The NZ Wine 101
A new book offers an in-depth look at New Zealand wine - from its regions, to viticulture and varietals...
New Zealand wine is brought to life in vivid detail in a new book by respected wine educator and Director of the New Zealand School of Food and Wine, Celia Hay.
New Zealand Wine Guide is a detailed foray into the country’s wine regions, significant grape varieties and wines produced. It offers information on viticulture and winemaking alongside recommendations of wines to taste that express the different styles of winemaking and their regional characters.
A wonderful gift for the budding connoisseur or serious student. RRP$49. Available through good book stores or online at www.nzwinebook.com
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.