Burlington County Times has a great article featuring Philly’s own Danny Brennan. The article recounts his path from Philly bartender to becoming a bad-ass winemaker in New Zealand. There is a great shout out for the Wine School of Philadelphia in the beginning of the article (Danny was a student). Link
The aromas and flavors of chalk, lemongrass, and honeysuckle scream out White Burgundy. Chablis, even. Pretty notes of exotic fruit rounds out the profile. A lovely wine that shows character and style with just the right amount of charming softness.
When a brewery goes out of its way to make a beer, it’s good to take notice. When California’s Alpine Beer Company opted for New Zealand hops when great local ones are available, it’s curious. When they opt for Rye malts from Europe when American ones are plentiful, it’s even more puzzling. The end result is the Nelson, a Golden Rye IPA. Named after the Nelson Sauvin hop, this is an outstanding brew currently only available in California.
The balance of this beer is an uncommon one, as it is between a traditional rye malt and the devilishly unique hop. It is that Nelson hop that gives this brew a bewitching aroma, closer to a Thai pineapple curry than one would ever expect. A sulfurous shallot, thai basil, lemongrass, fresh oranges, and canned pineapple. The spiceyness of the rye comes through with a touch of black pepper and toasted cardamom along with a gentle framework of rich malt that ties it all together into a tight package. The brew finishes like it begins, crisp and clean. Difficult to get a hold of, but worth seeking out.
Sourced from one of the oldest blocks of Pinot Noir in the Central Otago region, this bottle is a very good example of what New Zealand can do.
The winemaker, Dean Shaw, is known for his non-interventionist winemaking. This bottle is a decent example of the minimalist style, except for the huge gobs of oak. Oh, and Kawarau is a certified organic winery, if you are into that sort of thing.
Dried Cranberries and fresh plum dominate the nose, but a whiff of smoke and flowers comes through, too. On the palate, this is clearly not your average Pinot from NZ. A surprisingly tannic Pinot, it is counterbalanced with a jolt of fresh acidity.
The combination pays off, with complex fruit flavors that range from pomegranate to fig, and back again. While intense, the overall impression is soft and lovely.
How do you sell beer in a country known largely for it’s wine? For New Zealand brewer DB Export Dry, you do the only rational thing possible: you make a hilariously retro video that equates wine drinking with the 80′s.
Epikur is a magazine about food and drink, with a focus on our hometown of Philadelphia.
Epikur Magazine
127 S. 22nd Street
Suite 105
Philadelphia, PA 19103
(215) 600-3363
Designed by Elegant Themes | Powered by Wordpress
