Other formats

    Adobe Portable Document Format file (facsimile images)   TEI XML file   ePub eBook file  


    mail icontwitter iconBlogspot iconrss icon

Salient. Victoria University Student Newspaper. [Volume 39, Number 19, 1976.]



With the cold weather we have been having lately the newest addition to the list of wines should find a ready market.

Waihirere's Glowein (pronounced Glovine) is a medium red supplied with a mixed spice sachet enabling the mulled wine to be made quickly...about the same time as making a pot of tea.

The four quick-mix sachets provided with each $2.40 bottle eliminate all the time required for preparing your own Gluhwein, thus making it an ideal night-cap. Each sachet carried full instructions, which can be followed with confidence, although I suggest that the wine is just simmered, rather than overheated and that an alloy pot is not used. Serve in earthenware mugs which have been warmed with hot water for best results...Rather potent!

McWilliams wines are now producing Martini Vermouth here in New Zealand, under licence. Two principals from the Italian company have been out here recently to check on the quality of the Hawkes Bay effort, and reports indicate that they are completely satisfied, even pleasantly surprised. We will not be seeing any reduction in the price as a result of the vermouth now being locally blended (the secret formula of herbs will still be imported) which will not please Martini lovers but the sales pitch strongly suggests that the price will remain constant for some time. Well, only the future will settle the doubts I have about that!

To keep a little more Italian flavour for this week's issue, I suggest you try a bottle of Robba Gentleman, a crisp, dry sparkling wine with a price tag of only $3.10 per bottle. Whilst only a few cents more than some locally made wines in the same category, Robba has a completely different style which many find difficult to describe, myself included. Just why it is named Gentleman, is anybody's guess, could possibly be the shape of the bottle?

At present we have a shortage of good quality red table wines on the market. Every new release is quickly snapped up, leaving the shelves of merchants with nothing but very ordinary, run of the mill reds. It obviously means that one has to be quick and swoop whenever these premium reds are available. This week should see a small amount of Babich Pinotage-Cabernet 1974 in Wellington and further south. This Silver Medal winning red is robust like any good Burgundy. Make sure you are not too late.

A friend of mine who recently addressed the University Club members at a tasting of White table wines was pleased with the well informed remarks made on each of the wines, and also the large percentage of those present who could accurately name the masked wines they had tasted. He says it confirms his belief that many in this country have good natural palates that just require a little coaching on how to detect slightly different flavours and their intensity.

If you like Crown Cow's, and how many Bull's don't? try Delegat's Delcafe Liqueur with your glass of milk. Costing somewhat less than Kahlua or any of the other liqueurs, Delcafe mixes very well, or has a pleasant mellow coffee taste on its own, At least one local merchant is endeavouring to buy Delcafe in bulk as he believes it will blend well with Port to make a strong, warming drink. (some concoction).

From the irrigation area around Kangaroo Lake in Northern Victoria, comes Brown Bros. - Mystic Park 1973 Dry Red. This well rounded, soft blend of Mataro and Carignane grapes is perfect for immediate drinking whilst waiting for some of your other wines to mature. Wrightson's in Adelaide Road have a few cases left at $3.10 per bottle. Ask for Steve Bradley and he will be able to suggest a few other good bargains to make up a wholesale order.

Have just been talking to Mate Brajkovich of San Marino Vineyards. Kumeu on the phone; and he is thrilled with his 1976 Riesling which has retained its fruity character although has a refreshing, dry finish. As I believe too many vineyards have this year been backblending with unfermented grape juice to make a semisweet wine rather than dry, this comes as good news. Personally, I still prefer a dry white to have a crisp, clean finish.

Wishing you many pleasant bottles,—

Aloysius Slurp.