Why New Zealand aromatics?
New Zealand Winegrowers
New Zealand Winegrowers will once more be pushing the boundaries
of tasting expectations with an innovative look at the increasingly
popular sector of aromatic white wines. Leading food and wine
expert Simon Tam will be revealing the pure flavours of New
Zealand's leading aromatic grapes through an intriguing match with
the equally pure flavours of Pacific Rim ingredients.
New Zealand's maritime climate enhances the fruit-driven quality
for which its wines are renowned, this factor coupled with the
growing conditions create wines with balance, structure and sheer
class. Although Sauvignon Blanc remains an iconic flagship for New
Zealand there are other white grape varieties emerging with
justifiable pride from this indefatigable kiwi flotilla.
Riesling: racy, aromatic and diverse, New
Zealand Rieslings are full of appley, citrus and tropical fruit
flavours and aromas when young, developing roasted honey and some
kerosene notes with age.
Pinot Gris: the chameleon of New Zealand wines.
A rich, flinty and fruit-laden wine, Pinot Gris is aromatic,
complex and well weighted.
Gewürztraminer: pungent scents, spicy flavours
and rich fruitiness characterize New Zealand Gewürztraminer.
Simon Tam, based in Hong Kong and flying over especially to
share his considerable expertise with us, will present a selection
of challenging flavours when it comes to food and wine matching,
flavours such as shredded ginger, sea salt and fresh
chillies. However, tasted alongside New Zealand's aromatic
whites they will reveal an extraordinary synergy and depth.
For booking reservations for this masterclass please
contact:
alison@dillonmorrall.com
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