Tasting Orange wines
The New Zealand Sommelier and Wine Professionals Association was officially launched on Monday 7 May with the goal:
To create a community of people from around New Zealand working with wine, beverages (alcoholic and non alcoholic), wine and beverage sales, wine and beverage marketing within the sectors of hospitality, wine, wine tourism, wine education, wine marketing and sales
and beverage sales, wine and beverage marketing within the sectors of hospitality, wine, wine tourism, wine education, wine marketing and sales
The event was celebrated with a fascinating tasting of ‘orange’ wines – white grapes transformed by using traditional red wine-making techniques such as fermenting on skins, often for considerable time; aged in clay amphora vessels with minimal sulphur.
These methods are not commonly associated white wine making and now, around the world, we are seeing considerable experimentation in a host of different techniques. Orange wine has become surprisingly fashionable especially in Melbourne.
Winemaker Lynnette Hudson, who has earned her dynamic reputation as a part of the original Pegasus Bay team, took on the challenge of leading us through this tasting of local and international orange wines.
The line-up:
Mount Edward Clockwork Orange 2014 - equal blend of Pinot Gris, Riesling and Chardonnay
Pyramid Valley Vineyards Growers Series Pinot Blanc/Pinot Gris/Gewurztraminer - Fermented on Skins Orange 2014
The Hermit Ram Skin Fermented Muller Thurgau 2015
Muddy Water Growers Series Skin Fermented Pinot Gris 2015
From Friuli in North-east Italy, we tried the indigenous grapes of Ribolla and Vitovska source via Framingham Vineyard winemaker Andrew Hedley:
Princic Ribolla Gialla 2011
Zidarich Vitovska 2011
From Georgia, Pheasant’s Tears Rkatsiteli 2011 one of the oldest known grapes, made in the traditional method using clay amphora (vessels) dug into the ground, covered and left to nature.
Founding committee members of the New Zealand Sommelier and Wine Professionals Association (NZSWP) - Celia Hay (chair), Karen Fistonich, Cameron Douglas MS (patron) and new Master of Wine, Stephen Wong.
Patron of the New Zealand Sommelier and Wine Professionals (NZSWP) Cameron Douglas MS with new member Bob Campbell MW.
MacVine's leader and wine aficionado, Michael Jemison.
With Ian Clark from Villa Maria, John Hancock from Trinity Hill, Celia Hay.
Andrew Parkinson from Negociants NZ debates a point with Stephen Wong MW.
Andy Gladding from the French Café with Jarryd Menezes, restaurant manager and sommelier, Clooney Restaurant.
Lynnette Hudson discusses the attributes of orange wine.
Blair Duncan from Red and Wine Cellars.
John Hancock considering the wines.
Pictured L-R From Friuli in North-east Italy Zidarich Vitovska 2011, Princic Ribolla Gialla 2011, from Georgia, Pheasant’s Tears Rkatsiteli 2011
From local New Zealand winemakers experimenting with different grapes:
Pyramid Valley Vineyards Growers Series Pinot Blanc/Pinot Gris/Gewurztraminer - Fermented on Skins Orange 2014
The Hermit Ram Skin Fermented Muller Thurgau 2015
Muddy Water Growers Series Skin Fermented Pinot Gris 2015
Mount Edward Clockwork Orange 2014 - equal blend of Pinot Gris, Riesling and Chardonnay
L-R Bob Campbell MW, Celia Hay, Cameron Douglas MS (Patron), Michael Jemison, Joe Wang.
Nick Bolster from Vintners.
Nastajia Bourke from Destiny Bay.
