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Start Over Descriptor "Fermented Foods" Region new zealand
7 results on '"Fermented Foods"'

4. Report on official visit to New Zealand.

Author

Salvi MW, John

Subjects
*WINE tasting, *WINES, *VITICULTURE, *WINE industry, *GRAPE products, *FERMENTED foods, *WINERIES, *BEVERAGES
Abstract

The article presents the author's story of experiences on his visit to New Zealand in which the primary aim is the tasting of wines. It discusses the things that he and his companions experience in visiting the place. It is an organized trip in which the attention is focused on the entire spectrum of wine including viticulture, maturing, wine making, bottling and handling. It states the author's feelings about the entire trip and the things that he appreciates about the place including good food and hospitality among the people.

Published
2006
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5. 2004 Kumeu River Pinot Gris, Kurneu, A$24.95/NZ$25.

Author

Campbell, Bob

Subjects
PINOT gris, WINES, ALCOHOLIC beverage flavor & odor, FERMENTED foods, BEVERAGES
Abstract

The article presents an account of the Kumeu River Pinot Gris wine from Kumeu in New Zealand. It is a solid and quite complex pinot gris that offers a mix of fresh pear, bready yeast and spicy oak flavours.

Published
2005

6. 2004 Villa Maria Private Bin East Coast Gewürztraminer, NZ$17.95.

Author

Campbell, Bob

Subjects
WINES, ALCOHOLIC beverage flavor & odor, ALCOHOLIC beverages, FERMENTED foods, BEVERAGES
Abstract

The article presents an account of a charming, soft and delicately succulent variety of wine from New Zealand with rose-petal and Turkish delight flavours. It is accessible and appealing for current drinking.

Published
2005

7. What sommeliers should know about… Sake.

Author

Douglas, Cameron

Subjects
RICE wines, FERMENTED foods, BEVERAGE industry
Abstract

The article provides information about Sake/Seishu, a rice wine in New Zealand. This wine is originated from particular types of rice such as Yamada Nishiki, Omachi, and Tamazakae. Sake is commonly known as fermented drink which 99 percent is distilled twice with maturation of around six months. The well-known sakes include Junmai-shu, Junmai Ginjo-shu, Honjozo-shu, Ginjo-shu. The companies in the country with good source of sakes include Tokyo Food Grey Lynn and Glengarry Hancocks.

Published
2007

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