toast! Winter 2014

3

Issue

loveThe good glassware

guide

with whisky

+7whisky

COCkTAiLslove

18 party drinks

Fall inDelicious

new ways To drink porT

loveFall in

Complimentary with your

Liquorland purchase

BeerVana

TiCkeTs

Win!

Brought to you by

Winter 2014 NZ $6.95

3www.toastmag.co.nz

FroM THe drinks CaBineT

We have discovered

the delights of Courvoisier cognac and dark chocolate

which seems a good thing to drink while doing some hunkering down. To warm the very cockles try this:

4 parts Courvoisier VS

∙1 part vermouth

∙2 dashes Xocolatl

Mole Bitters ∙

1 cinnamon quill∙

1 chunk of dark chocolate

∙Flamed

orange zest∙

Stir liquid ingredients over

ice and pour into a rocks glass then garnish with

the cinnamon, chocolate and

orange zest. Leave for a moment

before drinking to let the chocolate

begin to infuse the liquor.

Published by Image Centre Publishing Limited

PO Box 78070, Grey LynnAuckland 1245, New Zealandtangiblemedia.co.nz

Publisher Vincent Heeringa

Editor Kerri Jackson

Editorial Manager Morgan McCann

Marketing Manager Rita Shields

Like our Facebook page facebook.com/LiquorlandNZ or follow us on Twitter @LiquorlandNZ

Account Directors LauraGrace McFarland, Fiona Kerr

Contributors Kerri Jackson, Skye Wishart, Michael Donaldson

Sales Managers Sam Wood, Amanda Clerke

Cover Photographer Robin Hodgkinson Stylists Aimee Carruthers, LauraGrace McFarland

toast! is published for Liquorland Ltd DX Box EX11366, AucklandTelephone: 09 621 0875liquorland.co.nz

The contents of toast! are protected by copyright and may not be reproduced in any form without the written permission of the publisher. Opinions expressed in toast! are not necessarily those of the publisher or the editor. Information contained in toast! is correct at the time of printing and while all due care and diligence has been taken in the preparation of this magazine, the publisher is not responsible for any mistakes, omissions, typographical errors or changes to product and service descriptions over time.

Copyright 2014 Image Centre Group.

Fromthe editor

while putting together this, our third issue of toast!, the word that kept popping to mind was “hunker”, as in “down”; as in shut the door, pull the curtains and poke me when it’s spring.Still, hibernating doeS not mean all socialising must cease. In fact the opposite is true. Though the barbeque may be under cover for all but the most (fool) hardy, winter is the perfect time to catch up with friends and family, beside the fireplace, in front of a movie, around the Scrabble board, over leisurely dinners, or for some post-skifield recovery. So for this issue we’ve turned our focus to the bold and the beautiful – warming winter drinks that encour-age get-togethers, and even debates.

Firstly we take a beginners’ tour through the world of whisky, a spirit that’s finding increasing favour among drinkers, whether it’s the classic labels from the old masters or the rapidly rising new interest in unaged grain spirits – better known as moonshine. Then we reacquaint ourselves with the delights of port, take a closer look at Australia’s iconic Barossa shiraz and ask ourselves why Kiwis are so scared of dark beers. So yes, hunker down and pour yourself something delicious. Winter is not coming. Winter is here.

Cheers.

Kerri JacksonEditor. [email protected]

Subscribe to

see p.43

BREWED IN THE FUTURE. SINCE 1987.

INL6913_Asahi_Press_Toast_FP.indd 1 31/03/14 12:30 pm

4

Enjoy Church Road Wines Responsiblywww.churchroad.co.nz

Wines as remarkable as the man.Church Road McDonald Series® celebrates the life and legacy of Tom McDonald (1907-1987), legendary Hawke’s Bay winemaker.

The series combines traditional French winemaking techniques with vibrant Hawke’s Bay fruit to produce wines that are complex, textural and full of character.

Tom McDonald

Contents

14 Fall in love with whiskyA taste of the wide world of whisky for beginners

20 Beervana As we get closer to Beervana Michael Donaldson picks some brews to test and train your taste buds

24 The dark sideLearning to love dark beer, and why it matters

1632 Ask JossLiquorland brand ambassador Joss Granger heads to the Barossa to find out what makes its reds so impressive

38 Guide to glasswareWhat to drink from which glass and why

Last call42 Need to knowHow to portion control your party drinking

43 Join the partySubscribe and become a regular part of the toast! experience

44 Love localDiscover Nelson with one of our local experts

45 Find usLocate your nearest Liquorland

46 The Last DropWhere are we? Your chance to win

6 toast! recommendsAll that’s new and in store at Liquorland now

11 In the spiritBig winners from the San Francisco Spirit Awards

Features

Upfront

1. It’s both “whisky” and “whiskey”, depending on where your drink is from

2. Barossa is home to the oldest shiraz vines in the world

3. white port makes a great aperitif

4. Lager isn’t always the best beer with a curry

5. Chardonnay glasses are great for Champagne

Joss’ picksfrom this issue

26 Hot and coldBeer and curry; how to make the most of a classic match

28 Return to port New ways to enjoy and embrace an often over-looked treasure

6

38

76 www.toastmag.co.nz

MIXES LIKE VODKA, TASTES LIKE WHISKEY.

JIM BEAM

JACOB‘S GHOST

LONE WOLF METHODMeasure and pour 20ml lemon juice and 10 grams sugar into a cocktail shaker. Stir to dissolve sugar. Add 40ml Jacob’s Ghost, 2 dashes of orange bitters and 10ml egg white. Fill shaker with ice and shake vigorously. Strain over ice in an old fashioned glass.

INGREDIENTS20ml lemon juice 10 grams sugar40ml Jacob’s Ghost 2 dashes of orange bitters 10ml egg white

New

upfront • recommends

toast! recommendsOur pick of what’s new and noticed on the market

now and available from your local Liquorland.

In store

The folks at Jim Beam have been communing with ghosts. Or one ghost at least. They’ve delved back into their history to recreate and refine the recipe for the original clear whiskey created by Jacob Beam back in 1795.

The result is Jim Beam Jacob’s Ghost; not a moonshine or an un-aged white dog, but a white whiskey, aged for one year to produce a smooth refined taste with a true whiskey taste aroma.

Lighter and more mixable than its cousins, Jacob’s Ghost still retains a lot of the flavour, characteristics and masculinity of whiskey but lets you experiment with flavours and drink styles traditional whiskey often doesn’t. Try it in cocktails and lighter mixers, or substitute it where you might have previously added vodka or white rum.

Some ideas are the Bloody Ghost made with 3 parts tomato juice, 2 parts Jacob’s Ghost, a pinch each of salt and sugar, and a splash of tabasco to taste, all in a tall glass over ice with celery and lime to garnish.

Or try a Rock n Roll Ghost made with 1 part Jim Beam Jacob’s Ghost, 1 part pineapple juice, 1 part ginger beer and 2-3 dashes Angostura Bitters, built over ice in a tall glass.

Jim Beam Jacob’s Ghost has a sweet, smooth flavour with hints of smoke and soft barrel notes and an aroma of light vanilla and sweetcorn.

Definitely a ghost not to fear.

indiana state Moonshine Fancy a little fire water? Indiana State Moonshine is here and it’s just what it says on the jar: 100% Moonshine from Indiana. Moonshine is a relatively new category to the New Zealand spirits market but it’s growing fast. Indiana State is also the first to offer it in a cola-mixed RTD, which isn’t a bad way to dip your tastebuds into the trend. For more on the rise of moonshine see our feature p19.

Jameson select ReserveJameson Select Reserve is created by selecting a high proportion of single Irish pot still whiskey and a rare small batch grain whiskey, matured in flame-charred bourbon barrels and toasted sherry casks. The trademark Jameson notes of toasted wood and spice develop while the Irish pot still whiskey matures. The result is a rich and luxurious taste. Available in selected Liquorland stores.

Jacob’s Creek Regional ReserveThese are premium wines with each grape variety drawn from one of three legendary South Australian wine regions – Barossa, Coonawarra and Adelaide Hills. These regions give each wine real personality and regional style. The Jacob’s Creek Reserve range is a labour of love for the winemakers, to make each one a special wine which strongly reflects the best of the region from which it comes. For more great Aussie reds see p32.

Devil’s Cut 1-litreWhen bourbon is aged in the barrel a small percentage is trapped in the wood – known as the Devil’s Cut. But the clever Jim Beam distillers have found a unique way of extracting the premium bourbon from the barrel to create a spirit with a rich and unique flavour. And it’s now available in a 1-litre bottle.

That

’s th

e spi

rit

Devilishly good drop...

Hot new trend

Crabbie’s strawberry and Lime Ginger Beer

They say you shouldn’t meddle with perfection – but you can give it a fruity twist. Scrumptious strawberry

and lime have been combined with Crabbie’s famous mix of herbs and spices and steeped for up to eight

weeks. Ideal for drinking all year round.

sinatra selectBottled at 90 proof and made with unique “Sinatra Barrels” Jack Daniel’s Sinatra Select plays tribute to Jack’s biggest fan, Frank Sinatra. Those Sinatra Barrels have deep grooves on the inside of the staves exposing the whisky to extra layers of oak, imparting a rich amber colour, bold character and pleasant smokiness with a smooth vanilla finish. RRP $279. Only available at selected Liquorland stores.

Jim Beam & Classic Dry ColaA new spin on an old favourite. Jim Beam & Classic Dry Cola is a 6% 420ml adaption of the original Jim Beam & Cola in a handy 4 pack. Perfect for a sports night at a mate’s place.

Ghost story

at Liquorland from July

9www.toastmag.co.nz

up front • recommends

icebreaker women’s Bliss wrap This decadently soft, stylish merino wrap can be worn buttoned, tied with the sash or left open. Available in navy and white stripe, grey and green stripe, or black at flybuys.co.nz

Logitech UE BOOM speakers Wake-up any social gathering with the lightweight, compact UE BOOM 360° portable speaker, featuring Bluetooth connection that can pair with up to eight devices and a 15-hour rechargeable battery.

Get Fly Buys points at Liquorland and redeem them for:

swanndri dog cover Keep your pooch toasty warm and dry in a durable, 100% wool cover, PU coated for water repellence, lined with polar fleece, a turn-up collar and side pockets for dog treats. Available in red and black, or blue and black check and five different sizes.

upfront • recommends

Order your rewards at www.flybuys.co.nz

Penfolds Father Grand Tawny A blend of outstanding tawnies separately matured in small oak casks for an average of ten years, Penfolds Father Grand Tawny is a treat for port drinkers with a rich fruitiness, and great length of flavour. Made in a stacked blending system known as a solera, the wines are deliberately matured in oak barrels under corrugated iron. The resulting temperature extremes from less than 8˚C to more than 55˚C impact the evaporation, concentration and controlled oxidation of the wines, contributing to a complex aroma and flavour.

Glenfiddich Distillery EditionThe fire’s lit and the rain’s lashing the window. Time for a whisky. Glenfiddich Distillery Edition is a higher strength single malt that’s had 15 years maturing in American and Spanish oak. It’s non chill filtered to protect its more subtle flavours and has unique floral, peppery notes before a sweet velvety finish. Available in selected Liquorland stores.

Taylor’s Fine Ruby A blend of full bodied port wines aged for around two years in large oak vats in Taylor’s cellars in Vila Nova de Gaia, Portugal. With its firm tannins and a concentrated fruitiness, Fine Ruby is perfect for the classic port-and-cheese combination – try a good blue vein, or rich soft cheeses.

Budweiser Limited Edition FiFA Aluminium BottlesIf you’ve been struck down with Fifa World Cup fever not to worry Budweiser has just the thing – a unique aluminium bottle emblazoned with the iconic World Cup Trophy. It might not be quite like holding the real thing – but undoubtedly more refreshing. win with Carlsberg and toast!

On the one hand watching all that World Cup football has you itching to put the old team together for a kickabout. On the other hand the rain is lashing the windows and the fire is looking a lot more inviting than the footie field. Answer: this excellent foosball table from long-time football supporters Carlsberg. Invite a few mates, open a Carlsberg or two, and let the games commence.

To be in to win this Carlsberg foosball table simply answer this question: What year did Carlsberg start brewing beer?

Email your answer along with your name, address and contact phone number to [email protected] with Carlsberg in the subject line by August 1, 2014.

Full terms and conditions at www.toastmag.co.nz

DesperadosOur collective taste for

all things Mexican continues unimpeded – and now it’s even

influencing beer. Desperados is a beer flavoured with tequila. One

mouthful combines the tanginess of the tequila and the refreshment

of a quality golden lager. Best drunk ice cold straight from

the bottle.

Tui Pilsner Tui celebrates its 125th birthday this year with the launch of this, a brand new addition to the Tui line-up. The pilsner is lightly malted with hops added late in the process to create a crisp, refreshing bitterness and yet it still retains its wonderful aromatic secret.

Limited edition

1525Fly Buys

points

win!

850295

Fly Buys points

Fly Buys points rewardsTAKe

HOME NOW WitH

See page 13 to find out how

promotion • woodstock

how do you add a little glamour to your brand and make your band of followers sit up and take notice for a re-launch? Just add bombshell.

New look!

10

arguably the world’S moSt famous blonde bombshell, Pamela Anderson paid a visit to New Zealand in February to take up her role as the face of Woodstock’s genuine oak-aged Kentucky bourbon and cola.

While here Anderson filmed a series of TV ads as part of the Woodstock’s ongoing “Crack a Woody” campaign which previously featured actor Grant Bowler from Outrageous Fortune.

And you can expect to keep seeing Pamela in Woodstock promotions for some time as the ad campaign is backed up by in store promotions, broadcast sponsorship around NRL games on SKY and on-going online and social media campaigns.

Woodstock marketing manager Giselle Bleakly says the new TVC series is designed to not be taken too seriously. “This is a continuation of our much-loved Crack a Woody campaign. We don’t take ourselves too seriously and neither do our customers. Pamela’s fun-loving personality fits well with our brand, and we are sure she will resonate strongly with our customers, many who grew up with her on the small screen.”

Bleakly added that Woodstock’s new packaging and logo would give the brand an extra boost – and help customers to pick between the brand’s different products.

Hot Head Apple Cider • 500ml Crystal Head Vodka• 250ml vanilla liqueur or 150ml vanilla

simple syrup• 220ml orange juice• 1.5L apple juice• 1 tsp nutmeg• 3 cinnamon sticks• 1 orange thinly sliced• cinnamon sugar (for rim)• 3 tsp brown sugar• fresh apple – red or green for garnish

Add apple juice, nutmeg, cinnamon sticks, vanilla liqueur, orange juice, orange slices and brown sugar to a slow cooker and let warm slowly until heated through. If you do not have a slow cooker you can use a large pot – just be sure to keep the burner on low and heat up slowly. Add Crystal Head Vodka about 30 minutes before serving. Rub orange wedge around entire rim of glass and dip into cinnamon sugar mix. Garnish with a thin slice of apple floating on the top.

St Remy Canadian Coffee • 30ml St Remy• fresh espresso• cinnamon whipped cream• tablespoon of maple syrup Add the St Remy to a mug or heat-proof glass, add fresh espresso and maple syrup and top with whipped cream.

Golden Delicious • 45ml Appleton Estate VX Rum• 90ml Mac’s Green Apple• 2 slices of Golden Delicious apple

Fill rocks glass with ice, add Appleton Estate VX and top with Mac’s Green Apple. Cut, squeeze and drop in wedge of lime and garnish with two slices of Golden Delicious apple.

Winning spiritAnd the

winners are:Double gold

Chivas Regal 12yo Scotch Whisky 700ml

Chivas Regal 12yo Scotch Whisky 1L

Johnnie Walker Double Black Scotch Whisky 700ml

Glenmorangie The Original 10yo Malt Whisky 700ml

GoldJohnnie Walker Blue Scotch

Whisky 700ml

Laphroaig 10yo Malt Whisky 700ml

Jim Beam Devil’s Cut 700ml

Appleton Estate VX Rum 700ml

Appleton Estate VX Rum 1L

Absolut Citron 700ml

Amarula Cream 700ml

Grand Marnier Liqueur

silver Johnnie Walker Platinum Scotch

Whisky 750ml

Johnnie Walker Red 1L

Ardbeg 10yo Islay Malt Whisky 700ml

Glenlivet 12yo Single Malt Whisky 700ml

Isle of Jura 10yo Single Malt Whisky 700ml

Talisker 10yo Malt Whisky 700ml

Canadian Club Classic 12yo Whisky 700ml

Jameson Gold Reserve 700ml

Jameson Irish Whisky 1L

Jim Beam Bourbon

Beefeater Gin 1L

Greenalls Gin 1L

Tanqueray Gin 1L

Crystal Head Vodka 700ml

Smirnoff Double Black 700ml

Smirnoff Vodka Red 1L

Bronze The Dalmore 12yo Single

Malt Whisky 700ml

St Remy Brandy 1L

Hendricks Gin 1L

El Jimador Reposado Tequila 700ml

spirits are high among makers of some of our favourite drinks with medals aplenty at the recent 2014 san Francisco world spirits competition. here’s a rundown of some of the winners we’re all familiar with, along with a couple of suggestions for using them in medal-worthy cocktails.

NEws & TRENDs

11www.toastmag.co.nz

Hot & spicy!

12

Release the Krakenthere are plenty of rums out there, spiced or otherwise, named for sailors. Yo ho ho and a barrel of ho-hum. But an inky black spiced rum named for a legendary sea monster of gigantic proportions? Now that’s something worth drinking.

Kraken Black Spiced Rum is named after an infamous legend of a ship, carrying a large consignment of black spiced Caribbean rum, which was attacked and drowned by a Kraken. Barrels of the dark rum drifted ashore and were named “The Kraken”.

That immense sea monster is now immortalised on the label of Kraken Black Spiced Rum, which today is produced in Trinidad and Tobago from a blend of light, molasses-based rums infused with 11 herbs and spices.

Aside from its dramatic inky black colour, the other feature that makes Kraken Black Spiced Rum stand out is the slight mouth-tingle, and the complete absence of the fire-edge, common to a lot of other spiced rums which usually need to be drunk with a mixer. Kraken Black Spiced Rum can be sipped on its own to enjoy flavours of vanilla, dark chocolate, clove and Christmas cake with a long finish of cinnamon and toffee. If you do want to mix it, try Kraken Black Spiced Rum with cola, ginger beer or an energy drink.

For great cocktail ideas and more visit www.krakenrum.com

12 13www.toastmag.co.nz

PROMOTiON

Good sportsTwo Rugby world Cup wins, 21 Bledisloe Cup wins, and 12 Rugby Championship wins are the shining triumphs of an almost 28-year partnership between steinlager and the All Blacks – one of the longest sporting sponsorship relationships in New Zealand.

when Steinlager Signed up as the major sponsor for the team in 1986 rugby was still a strictly amateur sport and that historic first World Cup tournament had yet to be played, let alone won. Jump to 2014: the game is intensely professional and growing in popularity around the world, top-flight players play more matches each year than ever and, of course, the All Blacks sit proudly at the pinnacle of the game.

But, says Steinlager brand manager Michael Taylor, the sponsorship relationship has not just been about enjoying the All Blacks’ reflected glow in the good times. The “Stand By Me” campaign launched in 1987 still holds true.

“There have been plenty of stand-out highlights in the past 28 years, but the main thing for Steinlager, which we’re really proud of as a brand, is that it hasn’t just been about the good times. We’ve had this on-going, strong, unconditional relationship with the All Blacks through the lows as well as the highs.”

To many Kiwis the All Blacks represent values such as loyalty, pride, courage and a determination to take on the world, and Taylor says those same values have always been important to Steinlager in its philosophy and marketing.

“As a nation, we Kiwis tend to punch above our weight and I think one of the big things Steinlager has in common with the All Blacks is the ability to stand tall on the world stage,” he says.

And with Steinlager having now signed up for another term as a key sponsor of the All Blacks, the relationship will continue through and past the 30-year mark – with plenty of opportunities and excitement on the horizon.

“One of the key events in the near future is the introduction of Rugby Sevens to the Olympics in Brazil in 2016. That is huge for the sport and for us.”

auguSt 16 v Australia in Sydney

auguSt 23 v Australia

in Auckland

September 6 v Argentina

in Napier

September 13 v South Africa in Wellington

September 27 v Argentina

in Buenos Aires

october 5 v South Africa

in Johannesburg

october 18 v Australia in Brisbane

rewardsTAKE

HOME NOW WitHAsk at your local Liquorland for more info.

1Visit

flybuys.co.nzand choose your

Liquorland reward.

2Take your

Fly Buys card and reward to counter.

3Take your

reward home.Easy.

imagine this: your best mate’s just helped you move house, or maybe your mum’s just babysat the kids for a long weekend and you want to say thanks. A bottle or two of their favourite tipple is just the thing – and, even better, you’ve spotted it at flybuys.co.nz.it seems the perfect solution, except you need it right now! Great news. Using your Fly Buys points to get

Liquorland rewards is now as simple as presenting your Fly Buys card at the Liquorland counter as soon as you’ve made your order online at flybuys.co.nz/liquorland.Just order, collect and enjoy; using your Fly Buys points has never been easier. And your mum has never been happier.

Instant reward


there SeemS to come a point in every person’s life when they realise the clock is ticking, they’re not as young as they used to be and it’s time to make important life decisions – like starting to drink whisky.

It seems a crucial rite of passage. All around you, you see your friends making the change, gradually becoming single-minded obsessives capable of debating the pros and cons of bourbon over rye for hours, and swearing blind the only true whisky is made by blind monks in the outer Hebrides on the first full moon of winter – or similar.

Want to join the debate but not sure where to start? We’re here to help. Encyclopedias could, and probably have been written on the subject; the subtleties and sub-categories of each region, each grain, blend and barrel. But here we’ll try to, ahem, distill it down to the basics.

Need to knowWhisky can only be called such if it’s been aged in oak, although the minimum length of time varies country to country. And whisky does not mature in the bottle. The age of a whisky is the time between distilling and bottling, which is where the oak cask interacts with the liquid changing its make-up and taste.

But older isn’t automatically better. “That’s a misconception,” says Matt Bradley whisky ambassador for Hancocks, suppliers of Jack Daniel’s. “Different whiskies will age differently. They’ll age differently in different climates for example. Generally they’ll age faster in warmer areas like the American south and slower where it’s colder, such as Scotland,” he says.

“I’ve tasted 40- to 60-year old whiskies that were incredible, and others that weren’t. There’s an optimal point in the ageing process and beyond that it’s not going to improve any more.”

Single malt whisky comes from a single distillery and is made from a mash using only one malted grain. Blended whisky, as the name suggests, is a blend of different whiskies from different distilleries. But you can also get a blended single malt which is a mixture of single malts from different distilleries.

When you’re a novice it’s best to try a range of whiskies with an open mind to discover the range of flavours the spirit offers, says Colin Scott, master blender for Chivas Regal. “They’re all different and therefore appeal to people’s different tastes.”

how to drink itPour your dram and let it sit for 20 minutes, suggests Bradley, so it’s at room temperature. “Like a really good glass of pinot.”

But, he adds, mixers aren’t out of the question. “Especially if you’re out for a few drinks with your mates; you’re not going to sip neat whisky.” And if you must mix, your best option is probably ginger ale or soda water, he says.

“The important thing with whisky is to enjoy it the way you prefer,” says Scott, but he recommends the addition of a splash of bottled water to soften some of the peppery characters of the alcohol and bring out the flavours of the spirit.

His advice for your first taste is: “Pour a measure of the whisky into a rocks glass and take a nose of the aromas, then sip. You’ll find a slightly hot mouthfeel on your tongue from the alcohol, but as your mouth reacts to that you’ll start to notice more characters. Now add some bottled still water – up to 50/50 with the whisky – and take a mouthful. Hold the whisky in your mouth without the aggression of alcohol before swallowing and the flavours will fill your senses.”

Fall in love with whisky

Feel as though the wonders of whisky have passed you by? Not sure you know your single malts from your blends or bourbons? Or even if you should be drinking whisky or whiskey? here then, just for you, is a beginner’s guide to one of the world’s favourite spirits.

cover story • whisky


Classic whisky cocktails

The very existence of this section in our focus on whisky will have purists up in arms. There are those who insist it must be drunk neat – no ice or water, let alone with pollutants such as mixers. But the first rule of whisky drinking is really that there are no rules. And a good, classic whisky cocktail may be just the thing to break the ice, if you will, on your whisky adventures. The key to drinking the spirit this way, says Matt Bradley, is making sure it remains front and centre of the cocktail. “It shouldn’t be about disguising the spirit but enhancing and showcasing it.”

Ghost Old Fashioned

Classic Whisky

Sour

Apple Manhattan

The Classic Manhattan A Manhattan was traditionally made with rye whisky but it will work deliciously well with your favourite – whatever it may be.

• 3 parts whisky• 1 part vermouth (sweet or dry)• Dash of bitters• Cherry or lemon

Pour ingredients into a mixing glass filled with ice and stir. Strain into a cocktail glass and garnish with a maraschino cherry for sweet vermouth or a twist of lemon for dry.

With a twist: Apple Manhattan • 2 parts whisky• 1 part sour apple schnapps• splash cranberry juice• cherryCombine and stir the whisky, sour apple schnapps and cranberry juice. Serve in a rocks glass over ice or strain and pour into a cocktail glass. Garnish with a cherry.

The Classic Whisky Sour The egg white in a Whisky Sour is optional but does give the drink a smooth velvety finish.

• 3 parts whisky• 2 parts lemon juice• 1 part sugar syrup• Dash of egg white (optional)

Add all ingredients into an ice-filled shaker, shake, then strain into a rocks glass.

With a twist: The New York Sour • 2 parts whisky• 1 ½ parts lemon juice• 1 part simple syrup• 1 part red wine (shiraz works well)

Shake all ingredients except the wine together and strain. Then float the wine over the top of the drink by pouring over the back of a spoon.

The Classic Old Fashioned • 2 parts whisky• 1 tsp sugar syrup• 2 dashes bitters• Orange peel

Add all ingredients to a mixing glass over ice and stir well. Strain into a cocktail glass and garnish with a twist of orange peel.hot tip: Multiply the ingredients to make a bottle-full of Old Fashioned and keep it in the freezer for easy service when you have a party.

With a twist: Ghost Old Fashioned • 2 parts Jacob’s Ghost White Whiskey• 2-3 dashes of bitters• 1-2 sugar cubes (or ½ tsp sugar)• Splash of soda water or ginger ale• Thin slice of orange

Muddle the orange, bitters and sugar in a glass. Fill with ice and add Jacob’s Ghost. Gently stir then top with splash of soda.


See page 18for whiskies

you can use in these

cocktails


And now for something completely different – and we’re not just talking about the name. Monkey Shoulder is made by blending three of Speyside’s finest single malt whiskies – Glenfiddich, Balvenie and Kininvie, all distilleries owned by William Grant and Sons – to create the world’s first triple malt whisky. Produced since 2005 in small batches of 27 ex-bourbon casks for a richer, smoother taste, designed to appeal to those who don’t normally drink whisky. Monkey Shoulder is named for the temporary repetitive strain injury often sustained by malt-men constantly turning the barley. The three monkeys on the bottle represent each of the distilleries.

Available now at Liquorland.

For anybody who watched telly in the early 80’s, moonshine has one very strong association... a couple of good ol’ boys and an orange Dodge Charger usually seen fleeing an inept sheriff’s department in Dukes of Hazzard. But maybe it’s the fact those kids are now all grown up and trying their own craft distilling, that’s behind the rise of “legit” or professionally-made moonshine in the world of spirits.

Traditionally the term moonshine refers to any kind of alcohol produced illegally but in the days of American prohibition, a whisky variant, made from grain mash, sugar, yeast and water, was one of the most common types.

Since in most countries a whisky can’t be called a whisky, no matter what its colour, unless it’s been in oak, moonshine seems to work as a name for the new

trend for grain-based spirits bottled straight from the still, without barrel aging, resulting in a clear liquid that usually has a fairly strong grain flavour – like an intense vodka.

There are some variants though such as Jim Beam’s Jacob’s Ghost which has been aged for a year in white oak and can therefore be called a white whisky.

The jury’s out among drinkers and bartenders on the taste and best use for the spirit – some say it’s for mixing only, while others say it can have an intense kick, it’s a trend worth trying.

Best answer is try it for yourself!

Jacob’s Ghost and Indiana State Moonshine available from Liquorland.

The Classic Hot Toddy “Hot toddy” has come to mean any hot drink, with or without alcohol, often with lemon and/or honey, that feels vaguely medicinal. But here is the classic:• 1 ½ parts whisky (we

recommend Monkey Shoulder)• Bar spoons of honey• 2 ½ parts boiling water • one clove

Add honey and clove to a heatproof glass, then pour in boiling water and allow to infuse. Add whisky and stir until honey is dissolved. Remove clove. Garnish with clove studded lemon.

Shine on

Whisky at a glance

made from: Mostly blended

multi-grain spirits usually with a high percentage of corn

produced in: Canada

aged: Minimum of three years

need to know: Canadian whiskies are usually lighter than others. It is

often referred to as rye whisky, as early

distillers added intensely flavoured

rye grain to the mash, but these days the terms rye whisky and Canadian whisky are interchangeable

and are no guarantee that rye is included

in the mash.

try: Canadian Club

made from: Corn

produced in: Tennessee

aged: No minimum aging

period, but must have some time, even just a few months, in oak

need to know:Tennessee whiskey

such as Jack Daniel’s meets

all the regulatory requirements of a bourbon but is

also put through an additional maple charcoal filtering

process for 10 days before ageing which

gives it a very smooth texture.

try: Jack Daniel’s Single Barrel

made from: Malted barley

produced in: Scotland


known for: A distinctive smokey flavour, due to the use of peat smoke to treat

the malt.

need to know: Though there’s

something of a cult following for Scotch single malts, that’s a relatively recent

phenomenon, with the first single malts only

making it out of Scotland in the 1960s. And even

today 90% of single malt goes to the blenders.

try: Chivas Regal 12yo,

Johnnie Walker Double Black, Monkey Shoulder,

Laphroaig 10yo malt, The Dalmore 12yo

single malt, Glenfiddich 12yo malt.

made from: Malted or unmalted

grains, usually barley

produced in: Ireland


need to know: Irish whiskey is the only whiskey to be

triple-distilled, most are distilled twice. This

gives it a smoother taste. Irish whiskey

production has had a rockier history than Scotland’s and has only about seven

distillers compared to Scotland’s more

than 100, but it is undergoing a

resurgence and is one of the world’s fastest

growing spirits.

try: Jameson Gold

Reserve, Tullamore Dew, Bushmills

made from: Corn

produced in: USA, most famously

Kentucky

aged: No minimum aging

period, but must have some time, even just a

few months, in oak

need to know: Simply put, all bourbon

is whisky but not all whisky is bourbon. It

was created when early settlers were given free

land in the southern states provided they grew corn. With so

much of the grain about, attention soon turned to distilling it into whisky.

Bourbon is one of the most regulated spirits in the world and must have at least 51% corn in the

grain mash, which gives it a sweeter flavour.

try: Jim Beam

Black Label

SCOTCH IrISH WHISkey

TenneSSee WHISkeyBOurBOn CanadIan

18

SCOTCH IRISH BOURBON CANADIANTENNESSEE

20

GaTeway arTisan CuLT

BEER PROFILE Sessionable Savour Redefining

RECIPE Simple Interesting Complex

MOUTHFEEL Clean Flavourful Intense

AROMA Subtle Invigorating Bold

MALTS Mostly base malts Base & specialty Mostly specialty

USE OF HOPS Low-Med Med-High High

Stretch yourselfwith Beervana, New Zealand’s most popular and highly regarded showpiece for craft brewers, on the horizon it’s a good time to get yourself in an experimental mindset when it comes to your beer choices. Michael Donaldson has a look at a few brews worth stepping out of your comfort zone for.

Coopers extra Best stout The brewery: Coopers is Australia’s largest independent brewery – having resisted a major takeover bid from Lion Nathan a few years ago. In fact it’s the only independent brewery anywhere in Australia or New Zealand that can truly claim to be continuously family-owned and run for more than 150 years. The Adelaide-based brewery has been in the Cooper family all that time and the sixth generation is now running it. It’s highly-regarded for its bottle-conditioned beer but is equally well known as a homebrew supplier – in fact, it’s regarded as the world’s dominant homebrew company. The brew: Across the Tasman is not the place you’d expect to find one of the best winter beers around. But Coopers Extra Best Stout is plush with flavours of cocoa, coffee and hints of plummy, stewed fruit – perfect for the cooler weather. There’s also a hint of molasses and a barely traceable note of smokiness. For a dark beer this has a lively carbonation and a crisp finish. It’s got a good alcohol punch too, the 6.3% adding to the already creamy, rich mouthfeel. This beer is pitch black, with a wash of scarlet shining through – it looks fabulous in the glass with its foaming mocha head. Like all Coopers beers, this is bottle conditioned, which means there is live yeast in the bottle, ever-changing the flavour. Do allow this bottle to warm up a little bit before drinking – there’s much better flavour to be found than when it’s straight out of the fridge.

The brewery: Liberty Brewing is the one-time hobby of brewer Joe Wood and his wife Christine. They started out very small-scale in New Plymouth and just kept growing – until it was too much for Joe to keep up with production on his small system. Now most of the beer is brewed under contract at Tuatara in Paraparaumu while Joe also oversees some production at the Beer Fountain, the brewery inside the Hallertau brewpub near Auckland. Joe is the production manager at the Beer Fountain where he looks after the production of Hallertau’s beer range as well as his own brews.

CuLt

LiBerty Brewing Knife party Originally brewed in limited stocks for the annual West Coast IPA Challenge at The Malthouse bar in Wellington. The WCIPAC, as it’s known, is a celebration of all the wonderful beer qualities that typify the west coast of the United States, where full-on hops rule the roost. The beers are powerful, redolent with citrus-rind, pine and grassy goodness coupled with slick oiliness from hops and alcohol. New Zealand’s best hoppy beer makers gather every July for the challenge, bringing unique beers as they seek to outdo each other in competition.

Last year, Knife Party came out on top in an intense competition but stocks were

limited and you had to be in the right

place to get some. Now the right place is your

local Liquorland as Liberty Brewing delivers a special

batch of this special brew made just for Liquorland.

artisan

LiBerty’s oH BrotHer paLe aLeIf the full-on American West Coast-style IPA is too overpowering – and it can be for some people – a better option is to try Liberty’s Oh Brother Pale Ale (artisan) – it’s not quite as pungent and full-on as Knife Party but gives you more than enough satisfaction. This beer started out as a collaboration with Auckland brewpub Brothers Beer – hence the name. It clocks in at 5.1% and is a balanced brew of lovely caramel malt and passionfruit hop flavours. It’s not high on bitterness and is so well balanced it is an ideal starter beer for those who’re not sure about super-hoppy beer. Plus Oh Brother is now available in a 6 pack.

gaLBraitH’s MuniCH Bavarian Lager The brewery: Galbraith’s is the doyen of Auckland’s brewpub scene; the granddaddy pub that’s been pouring beer made on the premises for 25 years. In the old Grafton library at the top of Mt Eden Rd, it’s a homely, English-style pub of dark wood and carpet. Set up by Keith Galbraith in 1989, Galbraith’s was well ahead of its time – predating the craft beer boom by a number of years. Long-time brewer Ian Ramsay recently retired, leaving the production in the hands of young Sam Williamson, who is doing a brilliant job in keeping this brewery at the forefront of the craft scene.The brews: When you think lager, you think Germany – after all that’s where the world’s most popular beer style developed about 500 years ago when a new yeast strain found its way into beer stored inside cool caves. Galbraith’s, Auckland’s famous brewpub located in what used to be a library, has long produced a traditional German lager, aptly named Munich Bavarian Lager. Made with genuine German malt and yeast, which delivers a silky clean and crisp finish, this is a classic lager as good as you’ll find from any of the major international breweries that dominate the lager landscape. And the best news? You can now get Galbraith’s Munich Bavarian Lager in a 4 pack of 330ml bottles – perfect for a party or an afternoon in front of the footy.

gateway

eMerson’s London porterThe brewery: Brewer Richard Emerson was born deaf after his mother contracted German measles while she was pregnant but his disability means nothing when it comes to making great beer – Richard believes his body’s way of compensating for his deafness is to give him a sense of taste and smell that is superior to most people’s. A young Emerson fell in love with real beer while on a holiday in Europe and returned to New Zealand to start his own brewery with the backing of his family and a handful of friends. For years, the brewery was nothing more than Dunedin’s best-kept secret but soon the beers became too good for word not to get around. While the brewery is tiny by modern standards, the crew at Emerson’s never miss a beat and every classic brew that leaves the premises is among the best examples of its kind. The brew: While Emerson’s is now 22 years old, there is a direct connection back to the first days: London Porter. This was the beer that launched Emerson’s and is as good as ever. With traces of cold coffee and melted chocolate and a slightly tarry bitterness underlying the sweetness this is the definition of classical porter and the definition of a genuine cool-season beer. Definitely drink this after you’ve left it out of the fridge for a while – that way you’ll get the best of the complex roasty flavours.

artisan

knife party brew eXcluSiVe

liQuorland

knife party brew eXcluSiVe to liQuorland

Michael Donaldson is the current Brewers Guild Beer Writer of the Year. He is the author of Beer Nation - the Art and Heart of Kiwi Beer and his regular Pint of View column appears in the Sunday Star Times.

Craft Beer tasting guide

Moa five Hop The brewery: Thanks to an audacious share float and some “out-there” marketing techniques, Moa has become one of New Zealand’s best known and more mainstream craft breweries. The brewery was started by Josh Scott, a trained winemaker,

son of renowned Marlborough winemaker Allan Scott, keen on cross-pollination of ideas, such as using champagne yeasts in some of his beers. The business was taken over by the folks behind 42 Below Vodka who created a storm when the brewery was launched on the sharemarket in early 2013, though Scott is still onboard as executive brewer. The name “Moa” (New Zealand’s giant dinosaur bird) also derives from the region, as in the early days Josh hand delivered brews to archaeologists working on a Moa bone dig near the brewery. The brew: Moa Five Hop is one of those

beers that possibly needs a new name – the implication is that this is a super-hoppy beer. It’s not – it’s a brilliantly made English-style extra special bitter, which means it does have good hop character but the bitterness is earthy and subtle, hiding just behind the lovely weight of malt. Anyway, a name change would just cause confusion because this beer has a dedicated band of followers who love its honey sweetness, warm, generous mouthfeel and sip-again bitterness. A gem of a beer.

artisan

epiC apoCaLypseThe brewery: These days Luke Nicholas is a brewer, beer judge and lately, a blogger under his self-styled Luke’s Beer blog. Nicholas started out at the gone-but-not-forgotten Cock and Bull chain in Auckland and when a chance came to branch out on his own under the Epic label eight years ago he grabbed it.

His beer is made under contract at Steam Brewery in Auckland. Nicholas is an unabashed hophead and churns out as much of his hop-driven, American-style, big IPAs as the market wants. He has defined the art of making American West Coast-style IPAs and favours American hops for his challenging styles.The brew: Epic loves a good beer name and preferably one with an end-of-the-world feel. We’ve had Armageddon, Mayhem, Hop Zombie – and now Apocalypse: a black as night India Pale Ale. Traditionally an IPA is relatively light in colour - hence the name - but a recent trend towards making these beers darker adds a chocolate-coffee undertone that goes exceptionally well with certain citrus aroma hops, such as Cascade. So think chocolate-orange, or chocolate grapefruit. With this beer that is complemented by stunning layer of pine fragrance that jumps out of the glass. The malt is sweet, backed up by typical Epic bitterness levels to produce a highly complex, rewarding brew.

artisan

parrotdog BLoodHound The brewery: ParrotDog, apart from its wonderful name, can lay claim to being the only brewery run by three guys called Matt – Warner, Kristofski and Stevens. What started out as a Wellington university student home-brew enterprise developed a cult following three years ago at Beervana when the team’s signature Bitter Bitch took top honours in the People’s Choice awards. Now they’ve got their own brewery in Vivian St, right in the heart of the city. The brew: Between a traditional IPA and a Black IPA there’s a growing body of beer known as Red IPA. Again these work on bringing notes of cut grass, passionfruit and pine to a malt base that accentuates caramel and biscuit. It’s a stunning combination and one well thought out in ParrotDog’s wonderfully-named Bloodhound. Toasty and warm with a hint of just-warm fruit loaf, the sweetness is soon overtaken by a well-weighted bitterness that makes you yearn for another sip.

artisan


The 13th annual Beervana will be held in Wellington on Friday and Saturday, August 22-23 at Westpac Stadium, proudly sponsored by Liquorland.

With more than 200 craft beers on offer and the opportunity to meet many of New Zealand’s best brewers, this is New Zealand’s premier craft beer celebration. Up to 12,000 people are expected to attend during two days of tasting, meeting brewers, beer seminars and enjoying food from some of Wellington’s best eateries. General admission tickets are $45 per person for a five-hour session at the festival, available from www.ticketek.co.nz. All tickets and packages, except Taste of Portland, include admission, an official polycarbonate glass, programme and currency card. Other ticket options include:

The ultimate experience $150; hosted “Spring Release” sampling, $50 Festival currency, access to a private VIP area, food.

Home Brewing Masterclass, $95; Your chance to engage in a private home brewing session hosted by one of four brewers including Luke Nicholas from Epic, Kelly Ryan from Brew Mountain, Mike Neilson from Panhead Custom Ales and Jo Wood from Liberty.

The right Glass Matters seminar, $135; Five excellent craft beers, tasted in their specially designed Spiegelau craft beer glass with glassware discussion from a sommelier and brewer. Price includes set of four Speigelau craft beer glasses.

Beer and Cheese seminar, $75; A beer and cheese matching taste experience hosted by award-winning cheesemaker Wendy Adams.

Taste of portland seminar, $45; One hour beer and food matching seminar led by Chef Paul Kasten and medal-winning Brewers from Portland, Oregon. Note festival entry not included. A general admission ticket must be purchased as well.

For more information and newsletter sign up visit www.beervana.co.nz

we have ten double passes to the saturday day session of Beervana to give away to ten

lucky toast! readers. To enter email us at [email protected] with Beervana in the subject line. include your name, address,

contact number and answer this question: how old is Emerson’s?

Entries close August 1, 2014

MonteitH’s BarreL aged porter The brewery: Stuart Monteith left Ireland for the Central Otago goldfields armed with a brewing recipe and a reputation for trouble. When he was arrested for not having a licence and fined six pounds, he refused to pay and ran away to the West Coast where he took over the Phoenix Brewery in Reefton. The brewery bore his name until 1927 when it amalgamated with others in the area to form Westland Breweries. DB took over in 1969 and when, in the mid-1990s they decided to rebrand the brewery, they chose the name Monteith’s. The brew: Aging beer in barrels is not new but it’s taken a new twist thanks to the craft boom. Brewers have used old rum, whisky and bourbon barrels to add character to their beer but because we’re in New Zealand, the tendency has been to use wine barrels – particularly pinot noir barrels – to create a vinous twist to a traditional beer. Monteith’s Barrel-Aged Porter achieves that effect wonderfully. The rich, coffee and chocolate malt flavours that define porter are given a fruity, berry twist thanks to the pinot. Some dry-hopping adds to the complexity.

artisan

No more juggling your beer from store to home, or home to party. Coopers re-usable eco carry bags are available from Liquorland to help carry your Coopers purchases.

cooperS beSt eXtra Stout, a rich, complex stout with an uncompromising flavour that delivers an almost spiritual experience for the serious connoisseur. Perfect for winter drinking. Try it with slow-cooked meats, cheeses or even chocolate desserts.

cooperS pale ale, a refreshing ale filled with fruity and floral characters, balanced with a crisp bitterness. Try it with stir fries, salads, poultry, seafood and spicy foods.

cooperS Sparkling ale, with its famous cloudy sediment this has a distinctive balance of malt, hops and fruity characters. Best drunk after being gently “rocked” side to side to mix sediments. Try it with spicy or barbecued foods.

Thirsty yet?

PROMOTiON

Carry on

24

need to know • dark beer

Don’t be afraid of the darkit’s time we let go of our lager love and embraced the dark side.

we kiwiS are creatureS of the light – when it comes to our beer anyway. Thanks to the rise of craft beers there are more dark beers around than ever before and, as a nation, we are gradually dipping our toes into these murky but delicious waters. But we still have a long way to go.

Kurt Gross, beer ambassador for Lion, believes Kiwis tend to hold a couple of major misconceptions about dark beers making us a little reluctant to try them.

“Firstly I think Kiwi drinkers tend to lump all dark beers into one category; to think they’re all essentially the same. That couldn’t be less true, especially now.

“Just as there are lagers and pale ales and pilsners, there are lots of different dark beer styles like porters and stouts but also dark wheat beers and even black pilsners,” Gross says.

And that means there are lots of flavour profiles out there, from hints of chocolate and coffee to liquorice and burnt toffee.

Then there’s the fact that as a nation we also tend to be a little “all or nothing” in our approach to dark beer. We think that if we’re going to drink it, we have to drink the darkest, strongest imperial stout or nothing at all. And then we tend to try quaffing it like a lager on a steaming hot day instead of giving it the

taste attention it deserves. “And then we wonder why we don’t like it!” says Gross.

“You can’t go from being a regular drinker of something like Corona to an imperial IPA; it takes time to get used to the stronger flavours.

“That is even more true of the jump to dark beer,” he says.

The best advice is to get advice. Talk to store owners and brewers whenever you get the chance about what your general beer tastes are and they will have some informed ideas on where you should start.

Gross says it’s also a good idea to treat dark beers much as you would fine wine and pay attention to the flavours. What do you taste first? What’s the after-taste? What are the aromas?

Get your mates together for a blind tasting and pay attention to the flavours they detect compared to you. That way you’ll start to distinguish between different beers and find a style that’s for you.

“Places like Beervana are perfect for trying new things; instead of just hunting out the beers you already know you like, challenge yourself to try something new. And there’s nowhere better to get good advice on finding a dark beer you’ll like,” he says.

Talk to your local

Liquorland about

what dark beers

you should try

– Stout and oysters – Porter, gingernuts and blue cheese – Try creating a steak marinade with your favourite dark beer, and complimentary flavours like orange marmalade, garlic, teriyaki sauce and ginger. – Try adding to stews and casseroles; then serve with a glass of the same beer – Dark chocolate: a good guide is to match the colour of the chocolate to the colour of the beer

When it comes to the darker end of the beer scale it’s really between porter and stout, but what’s the difference? Well it

turns out that’s the kind of question that causes hair pulling and family feuds, but here goes:

Historically, stout was used to describe the stronger versions of a traditional porter. The best way to describe them is perhaps as brothers. Both emphasise dark malts and in modern New Zealand craft beers stouts are perhaps slightly richer, sometimes made with oatmeal.

Let the debate start here!

DESSERT There is a huge variety of flavours in desserts, here are some broad ideas: Dark beers are a great match for any dessert with chocolate, coffee, toffee or caramel flavours. Wheat beers are also a great match for desserts. Desserts with hazelnuts or walnuts are fantastic with amber ales or best bitters.

RED MEATDarker meats tend to be great matches with darker beers. Ales, dark beers, NZ draught styles, and some specialty styles typically have a malty sweetness, and can have roasted, nutty flavours, which complement red meat very well.

POULTRY & FISHThe more subtle flavours of chicken or fish dishes can be overpowered by intensely flavoured beers, so think about pairing with lighter beer flavours. Lagers, pilseners, pale ales and ales can be great choices.

Made to Match Tip: Try Apple Pie, matched with Hoegaarden

INDIANThe spice in Indian dishes means they pair really well with refreshing, cleansing beers like lagers and pilseners. Try a hoppier pilsener or pale ale to cut through the spice of a hot curry.

ASIANFor very subtle, delicate fresh flavours in asian cooking, lighter lagers are often the best match. Creamy or citrusy asian dishes are also a great match with wheat beers.

Made to Match Tip: Try a sushi platter, matched with Kirin

Made to Match Tip:Try a creamy chicken curry, matched with Speight’s Triple Hop Pilsener

Made to Match Tip: Try a spicy duck stew with a Speight’s Distinction Ale

Made to Match Tip:

Try a hearty

beef

pie, matched w

ith

Speight’s 5 M

alt

Old Dark

How to make the perfect match

Check out more recipes and matches at

Matching food and beer isn’t fussy or formal –

it’s about exploring and experimenting to find what

works. When talking about beer and food matching,

try our three guiding principles – selecting a beer to

complement, contrast or cut.

1. You can choose a beer because of a flavour that

complements the meal, like the rich maltiness in a

dark beer paired with roast beef.

2. Or you can choose a beer because of a flavour

that contrasts with the dish – like a hoppy bitter

beer with a sweet dessert.

3. Because of the hop bitterness in beer, it also

does a fantastic job at cutting through certain

flavours like spicy foods and cleansing the palate.

Remember, the best beer and food match is the one

you like the most!

26

taste test • beer & cUrry

Put the principles to the test with this tasty classic curry recipe from Auckland’s Little India restaurant:

Rogan JoshLamb Rogan Josh is a great go-to curry for first-time lamb curry cooks. Rogan is the oil that rises to the surface of the dish when cooked correctly.

Serves 6• ¼ cup canola oil• 6 green cardamom pods• 6 cloves• 1 onion, pureed to a fine consistency• 1 tbsp crushed fresh garlic• 1 tbsp crushed fresh ginger• 500g lean lamb leg, cut into 3cm cubes• 1 tsp ground turmeric• 1½ tsp garam masala• 1 tsp salt• 1 tsp paprika• 3 medium tomatoes, diced• ½ cup tomato purée• ½ cup chopped fresh coriander• 2 cups cold water• ¼ cup plain unsweetened yoghurt• Salt and red chilli powder to taste• Chopped fresh coriander to garnish (optional)

Heat oil in a large pan over a low heat. Add cardamom and cloves. Cook over a low heat until you start to smell the spice aromas coming through. Add onion, stirring continuously so it doesn’t stick to bottom of pan. Cook until almost brown.

Stir in garlic and ginger and cook until softened and browned. Add cubed lamb and cook until just browned. Add turmeric, garam masala, salt and paprika and continue cooking until you start to smell the spice aromas.

Stir through diced tomatoes and keep cooking until you start to see oil separating from onion and spice mixture. Be sure to take your time with this and keep stirring so that it does not stick to bottom of pan.

Add tomato purée, coriander and water and cook until this combines. Turn heat down low and stir through yoghurt. Slowly increase heat so that yoghurt does not curdle.

Put a lid on the pan and continue to simmer over a low heat until oil has separated from sauce and comes to surface. This can take a few hours. You may have to add some more water if sauce reduces too much. Once oil has separated and lamb is tender, the dish is done.

Season to taste with salt and chilli powder. Garnish with chopped fresh coriander, if wished.

Cook’s noteLamb dishes take a long time to cook. You will need to be patient and cook the lamb until tender, which can take 2 hours or more. You can use a pressure cooker to speed up the process.

Boundary Road Mumbo Jumbo British IPA At 5.2% ABV with specialty malts and cascade hops Mumbo Jumbo compliments the coriander and garam masala spices. The additional bitterness will also cut through the creamy texture, which in turn will tone down the bitterness a little.

Curry favoursThere’s nothing like a good curry to warm up on a winter’s night. And while curry and beer have long been buddies – often at the point in the evening when you can’t taste much of anything anymore – we talk to an expert about why you should take your beer and curry matching more seriously, to make the best of both.

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We have three copies of Little India at Home to give away.

To enter email your name, address and phone number to

[email protected] and include the word ‘curry’ in the subject line.

Entries close August 31, 2014.

late night lager and a volcanic vindaloo – we’ve all been there. But beer with curry shouldn’t be about putting out a fire. Like any food and beverage match, the flavours of each should complement the other.

Trevor Rollinson, technical brewer for Boundary Road says a good general rule for matching your beer and curry is “the more spicy the curry, the higher the alcohol of the beer for cleansing the palate”.

So, for example a 5% ABV (alcohol by volume) beer is a great match for a mild curry, but a 6-7% beer will better suit a “chilli fest”.

And, while the traditional lager/curry combo is still a refreshing, palate-cleansing option, Rollinson says it’s worth experimenting with bolder beers, given we have so many great craft beers now available. “Stronger malt flavours – and more bitterness than you find in a mainstream lager – will complement the rich flavours in the curry,” he says.

win!

PROMOTiON

Rogan Josh beer match

keeping your winter get-togethers interesting and up-to-date with these three great brews

3 monteith’S doppelbock: First released in 2003 what makes Doppelbock unique is

its six malts which combine to create a voluptuous, rich, warming beer that pours with a red hue. Doppelbock was originally brewed in Bavaria in the 1600s to provide nourishment during the traditional German fasting period. It was affectionately nicknamed “liquid bread”.

2 monteith’S Southern pale ale: Our brewers in Greymouth wanted to have a crack at making the most of the flavoursome yet soft notes of the Kiwi

Southern Cross hops. Southern Pale Ale is brewed with lightly roasted pale malts, and is characterised by a slight hop profile rather than the more aggressive profile of an IPA. The hops in a Pale Ale give the beer a hop forward aroma characterised by a heady mix of lemon peel and pine needles layered beneath the clean spiciness flavour.

1monteith’S american pale ale: Monteith’s brewers have gone a little red, white and blue in creating their

latest addition to the Brewer’s Series range, introducing the new American Pale Ale (APA). The iconic West Coast Brewery has created a full flavoured interpretation of an American classic – a refreshing beer with a pronounced, almost precocious, hop character and citrus aroma. It’s brewed with imported American Citra hops, mixed with a good ol’ dose of New Zealand bittering hops to create a mid-strength 5.7% ABV American Pale Ale styled brew.

Winter wonderland


rediscover • Port

Port or notNot all ports are created equal. Within the variety, which can only be called port if it is made in the upper reaches of the Douro River Valley in northern Portugal, there are several different styles; ruby, tawny and even white port. There’s even an emerging trend in Europe for rosé-style pink port, though the jury seems to be still out on whether it’s any good.

Ruby portThese have the deep purple-red colour of a young wine and tend to be fresh and fruity in style, with red berry and woodland fruit flavours. Ruby ports are usually bottled after two or three years and are matured in oak vats where contact between wood and wine is relatively limited.

Tawny portThese on the other hand, have a seductive russet colour which becomes

Return to port paler and more amber as the wine ages. It’s most noticeable in aged tawny ports such as Taylor’s 10yo or 20yo Tawny. Tawny ports are matured in oak casks which encourage contact between the wine and the wood. Tawnies also tend to be smoother and mellower with a spicy, nutty character.

VintageIt’s also worth making a note of vintage port, which has a specific meaning in this context. As with wine “vintage” refers to the year in which it was made, but producers of port generally restrict year-labelled bottles to only the best years. If they decide the wine is worthy it is officially declared a vintage year and a vintage port.

white portsMade from white grapes, white port is usually aged for two or three years in

large vats and is available in sweet or dry styles. Try it as an aperitif topped with tonic water and a slice of orange, or try substituting the orange for a squeeze of lemon or a few bruised mint leaves; delicious with salty almonds or olives.

“it doesn’t mix well with others”Though the full flavours of port do make it a great digestif for after dinner or a night cap, it does also match well with foods, so could be served with desserts, or a cheese course. And among the hipsters of Europe and the US there’s an increasing revival of the port cocktail.

Ruby port is generally your best bet for cocktails, as the lighter, fruitier flavours make it better for mixing.

For a rich red spin on a martini try 2 parts ruby port, with 1 part vodka and a ½ cranberry juice. Combine in an ice-filled shaker, shake and strain into a chilled martini glass, garnished with olives.

For too long we’ve left the port at the back of the liquor cabinet to be dusted off only at Christmas and grandma’s birthday. it’s time for a fresh look at this sophisticated drink.

port? Surely that’S Something enjoyed only by people with a sweet tooth who don’t like “proper” wine? Or by stuffy

men in period dramas when they toddle off to the library after dinner?

Certainly in New Zealand port has been traditionally pigeon-holed as a drink for the more mature tippler, unceremoniously consigned to the drinks trolley of the retirement village on bridge night.

But it’s time for a pause and re-think. In this golden age of the gourmet, in which we increasingly pride ourselves on our sophisticated palates and willingness to experiment with new flavours, it’s time to dust off the port and re-introduce it to our drinking life. In Europe, port has long been enjoyed by hip, young foodies

who appreciate its sophisticated range of flavours and styles which match with a surprising range of foods.

And since we, as Kiwis, dislike being outdone by anybody on anything, let’s debunk some port myths.

“All port is super-sweet and tastes the same”While port does contain some of the natural sweetness of the grape it is always balanced by the wine’s tannins or acidity, so the result is more complex; a smooth, silky richness rather than the cloying sweetness of, say, a dessert wine.

white port & tonic

apéritif

cranberry port martini

cocktail hour

Spiced mulled port

winter warmer

tawny port

anytime

Or try equal parts brandy (or cognac) and ruby port with one small egg and a teaspoon of simple syrup, all shaken well in an ice-filled shaker then strained into a glass, garnished with grated nutmeg. It’s called a Classic Coffee despite the total absence of caffeine, though its weak latte-like appearance makes it a great post-dinner drink – or even at a special occasion brunch, provided you don’t have much to do the rest of the day!

And it’s not just for after-dinnerHow about hosting a port and cheese, or port and chocolate tasting for your mates? Get everyone to bring a different bottle and a different cheese and take it from there. It’s a great way to find ports you love.

For nights in with movies or games and a pile of friends, try substituting port into a mulled wine recipe.

Gently heat a bottle of good ruby port with ¼-cup of sugar, two oranges sliced, a cinnamon stick or two, and a teaspoon or so each of allspice, mace, nutmeg and about a dozen whole cloves. Leave it to simmer for at least 15 minutes, although longer is better; just don’t let it boil. Pour into heat-proof glasses.

How about a new spin on the ubiquitous and traditionally mildly dull

high tea by matching your ports with rich pastries, or cakes with a ginger or nutty base and few dark chocolate truffles?

Food for thoughtWhen it comes to food matching in general terms ruby ports tend to go well with chocolate and berries, or cheddars and some blue cheeses. They also make excellent reductions to pour over venison, beef or poached pears for dessert.

Aged tawny ports, such as the Taylor’s 10yo, go well with hard, nutty cheeses such as parmesan or manchego, or, try it with classic desserts such as tarte tartin, apple pie or crème brulee. The aged tawnies can also be served with savoury meat dishes such as a terrine or a game paté.

it should only be drunk from tiny glassesThis is probably one of the biggest misconceptions. Port should never be drunk from the dainty, thimble-sized liqueur glasses that have long been traditional as they don’t allow the wine to breathe. The best guide is if you can’t swirl the port, as you would a wine, without spillage, the glass is too small. A good quality white wine glass works well, or for a fine vintage port, a red wine glass is even better.

Here’s a few ports we recommend

Readily available at your local Liquorland�

ruby

tawny

Ruby port

white Port Classic Coffee

Brandy or cognac

1 egg

Nutmeg

simple syrup Mulled port

sugar

Oranges

Cinnamon sticks

Allspice

Mace

Cloves Port martini

Cranberry juice

Vodka

Olives Port & tonic

Lemon

Tonic water

Mint

Shopping list

shiraz and the Barossa go hand-in-hand; like Central Otago and pinot noir or Marlborough and sauvignon blanc. But what makes the wines world-class and is the south Australian region more than a one-grape wonder?

Seeing red

ask Joss • barossaAs well as being home to some of Australia’s best known wineries, the Barossa Valley is also home to some of its oldest

ask Joss • barossa

aS a kiwi ViSiting South Australia’s famous Barossa Valley the first thing you realise is how young our own wine history is. As well as being home to some of Australia’s most famous wineries, the Barossa is also home to its oldest with some stretching back six generations. The histories of these wineries is important,

not just for the depth of experience but, more crucially, the age of their vines. In the mid 19th century an outbreak of phylloxera (an aphid-like bug) all but destroyed Europe’s vineyards, leaving the shiraz, cabernet sauvignon, grenache and mataro (or mourvedre) vines of the Barossa as the oldest in the world.



offers black cherry, plum, black pepper, liquorice, and dark chocolate flavours.

what can i drink it with?Again it will vary winery to winery but hearty meat stews, game and chocolate are all good places to start.

is there more to the Barossa and south Australia than shiraz?Absolutely. The region also produces world-class cabernet sauvignon, grenache and mataro. But it’s not just about reds either. Chardonnay and viognier are also widely planted in the region and the neighbouring Eden Valley has earned international recognition for its rieslings. On that note it’s also worth remembering that the Barossa Valley is just one of 18 different wine regions in South Australia, producing the full spectrum of wine varieties from familiar favourites such as chardonnay, malbec and merlot to less well known European varieties such as

petit verdot and sangiovese. If you venture further south near

the border with Victoria you’ll find yourself in Coonawarra, which as well as shiraz is making a name for itself with cabernet sauvignon.

Luke Skeer, winemaker for Wynns Coonawarra Estate says the region’s cool, maritime climate makes it perfect for cabernet sauvignon’s longer growing season. Although he says the shiraz is pretty good too, just different to their

FroM THe CeLLar: yaLuMBa When it comes to examining the role age has played in the Barossa Valley’s high standing in the wine world, Yalumba – celebrating its 165th year in 2014 – is a good place to start.

Founded in 1849 Yalumba is Australia’s oldest family-owned winery, and senior winemaker Kevin Glastonbury says they are still finding out just how important that heritage is to the brand. For a start it has led them to pioneer the “Old Vine Charter” among Barossa wineries. There are no laws determining what vines can officially be called “old” for the purposes of marketing a wine, leaving it up to personal interpretation and therefore the possibility of misleading consumers. The Yalumba-led Old Vine Charter defines “old vines” are those aged 35 years or older. Antique vines are 70 years or older, a centenarian vine is 100 years and a tri-centenary vine must be 300 years old. Though there is no legal requirement to adopt the charter most Barossa wineries have taken it onboard – simplifying things for consumers and creating an industry standard in the region.

It’s not the first time Yalumba has pushed for innovation. It is the only winery in Australia to run an onsite cooperage to make its own oak barrels, meaning it has the unique advantage of controlling the quality of the oak that ages its wines.

That willingness to experiment and innovate should see the winery well into its next 165 years.

Everyday affordable wines:· Penfolds Koonunga Hill

Range – Shiraz and Shiraz Cabernet

· Wolf Blass Yellow Label Shiraz· Jacob’s Creek Reserve Shiraz

speciality wines:· Penfolds Bin 389 Cabernet

Shiraz (commonly known as Baby Grange)

· Wolf Blass Gold Label Shiraz · Saltram Mamre Brook Shiraz

· Jacob’s Creek Centenary Hill Shiraz

· The People’s Shiraz · VNO Shiraz

Generally speaking the vintages to look out for in stores now are the 2010 and 2012, both considered exceptional vintages thanks to good amounts of rain over the winter, leading to lush healthy vines and early picking.

“when people come in for a tasting and say they want to

start with the shiraz or the cabernet, we’ll try and urge them

to try the whites too. they’re always pleasantly surprised.”

Luke Skeer, winemaker Wynns Coonawarra Estate

which ones should i buy?As well as Penfolds, large wineries such as Wolf Blass, Jacob’s Creek and Yalumba all have a large range of great quality shiraz readily available in New Zealand from Liquorland. Here are some great ones to try.

Barossa cousins – not as full or rich; more elegant. For drinking now he recommends Wynns Siding Cabernet Sauvignon.

He adds that great whites are some of Coonawarra’s hidden treasures. “We’ve been making riesling since the 1970s and chardonnay since 1982. When people come in for a tasting and say they want to start with the shiraz or the cabernet, we’ll try and urge them to try the whites too. They’re always pleasantly surprised.”

The vines, particularly shiraz, thrived in the Barossa’s fairly Continental climate, and this unique ability to draw from old vines producing small concentrated fruit parcels led to the making of complex full-bodied red wines. The wines that put the region on the map can be a tad pricey for the average consumer – Penfolds Grange retails at more than $700 a bottle – but all the Barossa’s key wineries create beautiful shiraz for all price points.

what should i expect it to taste like?Originally Australian shiraz, including those from the Barossa, made its name as a full-bodied wine, high in alcohol with plenty of smooth tannins. These days, winemakers such as Yalumba’s Kevin Glastonbury are pulling back from that style, picking grapes earlier to create wines that are a little more sophisticated and lighter on the palate. Generally shiraz

Photograph supplied by Tourism

South Australia

Originally, Barossa shiraz made its name as a full-bodied wine, high in alcohol.

Ask Joss

ask Joss • barossa

with more than 35 years’ experience at Jacob’s Creek behind him, winemaker Bernard hickin is the perfect custodian to ensure the brand’s continued reputation for high quality, contemporary Australian wines.

The flow of Jacob’s CreekBernard Hickin’s picks for Australia’s best varietals:�

baroSSa Valley Shiraz “Rich generous wines from ancient soils

and a warm temperature climate.”

benchmark dry rieSlingS from eden Valley,

a high altitude region of the Barossa “Delicate lemon-mineral flavours.”

cool climate chardonnay from the adelaide hillS “Delicious wines that are complex, stylish and with ageing potential.”

cabernet SauVignon from coonawarra

“With its unique soils, topography and climate, Coonawarra produces

some of Australia’s great cabernets.”

promotion • meet the maker

haVing grown up a city boy, with no thought of winemaking, Bernard found his calling on a visit to a friend who was working in a winery in Adelaide’s north-east. “Walking in, I remember the aroma of the reds fermenting, the vibrant purple colour of the red caps; it was just like being in another world.”

Bernard was sold and began the winemaking degree that would eventually see him take a job with Pernod Ricard Winemakers (then G Gramp & Sons), makers of Jacob’s Creek in 1976, the year the label was launched.

Now in 2014, Bernard says the future of Jacob’s Creek is bright with a dual focus of protecting the quality of its current wine portfolio while

allowing style evolution to meet consumer demand, and to embrace innovation to release new wines.

In the meantime, he says 2014 is a good year for reds with intense colour, rich, ripe tannins and fresh varietal flavours. “There’s some excellent Coonawarra Cabernet Sauvignon and some exciting Barossa Shiraz. The Jacob’s Creek Reserve range captures the proud history of the brand’s winemaking since 1847, with a focus on premium varietal vineyards from South Australia’s acclaimed viticultural regions. Only the best grapes are ‘reserved’ for this premium quality range, producing wines with intense varietal expression, great flavour and classic structure and length.”

36


need to know • glass

The art of glassPut down the plastic cup or that tricep-straining goblet. if you’ve invested in

good wine, the least it deserves is to be drunk from the right glass.

remember back in the day when all wine glasses were created equal? It was probably about the same time some bright spark decided all wine should come in foil bags and boxes instead of bottles.

Those glasses were well-built and sturdy, constructed rather than created, with stems the width of your thumb and could probably stand up to a game of volleyball without breaking. Good news if you’re worried about party breakages; not such good news for your taste buds.

The idea that wine changes when drunk from different shaped glasses is not a scam to make you buy more wine glasses. We promise. Around the 1950s Claus Riedel, who’s family business had already been creating glassware for 300 years through nine generations, discovered that glass thickness, shape, colour and cut all had an impact on the aroma, taste and overall impression of the wine they carried. And moreover the impact varied according to the wine varietal.

It was a revolutionary idea and Riedel spent much of the next 25 years researching and creating glassware to showcase different wines.

If you remain sceptical, the easiest solution is try it for yourself. Gather some friends, wines, and a range of glasses of different shapes and sizes. Taste each wine methodically from different glasses and make a note of how the flavour, aroma and even the mouthfeel of the wines change.

Below are some basic principles when it comes to what wine to drink from which glass but as Riedel Australia managing director Michael Baulderstone says, the first rule is to think about what wines you like and work from that perspective.

width matters: Your tongue can really only distinguish four basic tastes: sweet, salty, bitter and sour which are in different areas of the tongue. The degree of taper at the mouth of the glass will help determine which part of your palate the wine will hit first, which impacts on the flavours you will taste most strongly. A narrow glass, for example, requires you to tilt your head further, directing the wine deeper into your mouth where bitter tastes are most keenly sensed. The narrow mouth also helps keep fruity aromas concentrated at

the top of the glass. Fuller-bodied wines should be served in glasses with wider bowls which allow the wine to be aerated with swirling, releasing the aromas. With all that in mind the best glass styles for our favourite varietals are:

SAUVIGNON BLANC – tall, and thin with a small bowl and tapered at the top

CHARDONNAY – wide bowl and only slightly tapered with a longer stem to keep the wine cool; they’re also often larger to allow more room for swirling

SHIRAZ – smaller than other red wine glasses with a wide bowl and a tapered mouth designed to show off the variety’s often bold tannins and peppery flavours

CABERNET SAUVIGNON – large enough to allow plenty of swirling with a broad bowl to make the most of aeration

PINOT NOIR – a tapered top with a wide bowl and smaller in size; some recent designs also include a flared lip to deliver the wine’s flavours to the palate quickly

Perfect for pinot

But what about Champagne?Here’s where things get a little more controversial. Traditionally the best glass for Champagne or methode traditionelle is the flute. The flute began to replace the wide shallow champagne glasses of the 1930s when it was realised the tall thin glasses kept the wine effervescent for longer – useful when you’re lining up glasses by the dozen for a toast. But more recent thinking suggests that if you’re pouring and tasting it within a reasonably short period then something more akin to a chardonnay glass works well. The wider bowl and only minimal taper allow the aromas and flavours of the wine to come to the fore. And when you consider that many Champagnes feature chardonnay or burgundy grapes it begins to make sense.

Biggest isn’t always best: Cabernet glasses tend to be the largest size and, says Baulderstone, consumers tend to love them for it. But, he says, a cabernet glass is the absolute enemy of pinot noir.

To decant or not to decant: The purpose of pouring wine into a decanter before serving is to allow it to aerate which will allow for the full expression of flavour. All wines benefit from aeration so Baulderstone recommends decanting whenever practical. Plus, he adds, it adds a wonderful sense of theatre to wine enjoyment.

keep it clean: It’s not all about shape. It’s also vital that glassware is immaculately clean. You don’t want a veneer of detergent or residue getting between you and your wine. For this reason alone it’s a good idea to think about glassware that can

go in a dishwasher rather than having to be handwashed. And even then, give it a wipe with a clean tea towel before serving.

Temperature control: Ideally have your wine glass at the same temperature as your wine when you pour.

Talk to your local Liquorland about Riedel

glassware today; all stores can order some for you.

The good news: Riedel has done the hard work for you,

releasing glasses already matched to wine varieties so you don’t

have to memorise all of the above. As Baulderstone says: “We

make glasses for each grape variety through a structured workshop

process, you only need to know the varieties you enjoy the most

and match the glasses to them. All the work has been done for the

consumer, it is just a case of matching the glass to the grape.”

Buying a full set of wine glasses to perfectly suit every wine

variety out there is not financially practical for most of

us. Riedel generally suggests starting with a glass to

match the varietal you enjoy the most and build

from there as budget allows.

Chief executive of prestigious Austrian Riedel Glass Company, Georg Riedel, paid a visit to Central Otago earlier this year to gain a better appreciation for the region’s famed pinot noir – all with an eye toward creating

panel to concentrate on how each wine performed in each glass. How did it feel? And did that vary glass to glass.

Each guest was asked to rate the glasses and award points to those they thought best reflected the way the wine should taste, before scores were collated.

Experienced winemaker Alan Brady, pioneer of wine in Central Otago, said he was “amazed” at how different his Wild Irishman Pinot Noir wine tasted in each of the glasses. “It was

like I had tasted 14 different wines.”

“The perfect pinot noir glass has a rounded, bulbous bottom and a thin pointed flow at the top. The glass controls the flow of wine to the palate in a spectacular way so the wine doesn’t become better, it tastes better,” said Riedel.“A wine as good as your pinot noir needs to be savoured from the correct glass.”

The Riedel Central Otago pinot noir glass is planned for release later this year.

the perfect glass from which to enjoy it.

Riedel embarked on an intensive tasting with about 20 wine experts and local winemakers who each tried Central Otago pinot noir from 14 different types of Riedel glasses. Riedel said Central Otago Pinot Noir was selected for the new wine glass because of its quality and intensity.

He said using the right glass was “crucial” when enhancing the art of drinking wine. He asked the tasting


Shiraz

Pinot noir

Cabernet sauvignon

Riesling & Pinot gris

Sauvignon blanc

ChampagneChardonnay (and Champagne)

IMAGES SUPPLIED BY RIEDEL


Keep your party guests happy by being able to offer them whatever they desire to quench their thirst. Whether you’re theming your drinks to your movies or just enjoying a relaxing catch-up around the fire, here are some excellent Fly Buys rewards from Liquorland.

Press play Host with the most

Straight up, over ice, shaken, stirred or a complex cocktail – everyone has a favourite way to enjoy these premium spirits. Pick any two bottles from Johnnie Walker Red Whisky 1L, Canadian Club Whisky 1L, Jim Beam Bourbon 1L, Appleton Estate VX Rum 700ml, Bombay Sapphire Gin 1L, Absolut Vodka 1L

Warm yourself with some of Central Otago’s best pinots with this selection of three wines from Rabbit Ranch, Roaring Meg and Gibbston Valley Gold River

If you’re theming your cocktails to your movies you’re going to need a good variety of spirits on hand. The Liquorland Spirit Selection includes your choice of any two from the following: Grant’s Scotch Whisky 1L, Jameson Irish Whiskey 700ml, Jack Daniel’s Whiskey 700ml, McKenna Bourbon 1L, St Remy Brandy 1L, Coruba Original Rum 1L, Coruba Gold Rum 1L, Bacardi Superior Rum 1L, Gordon’s Gin 1L, Smirnoff Vodka 1L, Jose Cuervo Especial Gold Tequila 700ml

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promotion • fly bUys

Order your rewards at www.flybuys.co.nz

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The sleek new-look SodaStream is the perfect way to make sure you never run out of mixers for your party drinks. This Source machine has a larger 60 litre gas cylinder and comes with a 1 litre carbonating bottle – and you can adjust the level of carbonation with the LED indicator.

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hunker down with family and friends this winter and dust off the board games or a few classic movies for entertainment. Or, if you want to be less retro,

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great Fly Buys rewards that can add that touch of magic to any party.

These products and points values are subject to change from August 1 with the updated rewards guide.

Top g f

Yes please!

42

it’s one thing to keep track of your alcohol intake at the bar, but quite another when you’re hanging at a mate’s place where the pours are a little more generous – and continuous. Jessica Venning-Bryan from Cheers has some tips on mastering the fine art of monitoring your intake.

Portion control

A standard drink is how much alcohol the average person can process in one hour. if you’re at a party drinking, the following

figures are good to know:

330ml bottle of 5% beer: approximately 1.3 standard drinks

100ml glass of 13% wine: approximately 1 standard drinks

250ml can of 6.5% RTD: approximately 1.3 standard drinks

750ml bottle of 13% wine: approximately 7.7 standard drinks

1000ml bottle of 40% spirits: approximately 37 standard drinks

at cheerS we encourage people to be really aware of how much they are drinking and one of the best ways they can do that is to school up on what a standard drink looks like (see sidebar and visit www.cheers.org.nz). Once you have that visual it’s a matter of keeping count of your drinks. If you do that and pace yourself with non-alcoholic drinks, and eat protein-rich foods, you’ll be on track to staying in a safe and social zone. But for a little extra guidance here are a few more quick tips:

For guests• Serve yourself. It’s easy to lose track of

your drinking when everyone’s relaxing over several hours so don’t let your host top up your glass. Serving yourself makes it much easier to keep track.

• alternate. Space every alcoholic drink with a non-alcoholic one. This will help you maintain a moderate pace, and, if you choose water, it will help you stay hydrated.

• eat. And make sure it’s something more substantial than chips and dip. If the host goes light on the snacks, take the initiative and suggest ordering pizza.

For hosts• Stay sober. The number one rule as

a party host is to stay sober. If you’re in charge you need to have your wits about you.

• offer alternatives. Always make sure there are interesting low alcohol and non-alcoholic drink options available. People get tired of orange juice really quickly. Think about light beer, spritzers, punch, a range of juices and soft drinks, or even just sparkling water served in a nice glass with a wedge of lemon.

• cater well. Serve high-protein foods because protein stimulates the body to process alcohol. Salmon or chicken sushi, mini-burgers, gourmet sausages with relish, and frittata are all great options. And make sure you don’t leave the cooking until the last minute. Feed everyone early so they’re not drinking on an empty stomach.

• provide entertainment. If you’re hosting an all-day get-together organise an activity to break up the day and get everyone focused on something other than eating and drinking; maybe a walk in the park, touch rugby or a game of charades.

How much am I actually drinking?

we’ll be bringing a new issue of toast! to you every three months and we’d love for you to become a regular ViP guest at the party.

Each issue is filled with hot tips, expert advice, and new ways for you to enjoy your favourite drinks. Maybe we’ll even persuade you to try something you’d never thought to taste before.

You can find the current issue of toast! at your local Liquorland but you can make sure you’re up to date between issues by visiting our website www.toastmag.co.nz, and following Liquorland on Facebook.

But for the real “velvet rope” VIP treatment make sure you head to the website and subscribe. That way you’ll be first in line for each issue and top of the list for hot deals and the lowdown on new products.

You’ll never be bored by your drinks cabinet again.

Join the party

How to subscribe:

Drinks index

2. Fill out subscription

form

5. Happy as Larry when

you go in store to collect your latest copy of

toast! magazine

3. Magazine distributed to

Liquorland stores

4. Magazine arrives at Liquorland stores

1. Go online to www.toastmag.co.nz

Beer, cider and ginger beer Boundary Rd 26Budweiser 9Coopers 21,23Crabbie’s 7Desperados 8Emerson’s 21Epic 22Galbraith’s 20Liberty Brewing 21Moa 22Monteith’s 23,27ParrotDog 23Steinlager 13Tui 8

Liqueurs and spirits Absolut 11Amarula Cream 11Appleton Estate 11Ardbeg Islay 11Beefeater Gin 11Bushmills 18Canadian Club 11, 18Chivas Regal 11, 15, 18Courvoisier 3Crystal Head 11Devil’s Cut 6El Jimador 11Glenfiddich 8, 18Glenlivet 11Glenmorangie 11Grand Marnier 11Greenalls 11Hendricks 11Indiana State Moonshine 6, 19Isle of Jura 11Jack Daniel’s 7, 15, 18Jameson 6, 11, 18Jim Beam 6, 11, 18Jim Beam Jacob’s Ghost 7, 17, 19Johnnie Walker 11, 18Laphroaig 11, 18Monkey Shoulder 18,19Smirnoff 11St Remy 11Talisker 11Tanqueray Gin 11The Dalmore 11, 18Tullamore Dew 18

wine Barros 30Dow’s 30Jacob’s Creek 35Penfolds Father Grand Tawny 8Saltram 35Taylor’s 8, 29, 30The People’s Shiraz 35VNO 35Wolf Blass 35Wynns 31, 35Yalumba 35


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Love local

There’s a special occasion to celebrate we’re off to ... Hopgoods Restaurant (1) in Nelson city is always a consistent favourite, with relaxed dining and seasonally based dishes, the menu changes regularly and we love that they source their vegetables from a local organic farmer. They also offer a great range of wines and local craft beers. We are spoilt for choice though. Other dining favourites include Harrys (2), Fords (3), and Hangar 58 (4).

I have visitors in town I’m taking them to … Smugglers Café and Bar Restaurant in Tahunanui. A notoriously good restaurant with great food, great atmosphere and the staff always make you feel welcome. All their portion sizes are generous and their ribs are to die for. Our relatives just love going there when they are in town and they have a spectacularly large table in the middle of the restaurant which is great for family functions.

But if you want to catch up with mates l’ll go to … The Sprig and Fern, Hardy St, officially Nelson’s best bar as voted by Nelsonians. It’s a friendly, neighbourhood craft pub where you can enjoy superb award-winning craft beers brewed locally. The owner Lee always looks after us, plays great music and is never short with a good recommendation of one of his latest popular brews.

Another favourite is Harry’s Bar, their menu has an Asian fusion twist and is a fun place to go for a drink and nibbles with friends.

For a relaxed long lunch you’ll find me at ... The Boatshed Café (5) right on Nelson’s waterfront which has stunning views of the harbour and a great menu. You’ll often see big ships coming in and out of the port guided by the tug boats right in front of you; fascinating to watch. Or try the River Kitchen Café (6) which is perfect on a sunny day as it sits under some beautiful old oak trees on the banks of the Maitai River.

The best thing about Nelson in winter is ... we have one of the best climates in New Zealand, and with an average of more than 2400 annual hours of sunshine, our winter is pretty mild. This means it is still a perfect time to visit Abel Tasman National

Gavin snowball of Liquorland Nelson shares his favourite local winter hideaways and haunts Gavin Snowball and Cheryl Scott, Liquorland Nelson

Park, do some fishing or visit one of our many boutique wineries or craft beer breweries. We have also been getting some great feedback from our visitors on the new bike trails around Nelson which can be done all year round.

The one thing everybody should know about the Nelson region is ... it has a great reputation for aromatic wine varieties and its own distinctive take on sauvignon blanc. It is also the craft beer capital of New Zealand and we stock a great selection in the store. A few of our local favourite brands include Hop Federation, Sprig and Fern, Mussel Inn, Stoke and Golden Bear. Lonely Planet currently lists the Nelson Craft Beer Trail among its “hot and happening”.

Nelson

last call • love local

Liquorland Nelson31 Vanguard St

03 548 3053

Hopgoods Restaurant & Bar 284 Trafalgar St 03 545 7191

Harrys Nelson Restaurant & Bar 296 Trafalgar St 03 539 0905

Ford’s Restaurant and Bar 276 Trafalgar St 03 546 9400

Hangar 58 58 Collingwood St 03 545 8158

The Boat shed Cafe 350 Wakefield Quay 03 546 9783

River Kitchen Nelson 81 Trafalgar St 03 548 1180

smugglers Pub & Cafe 8 Muritai St, Tahunanui 03 546 4084

The sprig & Fern Brewery 53 Beach Rd, Richmond 03 544 8675

store locationsnorTH isLand

norTHLandKaikohe 42 BroadwayKamo 477 Kamo Rd, KamoKensington 3-5 Kensington AveKerikeri 52 Kerikeri Road Otaika Shop No 7, Otaika Shopping Centre, Otaika Rd Tikipunga Shop 16 Paramount Shopping Centre, 1 Wanaka StWaipapa State Highway 10

auCkLand reGion Albany 357 Albany HighwayBeachlands 41 Third View AvenueBotany 287 Botany Rd, GolflandsForrest Hill 252 Forrest Hill RoadHowick 125 Elliot StreetMangere Bridge 42 Coronation RoadManukau Unit 4 613-615 Great South RoadMt Eden 346 Dominion RoadNewmarket 480 BroadwayNorthcross Cnr Carlisle & East Coast RdOnehunga 267A Onehunga MallOrewa 3 Moana AvePapakura Unit D/ 2 - 14 Railway St WestParnell 101 The StrandPt Chevalier 1130 Gt North RdPukekohe 10 Massey Ave, RD 3Snells Beach 240 Mahurangi East RdSouthgate Unit 15E, 230 Great South RdWaiheke Island Shop 5, 24 Onetangi Road

CoroMandeLThames 215 Pollen St Whitianga 1 Lee St

waikaTo / Bay oF pLenTyBethlehem 19 Bethlehem RoadCambridge 26 Victoria St Dinsdale 140 Whatawhata RdEastside 319 Grey Street Gate Pa 1000 Cameron RoadKatikati 74 – 76 Main RoadMorrinsville 47 Studholme StMt Maunganui 1 Owens PlaceRototuna 16 Horsham Downs RdTaumarunui 15 Hakiaha St Taupo 74 Tuwharetoa StTauranga 395 Cameron Road Te Awamutu 49 Vaile St Te Kuiti 80 Taupiri StWhakatane 13 Peace Street

CenTraL norTH isLandAhuriri West Quay AhuririAlbert Street 105 Albert St, Palmerston North Fitzroy 594 Devon Street East Gisborne 191 Customhouse StOnekawa 110 Taradale RdTaihape 120 Hautapu Street Waipukurau 42-44 Russell Street Wanganui 291 - 293 Victoria Ave

weLLinGTon / wairarapa Masterton 206 Chapel Street Miramar Unit 1, 37 Miramar AvePorirua 18 Parumoana Street Waterloo 2 Trafalgar Square

souTH isLand

MarLBorouGHBlenheim 7 High Street Golden Bay 5 Motupipi St, TakakaMotueka 90 High StNelson 31 Vanguard StTurf 228 Songer St, Stoke

wesT CoasTRecreation 68 High St, GreymouthWestport 207 Palmerston St

CanTerBury Beckenham 157-161 Colombo StBlenheim Road 227 Blenheim RoadRangiora 73 Victoria StdRiccarton 43 Riccarton RdShirley 114 Marshlands RdTinwald 99 Archibald St, Tinwald, Ashburton

oTaGoCableways Cnr Kaikorai Valley Rd & Mellor St, DunedinClutha 70 Clyde St, BalcluthaLeith Street 233 Leith Street, DunedinMilton 147 Union StMosgiel 6 Gordon RdOamaru 261 Thames St

souTHLand Centrepoint 252 Dee Street, InvercargillGore 25 Trafford St South City 66 Tweed Street, Invercargill

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Where in the world are we?

Tell us where this beautiful stretch of scenery is located and you’ll go in the draw to win 1000 Fly Buys points.To enter email your answer as well as your name, address and phone number to [email protected] with The Last Drop in the subject line. Entries must reach us by August 31, 2014.

Well done to those who guessed our Autumn issue last drop was the wetlands at Wither Hills’ Rarangi vineyard. Since 2009 Wither Hills has been working to eradicate weeds and replant natives through the wetland.

Keep an eye on www.toastmag.co.nz from July 1 for last issue’s Last Drop winner announcement.

*Entrants must be aged over 18. Full terms and conditions at www.toastmag.co.nz

Last droplast call • comPetition

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love quality and tradition in the kitchen and entertaining

in style! A paella, risotto or simple seafood linguine cooked

and then served to the table will look simply stunning in

this Le Creuset Shallow Casserole.

#9

22ND & 23RD AUGUST AT WESTPAC STADIUM, WELLINGTON

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toast! Winter 2014