Beyond Cloudy Bay

Twenty years on from the discovery of New Zealand sauvignon blanc, Washington Times writer Paul Lukacs surveys the latest on the New Zealand wine market. The Times article is particularly praiseworthy of the pinot gris produced at Kumeu River, Lawson’s Dry Hills and Mt. Difficulty. “… the pinot gris grape is generating considerable excitement – as well it should because the wines are real head-turners,” Lukacs writes. Pinot noir is also lauded. “Put simply, outside of  Burgundy in France, no place in the world is producing more compelling wines with this fickle grape than New Zealand’s South Island.”


Tags: New Zealand sauvignon blanc  Paul Lukacs  Washington Times  

Chef Analiese Gregory Revels in Tasmanian Wild

Chef Analiese Gregory Revels in Tasmanian Wild

New Zealand-born chef Analiese Gregory, 36, tells the Financial Times “why she turned her back on the world’s chicest restaurants to set up home – and a kitchen – at the…