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  

Chantelle Nicholson’s New Restaurant Apricity Opens

Chantelle Nicholson’s New Restaurant Apricity Opens

The award-winning Hamilton-born Chantelle Nicholson, 41, best known as chef-owner of the now-closed Tredwells in Covent Garden, opens her first solo venture this month in London. Apricity, on Mayfair’s Duke Street, will…