Ideas • advice • occasions
drinks for summer
guide to NZ
P imms f ng
p ing po s
Air NZ Wine
Brought to you by
Splash Proof Portable Speaker
Love music wherever you go! With this Sony portable
speaker your favourite tunes will never be far away this
summer. Splash proof, bluetooth and NFC – it’s got all
the bells and whistles – and comes in a heap of colours.
Check out more top
brands at flybuys.co.nz
p oi nt s
Raise your glass and help us celebrate
the first issue of Toast, which we hope
will quickly become your first stop for
great advice, hot tips and cool ideas for
anything you might want to drink.
The idea for this magazine was borne when the team at
Liquorland realised that while there are beer and wine columns
aplenty online and in different publications, getting more
detailed expert information on a broader range of drinks and
entertaining ideas was tougher to come by.
If you’re keen to expand your drinks repertoire beyond “sav”,
lager and RTDs, we’re here to help you with expert knowledge,
cocktail recipes and the lowdown on all that’s new that we know
In this issue we’re all about celebrating summer. Our cover
story offers up some really amazing, thirst-quenching ideas for
cocktail pitchers, while craft beer know-it-all Michael Donaldson
has put together a beginners’ guide to the booming Kiwi craft
beer scene, so you’ll know where to start and where to go to find
some innovative and adventurous Kiwi beers. We also look at the
new trend for buying craft beer on tap.
We celebrate summer ciders, flavoured vodkas and raise a
toast to the winners of the Air New Zealand wine awards.
And remember everything you find in these pages you’ll find
in your local Liquorland. And before we see you again in autumn
check out our website www.toastmag.co.nz
Think of Toast as one of those parties filled with fascinating
people swapping brilliant ideas. We can’t wait to meet you.
LauraGrace McFarland, Fiona Kerr
Design Miriam Sharpe, Fiona M Kerr
Published by Tangible Media
PO Box 78070, Grey Lynn
Auckland 1245, New Zealand
Contributors Kerri Jackson,
Skye Wishart, Michael Donaldson
Sales Manager Sam Wood
Cover Photographer Stephen Tilley
Stylist Caroline Brown
Print Image Print Ltd
Publisher Vincent Heeringa
Editor Kerri Jackson
Editorial Manager Morgan McCann
Marketing Manager Rita Shields
to Toast on
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.
Copyright 2013 Tangible Media.
Toast is published for Liquorland Ltd
DX Box EX11366, Auckland
Telephone: 0800 030 030
Like our Facebook page
or follow us on Twitter @
LiquorlandNZ and be in to win.
toast • contents
41 Join the party
Subscribe and become a regular
part of the Toast experience
43 In the glass
Our experts have the lowdown on
06 Toast recommends
14 Pitcher perfect
All that’s new and instore now
Impress your friends and create
the perfect summer party with these
great recipes for pitcher cocktails
10 In profile
Movie legend Dan Aykroyd
brings his Crystal Head vodka
to New Zealand
22 Winning wines
Inside the Air New Zealand
26 True brew
Your guide to tasting the
best Kiwi craft beers
32 Less is more
Why you’ll love the new
generation of New Zealandmade low alcohol wines
38 Summer in cider
How to make the most of the
best local ciders
44 Find us
Locate your nearest Liquorland
45 Love local
Discover New Plymouth with
one of our local experts
46 The last drop
Where are we? Your chance to win
upfront • recommends
Our pick of what’s new and noticed on the market now and
available from your local Liquorland.
Brancott Estate Flight
Riesling lovers can now enjoy a summer
tipple smug in the knowledge they’re
being a little more healthy. Brancott Estate
has added a riesling to its excellent Flight
range of low-alcohol wines, which already
includes a pinot gris and sauvignon blanc.
The Brancott Estate Flight Riesling exhibits
all the flavour profiles and complexities
expected from the varietal, but with just 9%
alcohol by volume. With subtle sweetness
and a spicy aroma, the Flight riesling is a
particularly approachable wine featuring
citrus and nectarine flavours, balanced by
juicy acidity. See feature p32.
only at Liquorland
Smirnoff Double Black
Black is the new black. Make
a statement at your next party
by arriving with a bottle of the
new and super sleek Smirnoff
Double Black, double freeze
filtered vodka for a bolder cut.
Serve as an ice-cold shot, mix
with Red Bull for a ‘Black Bull’ or
try: 30ml Smirnoff Double Black,
with 50ml pineapple juice, 50ml
soda water, and 15ml blackberry
syrup. Build over ice and stir.
The new 1.25l
Speight’s cider is
ahead of the
Just looking at it
makes you thirsty.
Not all melon is created
equal. Yubari and Musk
melon are two of the most
sought-after fruits in the
important Japanese tradition of
fruit gifting, so much so that in
2008 a pair of perfect Yubari melons
sold for a record price of $26,000.
Both varieties combine in delicious
Midori, with Musk melon providing
a fresh and vibrant taste and the
Yubari infusing the liqueur with
juicy, rich flavours. Midori,
Japanese for ‘green’, may
just be the perfect mixer
upfront • recommends
Brewery John Lemon
Few things are as refreshing as
a beer on a hot summer’s day.
One of them is lemonade.
The geniuses at Boundary
Road decided it was time to
give lemonade a little spring
in its step, so they squished
some lemons and brewed John
Lemon, a 5% lemonade in a
330ml beer costume. Summer
Packed full of personality and flavour in equal amounts,
Squealing Pig – named after the vineyard in Marlborough –
is all about an adventurous approach to winemaking, with
big flavours, complex structures and stunning results. Grape
sourcing now extends to other regions including Central
Otago, but with a CarboNZero certification and unrivalled
show success, this is a little piggy worth squealing about.
Watch out for the Bite and
the Chomp of the Black Dog
this summer. Bite is a hoppy
Pilsner with a Kiwi twist; Black
Dog’s representation of a
style New Zealand brewers
are crafting into something
unique. Chomp, however,
is a beer made to test your
mettle, made with Pacifica
and Motueka hops combined
with ale yeast.
Rich and warm, with a
hint of smoke. Top notes
of maple and honey
followed by vanilla
and caramel… sound
drinkable? Meet Bacardi
Oakheart, 3½ years in
the making. Serve it
straight over ice or with
cola or ginger beer.
up front • recommends
Drink your bourbon straight from the devil’s cut. When bourbon’s aged in the barrel
a couple of intriguing things happen. A certain amount of the spirit evaporates;
simply disappears. That is the angel’s cut. A certain amount of the spirit is absorbed
into the barrel – and that is called the devil’s cut. Jim Beam’s master distillers have
created a process to unlock that concentrated goodness from the staves of the
barrel to create Devil’s Cut, now available in new Devil’s Cut & Cola ready-to-drink
packs. Available in both 330ml 8-pack cans and 250ml 4-pack cans.
Rekorderlig continues to add
exciting flavours to its popular cider
range with the launch of Premium
Passionfruit. Bursting with mouthwatering passionfruit and the
purest Swedish spring water, it has
the perfect balance of sweetness
and exotic tanginess. Enjoy chilled
over ice with a squeeze and wedge
of fresh lime.
Or try a Passionfruit Collins:
Monteith’s Pinot Gris Lager
Monteith’s have combined their expertise at
brewing with a little viticulture and come up with
something truly unique in its Brewer’s Series Vintners
Pinot Gris Lager. Lying in wait in that innocent
looking bottle is a summer Munich-style Hellers
lager that’s been blended with Marlborough’s finest
pinot gris grapes. A perfect combination of grain
20ml fresh lemon juice
10ml Passionfruit puree
100ml Rekorderlig Premium
Add cubed ice into a Boston shaker
and add all ingredients except
cider. Shake ingredients hard
and double strain into glass. Top
with Rekorderlig Passionfruit and
garnish with a lime wedge.
Stoli Night Edition
Light up your next party with the new limited edition
glow-in-the-dark bottle from Stolichnaya, exclusive
to Liquorland. By day it masquerades as a minimalist,
elegant, frosted glass vessel, but by night, the
special glow-in-the-dark ink brings the bottle to
spectacular life. It’s sure to be a talking point at your
next nocturnal get-together.
Limited edition bottle
– collector’s edition
Jameson Great Urban Escapes
Jameson Great Urban Escapes is a limited
edition bottle design celebrating the great
urban districts in some of the hippest
cities around the world; the home of
Jameson, Dublin, as well as London, New
York and Paris. The contemporary limited
edition bottle captures urban iconography
from the cities, while highlighting some of
the best bars to visit while there (limited
Buys points at
redeem them for:
Orchard Thieves is a tantalising new range of
fruit ciders brought to you by the clever makers
of Monteith’s. Crafted from freshly crushed New
Zealand apples, it is available in two distinct
flavours; mandarin and lime or raspberry and
vanilla. Best enjoyed in a tall glass over ice.
Add a touch of sophistication
to your summer drinks with
Spiegelau, the world’s oldest
glassware. You can now
purchase a set of six Festival
Spiegelau glasses for just 395
Fly Buys points.
Le Creuset Rectangular Grill
We all know a Kiwi summer often comes with
a side of showers, but don’t let a rainy day
stop you sizzling your bangers and steaks on
a grill. Take it indoors with these Le Creuset
grills, which can be used on the stove top or
under the grill. And for an added bonus, the
deep ribs on the pans help drain the fat from
your food, keeping it healthier without losing
flavour. Available from FlyBuys for 74 points.
Coleman Deluxe Event 14 Shade
Protect your party or campsite socialising from the sun – or
rain – with this practical, eye-catching and easy to assemble
shade. Seam sealed to better protect against rain and with a
50+ UV guard protection, the Coleman Deluxe shade means
your events can go ahead rain or shine.
upfront • crystal head
A new kind of
When film legend Dan Aykroyd flew into Auckland recently, there were
no bands of Blues Brothers to be got back together or ghosts to be busted.
A different kind of spirit entirely, called him here. Vodka.
he actor/writer was in town to
promote Crystal Head vodka,
the award-winning spirit Aykroyd
co-created to fill the inside of the iconic
bottle he dreamed up with artist John
Alexander. The idea for the bottle
evolved when the pair realised they
shared a fascination for the legend of 13
ancient crystal skulls rumoured to hold
special healing powers and knowledge of
the destiny of humans.
After two years of design and creating
– “we designed the skull to capture the
idea of purity and clarity”, Akyroyd says –
the bottle was complete. But that’s when
the really hard work began – creating
something extraordinary enough to be
“I bought and tried a lot of vodkas
and really checked them out,” Akyroyd
says, chatting in Auckland after an epic
launch party at Tom Tom bar. “I really
looked at the bottles and opened them
up and when you smell them they smell
like perfume; Chanel 25 or something.
“There’s also an over-viscosity, an
oiliness in the front of the mouth that
makes you want to clean your tongue.
I thought to myself – I’ve got to do
better than this.” And so Crystal Head
was – slowly – born.
“I started doing my research. I
found out there are sweeter waters
and if you use sweeter waters you can
get a better-tasting vodka,” he says.
“Then there are also better grains and
better manufacturing processes. So we
incorporated all of these, and took all
the additives out.”
Crystal Head is quadruple distilled,
then filtered seven times. The final
three filtrations are through semiprecious 500-million year old crystals
known as Herkimer Diamonds.
The ingredients are just as special.
Crystal Head is produced with water
sourced from a deep glacier lake in
Newfoundland, Canada. And there
are no additives – no sugar, glycerin
or citrus oil. Aykroyd’s clearly done
something right – Crystal Head has
gone on to win awards, including
double gold at the 2011 World Spirits
competition. And if that wasn’t cool
enough, Crystal Head is the official
vodka of the Rolling Stones.
“Our notes are sweet, vanilla, dry
and crisp with a kick of heat off the finish.
If you have Crystal Head in a cold shot
with a little lime, you’re going to get a
beautiful sweetcorn taste. You’re also
going to taste a little fire and heat – we
don’t mask that it’s alcohol.
“Bartenders love Crystal Head
because there’s no additives in it,
so anything else they add to it really
highlights the flavours – so it’s really a
blank canvas to showcase their work and
ideas,” Aykroyd says.
And though his Auckland visit was
fleeting, Aykroyd has high praise for the
team promoting Crystal Head here, and
for the country itself.
“We’ve loved New Zealand, and
the distributors and retailers really get
the brand and what makes it special,”
“I feel like I’ve been here before
because I did see Lord of the Rings.
I think we can say there is something
special about New Zealand.
“You’re a little like the Canadians. You
like to have fun but you’re nice and polite
and you’re a dose of good real people.”
upfront • crystal head
“I feel like I’ve been here
before because I did
see Lord of the Rings. I
think we can say there is
something special about
Available at your
local Liquorland now
Crystal Head comes in
miniatures, 700ml and
1.5L bottles. Keep an
eye out for the limited
release Rolling Stones
gift pack too.
promotion • fly buys
It all seems so straightforward: the sun’s out, the deck is beckoning, your mates
are heading over for a barbeque ... but disaster! The deckchairs are full of holes,
the Barbie is a spiderweb of rust, and your kitchenware resembles garage sale
cast-offs. Something must be done.
Here are just a few
Fly Buys rewards that
can save your summer.
Jamie Oliver terracotta cookware:
Jamie’s contemporary terracotta
is beautiful, practical and versatile.
Cook and serve, mix and match to
suit your own style.
Icebreaker: If you’re putting together
a summer kit for camping, let’s be
honest, you’re going to need an extra
layer or two once the sun goes down.
Icebreaker clothing is the perfect
merino outdoors clothing that provides
warmth without bulk.
Adapts to hot and
Wiltshire Charcoal barbecue: Bestow your
bangers with a delicious smoky flavour with
this compact, portable barbecue, perfect
for camping, beach or bach.
Dock: Wire your
party for sound
with this easily
promotion • fly buys
Stock up for summer
Part of the perfect summer kit is matching the perfect
drinks to your menu and entertaining plans. Fly Buys
products can be redeemed on a variety of Liquorland
brands – meaning you’ll always be set up to entertain.
Here’s a few suggestions:
Basics Atoll bean
bag: The Atoll
is one of the
perfect for both
and made from
fabric, yet still
comfy and cosy.
Fly Buys points
Make the most of Liquorland’s Best of the Regions wine
selection for 340 Fly Buys points. The selection includes varieties
from regions that make them best: Sacred Hill Hawke’s Bay
Chardonnay, Brancott Estate Marlborough Sauvignon Blanc,
Brown Brothers Australian Shiraz, The People’s Central Otago
Pinot Noir and Villa Maria Private Bin Marlborough Pinot Gris.
Canon compact zoom digital camera: If you have a
party and nobody is there to photograph it and upload
it to Instagram, did it really happen? Solve the problem
with this lightweight durable camera.
Fly Buys points
For 495 points make sure
your cabinet is fully stocked
with any two of the following:
Baileys Original Irish Cream
1L, Jagermeister 700ml, Jack
Daniel’s Tennessee Honey
700ml, Kahlua Liqueur 700ml
and Malibu Liqueur 700ml.
Eco SoulLife Picnic Set: This re-usable, biodegradable
four-place setting picnic pack is made from innovative
renewable resources like Bamboo and corn starch.
Complete set contains four plates, four bowls, four cups
and 24-piece disposable cutlery set.
Fly Buys points
For 195 points pick any
five bottles from the
500ml Rekorderlig range:
Orange-Ginger, RaspberryMango, Passionfruit;
and Crabbies Raspberry
Alcoholic Ginger Beer and
Alcoholic Ginger Beer.
cover story • summer pitchers
Instead of the same old beer and wine, make your summer entertaining a little
more exciting and a little more experimental with one of these cool, refreshing
cocktail pitchers. All are designed to share with 6 to 8 people. Or, use our
expert tips to create your own perfect pitcher
f a gin and tonic with a slice of lemon in a tall glass is as far as your
creativity extends when it comes to a summer cocktail, read on.
We’re certainly not one to knock the classics, but if you’re
happy to experiment in the kitchen or on the barbecue with
new ingredients and ideas, why not think about expanding your
cocktail repertoire too?
A cocktail pitcher is a great way to – pardon the pun – break
the ice of a summer get-together. Wow your guests with a
beautifully presented glass jug, filled with great flavours and
colours – certain to have mouths watering.
Try one of the recipes here for a guaranteed result but don’t
be afraid to have a go at creating your own unique concoction.
The rules are just the same as with cooking – aim for balance
between flavours and ingredients. Think about what’s in season
in terms of fruit to add flavour, texture and colour and what
flavoured spirits and mixers will work best.
The team at Smirnoff have come up with this as an equation
for creating the perfect punch: something strong (your chosen
alcohol), something weak (juice or soda), something sour (citrus)
and something sweet (such as ginger beer).
Maybe get a few friends to come up with their own creations
and get together as a group for judging whose is best.
cover story • summer pitchers
270ml red wine
90ml lemon juice
Ice to fill
Sliced orange, apple and pear
Add fruit to the pitcher, then
add Midori, wine and lemon
juice. Fill with ice and top up
400ml Smirnoff – use Smirnoff
original or your favourite Smirnoff
200ml freshly squeezed lemon
juice (about 6 ripe lemons)
600ml cloudy apple juice
600ml ginger beer
½ telegraph cucumber, cut into
1 small bunch mint
Add liquid ingredients into a punch
bowl or jug. Cut diagonal cucumber
slices and cut each lemon into eight
wedges and add. Pick mint, slap
between your hands to release the
aromas then scatter artfully.
cover story • summer pitchers
Pimms and Blue
240ml Bombay Sapphire gin
240ml Pimms No1 Cup
Handful of strawberries, sliced
1 punnet boysenberries
Handful of mint leaves
1 orange cut into thin wedges
2 lemons cut into thin wedges
Half-fill the pitcher with ice. Add
Pimms, Bombay Sapphire, mint
and fruit. Add more ice and top
with ginger ale and lemonade.
Garnish with mint sprigs.
m s fo p
P img play ing
cover story • summer pitchers
Rekorderlig Passionfruit Caipirinha
150ml Cachaca or
120ml fresh lime juice
80ml sugar syrup (see recipe)
50ml passionfruit puree
500ml Rekorderlig Premium
6 wedges of lime, plus
extras for garnish
Add all ingredients and lime wedges
into a pitcher with cubed ice. Top with
Rekorderlig Passionfruit Cider and
churn. Finish with cubed ice and serve.
The basic rule for making sugar syrup is to use
equal parts sugar and water; so for every cup of
water add a cup of sugar. Start with that ratio and
if you want it more or less sweet, adjust the next
time you make it. Bring the water to the boil, then
dissolve the sugar in the water, stirring constantly.
Once dissolved remove from the heat. The longer
the water boils the thicker the syrup will be – and
you don’t want toffee. You’re after a thickened
but still liquid texture and remember it will thicken
further as it cools.
Once cooled completely store in a screw top
jar. Your syrup will keep in the fridge for several
months, but if you need it to last longer, add a
splash of vodka.
For a fuss-free natural alternative try agave syrup.
Use lots of fresh
lime for flavour
MIDORI DRY & LIME
Squeeze & drop in two wedges of fresh lime,
add 30mls of Midori, fill with ice & top with ginger ale.
cover story • summer pitchers
“Maybe get a few friends to come up with their own creations
and get together as a group for judging whose is best.”
125ml orange juice
125ml pomegranate juice
50ml lemon juice
350ml ginger beer
Fresh fruit such as orange slices,
Add all ingredients into a punch
bowl or jug, fill with ice and stir.
Garnish with fresh fruit.
Like what you see?
For all the spirits, liqueurs
and a large range of
mixers featured head to
your local Liquorland
A VIBRANT NEW SUMMER ADDITION
Here's to us
You must be 18 years or older to purchase. The Promoter is Lion, 27 Napier Street, Freemans Bay, Auckland 1011.
Long-serving wine judge Jim
Harre believes the Air New
Zealand Wine Awards have one
of the most rigorous judging
processes in the world.
behind the scenes • wine awards
The Air New Zealand Wine Awards help us ordinary folk know the best
from the rest. Toast gets behind the scenes on the judgement day.
Words Kerri Jackson
ome on wine drinkers, you’ve all
thought it at some point: that
being a wine awards judge must
surely be some never-ending Bacchanalian
feast – sprawling on plush sofas as minions
ply you with wines, the fate of which you
can determine with one archly raised
eyebrow. It turns out the reality is a little
less fantastical, and a lot more methodical
hard work. But a few minutes chatting to
long-serving Air NZ Wine Awards judge
Jim Harre and you realise it’s no less
fascinating for all that.
“The main things that surprise people
are how involved the process is and just
how the wines are rated. We judge in
terms of varietal characteristics. Is it true
to its variety? It’s not about whether you
like them or not,” Harre says. Personal
taste is too subjective. “If you don’t like
kidneys, you’re never going to like them –
it doesn’t matter how they’re served. The
same is true for wine varieties, so we’re
looking for a standard of quality.
“So when I’m smelling a wine for
example, I’m not thinking ‘this pinot gris
has hints of pear with custard’, instead I’m
“So when I’m smelling
a wine for example,
I’m not thinking ‘this
pinot gris has hints
of pear with custard’,
instead I’m thinking
about whether there’s
anything I smell which
is not true to variety, or
is potentially a fault
in the wine.”
thinking about whether there’s anything
I smell which is not true to variety, or is
potentially a fault in the wine,” he says.
The other things judges are not there
to do is dictate wine trends. If a winemaker
wants to experiment with varieties, it’s not
up to the judges to decide if they’ll accept
the experiment. “We just judge on how
well they’ve made the wine. Otherwise
you remove any chance of evolution and
development in the industry.”
Harre judges wine competitions in
the US, UK and Asia and believes the
New Zealand judging process is the
most rigorous. The Air NZ wine awards
begin with the team of stewards who
have the crucial responsibility of sorting
the pallets and pallets of wine into the
correct tasting order.
“All we ever see as a judge is the
number on the glass,” says Harre.
“There’s incredible trust that they’ve
got it right – imagine if they messed up
To further protect the integrity of the
results the stewards and judges have no
contact aside from balletic processions of
them delivering each tasting to the table.
That done, each five-member judging
panel sets to work, each trying the wines
separately with no discussion. “I will go
through and smell the first 20 wines and
make notes on anything that stands out.
Then I’ll go through and taste and write
“I think it surprises people that it’s a consensus. But everybody has a
different palate so you have to be prepared to compromise.”
At this stage Harre marks anything he thinks is a high medal
contender a 17 – “but everyone has a different system”. Then he
re-tastes those wines, along with the first and last wine of each
flight, “as they may not have had a fair tasting”.
“And I’ll re-taste anything like a really heavily oaked
chardonnay, and a wine either side of it, to make sure they weren’t
masked by it.” After that, Harre decides which wines are medal
Then the fun really begins. The judges then go into a round
table discussion to share their scores and debate the medal
winners. “Interestingly most of the time our scores are within
half a mark of each other.” At this point it comes down to a
“I think it surprises people that it’s a consensus. But
everybody has a different palate so you have to be prepared to
compromise,” says Harre.
By the end of a judging day Harre reckons the top wines will
have been tasted about 37 times.
Which brings us back to those black teeth. “Yes, that is really
the only downside. You’re putting a lot of acid in your mouth
over the day. It softens the enamel so you can’t clean your teeth
for about eight hours after. You’ll never get a wine judge to smile
after the first day of judging.”
But let’s be honest, the question we want to know, is just how
often do the judges actually drink the wine they’re tasting instead
of spitting. “Well I never do. I’m really religious about spitting,”
Harre says. It’s important to take the process seriously he adds.
“After all this is somebody’s livelihood, their passion.”
But does spending a good portion of your time tasting wine,
mean you stop enjoying it when you’re not on the job? “When I
sit down with a glass of wine over a meal I will casually look at the
label but most of the time I will just taste it purely as a consumer,”
And the first thing he drinks after a day of judging? A beer.
Best of the best
Air New Zealand Champion Wine
of the Show Nautilus Cuvée Brut NV
For 1389 wines entered in the 2013 Air NZ Wine
Awards, four bottles of each competition wine is
submitted, meaning a grand total of 5556 bottles of
wine are delivered to the venue for judging.
Based on 750ml bottles, that means 4167 litres of wine
are at the venue prior to judging.
2292 glasses are delivered to the venue for use.
New World Champion Open White Wine Lake Chalice
Marlborough Pinot Gris, 2013-11-26
27,717 wines have been entered in the awards since 1987.
2013 is the 27th year of Air New Zealand Wine Awards
(with Air New Zealand as sponsor).
Liquorland Champion Open Red Wine Church Road
McDonald Series Merlot 2011
Stewards, who deliver each wine to the judges, walk the
estimated equivalent of two-and-a-half marathons over
three days of judging.
Liquorland’s top picks
Here are Liquorland’s picks of the top gold
medal winning wines, available nationwide
instore throughout summer:
Kate Radburnd Berry Blush
Hawke’s Bay Rosé 2013
Archangel Pinot Noir 2012
Gibbston Valley Pinot Noir
Grasshopper Rock Central
Otago Pinot Noir 2012*
The Ned Pinot Noir 2012
Wither Hills Pinot Noir 2011
Boundary Vineyards Rapaura
Road Sauvignon Blanc 2013
* Selected stores only
Peter Yealands Sauvignon
Sauvignon Blanc 2013*
te Pa Sauvignon
Coopers Creek SV Hawke’s
Bay Chardonnay “The
Lake Chalice Marlborough
Pinot Gris 2013
Tohu Pinot Gris 2013
Wines are scored out of 20 (“but it’s out of 10 really
because anything scoring less than a 10 you wouldn’t
want to put in your mouth anyway”, says Harre); wines
in the 16-16.9 range are awarded a bronze medal, 17-18.4
is a silver and 18.5-20 is a gold. Wines are judged out of
three for colour, seven for smell and 10 for taste.
There are no fixed numbers of medals allocated; some
years there may be no golds at all if judges don’t find
any worthy wines.
If the judging panel can’t agree, the chairman is called
in. If the chairman can’t get a consensus he or she will
taste the wine and make a decision. If he or she decides
to award a medal it’s called a chairman’s gold, silver or
bronze. This happens rarely.
Any winemaker judging their own wine will have their
scores removed and replaced by the chairman’s.
Guide to • craft beer
A guide to
Kiwi craft beer
The art of craft beer may seem overwhelming to
the uninitiated but it just comes down to finding a
beer you like. Here’s some tips on where to start.
nce upon a time in New Zealand
beer came in three colours:
yellow, amber and black – it
was like a Waikato rugby jersey – and
those beers were your basic lager (think
Steinlager, Export Gold), your everyday
down-the-pub beer (Speight’s, Tui, Lion
Red, DB Draught) and the odd stout
Now when you walk into a bottle
store or pub, the array of choice can be
daunting. It seems there’s every kind of
beer under the sun, with fancy labels
and fancier names – but unravelling
the booming world of craft beer is not
I like lager, but all this
craft beer seems to be ales,
porters and stouts.
Lager, the most popular style of beer
in the world, made famous by the
Czechs and Germans, is still a craft beer
staple. A lager should be refreshing
and crisp, with a snappy bitterness, but
also a light sweetness from malt. Some
good starting beers are Epic Lager,
Stoke Gold and Tuatara Helles. For a
new spin on the variety try Monteith’s
Pinot Gris Lager.
But what about pilsner? I see
that a lot.
Pilsner is a type of lager perfected in the
Czech town of Pils in the 19th century.
In New Zealand we do Pilsners a little
differently because our super-fragrant hops
give the beer a light, citrus or passionfruit
perfume. These beers still have that clean,
crisp lager finish but add a layer of aroma
and flavour. The benchmark Pilsners
are made by Emerson’s and Tuatara but
other outstanding examples come from
Croucher in Rotorua and Harrington’s
Anvil in Christchurch.
Michael Donaldson is current Brewers
Guild Beer Writer of the Year. He is the
author of Beer Nation - the Art and Heart
of Kiwi Beer and his regular Pint of View
column appears in the Sunday Star-Times.
Guide to • craft beer
All these craft beers have silly
amounts of hops in them and
I’m not sure I like that.
There are beautiful beers being crafted in
New Zealand that don’t swamp you with
bitterness. Take Emerson’s Bookbinder,
a lovely, mellow and charming beer
and the perfect transition if you’re not
sure about the hops. This English-style
bitter is easy-drinking and moreish, and
because it’s only 3.7 per cent alcohol
you can have a few. Mac’s Sassy Red is
another super consistent performer, while
Christchurch brewery Three Boys turns
out an excellent Best Bitter. The Nelson
area produces two amazing beers that
will tantalise rather than wipe out your
tastebuds. Mussel Inn’s Captain Cooker
is a Kiwi classic using Manuka flowers
for flavour and Townshend’s Old House
ESB (extra special bitter) is made by an
Englishman who knows what he’s doing.
Ok, I’m ready for some hops. Where do I start?
The hoppy beers are usually Pale Ale and its big brother, India
Pale Ale; both accentuate hop character. The IPA style beefs
up both hops and alcohol – a throwback to the days when
beer would travel by ship from England to India and needed
to be high in both to last the trip without going off. These days
the IPA style has gone to all parts of the globe but it was the
Americans who first “rearranged” the classic English recipe to
make it really hoppy and less malty than tradition dictated, and
that’s a theme Kiwi brewers have adopted too. If you like that
lovely hop kick and the aroma of pine, citrus and tropical fruit
then you’re looking at Epic Armageddon, 8-Wired Hopwired or
Liberty Brewing’s Yakima Monster.
‘The hoppy beers are
usually Pale Ale and its big
brother, India Pale Ale.”
Guide to • craft beer
There are some really
wacky beers out there
though, what are they like?
If you really want to experiment there
are a couple of breweries that do
an amazing job – Yeastie Boys and
Garage Project. Yeastie Boys have a
couple of beers that fall into the lovehate basket: Gunnamatta, flavoured
with Earl Grey tea, and Rex Attitude,
a peat-smoked beer some people
find undrinkable and others find to
be like a good whisky. Garage Project
are equally experimental and produce
some of the best labels you’ll see.
Their Day of the Dead – a dark lager
made with chipotle and cocoa – comes
out every November while Red Rocks
Reserve, a hoppy amber ale, is made
by dropping super-heated rocks into a
vat of beer to caramelise the malt.
Mix it up
What else is out there?
Outside the main styles of lager, bitter,
and IPA there’s an array of traditional beer,
such as Belgian farmhouse ales (usually
sour) or smoked beer, which are starting to
gain a foothold, but after our three main
styles the next most popular is wheat beer.
Emerson’s Weissbier, Three Boys Wheat
and Tuatara Hefe are all shining examples
of this style which is often cloudy and tart
and has a slightly spicy character.
Porter vs Stout
“Stouts are slightly richer and
many these days are made with
oatmeal, which tempers the harsher
elements of dark malts.”
I hear people talking about
imperial beers. I thought we
went metric 40 years ago?
Imperial is a brewing term. If you want to
crank up the flavour and level of alcohol
you make an imperial beer. There are
Imperial IPAs (also known as Double IPA
or IIPA) and Imperial Stouts (sometimes
Russian Imperial Stouts). This means the
brewer has revved up all the ingredients
(including the alcohol – to 8% or 9%).
When it comes to Imperial IPA, Epic’s
Hop Zombie, Liberty’s Citra and Tuatara’s
Double Trouble are benchmarks in the
difficult art of balancing these extreme
flavours. Two world-class Imperial Stouts
are 8-Wired’s iStout and Wigram’s Czar,
both deeply chocolately and decadent.
What about dark beer? What’s the
difference between porter and stout?
Just as Pale and IPA are like brothers, so too are Porter and
Stout. Both emphasise darker-coloured malts. The longer
you leave malt to roast, the darker it goes, developing
flavours such caramel, chocolate and coffee. A good
starting point for Porter is Harrington’s Wobbly Boot or
Renaissance Elemental Porter. Stouts are slightly richer and
many these days are made with oatmeal, which tempers the
harsher elements of dark malts. For a world class stout try
Invercargill’s Pitch Black, or, for a richer experience Three
Boys Oyster Stout, which is made with real oysters.
Guide to • craft beer
Find your local
I’d like to drink a local beer.
What are the best bets in my area?
From South to North here are some suggestions:
Invercargill Brewery; Herne (South Otago); Emerson’s
(Dunedin); Three Boys, Harrington’s, Wigram
(Christchurch); Sprig and Fern, Stoke, Golden Bear,
Mussel Inn, Founders and Monteiths (Nelson); 8-Wired,
Renaissance, Moa (Blenheim); Garage Project,
ParrotDog, Yeastie Boys and Black Dog (Wellington);
Tuatara (Kapiti); Mike’s (Taranaki); Hawke’s Bay
Independent; Sunshine (Gisborne); Croucher (Rotorua);
Epic, Hallertau, Liberty, Schipper’s, Deep Creek
(Auckland). Or head to your local Liquorland.
Tap into it
The old is made new again with a new instore method
of delivering the best craft beers to fans in the way the
brewer intended. Straight from the tap.
The folk at Stoke have long
been advocates for drinking
craft beer on tap as it lets
beer fans enjoy the brews
just as the brewer intended.
You’ll find Stoke, including
their special brews, at
most Liquorland craft beer
Many of you will remember back in the
day that your dad or grandfather would
come home from the bottle shop with a
flagon of beer wrapped in a paper bag,
or perhaps he had a small, speciallydesigned case that carried two flagons
and four 7oz glasses.
Now the flagon is enjoying a rebirth in
the interests of selling craft beer instore
the way the brewer intended it to be
tasted, fresh from the keg. Now known
as growlers, these dark glass vessels are
refillable and designed to keep beer fresh
and tasting good for as long as possible.
• Liquorland Newmarket,
• Liquorland Parnell,
• Liquorland Howick,
• Liquorland Manukau,
• Liquorland Fitzroy,
• Liquorland Albert Street,
• Liquorland Miramar,
• Liquorland Nelson
• Liquorland Centrepoint,
and with many more
It’s a direct response to demands
from craft beer fans, who are increasingly
appreciating beer fresh from the keg
– and if you’re keen to look after the
environment, it cuts down on recycling.
Numerous Liquorland outlets already
have fill-your-own taps on site and you
can use any kind of bottle you like (just
make sure it’s clean, as you don’t want to
ruin all that good beer). Liquorland also
provides fantastic two-litre glass growlers
imported from Europe.
There are plenty of benefits to filling
your own flagon, growler or rigger. First,
the beer is coming to your from a sealed
keg so you can be sure it’s fresh and lively.
Second, it’s a fact of life, that beer fresh
from the keg is just that little bit better
than bottled beer.
Third, and this is really important,
a lot of craft brewers put out small
volume brews in keg only – special oneoffs, experimental beers and festival
entries are often available in keg only.
That means being able to rush down
to Liquorland and get a sample of the
latest, greatest beer is a chance you
can’t pass up.
advice • low alcohol
can you go?
Bottles of low alcohol
wines are increasingly
appearing on the shop
shelves – what’s behind
the surge in supply? And
can they really compete
with the traditional,
Words Skye Wishart
ow-alcohol wine? Surely that’s
something you might pour for your
nana to stop her nodding off over
dinner? Or a designated driver, served with
a heart-felt sigh of sympathy. Perhaps ‘once
a upon a time’ – but no more.
Low-alcohol options are a rapidly
growing trend in the global drinks biz.
What began with the burgeoning of good
quality low-alcohol beer several years ago
has blossomed now into increasing choice
for alcohol-savvy wine drinkers as well. But
the key to the wines’ success lies not in
increasing quantity, but vastly improved
As winemakers increasingly take lowalcohol varieties seriously, the wines are
becoming something you drink because
it’s a good wine, not because they’re just
good within the scope of your low-alcohol
Nikolai St George, winemaker at
Matua Valley, says the winery’s First Frost
Sauvignon Blanc, launched in Australia a
advice • low alcohol
point, since much of the calorie content of
wine is alcohol.
Here in the New Zealand market,
Brancott Estate winemakers have also
released a low-alcohol wine range to stay
abreast of market demand and expand
consumer choice. The Flight range includes
a sauvignon blanc, riesling and a pinot gris.
University, studying the fermentation
process and aromas of sauvignon blanc.
The key success of Flight is that the
tasting profile of the wines is true to their
variety, he says.
Sauvignon blanc grape varieties
naturally lend themselves to low alcohol
wine, as does, to a lesser extent, riesling.
“Lower alcohol wine options work well with lighter or
crisper foods, such as sushi or salads with vinaigrette.
That’s another reason they’re drunk a lot with lunch.”
couple of years ago is now selling at huge
“A lot of a drive in consumption in
Australia comes from lunches and afterwork drinks,” he says “With the larger city
bases over there you have more of a culture
of business lunches, and if you’re having
them with wine, you’re really watching
what you drink and conscious of how much
you are drinking. I think that’s where a low
alcohol wine comes into its own. “
Calorie-consciousness is also a selling
But for all that those long lunches are
driving demand, the wine must still taste
“Alcohol lifts aromas,” says St George.
“Just like in perfume, you have alcohol
to give you a real punch; real intensity of
aroma. That’s what it also does in wine: it
holds on to those aromas to make them
“You’re never going to achieve the
same type of wine [that you get with a
higher alcohol content], but with the
know-how of making the wine as good
as possible,we’re still getting some great
quality out of it.”
Because alcohol does affect the palate
weight, or mouth-feel of the wine, St
George says you have to find that balance
At Matua, winemakers correct for mouth
feel by increasing the sugar slightly – not
too much because they’re still conscious
of the calories. They use techniques
developed by Australian sister company
Lindemann’s to extract the alcohol without
extracting other elements that impact on
the mouth feel.
At Brancott Estate, winemaker Patrick
Materman and his team have a different
approach to making low alcohol wine.
They opt to reduce alcohol content
naturally by harvesting early in the grape
ripening phase, when the sugar levels
are lower. They then carefully monitor the
The method was developed with
assistance from researchers at Victoria
“Because you’re starting off with such a
punchy, aromatic wine, even if you lose a
bit of the aromatic quality, you still have a
lot there,” says St George.
When it comes to the consumer wanting
to make the switch to low-alcohol wines,
and still be able to perfectly match them
with their food, it’s simple, says St George.
“The guidelines are the same as for higher
His only advice would be to make sure
the wine’s not going to be swamped or
dominated by flavours in the food. “Lower
alcohol wine options work well with lighter
or crisper foods, such as sushi or salads
with vinaigrette. That’s another reason
they’re drunk a lot with lunch.”
So, you’ve made the switch to lowalcohol wines, but need some advice
on what to eat with them. The wine
makers at Brancott have some basic
food-match recommendations for
their Flight wines.
• Brancott Estate Flight Waipara
Riesling: Fresh sashimi
• Brancott Estate Flight
Marlborough Pinot Gris: panfried salmon with fresh, steamed
• Brancott Estate Flight
Marlborough Sauvignon Blanc:
barbecued shrimps or prawns
promotion • Brancott Estate
Young, fruity and low in alcohol – if that sounds like you, or at least the wine you
like to drink, you’ll want to try the new Brancott Estate Flight Riesling.
t’s the latest addition to Brancott’s lower alcohol Flight
wine family which already includes a sauvignon blanc and
Using the same natural winemaking techniques as those two
wines, the Flight Riesling is a wine that exhibits all of the flavour
profiles and complexities expected from the varietal, with just
9 per cent alcohol by volume.
“When we released Brancott Estate Flight Sauvignon
Blanc and Brancott Estate Flight Pinot Gris in 2012, we were
overwhelmed with the reception the wines received. It’s
clear consumers are looking for wine styles that are naturally
lighter in alcohol but without compromising on the taste and
flavour complexity,” says Patrick Materman, chief winemaker at
“Of all grape varieties riesling is perhaps the most suited
to making a low alcohol style, reaching flavour ripeness at low
sugar levels. With the resurgence of riesling in recent years,
we were curious to explore a naturally lighter riesling for our
Brancott Estate Flight range.”
Brancott Estate Flight Riesling is an approachable wine
with subtle sweetness and spicy aroma, that displays citrus
and nectarine flavours, balanced by juicy acidity. It works
well with Asian cuisine, including sweet and sour, spicy Thai
chicken and pork, or sushi and sashimi. It also works well with less
conventional recipes such as guacamole or creamy pasta dishes.
The Brancott Estate Flight trio of naturally lighter in alcohol
wines is now available in New Zealand to enjoy this summer,
Brancott Estate Flight Marlborough Sauvignon Blanc, Brancott
Estate Flight Marlborough Pinot Gris and Brancott Estate Flight
Waipara Riesling. brancottestate.com
From the Pioneers of
Marlborough Sauvignon Blanc
Enjoy Brancott Estate Wines Responsibly
advice • low alcohol
If you want to stretch your skills and try
something a little more complex, try these recipes,
specially designed by Francis Nolan, head chef at
Brancott Estate Heritage Centre.
Less is best
We’ve all occasionally heard that little
voice of our conscience suggesting that
reducing the alcohol intake may not be
an entirely awful idea. Nutritionist Alana
Fagan from Whole Nutrition in Auckland
offers a few good reasons to choose a
lower alcohol wine.
• Reducing alcohol intake can help
reduce fat around the stomach, which
is associated with a number of serious
health problems including heart
disease, and type 2 diabetes.
• It can also help lower blood pressure –
regular alcohol consumption is linked
to high blood pressure.
• It eases pressure on your liver which
is the organ responsible for breaking
down most of the alcohol we drink.
• Alcohol consumption can affect
bone health as it interferes with the
absorption of calcium and vitamin D.
• Plus you’ll feel better the next day.
But, Fagan warns, don’t fall into the trap of
thinking low alcohol wines mean you can
drink twice as much or more often. A good
tip is to always quench your thirst with a
glass of water before you have a wine; it
helps you slow down and savour the taste
instead of drinking quickly.
Marlborough clams in sauvignon blanc broth
1 large clove of garlic (sliced)
1 red chilli (deseeded and sliced)
A pinch of ground fennel seed
2kg of clams (we used 1kg
of Tua Tua clams and 1kg of
2 tomatoes (diced)
2 bay leaves
Sprig of fresh thyme
250ml sauvignon blanc
A handful of chopped
1 spring onion finely sliced
Heat two tablespoons of olive
oil in a saucepan. Add the garlic
and chilli. Once the garlic starts
to change colour, add the clams
and fennel seed.
After ten seconds, add the wine
followed by the bay leaves,
thyme and tomatoes. Put a lid
on the pan.
Once the clams start to open,
add the chopped parsley and
spring onion. Toss the clams
in the pan and put in separate
bowls. Be careful you do not
overcook them as they’ll go
tough. Check the seasoning
of the broth and adjust with
salt and pepper. Then squeeze
lemon over the bowls.
Serve with your favourite
bread and add a finger bowl
on the side (sliced lemon in
warm water). Enjoy with a
glass of Brancott Estate Flight
Marlborough Sauvignon Blanc.
promotion • Matua
Head of the family
“You’re planting sauvignon-what? That’s
one massive gamble you are taking.”
t was a common reaction back in 1969 when Matua
began in a tin shed near Auckland. They took no
notice, planted New Zealand’s first sauvignon blanc
and – you could say – ultimately changed the way the
world enjoys white wine.
It all kicked off with a vision shared by Bill and Ross
Spence to revolutionise the New Zealand wine industry
by making wines with the best fruit from the best
vineyards. It’s a philosophy which stands today and one
which has helped Matua become the country’s most
internationally acclaimed winery with more trophies than
any other (including the prestigious 2012 International
Wine and Spirit Competition NZ Wine Producer of the
Year). Those results come from an unwavering focus
on sourcing great grapes, and crafting them into even
And whilst the range of wines has expanded from the
humble beginnings 40 years ago, the quality is evident
throughout, be it the limited release Single Vineyard
wines, the exciting new Lands & Legends series, or the
world-beating Regionals range.
Four decades on, Bill Spence is still actively involved
as Matua ambassador, with winemaking under the watch
of Nikolai St George.
“We’ve got striking new packaging in the market,
and we’re making the best wines we’ve ever had,’’
says St George. “What we’re doing now is exactly
what Bill set out to do 40 years ago – push boundaries,
and push quality.
“Matua means ‘head of the family’, and we do all we
can to live to this name.”
With its history of firsts and impressive performance,
it’s a fitting name.
meet the maker • cider
Fruity little number
Cider is available in so many flavours now that it’s becoming one of
the most diverse beverages of choice – perfect for the coming summer days.
Words Skye Wishart
t wasn’t so long ago that cider in New
Zealand meant fizzy, alcoholic apple
juice either so sweet it made your teeth
ache, or so eye-wateringly strong you
weren’t always entirely sure your throat
hadn’t melted after drinking it. And your
flavour choices were apple, or, for the
But my, how far we’ve come. These
days there’s a buffet of locally produced
ciders to choose from and a generation
of cider makers as experimental as craft
Though cider has exploded on the
New Zealand beverage scene only
relatively recently, Europeans have
been sipping cider as far back as the
9th century. It was even fermented in
monasteries after the 1066 Norman
conquest of England and sold to the
public by the tonne.
The traditional cider apples used then
are still around; small hard, fibrous and
bitter they make for terrible eating but
are full of flavour in a cider. “There are
thousands of different varieties [of cider
apples and perry pears,] all with great
names like Kingston Black, Dabinett,
Fox Whelp and Sweet Coppin,” says
Redwood Cellar Co cider maker
“Think apple and berry pie,
poached pear with ginger, or
feijoa and apple crumble.”
“They’re all generally inedible raw and
are characterised into sweets, sharps,
bittersweets and bittersharps. With the
right blend from a cider maker, they
produce ciders with great character.”
Times have changed though, and it’s
not just those traditional varieties that
are used. Cider is made in New Zealand
with a whole range of apple varieties.
Hyslop says most ciders here are
made from culinary or dessert apples
such as Braeburn, Pink Lady, Granny Smith
and Pacific Rose. Or when it comes to
pear ciders: Taylors Gold, Beurre Bosc and
Doyenne du Comice. All of which produce
“elegant, fresh and fruity ciders”.
“It’s not the same drink it was 20 years
ago. Forget the rough and ready styles
available then. There’s now a huge variety
to suit all palates, including many ciders
blended with fruit.”
Hyslop is currently spending her days
refining Old Mout (rhymes with fruit), and
developing new flavours. So far the range
includes Passionfruit & Cider, Boysencider,
Feijoa & Cider, Cranberry & Cider, Pear
Scrumpy, Scrumpy, and Classic Apple.
With so much variety to choose from,
where does a novice cider drinker start?
Hyslop has some easy-to-follow advice:
“I suggest tasting a wide variety of
ciders. You will soon pick your preferred
style. And always be open to new taste
experiences, as the market is changing
all the time.”
walk on the
She’s not wrong. Other cider labels are constantly
raiding the nation’s fruit bowl for new ideas. Rekorderlig
has just added passionfruit to its existing stable of OrangeGinger, Strawberry-Lime, Wild Berries, Apple-Blackcurrant,
Mango-Raspberry, and, of course, Apple, and Pear.
Monteith’s produces Crushed Apple, Crushed Pear, and
Crushed Summer Berries.
And for those who think of it as merely a fruitier
alternative to beer, think again. Ciders of all varieties have
a life well beyond just going solo, blending brilliantly with
other spirits, mixers and fruit into cocktails.
They’re also great for matching with foods. The most
straightforward way is to add fresh fruit to your glass – try
fresh boysenberries with Old Mout’s Boysencider, for
example. The next step is to match the cider with recipes
the same base fruit. “Think apple and berry pie, poached
pear with ginger, or feijoa and apple crumble. It just makes
sense for these fruits and spices to be blended with cider.”
Monteith’s, meanwhile, reckons its Crushed Apple Cider
works well with sweet French crepes, strong blue cheese
or nutty gouda, while its Crushed Pear Cider could go with
ginger-based dishes, blue cheese or strong cheddar. And
try pairing the Crushed Summer Berries with a smoked
chicken salad, or a platter of fresh bread, cold meats, fruit
chutney and mild cheddar.
S ID E
Wild Side cider is made from the finest apples from the wilds
of New Zealand, with all-natural flavours from this part of
the world. It’s the cider nature would drink. When we’re not
looking, of course. Wild Side Cider is also doing its part to
protect New Zealand’s wild side by donating 5c to the Forest
Lifeforce Restoration Trust for every bottle sold. Because
if nature’s good enough to give us the ingredients for our
cider, we should be good enough to give back to nature.
Here’s a quick rundown of the Wild Side ciders, each the
signature flavour of a different Kiwi region:
• Cider with wildberries: With its wild country and wilder
berries, Central Otago is the perfect place to play hide
and seek. Just ask Shrek the sheep who hid here for
• Cider with kiwifruit and mandarin: Te Puke is famous as
the home of kiwifruit. Just down the road is the ancient
Otanewainauku forest, home to our treasured kiwi. The
mandarin just makes it even better.
• Cider with feijoa and passionfruit: A taste of subtropical
Northland, where both feijoa and passionfruit grow in
abundance. It’s also home to the great Captain Cooker
wild pig – which goes great with cider, if you can catch one.
• Apple and pomegranate: Hawke’s Bay is a blessed land
of plenty, especially if your definition of plenty includes
sun-kissed vineyards and abundant apple trees.
• Cider with Strawberry and lime: We’re back in Central
Otago, the breeding ground for all sorts of wild fruit. And
rabbits; so much so we’ve put them on the label.
promotion • BEER
Tastes of summer
For something different
from your regular thirst
quencher, try these ideas
for stepping outside your
beer comfort zone.
If all this talk of spice and pinot gris
has your head spinning you could
opt for the refreshing partnership of
DB Export Lager with a natural citrus
twist. Export Citrus is perfect for hot,
sunny afternoons when the chores
are done, or the bike’s rolled a few
kilometres under the wheels. You
won’t find a more refreshing summer
beer than DB Export Citrus.
If Pilsner is your brew of choice,
Monteith’s Brewer’s Series
Imperial Pilsner gives the variety
a modern Kiwi twist. Using
only pilsner malts from Milford
and the Canterbury plains, the
brew has a fuller malt taste,
cut through with a clean, sharp
bitterness, that comes from a
blend of four hop varieties.
Some might say
Blackcaps is a little
like playing Lotto
– you win some,
you lose some. The
boys at Tui have
brewed up a plan to
add even more tension
when the team plays the
West Indies and India
Step 1: Get a Tui Cricket Tee.
Step 2: Wear your Tui Cricket Tee to Black
Caps matches** and grab your Tui match
lanyard*** specific to the match you’re at.
Step 3: Take a clean one-handed catch of
Impress your friends
this summer with the new
Imperial P ilsner
a six, wearing your Tui Cricket Tee and Tui
match lanyard on TV.
Step 4: Decision pending…
Step 5: You’ve just won $100,000, shout
your mates a round of Tui.
Step 6: Go to the next match, win
There are 12 prizes of $100,000 up for
grabs, so grab your Tui Cricket Tee
from Liquorland and start practising
your catches now. For full details and
conditions visit www.tui.co.nz
**Matches include the ANZ matches between
26/12/2013 and 31/01/2014. 1x prize available at
each match. ***Match Lanyards will be handed
out by the Tui ambassadors at designated areas at
entry gates before/during each game. Consumers
must be wearing their Tui Cricket Tee to obtain
their match lanyard and be eligible to participate
in Tui catch a 6 promotion. You must be 18 years
or over to participate in this promotion.
promotion • Spirits
Cocktails at home
How to expand your cocktail-making repertoire with just two good spirits.
The clean, fresh flavours of premium gin or vodka mix well with a huge variety
of other ingredients but particularly fresh seasonal fruits. Entertaining a couple
of mates need never be boring again.
Grey Goose Le Fizz
A fresh, crisp, elegant alternative to
a glass of Champagne, the Le Fizz is
a premium vodka cocktail perfect for
a party, a wedding, Christmas, or any
special occasion with good friends.
30ml Grey Goose Original
15ml St Germain Elderflower Liqueur
15ml pressed lime juice
75ml chilled soda
Cut lime across the centre. Press 15ml
lime juice (measure this using jigger) into
shaker. Add 15ml St Germain Elderflower
Liqueur and 30ml Grey Goose. Add
cubed ice to shaker. Shake well and
double strain into champagne flute.
Top with chilled soda water.
The 42Below Kiwi Summer mixes the
uniquely New Zealand flavours of feijoa,
kiwifruit and pear to create the perfect
drink for hot summer days. These distinct
flavours go together exceptionally
well to create a cocktail that is a simple,
new way, to drink 42Below over the
45ml 42Below Kiwi
The Bombay Berry is a treat for any
gathering. It tastes as good as it
looks and is a breeze to make.
40ml Bombay Sapphire
120ml cranberry juice
Large berry filled ice cubes (water
Lime wedge (optional)
2 pear slices
Drop fresh or frozen berries into
ice cube tray, cover with water
Fill glass with ice. Add 45ml 42Below Kiwi.
Add Mac’s Feijoa & Pear. Garnish with
When ready put cubes in highball
glass. Add Bombay Sapphire and
cranberry juice. Garnish with lime
90-120ml Mac’s Feijoa & Pear
So that was our first Toast. We’ll be bringing a
new issue of Toast to you every three months
and we’d love for you to become a regular VIP
guest at the party.
Each issue will be filled with hot tips, expert advice, and new ways for
you to enjoy your favourite drink. Maybe we’ll even persuade you to try
something you’d never thought to taste before.
You can find the current issue of Toast at your local Liquorland but you
can make sure you’re up to date between issues by visiting our website
www.toastmag.co.nz, and following Liquorland on Facebook and Twitter.
But for the real “velvet rope” VIP treatment make sure you head to the
website and subscribe. That way you’ll be first in line for each issue and top
of the list for hot deals and the lowdown on new products.
You’ll never be bored by your drinks cabinet again.
How to subscribe:
Boundary Rd John Lemon
Croucher 26, 30
Sprig and Fern
27, 29, 30
26, 27, 28, 30
26, 27, 29, 30
8, 26, 30
26, 30, 31
27, 28, 29
26, 28, 29
1. Go online to
8, 17, 38
2. Fill out
4. Magazine arrives at
5. Happy as
you go instore
to collect your
latest copy of
Devil’s Cut Bourbon
Brancott Estate Flight
Church Road McDonald Series Merlot 2013 18
Lake Chalice Marlborough Pinot Gris, 2013 25
Nautilus Cuvee Brut NV
Last Drop • vodka
Liquorland brand ambassador
and owner of the Howick Store
Joss Granger delves into her
•feijoas.are loyal to their
you flavoured vodka
Did ? throughZealand is
w 42 BelowLiquorland
followed closely by
Absolut Vanilia and then
a go at making your own. Buy
•You can havegood quality plain vodka such
a bottle of a
as Grey Goose, Absolut, Stolichnaya or 42
Below and add in-season fruit or herbs. Some
suggestions are basil, strawberries, cucumber
slices, lemon or lime peel (remove pith),
chopped melon (peel removed), whole chillies
or vanilla pods, sliced in half lengthways.
Steep for at least three days, shaking at least
once a day. If you don’t want to risk a whole
bottle on an experiment, decant smaller
amounts into mason jars and see which
flavour you like best.
•The Absolut18th centuryinspired by bottle that
was found in an antique shop located in old
Flavoured vodka has become an integral part of our
drinks scene, adding simplicity, colour, flair and, crucially,
taste to every mixologists cocktail repertoire. What
began with a hit of chilli, a note of sweet berry or a tang
of lemon has multiplied and expanded to include just
about every flavour you can think of.
Wild tea? Vanilla? Blackcurrant? These days it’s really a
case of choose your favourite foods and find a vodka with
those flavours, even Kiwi classics such as feijoa, manuka
honey or kiwifruit. Start simple, with a splash of your
flavour of choice over ice, topped with soda if you wish.
Then the world is your oyster.
Liquorland’s Joss Granger says there’s a shift from
consumers toward flavoured vodkas as they educate
themselves and are on the hunt for a drink that’s a little
more complex and interesting – without requiring lots
“ o me that is a Kiwi summer in a
glass. And I love 42 Below because
it is an iconic New Zealand vodka
brand. The bottle is sleek and stylish
and it sits in the mid-price range.”
“With flavoured vodkas you can make a quick, simple
cocktail style drink, with just your spirit and one mixer.”
Joss’ favourite flavoured vodka blend is 42 Below
Feijoa served in a tall glass filled with ice and topped
with Mac’s Sparkling Apple with a lime wedge –
although that’s optional.
“To me that is a Kiwi summer in a glass. And I love
42 Below because it is an iconic New Zealand vodka
brand. The bottle is sleek and stylish and it sits in the
Another refreshing summer idea is Wild and Spice.
Take a tall glass with ice and add 45ml Absolut Wild Tea,
30ml fresh lemon juice, 2 barspoons caster sugar and
top with ginger beer. Garnish with a slice of lemon.
477 Kamo Rd, Kamo
3-5 Kensington Ave
52 Kerikeri Road
Shop No 7, Otaika Shopping Centre, Otaika Rd
Shop 16 Paramount Shopping Centre, 1 Wanaka St
State Highway 10
357 Albany Highway
41 Third View Avenue
287 Botany Rd, Golflands
252 Forrest Hill Road
125 Elliot Street
Mangere Bridge 42 Coronation Road
Unit 4 613-615 Great South Road
346 Dominion Road
Cnr Carlisle East Coast Rd
267A Onehunga Mall
3 Moana Ave
Unit D/ 2 - 14 Railway St West
101 The Strand
1130 Gt North Rd
10 Massey Ave, RD 3
240 Mahurangi East Rd
Unit 15E, 230 Great South Rd
Waiheke Island Shop 5, 24 Onetangi Road
215 Pollen St
1 Lee St
Waikato / Bay of Plenty
26 Victoria St
140 Whatawhata Rd
319 Grey Street
74 – 76 Main Road
47 Studholme St
Mt Maunganui 1 Owens Place
Cnr Te Ngae and
15 Hakiaha St
49 Vaile St
80 Taupiri St
74 Tuwharetoa St
395 Cameron Road
1000 Cameron Road
13 Peace Street
19 Bethlehem Road
Central north Island
191 Customhouse St
West Quay Ahuriri
110 Taradale Rd
42-44 Russell Street
594 Devon Street East
105 Albert St, Palmerston North
120 Hautapu Street
291 - 293 Victoria Ave
Wellington / Wairarapa
Unit 1, 37 Miramar Ave
18 Parumoana Street
2 Trafalgar Square
206 Chapel Street
7 High Street
5 Motupipi St, Takaka
90 High St
31 Vanguard St
228 Songer St, Stoke
68 High St, Greymouth
207 Palmerston St
43 Riccarton Rd
114 Marshlands Rd
157-161 Colombo St
227 Blenheim Road
73 Victoria Std
99 Archibald St, Tinwald, Ashburton
Cnr Kaikorai Valley Rd Mellor St, Dunedin
233 Leith Street, Dunedin
70 Clyde St, Balclutha
147 Union St
6 Gordon Rd
261 Thames St
252 Dee Street, Invercargill
25 Trafford St
66 Tweed Street, Invercargill
last call • love local
Amie Murphy, owner of Liquorland Devon
Street, New Plymouth shares her favourite
local summer haunts.
Amie Murphy, New Plymouth
124 Devon Street,
West New Plymouth
06 757 9130
594 Devon Street
06 757 2102
Cafe and bar
Taranaki thermal pool
Ocean View Parade,
8 Bonithon Avenue,
06 759 8133
06 759 1666
at Nice Hotel
71 Brougham St,
06 758 6423
It’s a special occasion and I’m celebrating at … Table
restaurant at Nice Hotel (1) has amazing wines, an exceptional
menu and intimate atmosphere, but if the night calls for a few
fancy cocktails then Snug Lounge (2) always impresses me.
But what I really fancy is a long, leisurely lunch with friends, so
I’m off to … Gusto (7), down at the port. You can sit in gorgeous
surroundings, looking out over the water and watch fishing boats
and cargo ships and everything between come and go. My
partner’s favourite is a dozen oysters and a mojito for lunch.
The sun’s out, time to get some friends together outside,
let’s head to … Fitzroy Beach (3) is my favourite, but there
are so many great places to choose from. Burgess Park (4) is
a secret gem. You can sit quietly by the Waiwhakaiho River
(5) or jump into it from trees like a mad man.
If I feel like quenching my summer thirst I’ll pour a … Wooing
Tree Blondie blanc de noir (8) if I’m having wine. The new Export
Citrus (9), for beer or Sailor Jerry rum (10) with fresh lime, mint
and ginger beer if it’s spirits.
Or we could head to our favourite garden bar, which is ...
Mike’s Organic Brewery (6) in Urenui. The beer is incredible
and they will feed you up on their famous pizzas. You might
even get a brewery tour while you’re there.
Or we could try … Wai-iti Beach Café. You won’t get a more
idyllic place or friendlier staff on a sunny Sunday afternoon.
You can jump straight out of the sea and sit down to an
outstanding coffee or a nice cold cider.
The one thing everybody should do in Taranaki is … sunrise at
the summit of Mt Taranaki (11). My most favourite ‘Naki summer
day was spent climbing the mountain at 2am. The secret is, (in
good conditions only) if you can get to the summit before sunrise
then you witness the sun casting a perfect triangular shadow of
the mountain right across the coast and way out to sea. It’s an
incredible sight and such an achievement to get to the top. Once
you’re down visit Taranaki thermal pool (12) and let your muscles
relax, before you sit on the beach with fish and chips and look up
at the monster you just conquered.
Last Call • Competition
Tell us where this beautiful stretch of
scenery is located and you’ll go in the
draw to win 1000 Fly Buys points.
To enter email us your answer as well as your name, address
and phone number to email@example.com*
Entries close March 21, 2014, after which you’ll find the answer
up at www.toastmag.co.nz or in the next issue of Toast instore
*Entrants must be aged over 18. Full terms and conditions at www.toastmag.co.nz
Liquorland is an official wine retail
partner of the Air New Zealand
Wine Awards 2013.
We have a wide range of wines to suit every taste and budget.
Plus come in-store to find a special selection of the winning
wines from the Air New Zealand Wine Awards 2013.
For more information or to find a store go to www.liquorland.co.nz