine” is any wine that you enjoy. Spending serious bucks on high-end bottles isn’t necessary for a great tasting experience, but a bit of know-how will help simplify your shopping and will increase your chances of ending up with a wine that’s exactly what you want to drink.

Taylor Tobin Aug 13, 2021, | Insider

Hawkes Ridge Wines, March 2021

Hawkes Ridge owner & winemaker Douglas Haynes with a small range of his wines.
Hawkes Ridge owner & winemaker Douglas Haynes with a small range of his wines.

Douglas Haynes with the assistance of Anne Boustead presented a well-received tasting last month and a great turnout. This was an exciting evening, with some very different expressions of wine varieties on hand to taste. Interestingly this vineyard also has its own brand of olive oil.
Hawkes Ridge Wine Estate is a family-owned, boutique winery located in Hawke’s Bay, New Zealand. The wines we tasted were:

  • Cest Beau Rose: The introductory wine. This was a non-vintage Viognier base
    with both Tempranillo and Semillon that was late harvested in the Moscato
    style
  • Deux Blanco 218: A Sauvignon Blanc/Semillon 50/50 blend that was entirely
    barrel fermented where the grapes were picked early
  • Viognier 2020 was also completely barrel-fermented. Viognier is Douglas
    passion and this Viognier did not disappoint.
  • Rosado 2020 is a 100% Tempranillo rose being entirely stainless steel fermented and aged. This wine was one of the highlight wines of the evening.
  • Pinot Noir 2014 was a surprise wine from Hawkes Bay with an interesting
    back story. The wine was aged in French oak for 10 months and just bottled
    before Christmas 2020
  • Syrah 2014 had classic Syrah characteristics of dark berry fruits with coffee,
    chocolate and subtle spice
  • Grand Reserve Tempranillo 2015: This is Hawkes Ridge Winery’s premium
    wine. It was another highlight of the evening. The wine was only bottled in 2018 and should cellar well
  • Late Harvest Viognier 2016 is one of three late harvest/noble wines that Hawkes Ridge Winery produce. This wine was bottled in 2018 and although very rich, it was true to Viognier’s varietal characteristics.

Thank you to everyone who supported Hawk Ridge by ordering wines, as well as their olive oil which was on the order form, albeit not tasted. This meeting was great to start our tasting year.

Cellar Club 40th year celebration Wine Trip

Cellar Club members celebrating the club's 40th-anniversary wine trip to Wairarapa Feb 2021
Cellar Club members celebrating the club’s 40th-anniversary wine trip to Wairarapa Feb 2021

It was a brilliant day weather-wise, to travel via train, then bus to Martinborough. The three vineyards that were organised for us to visit, thanks to Gayl’s marvellous efforts, were Nga Waka, Tiwaiwaka and Grava/Alana.

We were divided into three groups, with each group assigned to two of the three vineyards to taste at – for ease of the smaller cellar tasting rooms, and the exuberance of the people attending.

Each of the vineyards was fully welcoming and at the Grava tasting room, if you asked, you could taste the Alana version of the wine being tasted, which was great if you were tasting with a partner.

Grava/Alana

At Grava/Alana where Lunar are the new owners, the vineyards brands are kept very separate. Grava has its vines on the Lake Ferry Road which has gravelly/alluvial soil and Alana’s wines are made from vineyards further in around Martinborough. The wines tasted were:

  • 2018 Sauvignon Blanc – 12 months in oak/12 months in barrel fermented
  • 2020 Alana Pinot Gris
  • 2016 Riesling [also tasted the 2016 Alana Riesling]
  • 2017 Alana Pinot Noir
  • 2018 Pinot Noir
  • 2017 Late Harvest – Sauvignon Blanc harvested mid-May

Nga Waka

At Nga Waka – where the new American owners are stuck in Nevada – the wines tasted were:

  • 2020 Sauvignon Blanc – planted in 1988/89, the first wines made in 1993
  • 2019 Chardonnay – fermented in oak barrels for 10 months
  • 2019 Rose – from Pinot Noir grapes
  • 2018 Pinot Noir

Tiwaiwaka

At Tiwaiwaka the tastings were conducted under the branches of a lovely oak tree. The wines tasted were:

  • 2020 Sauvignon Blanc/Semillon Blend – an excellent surprise to start with 2019 Semillon
  • 2018 Rose
  • 2020 Chardonnay
  • 2018 Pinot Noir
  • 2019 Cabbage Tree Pinot Noir – the second favoured tasting for group B
  • 2019 Merlot

Orders were good for all vineyards and many have been delivered directly to members already, with the delivery of the smaller lots being arranged by Wayne and Murray in the coming days.

The bus driver, Craig, was brilliant and was always where he was needed.

Coney’s

Tim Coney welcoming members for a tasting & celebration lunch
Tim Coney welcoming members for a tasting & celebration lunch

Our tasting and lunch at Coney’s was entertaining, with one of the owners Tim Coney regaling us with his stories of the vineyard, his band and his love of opera (which is where the musical names for the wines come from), and life in general in the Wairarapa.

To accompany the wines each table as served with a small platter of food. The wines tasted during this session were:

  • 2020 Rallentando Riesling
  • 2018 Riesling
  • 2020 Ragtime Riesling
  • Piccolo Pinot Gris
  • 2019 Foxy Lady Syrah Rose’
  • 2016 Reserve Pizzicato Noir – a gold medal winner made to go with food
  • 2015 Que Sera Syrah
  • 2020 Ramblin’ Rose Pinot Noir
  • 2020 Sticky Fingers Riesling Dessert – double gold award-winning wine

The lunch was well-received when served. The train trip to the Wairarapa and back was an added highlight for everyone, with many having never travelled that line before.

Thanks to Gayl and Wayne for your efforts in making this event such a memorable occasion.

Finally, if you are interested in viewing the various photos taken on this wine trip, they are on the club’s gallery page.

When the savvy bubble bursts: Ending NZ’s love affair with sauvignon blanc

Jules van Costello, The Spinoff | November 26, 2020

New Zealand’s wine industry built its name on sav, but we’ve been putting all our eggs in one basket for too long, writes Jules van Costello.

Savvy represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc. Photo: Getty Images
Savvy represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc. Photo: Getty Images

I like to think of sauvignon blanc as the IPA of wine. It’s brash, bombastic and a little bit basic (in a good way). Like IPA, its tropical aromas of guava, passionfruit, lemongrass and a little bit of sweat jump forth from the glass. In the words of wine educator Oz Clark: “There had never before been a wine that crackled and spat its flavours at you from the glass”. It should not be surprising that some of the flavours in savvies and IPAs are the same – New Zealand’s most acclaimed hop variety, Nelson Sauvin, is named for its olfactory similarity to Marlborough sauvignon blanc.

Savvy is easy to understand and even easier to like. In the world of wine, which has a tendency to disempower consumers by letting so-called “experts” hoard knowledge, this is unequivocally a good thing.

Sauvignon blanc put New Zealand on the map. It is the foundation on which the entire export side of our wine industry has been built. But sadly, there can be too much of a good thing. While writing my new book, Beyond the Vines: The Changing Landscape of New Zealand Wine, I’ve had to wrestle with the fact that while sauvignon blanc is amazing, the New Zealand wine industry has too many eggs in one basket. It represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc.

In August 2020, New Zealand Winegrowers released their annual report which stated that, despite six months of Covid-19 affecting sales, we’d actually exported more wine than ever before. Big grocery brands have done incredibly well but many smaller producers are feeling the pinch. The smaller the producer, the more likely they are to be selling wine in restaurants, which is hard when restaurants are shut or diners are too scared to go out. Secondary lockdowns in Melbourne, London and even in Auckland,  as well as the huge mishandling of Covid in our biggest markets – the USA and UK – have had profoundly negative effects for many Kiwi producers.

New Zealand, the forward-thinking upstart that it is, committed to free trade in the mid-1980s. We are an export economy and from my position, this has generally helped us do business. However, one of the consequences of this is that no industry is too big to fail. Our producers, unlike those in Europe, for instance, cannot rely on government intervention to keep them afloat if the arse drops out of the market.

Ripening white grapes at a vineyard in Marlborough Region, country's largest winegrowing region with distinctive soils and climatic conditions, South Island of New Zealand. Photo: Getty Images
Ripening white grapes at a vineyard in Marlborough Region, country’s largest winegrowing region with distinctive soils and climatic conditions, South Island of New Zealand. Photo: Getty Images

Sauvignon blanc is popular now across the globe, but what happens when the bubble bursts? We could face a quick trend shift à la Sideways that saw merlot’s demise, or even a sudden global event change how the wine world works overnight. Most of the players who are making big bucks on industrial sauvignon blanc will not care. They will move onto something else. The growers and the wineries will be hurting. The wine world is a slow-moving beast, but it is also a fickle one. At this stage, New Zealand does not have an exit strategy.

Savvy is important – we can make relatively high-quality juice relatively cheaply. This is what got us into this problem in the first place. But we can also make world-class wine all over New Zealand. We need to champion more serious styles of sauvignon blanc, which we excel at.

We also need to diversify, and quickly. Despite having over 55 commercial varieties being grown, land devoted to most varieties has been dwindling (all but sauvignon blanc, of course, pinot noir, pinot gris and syrah).

I myself am heavily invested in the natural and lo-fi wine game with my businesses Cult Wine and Te Aro Wine but, strangely enough, I do not think this is the saviour of the industry, nor is making more and more serious wine. We need to find something we can make relatively cheaply, well, and for which there is an international demand.

I believe light red wines are part of the answer to the problem of the sav bubble – Montepulciano from Italy, St Lauren from Austria and Gamay are all contenders. In Australia, these light reds have taken off domestically and are making waves internationally. Like sav, we can make affordable pinot relatively well so there is no reason why we cannot apply these skills to grape varieties that are a little easier to grow. I happen to like drinking light reds but this is one solution that should also suit consumers in Australia, USA and the growing Chinese market.

We also need to experiment, throw grapes at the wall to see what sticks. The bubble will pop. We need to be ready.

F.A.W.C. [Food and Wine Classic] Night In – August 15th 2020

An exclusive evening of excellent wines, delicious canapés and fantastic banter beaming right into your living room
An exclusive evening of excellent wines, delicious canapés and fantastic banter beaming right into your living room

As COVID-19 has altered the way both businesses and functions operate NZ-wide this year and next, the Hawkes Bay’s Winter FAWC celebrations were altered too.

FAWC notified all their regular attendees of a new event which was ‘FAWC Night In’. This was to be for an hour, 5-6 pm, on Saturday 15th August.

‘Gather up to 10 of our friends for an exclusive evening of excellent wine, delicious canapes and fantastic banter beaming right into your living room.’

The cost for people joining in for the virtual wine tasting was $250.00 for the hamper that held the contents for the tasting – this included five bottles of wine and the ingredients for the carefully matched canapes from the iconic Hawkes’s Bay Farmers’ Market and suppliers.

‘To discover the flavours of each of the wines, why different varietals have excelled in the varied terrain of Hawke’s Bay and to enjoy the witty tete-a-tete from the industry insiders.’

Our hamper arrived the Thursday before the event, and we refrigerated what contents needed to be in anticipation of Saturday! Along with the zoom meeting invite for the event.

So, we had:

  • 5 x 75ml pours of wine
  • 5 x bite-sized canapes

We had a lot of fun with this new format being tried out by region’s leading wineries and winemakers, the getting together with friends and the sharing:

  • Richard Painter – Te Awa Estate 2020 Cabernet Franc Rose’ – matching canape Origin Earth Takenga Gold Cheese with Berry Bees Manuka Comb Honey
    Tasting: strawberries, almost sweet but not too much Visually: blush in colour Canape brought out the saltiness in the wine – a really interesting match
  • Amy Hopkinson-Styles – Halcyon Days Wines 2019 Kotare Sauvignon Blanc/Gewurztraminer – matching canape Nieuwenhuis Goats Cheese on crackers
    Tasting: smooth on the palate, not the usual green apple taste, but pleasantly gooseberry-ish; had a small measure of pinot noir and gertz combined in it! Was quite a savoury taste Visually: pale yellow Canape was a well-matched selection.
  • Matt Kirby – Clearview Estate 2019 Chardonnay – matching canape Pig & Salt Pork Rillettes, Preserve & Co. Peach Chutney on Hapi Paelo Bread
    Tasting: highly anticipated as the last time we had this one at the Club is was from the first batch in new American Oak and tasted strongly of coffee! This brew was completely different and most enjoyable. It smelled and tasted like a buttery chardonnay – vegan friendly! Hand-harvested from their own block and naturally fermented Canape was a nice compliment to the wine.
  • Michael Henley – Smith and Sheth 2017 CRU Heretaunga Syrah – matching canape Pig & Salt Lamb Terrine with Hapi Paleo Bread
    Tasting: dark berries came through with a smooth-dry-ish after taste on the tongue – this had been a difficult vintage in the Bay to work with, but this could successfully be cellared for 7 years Visually: lovely dark red Canape was a nice compliment.
  • Julianne Brogden – Collaboration Wines 2018 Cabernet Sauvignon – matching canape Hapi Harore Cheese with OMG Cracker
    Tasting: blackberries on the tongue, most pleasant, this wine is 100% Cab Sauv from two sites Bridge Pa and Gravels and the grape variety is the last to ripen in the Bay. It has had two years in oak barrels and was very pleasant while being more sophisticated than the old Cab Sauv’s we remembered! This can be cellared for 10-12 years Visually: dark red Canape didn’t really enhance the wine any but was pleasant.

This was a strictly limited ticket numbers event, but I think we all felt it could have been a bit longer, as we enjoyed it so much! Would definitely recommend any upcoming events to members.

The Perfect Wine Pairing for Every Classic BBQ Dish

Betty Gold Updated June 29, 2020 | RealSimple

To get the scoop on the best way to bring your barbecue fare to life with wine
To get the scoop on the best way to bring your barbecue fare to life with wine

Picking wines that complement all of the tangy, salty, and sweet flavours of our favourite grilled foods can be a challenge. So many different types of palates to please! But before you throw in the towel and settle for a case of Bud Light and a few bottles of pinot grigio, we’re here to eliminate all of that intimidation. Seriously, you’ll be pairing burgers with Beaujolais like a sommelier just in time for the Fourth.

To get the scoop on the best way to bring your barbecue fare to life with wine, we consulted the experts at Vivino, the world’s largest online wine marketplace. Their vino pros helped us round up these recommendations for the top varietals for every type of grill fare. Whether you’re cooking pulled pork or tofu, we have something here that’ll sizzle harmoniously.

Hamburgers + Beaujolais

How to make the perfect burger. The Gentleman's Journal
How to make the perfect burger. The Gentleman’s Journal

Burgers are summer grilling staples, so it’s only fitting that they pair with the number one summer barbecue wine: Beaujolais. Light, fresh, and fun, Beaujolais is extremely food-friendly. Expect peppy red cherry and strawberry flavors with a touch of earthy undertones.

Hot Dogs + Rosé

Pedernales Cellars Viognier and Rosé are perfect with hot dogs
Pedernales Cellars Viognier and Rosé are perfect with hot dogs

The toppings make the hot dog, so the key is to find a wine versatile enough to pair with anything you can eat on a dog. It’s hard to go wrong with a dry rosé, but look for one with some character to it: minerality, acidity, or unique, savoury flavours.

Grilled Corn + Chardonnay

Sweet, salty, buttery grilled corn needs a wine that will accent—but not overwhelm—its flavours, which is why Chardonnay aged in steel or old oak is a natural match. Most unoaked Chardonnays still go through malolactic fermentation, which creates a creamy, buttery texture without oaky flavours of vanilla and baking spice (that would overwhelm the corn).

Grilled Seafood + Sicilian White

Rinazzu Etna Rosso Selezione Speciale
Rinazzu Etna Rosso Selezione Speciale

Embrace the essence of grilled seafood with a salty, zesty Sicilian white. Sicilian white wines, particularly those grown on the slopes of Mount Etna, have distinct volcanic minerality, lemon acidity, and a touch of salinity, which makes for an ocean-reminiscent flavour.

Grilled Tofu + Champagne

Vegetarians need barbecue options too, and creatively prepared tofu can be an excellent substitute for otherwise meat-heavy festivities. The bubbles in Champagne provide a nice contrast to the texture of tofu, while tart citrus flavours and focused acidity make it perfect for pairing with almost any flavour profile.

Pork Chops + Pinot Noir

Wine Pairings With Pork by Cut and Cuisine. LoveToKnow
Best Wine Pairings With Pork by Cut and Cuisine. LoveToKnow

Pork chops pair well with both red and white wine, but with a dry rub on the grill, red wine has the edge. Medium-bodied Pinot Noir from the Willamette Valley in Oregon has a little bit of everything that pork chops call for, flavour-wise, melding lush New World cherry cola-esque fruit with Old World earthiness.

North Carolina-Style Pulled Pork + Riesling

For a wine to stand up to North Carolina-style pulled pork’s vinegar-based sauce, two things are crucial: sugar and acid. Off-dry Riesling is the answer, with mouthwatering acidity and just a touch of residual sugar to keep the wine from seeming too austere.

Memphis-Style Pulled Pork + Zinfandel

Slightly sweeter than the North Carolina-style, smoky, spiced Memphis-style pulled pork calls for a wine with juicy, round fruit, like a classic California Zinfandel. While Zinfandel can be overly jammy and high-alcohol, the best examples balance body with acidity, allowing fresh red and blackberry fruit to burst onto the palate and complement the pork.

Ribs + Syrah

The full bodied intensity of Shiraz pairs well with fatty grilled meats like pork ribs, beef short rib, and sausages of all kinds. Joie de Vivre
The full-bodied intensity of Shiraz pairs well with fatty grilled meats like pork ribs, beef short rib, and sausages of all kinds. Joie de Vivre

For a knock-out baby back rib pairing, embrace the flavours that make ribs so good with a wine that carries them. Full of smoke, meat, and black peppery goodness, Syrah from the northern Rhône is right on the money—as if someone took the smoked ribs themselves and put them into the wine.

Steak + Cabernet Sauvignon

Matching steak and Napa Cab is a no-brainer, but to take the pairing to a new level, look up the mountain. Vineyards situated within the mountain ranges that form the Napa Valley—such as Spring Mountain District or Chiles Valley—have the added benefit of elevation, creating a more restrained and elegant style of wine.

Two NZ vineyards make top 50 global list: Central Otago, Hawke’s Bay estates crack top 20

A list of the world’s 50 best vineyards for wine tourism has named a Central Otago and a Hawke’s Bay estate as being among the best, as voted by ‘The World’s Top Wine Tourism Destination Academy‘.

And those two Kiwi vineyards rank in the top 20 in the world in the list out today.

The World’s Best

The global list of wine tourism destinations named Argentina’s Zuccardi Valle de Uco in the top spot for the second year running.

Bodega Garzón in Uruguay was second for a consecutive year and Domäne Wachau in Austria jumped 16 places to claim the third spot this year.

New Zealand’s Best

But Central Otago’s Rippon, on the Wanaka-Mt Aspiring Rd, placed 13th and was also named the best vineyard in Australasia. The Hawke’s Bay’s Craggy Range was 17th best on the list. Last year, the biodynamic Rippon was in eighth place and Craggy Range was 11th.

Rippon, 2020 World's Best Vineyard (13th)
Rippon, 2020 World’s Best Vineyard (13th)

@13 THE BEST VINEYARD IN AUSTRALASIA: Rippon
Country: New Zealand
Wine region: Central Otago
Standout points: Jaw-droppingly beautiful views from the shore of Lake Wanaka; stunningly sleek biodynamic wines
Winemaker: Nick Mills
Wine style: Precise, site-specific noble varieties (Pinot Noir, Riesling, Gewürztraminer)

The list said Rippon had “jaw-droppingly beautiful views from the shore of Lake Wanaka, stunningly sleek biodynamic wines” from winemaker Nick Mills and “precise, site-specific noble varieties of Pinot Noir, Riesling, and Gewürztraminer”.

Winter at Rippon
Winter at Rippon

“What makes Rippon one of the most desirable estates in the world to visit? The wines, the views, and the people – in equal measure. Lake Wanaka, an ancient moraine lake, shimmering under the crystal light of a sunny Central Otago day must count as one of the most Instagrammable images on the planet. That Rippon maintains 15ha of vines in this immaculate landscape is wonder enough, but the quality and sense of place of its wholly estate-grown wines gives this little corner of heaven an extra special appeal,” the citation said.

Burgundy-trained fourth-generation Mills and his team were praised along with the organic and biodynamic methods and intensive handwork on display. “Rippon’s cellar door is open for small group tastings by uncharged appointment throughout the year. Expect to enjoy an informal yet informed tasting of some of the best wines of Central Otago as you’re guided through a selection of five or six Rippon wines by a switched-on member of the Rippon team, who will talk you through the farm, the family’s history and if you’re game, the arcane world of biodynamics,” the list said.

Craggy Range, 2020 World's Best Vineyard (17th)
Craggy Range, 2020 World’s Best Vineyard (17th)

@17 Craggy Range
Country: New Zealand
Wine region: Hawke’s Bay
Standout points: Stunning location in the shadow of Te Mata Peak; luxury boutique accommodation; award-winning restaurant
Winemaker: Julian Grounds
Wine style: Multi-region, site-specific wines, everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays

On the 17th-ranked Craggy Range, the list said it was in a “stunning location in the shadow of Te Mata Peak, luxury boutique accommodation; award-winning restaurant”. It cited winemaker: Julian Grounds and said wines were “everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays.

Terry and Mary Peabody & family
Terry and Mary Peabody & family

“Over the past 20 years, Terry and Mary Peabody have expended every possible effort to make Craggy Range an exceptional visitor experience. Whether it’s the cellar door, inspired by some of the Napa Valley’s leading wineries, the award-winning restaurant with 360-degree views of the local landscape, or Craggy Range’s exceptional boutique accommodation, expect nothing but the best in this beautiful little corner of Hawke’s Bay,” the list said of that operation established in 1998.

“When it came to establishing their vineyards, from the off Terry and Mary pursued an innovative multi-regional approach, focusing on the Gimblett Gravels in Hawke’s Bay, ideally suited to high-quality reds including Syrah, Merlot and Cabernet Sauvignon and Te Muna Rd in Martinborough – better for Pinot Noir and Sauvignon Blanc – to produce a range of wines that speak eloquently of their place,” the list said.

“On a typical cellar visit, former New Zealand sommelier of the year Michael Bancks greets guests at the door and begins the tour in the main cellar building, Sophia, where you learn the history of Craggy Range. Then it’s on to the subterranean barrel hall, The Quarry, where you will taste from the estate’s unreleased prestige collection wines still in the barrel.

The award-winning Craggy Range Restaurant
The award-winning Craggy Range Restaurant

“From there, the tour moves on to the restaurant garden in the shadow of Te Mata peak. At the award-winning Craggy Range Restaurant, head chef Casey McDonald has devised a menu inspired by the elements and produced abundantly in Hawke’s Bay. Finally, it’s on to the sun terrace to enjoy a guided tasting of Craggy Range’s diverse multi-region range, with a variety of flight options available to suit each guest’s tastes,” the citation said.

The world’s best vineyards list is based on nominations from a voting academy made up of more than 500 wine experts, sommeliers, and travel correspondents from around the world. It aims to raise the profile of wine tourism and encourage travelers to enjoy wine-related experiences globally.

Guillaume Thomas and Esther Smith – Maison Noire – Feb 2020

A great presentation from Guillaume with assistance from Esther. There was a good turnout of members and Maison Noire was more than happy with the level of the orders. A little glitch with getting some orders to members, but this is about sorted now.

Guillaume Thomas and Esther Smith of Maison Noire - Feb 2020
Guillaume Thomas and Esther Smith of Maison Noire – Feb 2020

Guillaume has concentrated on bringing out those aspects of the wine that were very reminiscent of France & presented:

  • 2018 Maison Noire Rosé
  • 2019 Maison Noire Arneis
  • 2015 Maison Noire Sauvignon Blanc
  • 2018 Maison Noire Chardonnay
  • 2015 Maison Noire Cabernet Franc
  • 2016 Maison Noire Cabernet Merlot
  • 2016 Maison Noire Syrah

An interesting aspect of the night was that members were able to pay directly to Maison Noire. The marvels of modern technology, particularly when it comes to taking your money from you.

Askerne Wines – February 2019

Another great evening with nice wines and an informative presenter. John Loughlin was a pleasure to deal with and kept the meeting running to time. A good level of orders resulted. But that all our tastings were as easy to organize as this one was. John says he would be more than happy to come back and has some interesting wines that we haven’t yet tried. We will keep this in mind.

The wines tasted included; Askerne Sauv Blanc / Sauv Gris / Semillon 2018 as the quaffer; followed by; Askerne Reserve Chardonnay 2016; Askerne Viognier 2018; Askerne Gewürztraminer 2016; Askerne Syrah 2015; Askerne Merlot Cab Franc Cab Sauv Malbec 2015; Askerne 2016 Cabernet Franc; rounded off with the Askerne Dessert Cabernet 2018.

Unison Vineyard – Terry Horn – June 2018

Yet another great tasting from a Hawkes Bay winemaker. The night was cold and wet but we were well pleased with the attendance.

Terry from Unison presented a selection of their wines which the committee felt were brilliant. Terry gave a very informative talk with a great pitch.

The wines presented were well received with good orders arising from the night. Terry enjoyed the evening as did the members attending.

The wines included:

  • 2016 Sauvignon Blanc
  • 2016 Reserve Chardonnay
  • 2017 Rose
  • 2015 Rocky Red
  • 2012 Reserve Merlot
  • 2013 Classic Red
  • 2013 Syrah

Hawke’s Bay Wine – Autumn/Winter edition

Click cover image to view the autumn & winter issue. Opens in a new tab
Click cover image to view the autumn & winter issue. Opens in a new tab.

Hawke’s Bay Winegrowers presents your digital issue of Hawke’s Bay Wine – Autumn/Winter edition

  • Studying Syrah berry size
  • Turning vision into reality – a business strategy for Hawke’s Bay Wine
  • Ngaruroro WCO – cautious optimism

In every issue we profile Hawke’s Bay Wine companies and personalities, wine from our region and associated sectors. We offer up a number of informed viewpoints, cover the news and present a range of wine-related feature stories.

Do you have news relating to Hawke’s Bay Wine Sector?
Email: hawkesbaywinemag@xtra.co.nz.

Advertising enquiries can be directed to Kite Communications

Late cancellations, Summer romance tasting, Wine of Australia

Late cancellations

We were finding that working too far ahead occasionally left us in trouble with late cancellations so your committee decided to arrange tastings a little closer to the time. This does not seem to be working out so well and we are in repair mode over the April tasting. Rest assured though that something will be arranged that will meet the usual high standard of our events.

Summer romance tasting

At the February summer romance tasting, I mentioned that the Lansdowne wines could be purchased. The offer was not taken up at the time but is still on the table. Lansdowne produces three wines and they are of a very high quality. There was some really good feedback on the Pinot Gris on the night. The wines have been bottle aged but will all cellar well. The Pinot Gris is $19.55 while their Pinot Noir and Syrah are more expensive at $38.25. These prices include a 15% but are only available through me. Let me know if you are interested.

Wine of Australia

Shows the value of reading the label fully. The Montana Wines mentioned will say “Wine of Australia” on the back. Clearly to be avoided if you want to be sure you are drinking NZ wines.

Cheers
Robin Semmens, Editor