Food & drink re­tail ther­apy

Cui­sine ed­i­tor Kelli Brett shares what’s new in the world of good taste.

Waikato Times - Your Weekend (Waikato Times) - - In The Mix -

Here’s a great idea for set­ting the per­fect din­ner ta­ble. Mix and match your best heir­loom pieces with on-trend din­ner­ware. Throw pink in with black, palms with flo­rals, golds with plat­inums. I’m lov­ing the de­sign of these Wedg­wood Vi­brance pink plates avail­able in a set from Smith & Caughey’s. Vi­brance three-piece set (cup, saucer and 20cm plate), $229. We know Ki­wis are par­tial to a Cen­tral Otago pinot noir, so we cre­ated the op­por­tu­nity for them to de­velop their own unique drop. We use a va­ri­ety of clones to de­velop the per­fect pinot noir – and now we want oth­ers to be able to have a go at the blend­ing process.

Can you take us through the steps to achiev­ing the per­fect drop?

Taste each wine in­di­vid­u­ally, then start blend­ing. It’s im­por­tant to have fun and ex­per­i­ment, but start with a small amount of each clone and build up from there.

Blend­ing is an art – are we guar­an­teed some­thing drink­able?

Don’t for­get to taste as you go! Each clone is dif­fer­ent in terms of flavour and tex­ture. From hints of choco­late and leather to rich, ripe red fruit, each bot­tle brings some­thing very dif­fer­ent to the ta­ble”.

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