Honey, I’m home

Te Aro Wine in Wellington have created New Zealand’s first honey-fermented sparkling wine, #Beesbeesbees! Inspired by Grower Champagne producer Lelarge Pugeot (who uses honey to sweeten some champagnes), Te Aro have used Hawke’s Bay Rewarewa honey to turn still wine into sparkling. Honey isn’t a permitted wine additive, so they call it skin-fermented Martinborough Sauvignon Blanc re-fermented with honey. tearowine.co.nz.