Great bottles of wine are enjoyed without too much discussion or fuss. They slip down with ease and before you know it, you say, ‘wow, that was incredible’ and ‘is there any more?’
When a bottle of wine is just good or average, it’s more likely to be discussed and dissected before you’ve finished it.
Certain things may spike and stick out, making for a less-seamless experience. Great bottles are just too good to bother wasting time talking about, and, in my experience, unanimously enjoyed by all those sharing it with you. Quality is undeniable.
It’s a bit like watching a movie. If you’re into the movie and you’re engrossed, you tend not to notice any faults with continuity or plot holes.
It’s when the movie hasn’t quite grasped you that you start drifting off and getting bothered by mistakes.
Greatness just is.
It’s with that in mind that we come to the Masterclasses held at this year’s local Gibbston Wine and Food Festival on Saturday at the Mt Rosa and Brennan wineries.
It’s an event I have always had the pleasure of being involved with in some way or another. Four classes are being held throughout the day and they are designed to help you build your wine knowledge, increase your wine
vocabulary and demystify the subject of alcoholic grape juice.
Book your place at these classes through Queenstown Resort College.
Without doubt, a little bit of knowledge goes a long way when it comes to wine, and armed with the facts on how the stuff is grown and made, you will get much more out of your wine purchases. But to repeat my first point, when you taste something magical, you’ll just know.
One of the great Kiwi food and wine matches is Cloudy Bay sauvignon blanc and fresh Bluff oysters.
Cloudy Bay sauvignon blanc was the first New Zealand wine I ever tried. Back in the mid-1990s, myself and a few friends ate at a particular restaurant in the UK just to try it, such was its legend at the time.
Now, like a lot of people in NZ, I’ve gone off ‘sav’, but occasionally, when I do try it, it manages to surprise me.
Particularly when it’s as good as Cloudy Bay, and even more so when it’s matched with new season Bluff oysters, freshly shucked.
Paul Tudgay is general manager of Northburn Station’s The Shed and a wine connoisseur