Judd Mixes It Up

Chief winemaker at Cloudy Bay Kevin Judd’s 2008 sauvignon blanc has just hit British shelves and in an interview with the Daily Telegraph, Judd explains the complexities of blending wine. “In the old days we used to put a bit of Sémillon in our wine, but today it’s 100 per cent sauvignon blanc,” Judd says. “But even though we’re only working with one variety, blending is just as crucial and just as complicated … Believe me, it isn’t easy being faced with 60 different freshly-fermented sauvignon’s at 9 o’clock on a Monday morning,” he grimaces. “After that, all we want to do is head into town for a pie and a pint to attempt to rescue our taste buds and tooth enamel.” Judd is also a wine photographer. His book, The Colour of Wine is a collection of his photography.


Tags: Kevin Judd  Telegraph (The)  The Colour of Wine  

Auckland Chefs Shake Up the Pans

Auckland Chefs Shake Up the Pans

“Tāmaki Makaurau Auckland gets the glutton’s share of Aotearoa New Zealand’s most talented chefs,” Joanna Bates writes for the Australian Financial Review. “And in 2020, they rose to new culinary heights…