The Vineyards Of Central Otago

Author: Viv Milsom
Editor: Godwit
ISBN: 9780143772071
Size: 12,12 MB
Format: PDF, Mobi
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From humble beginnings in the 1980s, the Central Otago wine industry has grown into a major calling card for the region and New Zealand. Set within a magnificent landscape, many of the vineyards and their wineries have themselves become thriving tourist attractions. The Vineyards of Central Otagotells the enchanting tale of the people who risked it all to capture the Pinot dream- the vineyard developers and owners, the viticulturists and winemakers. From diverse countries and backgrounds, they have all shared a passion for Central Otago and a belief in its one-of-a-kind wine-growing potential. Full of colour and character, and celebrating the very best of Kiwi endeavour, The Vineyards of Central Otagois a visually stunning showcase, and a must-have for anyone who's ever fallen under the Pinot spell.


Author: Amisfield (Firm)
ISBN: 9781775536260
Size: 19,57 MB
Format: PDF, Mobi
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Fresh and sensational bistro food matched with gorgeous wines from an iconic Central Otago winery and restaurant. Amisfield has become an icon in Queenstown after 25 years in the wine business and a decade of running a popular bistro. With an emphasis on local and seasonal ingredients, their tasty food is enjoyed in fabulous mountain and lake surroundings by thousands of visitors every year. As well as recipes and wine matching tips, this book is about Central Otago and about a property, a building and some wonderful characters who have worked there, such as the 85-year-old engineer who maintains the fleet of ancient Massey Fergusons, and the viticulturist who breeds guinea fowl to keep the weeds down. Stunning photography of the vineyard through the seasons is a gorgeous addition to the food photography and recipes. Amisfield's philosophy on food is to take fresh local seasonal ingredients and then don't do too much to them. The recipes cover pasta, risotto and soups, lamb dishes, seafood, and desserts and cheeses. This beautiful book is for everyone who has ever visited and loved Central Otago - keen cooks, wine aficionados and travellers wanting a reminder of a wonderful place.

Vineyards On The Edge

Author: Dave Cull
ISBN: 9781877135613
Size: 14,24 MB
Format: PDF, ePub, Mobi
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The story of wine in the Central Otago region of New Zealand and the wine pioneers who made it happen. Moving from vineyard to vineyard, season to season, this work contains stories of the people who have made a dream come true and the hard work of a working vineyard.

The Characterisation Of Central Otago Pinot Noir Wines

Author: Tanya Rutan
Size: 16,53 MB
Format: PDF, Docs
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The importance of Pinot noir for the New Zealand wine industry has grown and stands second only to Sauvignon blanc in production volume. This thesis investigates the chemical composition of the aroma of Central Otago Pinot noir and its sensory description with the aim of characterising it in a way that an association is made with the typicality of the region. The first stage included a general exploration of the composition of Pinot noir where the chemical aroma, phenolic, tannin composition and colour properties of 105 Pinot noir wines from New Zealand, Australia, France and USA were determined using five different analytical methods across two vintages. The main finding was that the chemical constituents of Pinot Noir wines can vary both between and within different growing regions. There were several compound families where perception thresholds were exceeded for most of the wine samples, including C13 norisoprenoids, higher alcohols, esters of isoacids and fatty acids and cinnamic esters; these can be considered of importance to the overall varietal aromas of Pinot Noir wines. The second aim was to focus on Pinot noir wines from Central Otago where both chemical composition and sensory attributes were explored using reconstitution studies. Aroma Extract Dilution Analysis (AEDA) was applied to two distinct Central Otago Pinot noir wine styles, a blended estate and a single vineyard premium, over two consecutive vintages. The aroma compounds and/or compound families of importance varied across the wines, while a number of compounds were in common. A total of 42 odorants were identified in the AEDA study with flavour dilution (FD) factors ranging from 3 to 19683, with over 20 having FD > 81. The compounds with the highest FDs for the Estate wines were fruity esters and phenylethyl alcohol, while for the Premium wines the norisoprenoids and volatile phenols originating from oak had the highest FDs. The aroma reconstitution experiments, which considered both chemical and sensorial properties, revealed no overwhelming differences when compound families were omitted. Overall, these results suggest that Central Otago Pinot noir wines do not depend on a few key odorants for their aromatic complexity, but instead on the interactions of many aromatic compounds. An additional aim of the study was to measure the effects on wine quality and volatile composition of two cluster thinning regimes on Vitis vinifera cv. Pinot noir in vineyards located in Central Otago across three seasons. The main finding here was that cluster thinning may have an effect on ripening times and the non-volatile and volatile chemical composition of the subsequent wines. These effects may also lead to detectable sensory differences in the final product. It would seem that crop thinning, while a costly practice due to increased labour and yield reduction, is effective in influencing wine quality. However, a particularly intense level of thinning was not necessary to achieve differences in the wines, as a moderate level of thinning also provided a marked enhancement to several attributes.

The Wines Of New Zealand

Author: Rebecca Gibb
Editor: Infinite Ideas
ISBN: 1910902799
Size: 15,20 MB
Format: PDF, ePub, Docs
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An insight into the world’s southernmost wine-producing region by Rebecca Gibb MW. Features chapters on the history of the New Zealand wine industry, the culture, climate and geography of the islands, cultivation, production and wine tourism. Chapters on the major wine growing regions and producers in both islands make up the bulk of the book.

Social Cultural And Economic Impacts Of Wine In New Zealand

Author: Peter J. Howland
Editor: Routledge
ISBN: 1136183361
Size: 15,25 MB
Format: PDF, ePub
Read: 625

New Zealand’s wine came to the world’s attention in the late 1980’s with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has increasingly gained an international reputation as a producer of quality, boutique wines. This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing specifically on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place (identity) from multi-disciplinary perspectives to offer insight into the impacts of wine production and consumption. By linking the study of wine to broadly constructed social, cultural, historical and transnational processes the book contributes to contemporary debates on the “life of commodities”, “social class” and “place and people”. Throughout comparisons are made to other internationally recognized wine regions such as Bordeaux and Burgundy. This title furthers the understanding of the social/cultural context of wine production and consumption in this region and will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.

New Zealand Wine

Author: Warren Moran
Editor: Hardie Grant
ISBN: 9781743793022
Size: 14,19 MB
Format: PDF
Read: 406

Though the New Zealand wine industry really began only fifty years ago, vines and winemakers have now spread across the land – from Central Otago to Kumeu, Waipara to Wairarapa – to produce notable wines to global acclaim. For half a century, geographer and wine enthusiast Warren Moran has followed the development of the industry, talking to the winemakers and tasting the wines. In this book, he provides an unrivalled introduction to New Zealand wine: the climate, soils, and geography the winemakers work with; the grape varieties they have tried to tame; and the extraordinary personalities, families and companies who have made the wine and the industry internationally recognized. Illustrated with three-dimensional maps of regions and localities and spectacular photographs of the vineyards, the wines, and the winemakers, New Zealand Wine: The Land, the Vines, the People is a must for all of those interested in understanding the extraordinary wines of New Zealand.