I’ve been sent examples of two other New Zealand wines that admit to using Australian grapes on the back label.
Spotted on a wine shop shelf. A bottle of wine with a front-label that read “Montana 2017 Sauvignon Blanc”. Where do you think the grapes were grown?
Are so-called ‘natural’ wines healthier, and less likely to give you a headache?
The stoush over the right to continue using the name ‘prosecco’ on Australian wines is a bizarre story.
I was reading Organic Matters, a publication about organic wine growing by NZ Winegrowers, with half an ear listening to two of my grand-daughters as they unpacked a few Christmas presents.
The failings of natural cork as a wine closure were starkly revealed at the 32nd annual Cullen International Chardonnay Tasting in Margaret River a fortnight ago.
Look behind the froth and bubble and you find Australia is far from a mature or sophisticated market.
Stuff’s website reported that a Countdown supermarket refused to sell a customer a bottle of non-alcoholic bubbly by Lindauer because it was after 11pm.
Over the past couple of weeks, I have experienced the best, and worst, examples of Sydney restaurant wine service.
The cork industry continues to engage in questionable propaganda about the reliability of its products.