Raise a toast

In 1992 kid rap­pers Kriss Kross wore their clothes back­wards and re­leased Jump. That same year the Toast Mart­in­bor­ough wine and food fes­ti­val kicked off. Sun­day, Novem­ber 18 marks the 26th an­niver­sary. Con­grat­u­la­tions.

Weekend Herald - Canvas - - RESTAURANTXXXX + WINE - Yvonne Lorkin

TE KAIRANGA TK PINOT NOIR ROSÉ 2018 $20 Made by John Ka­vanagh and his team, this bang­ing, fang­ing lit­tle rosé is bal­let shoe-pink and pos­sessed by the spir­its of 1000 cher­ries. Per­fumed with or­chard blos­soms and a wink of rasp­berry and wa­ter­melon, it’s crisp, crunchy and shows clas­sic pinot noir punch­i­ness on the fin­ish. Cleans­ing, fruit-sat­u­rated and sum­mery. Sip with: smoky tomato and red pep­per soup. tk­wine.co.nz

MART­IN­BOR­OUGH VINE­YARD HOME BLOCK CHARDON­NAY 2016 $45 Mart­in­bor­ough Vine­yard is one of the foun­da­tion wine pro­duc­ers of the area, hav­ing been es­tab­lished back in 1980 and Paul Ma­son is the wine­maker be­hind this eye-pop­pingly de­li­cious chardon­nay. Ma­tur­ing mag­i­cally in the bot­tle, it of­fers aro­mas of creme caramel, roast peach, grape­fruit pith and ground al­monds, all things that os­mose across the palate, leav­ing a comet tail of cit­rus and toast.

Sip with: pump­kin and sage gratin. mar­t­in­bor­oughvine­yard.co.nz

LIGHT­HOUSE HAWTHORN EDI­TION BATCH-DIS­TILLED GIN 700ML $90 Founder and mas­ter dis­tiller Neil Cather­all spent sev­eral years re­search­ing and ex­per­i­ment­ing with buck­ets of botan­i­cals, in­clud­ing fresh zest from New Zealand-grown navel or­anges and yen ben lemons, to cre­ate his unique small­batch gin back in 2005.New dis­tiller Rachel Hall has cre­ated this cool, “big sis­ter” batch, dou­ble-dis­tilled from pure Wharekauhau wa­ter and fea­tur­ing nine botan­i­cals. This “navy strength” (57 per cent) gin has in­tense ju­niper, min­eral and cit­rus char­ac­ters that make it per­fect for dry mar­ti­nis or a cheeky Tom Collins. Sip with: goat’s cheese cigars. light­house­gin.co.nz

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.