17 May 2012

Check the label

Rebecca Taylor

13/07/2011 10:30:00 a.m.

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MANY wineries produce several tiers of wine at different price points. This offers us greater choice, but can throw up a few problems. The first is a practical one. Often the entry level wines in a range can offer excellent value for money, particularly in the case of the larger producers due to economy of scale. In other words, if you’re hunting out a bargain, this is a great way to go. These different tiers of wine can be difficult to negotiate as they can look very similar.
Perhaps not surprisingly the success of a “value” tier in a winery’s portfolio can dull the polish of their more expensive, prestige wines in our minds. Regular blind tasting sessions with friends has really opened my eyes to the effect of packaging and branding on our perception of a wine regardless of how hard we try to be impartial.
So I was interested to look at the new Reserve Selection range that Vidal have just launched. Vidal have maintained a high profile largely due to the everyday wines that are widely available, but they have always produced some excellent premium wines too. The new range is designed to fit in between the everyday and the premium, and is also intended to be more food friendly. The packaging has been re-vamped, which makes it easier to differentiate between the tiers, with the basic range with white labels and the Reserve Selection dressed in grey. The very best wines will be unveiled in September, and will be known as the Legacy Series.
Vidal Reserve Series Syrah 2009 showed blackberry, brambly fruit and spice mingled with a hint of vanilla and a crack of pepper. The palate showed spicy, ripe tannins, cedar and some raspberry notes. I wished I had some roast lamb to hand. $29.90
Vidal Reserve Series Organic Sauvignon Blanc 2010 is made from the fruit from a certified organic Hawkes Bay vineyard and was pleasantly herbaceous with lemongrass and pineapple supported by a clean minerality. Crisp acidity and stony minerality in the mouth with a slight savoury hint on the finish. $22.90.
I enjoyed these wines, and was impressed with the new look. Vidal has a proud tradition as a pioneer in New Zealand’s wine industry since their founding in 1905, and they were the first winery to open a restaurant, back in 1979. They know a thing or two about making food friendly wines, and I think this is a worthy addition to the range.
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Cover Story

Best of Wellington 2011

Briefs

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    Controversial Washington-based nutritionist Sally Fallon-Morell is to speak in Wellington on March 29.
    Fallon-Morell is the co-founder of the American food lobby group the Weston A. Price Foundation and the author of Nourishing Traditions. She advocates for the consumption of nutritionally dense foods such as lacto-fermented vegetables, stocks and broths, and whole raw dairy products.
    Fallon-Morell will speak at St Patrick’s College Hall on March 29.

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    The 24 hour relay, the Cancer Society’s biggest fundraising event of the year, takes place at Frank Kitts Park from 4pm on March 31.

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    The campaign features television commercials and an interactive website.


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    White plays at Capital E from March 7-11.
    The tale of Peter and the World also promises to be a magical night for all ages. Sergei Prokofiev’s classic children’s tale is told through film and live music from the NZ Symphony Orchestra at the Michael Fowler Centre on March 9.
    March 11 is Young Writers and Readers Day and readings from children’s writers and illustrators Lynley Dodd and Gavin Bishop.

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