WORLD and NEW ZEALAND WINE GUIDE TRAILS TOURS AWARDS OPINIONS EDUCATION WARNINGS TERMS TASTINGS SERVING TEMPERATURES STORY Wellington Marlborough Sounds Sailing Mecca Marlborough Wine Trails Tours Martinborough Cherry growing vineyards adventure activities guide directory District Abel Tasman Park and Nelson new zealand Overview Preamble queen charlotte sound tracks perlorus sound D'urville Island wellington nelson picton abel tasman park golden bay capital new zealand as a tourism yachting boating yacht charters motel crew quarters accommodation cruising wine guide and directory marine business motel service including a comprehensive weather directory for the picton albel tasman park golden bay areas and wineries Story stories. WORLD and NEW ZEALAND WINE GUIDE TRAILS TOURS AWARDS OPINIONS EDUCATION WARNINGS TERMS TASTINGS STORY Wellington Marlborough Sounds Sailing Mecca Marlborough Wine Trails Tours Martinborough Cherry growing vineyards adventure activities guide directory District Abel Tasman Park and Nelson new zealand Overview Preamble queen charlotte sound tracks perlorus sound D'urville Island wellington nelson picton abel tasman park golden bay capital new zealand as a tourism yachting boating yacht charters motel crew quarters accommodation cruising wine guide and directory marine business motel service including a comprehensive weather directory for the picton albel tasman park golden bay areas and wineries Story stories.





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The Magic of the Marlborough Sounds Nelson and
The Abel Tasman Park Guide



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Wellington Marlborough Sounds Sailing Mecca Marlborough Wine Trails Tours
Marlborough Cherry growing District

        Abel Tasman Park and Nelson Overview Preamble



       Business Directory Wellington,  Marlborough,  and Albel Tasman Park.  New Zealand       


©     October 2006  


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Photo Queen Charlotte Sound

The Magic of the Marlborough Sounds Nelson and The Abel Tasman Park

Including Wellington New Zealand.

Reaching out into the Pacific Ocean like the fingers of a welcoming hand, the Marlborough Sounds area is made up of three main bodies of water - the Queen Charlotte, Kenepuru and Pelorus Sounds. This collection of drowned river valleys is a natural wonder unparalleled in New Zealand. Uncrowded except over the Christmas holiday period cruising is joy for the cruising vessel, able to find an anchorage in a bay where yours will be the only vessel, particularly in Pelorus, Kenepuru sounds and D’urville Island.

Bordered by forested hills rising almost vertically from the water’s edge, the Marlborough Sounds is a true scenic highlight and is easily sailed from either Tauranga, Wellington, Nelson, Mana marina, and Picton if chartering a vessel. Sail, paddle, kayak or motor through this picturesque maritime area.

Fine restaurants, accommodation lodges, protected anchorages are in abundance throughout to make your cruise a memorable one.

* Top of the South Island, separated from the North Island by Cook Strait.

Key Information

The Marlborough region is situated on the north-eastern corner of the South Island, due west of Wellington.


Marlborough is New Zealand's largest grape growing and wine making region with 65 wineries, 290 grape growers and 4054 hectares in grape production. Nearly all of the wineries welcome visitors for tasting sessions and many have a cafe or restaurant on site. Sauvignon Blanc is the region's specialty, but wines made with Chardonnay, Riesling, Pinot Noir, Pinot Gris and Cabernet Sauvignon grapes are also highly acclaimed. Wine trail maps make it easy to find your way around the vineyards. Boutique Bed and Breakfast accommodation can be found throughout the wine growing area.

Before the wine industry came along, Marlborough's fame lay with its sounds--sunken valleys that are home to all kinds of wonderful bird and sea life, including terns, shags, blue penguins, dolphins and seals. Queen Charlotte, Kenepuru and Pelorus Sounds can be explored by boat--ferry, runabout, luxury charter launch or kayak. Admire the spectacular scenery where bush and mountains rise straight from the sea, and secret coves beckon you for a swim. Queen Charlotte Track is another way to appreciate the intricate waterways of the Marlborough Sounds. The 67 kilometre track passes through lush coastal forest, around coves and inlets, and along skyline ridges offering breathtaking views of the Queen Charlotte and Kenepuru Sounds.

Guided trout fishing and hunting tours are other ways to appreciate the beauty of the Marlborough landscape. The average brown trout in this region weighs between 1 to 3 kilograms, depending on the fishing ground.

Main Centres in Marlborough

Brancott Estate Winery near Blenheim

Beautiful Picton Harbour and Township in the Marborough Sounds

Collingwood S I N Z longest sandspit           Kateriteri in the World Acclaimed Abel Tasman Park Region

·          Blenheim - the main town of Marlborough and a central base for vineyard visits

·          Picton - Marlborough's main commercial port and access to Queen Charlotte Sound

·          Havelock - the gateway to the Kenepuru and Pelorus Sounds

·          Renwick - just minutes from Blenheim, another good base to explore the wine region

·          Wairau Valley - a place to stop en route to the Nelson Lakes National Park

·          Seddon - traditionally a farming area, now known for its craftspeople and gardens

·          Kekerengu - nestled on the East Coast on the way to Kaikoura with its own blend of attractions


Take a break from your vessel and explore the region

Blenheim or Picton is the base to begin your explorations of Marlborough's wineries.

·          Tour the wineries and breweries with a guide, so you won't have to worry about driving

·          Lunch alfresco amongst the vines - many wineries have a cafe or restaurant

·          Follow the art and craft trail to see a thriving creative community in action

·          Visit a distillery and see how it's done - taste locally produced fruit brandies and liqueurs

There's more to Marlborough than wine - see what else happens in this beautiful region.

Queen Charlotte Sound, Track Marlborough

·          Enjoy a high country horse trekking trip

·          Explore private gardens open for viewing

·          Local museums and restored heritage homes illustrate the early history of the region

·          Find out about fly-fishing and hunting tours

·          In summer you can do a guided tour of Molesworth Station, a high country farm. View the grandeur and beauty of the mountainous high country

·          Take a walk in Wither Hills Farm Park - great views over Marlborough and the Wairau Plains

·          Visit an orchard for seasonal fruit, in particular Marlborough cherries (December - January)

·          Art galleries offer ever changing exhibitions of local and national artists

·          Take a river cruise along the traditional trading route used by the early settlers

·          Visit the Alpaca and Llamas just out of Koromiko

Soak Up the Scenery of the Sounds SI NZ
and other worth while sailing South Pacific regions cruising/ hiking / tourist places

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Click the numbers to see more photos

A sound is a valley drowned by the sea - forest and water merge to create a dramatic coastal landscape with a unpolluted navigable body of water.

·          Arrive by sea through the glorious maze of deep coves and bays of Queen Charlotte Sound, Pelorus sound and D’urville Island. Fine restaurants , lodges , and protected anchorages beckon

·          Explore the town of Picton. European settlement of this area began in the 1840s and many of the early buildings still grace the waterfront

·          Go on a sea kayaking safari - guide yourself or join a group

·          Walk the Queen Charlotte Track (three - four days) - a popular walkway with many entry and exit points and numerous top class resorts and accommodation providers along its length

·          Do NOT Litter, mark or de face the signs, seating or pinic fixtures or put graffiti on them please.

·          Visit the Edwin Fox, a maritime artefact, situated in Picton

·          Dive shipwrecks - the Russian cruise liner Mikhail Lermontov and the wreck of the Hippalos, a 120-year old wooden barque

·          Charter a sailing boat and cruise the Sounds if you don’t own a vessel or wish to leave it in the North Island - Skippers can also be hired

·          Important : : Queen Charlotte Track : : Mountain Bikers, Cyclists and Track Walkers Joggers, Strollers and Others

New Zealand's EMERGENCY PH numbers are     111

·        Ship Cove is an Historic Reserve. There is no accommodation and camping is not permitted. No public telephone is available and cell phone coverage is extremely poor depending which provider you use,
so check with your provider and locals. Accordingly all users requiring transport from Ship Cove will need to have definite and confirmed boat transport arrangements.

·        A hand held VHF Radio is advisable as most search and rescue organisations advice is - have at least two means of communication and you will probably be able to communicate with the boat operators also if you don't have a booking.

·        If you can walk, take the shortest route to the highest point and both or either your cell phone and radio will probably be able to receive and send especially during an emergency.

·        During an emergency this is worth remembering.

·        If you have a gps record your position as a mark waypoint before leaving the emergency scene and if a helicopter needs to be sent they will have the exact co- ordinates when you return to that spot,
if it is a suitable accessible spot for a helicopter recovery. Other wise the highest spot with suffient clearing for a helicopter rescue and mark the position with the GPS / co - ordinates for the rescue before contacting.

·        Walkers should remember that the track is open to mountain bikers and cyclists throughout the year: Expect to meet mountain bikers and Cyclists :

·        All Bikers are allowed on the Kenepuru Saddle to Anakiwa section of the track throughout the year and they are allowed on the the Ship Cove to Anakiwa Kenepuru Saddle section from March 1 to November 30 annually.

·        Respect bikers right to be there: Bikers have as much right to be on the track as walkers, hikers, joggers, strollers and sight seers. Co-operate with bikers movements: Help bikers to help you.

·        No-one wants collisions, accidents, injuries or close shaves.

·        Respect the Land: - Take only photographs - leave only footprints - Always stay on the track

·        Avoid soft surfaces and delicate native vegetation- Respect Your abilities, fitness and heart rates. - let others know where you are going and when you will return.

·        If you are delayed or if you are not returning at the stated time you stated you would - give them a ring or send a text message on your cell phone please.

·        If there is no reply when you ring them then use your vhf to advise the various marine radio stations as last resort.

·         Radio Frequencies           All VHF Radio coverage Details Wellington To Nelson including most areas whilst in the Sounds Info and channels

·          Take SPARE warm clothing, a first-aid kit, food , water, a good map, a gps, personal locator beacon and your vhf radio if you have those items available.

·          Don't leave them on the boat when they could be critically useful.

·          Do NOT Litter, mark or de face the signs, seating or pinic fixtures or put graffiti on them please.

·          Mountain Bikers, Cyclists : avoid excessive breaking: Heavy rear breaking can damage the track surface, especially after rain.

·          Mountain Bikers, Cyclists Respect Others: always give way to walkers. Walkers have the right of way at all times. It's your responsibility to make room for them on the track.


Health & Fitness

·          The Queen Charlotte Track is neither easy nor difficult. For walkers and bikers alike a moderate level of fitness and experience is required. To enjoy your walk you need to be able to carry a medium
  sized backpack containing your personal belongings weighing 6- 9 kg (13 - 20 lbs) for 6 - 8 hours over 15 - 21 kms (9 - 13 miles) of track each day. The Total distance is approx 46 miles or 72 kms.
  If you are not a regular walker it is suggested begin a daily walking regime 6-8 weeks before departure. Carry a backpack and gradually increase the distance you walk. Staircase or hill climbing will
  leave you even better prepared for the challenge. Thousands of walkers enjoy the Queen Charlotte Track each year without any problems.
  The average age of walkers is 40+ while many of those who enjoy the track are in their 60s and beyond.

  The Queen Charlotte Track Maps and to the whole Marlborough Sounds Map, Nelson, Abel Tasman Hikers Track, Cook Strait, Greater Wellington Region and more the World.      Link



·            If you are a mountain biker riding the track it would probably make good sense to have a public liability insurance policy or if you have bicyle insurance make sure it covers your liability
   should you hit a non New Zealander foereign walking, biking tourist.


Wine Tasting, Wine Awards, Wine Opinions, Wine Standards, Serving Temperatures

Wine Guide and Wine Education.

Sensible Drinking Is OK.           Binge Drinking Is Not OK

Warning to Pregnant Women that Drinking Alcohol can Harm Their Child to be's Health.


Want to poison your new born baby? Then drink alcolhol and smoke while you are pregnant !
There is no known safe level of alcohol use at any stage of pregnancy.

How does this happen? When a mother drinks alcohol, the alcohol she has ingested can pass from her blood into the baby's blood. When this happens,
the alcohol in the baby's blood can damage and negatively affect the growth of his or her cells, principally the cells in the brain and in the spinal cord.


"Orley Ashenfelter and Richard E. Quandt"


"Wine evaluation has been shrouded in snobbishness for so long that it has become a major source of comedy. As Fran Lebowitz wrote, "Intellectuals talk about ideas; ordinary people talk about things;
but boring people talk about wine!" In fact, reports about the evaluation of wine appear in most major newspapers and there are important publications, like the Wine Spectator, that are devoted to nothing
much else. Surprisingly, the reported evaluations of wine, which are subjective in the extreme, are rarely subjected to any serious appraisal. The results of any wine tasting will be solemnly reported, with
a winner and a loser being declared, without any concern for whether the results would be replicated the next day (they usually aren't) or for whether there is enough agreement among the evaluators so
that any meaningful conclusion may be drawn.
After all, if the same wine were served blind in five glasses, and the judges did not know this, there would no doubt be a first place winner, a last place winner,
and everything in between--but the correct conclusion would only be that the judges are variable, not that the wines are different!

Orley Ashenfelter and Richard E. Quandt evaluation of wine by a set of appraisers raises many questions about how best to aggregate reported preferences. In fact, many of these issues can and should be
raised in other, and to some extent more important, contexts. For example, diving competitions are subjectively evaluated by judges, some sailing races are determined by influence and money, some are
determined by a fairer system by computer and competitors skills and guilt is determined subjectively by juries. Wine appraisal provides a natural, easily replicated, and amusing way to raise and study some
important issues.

They relay some of their own experience with wine tasting evaluations in what follows, and we use this experience to analyze what is arguably the most famous wine tasting ever staged: Stephen Spurrier's
famous competition of French versus California wines, conducted on French soil using mostly French judges.
Time magazine reported that a California wine had beaten some of France's most famous wines
this wine tasting, and the California wine industry has never been the same. But does a careful analysis verify this result? "

·          Further Reading

The Famous 1976 Paris Wine Taste off!


The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures will emphasize acidity and tannins while muting the aromatics. Higher temperatures will minimize acidity and tannins while increasing the aromatics.

      Wine type Examples                                                                                              Temperature (Celsius)                Temperature (Fahrenheit)

Light bodied sweet dessert wines Trockenbeerenauslese, Sauternes                             6–10 °C                                   43–50 °F
White sparkling wines Champagne                                                                                   6–10 °C                                   43–50 °F
Aromatic, light bodied white Riesling, Sauvignon blanc                                                 8–12 °C                                   46–54 °F
Red sparkling wines Sparkling Shiraz, some frizzante Lambrusco                             10–12 °C                                   50–54 °F
Medium bodied whites Chablis, Semillon                                                                       10–12 °C                                   50–54 °F
Full bodied dessert wines Oloroso Sherry, Madeira                                                        8–12 °C                                   46–54 °F
Light bodied red wines Beaujolais, Provence rosé                                                         10–12 °C                                   50–54 °F
Full bodied white wines Oaked Chardonnay, Rhone whites                                         12–16 °C                                   54–61 °F
Medium bodied red wines Grand Cru Burgundy, Sangiovese                                      14–17 °C                                   57–63 °F
Full bodied red wines Cabernet Sauvignon, Nebbiolo based wines                              15–18 °C                                   59–64 °F

Other Wine Characteristics. Information you should know.

When choosing a Cabernet Sauvignon, remember the phrase "old before young." You will find with age, the characteristics of the wine have mellowed and smoothed. Younger wines are generally
sharper and may overpower foods they are meant to compliment. Remember because wine is a natural, perishable food product, all types, including red, white, sparkling, and fortified, can spoil
when exposed to heat, light, vibration or fluctuations in temperature and humidity. Many people make the mistake of either over chilling a Cabernet Sauvignon or letting it stand at room temperature.
Room Temperature is a proper term to use when referring to the serving temperature of a Cabernet Sauvignon, however there is a stark difference between room temperature in Florida and room
temperature in Iceland. Ideal temparture depending on the acidity and aromatics level you wish to have. low acidity with high aromatics 20 – 22 °C aged 4 years or more.

SYRAH Wine Profile

FRUIT: Blackberry, Blueberry and Boysenberry (tart to jammy) OTHER: Olive, pepper, clove, vanilla, mint, licorice, chocolate, allspice, rosemary, cured meat, bacon fat, tobacco, herbs and
smoke OAK: Yes. Usually medium to high usage of oak aging ( of all kinds ).TANNIN: Medium ( +) ACIDITY Medium ( + ) AGEABILITY Yes. 5-9 yrs ( most ) & 12-25 yrs ( age-worthy examples )
COMMON SYNONYMS & REGIONAL NAMES: Shiraz, Sirac, Marsanne Noir, Entournerein, Serène, Hermitage, Crozes-Hermitage, Cornas, Côte-Rôtie, St. Joseph.

PINOT NOIR Wine Profile

FRUIT: Cranberry, Cherry, Raspberry OTHER: vanilla, clove, licorice, mushroom, wet leaves, tobacco, cola, caramel OAK: Yes. French Oak Barrels. TANNIN: Medium Low ACIDITY Medium High
SERVING TEMP Cool to touch ( 66 °F 19 °C ) COMMON SYNONYMS & REGIONAL NAMES Savagnin Noir ( FR SZ ), Bourguignon ( FR ), Pinot Nero ( IT ), Pignola ( IT ) , Spätburgunder ( GR ),
Blauburgunder ( GR , Klevner ( AS ), Nagyburgundi ( HG ), Modri Pinot ( SV ), Bourgogne, Côte de Nuits, Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Flagney-Echezeaux,
Nuits-St-Georges, Vosne-Romanee, Aloxe-Corton, Côte Challonaise Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat including duck. In a quandry, when
everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir it will make everyone happy. FRANCE In Burgundy, Pinot Noir is usually very herbaceous
and light ( except for pristine vintages ). Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. Along with the earth are faint floral smells of roses,
violet and a smell of fruit that leans towards raw, freshly picked cherries. CALIFORNIA PINOT NOIR A giant leap in flavor and intensity from the Pinot Noir in France and Germany, California
Pinot Noirs are bigger, lush and more fruit-forward. Look for flavors ranging from sweet black cherry to black raspberry and secondary aromas of vanilla, clove, coca-cola and caramel.
On the southern island in New Zealand
there is a plateau called Central Otago that gets enough sunshine throughout the season to produce rich Pinot Noir in a style similar to California.
What makesNew Zealand Pinot Noir unique from California Pinot is stronger spice and gamey-meaty aromas along with loads of fruit. AUSTRALIA Pinot Noir doesn’t grow very well
in Australia except for some locations in Western Australia and around Mornington Pennisula in Victoria. Expect sweeter fruit notes leaning towards blueberry and even blackberry but in a
spicy-gamey tinge similar to New Zealand in the aroma.

Aerating, or airing,

Aerating, or airing the wine is the best way to open it up to its full flavor. This is the process of letting the air blend with the wine, which reduces the high carbon dioxide levels that may be present.
It also removes the accompanying odor that can mask the true aroma. Uncork the bottle and let it sit open for an hour. Pour the wine into a wine decanter. Use a wine funnel with a filter. This helps
with the aerating process and filters out the sediment from the Cabernet Sauvignon. The wider opening of a decanter allows aerating to occur faster. A decanter is a container that is used to hold the
wine after it has been decanted. Decanters are normally used as serving vessels for wine.Decanting is the process of separating sediment from the wine. Contrary to popular belief, sediment does not
always indicate a wine has gone bad. Sediment in red wine is created over time by the breakdown of pigments and tannin within the wine. As time matures the wine, small amounts of these 2 compounds
gradually settle at the bottom of the bottle. Leave the wine bottle in an upright position for 24 to 36 hours prior to decanting. As much as 1 inch (2.5 cm) to 1.5 inches (3.8 cm) of the bottle of wine
may not be consumed due to sediment, depending on the age of the wine and the grapes used. Bolder, more full-bodied and complex wines like the Cabernet Sauvignon benefit from a wine glass
that is large, round and has a wide rim. Hold the wine glass by its stem. This prevents the wine from warming due to the temperature of your hands. Warming a wine above its desired serving
temperature will yield unwanted and unpleasant characteristics within the wine. The alcohol in wine will give a sharpness to the taste if the wine is served above its optimal temperature.

Decanting Wine

Decant wine for 5 minutes to about 2 hours. The action of pouring a wine from a bottle into a decanter does most of the work of decanting wine instantly ! High tannin wines such as Syrah, Barolo,
Brunello di Montalcino and Chianti benefit greatly from a little longer wine decanting. How long should you be decanting a Syrah ? 2 hours before drinking. Tricks to speed up decanting wine:
Speed decanting wine by pouring the wine once or twice between two decanters ( or between decanter and the wine bottle with a funnel ) Swirl the wine in the decanter to increase the air/wine ratio.
Get a vinturi wine aerator they are fast. What Wines need Decanting. CHEAP WINES Decant any cheap wines because it makes them taste better. Cheap wines can have really awkward
rotten egg smell sometimes when you first open them due to sulphur dioxide. Our noses are very sensitive to this smell ( some more than others ) and it can ruin a wine tasting drinking experience.
Fortunately, often this smell can burn off very quickly after decanting wine and the resulting value wine can be very tasty ! EXPENSIVE WINES Decanting expensive wines, especially massive
cabernet sauvignons, Italian wines such as ( Barolo, Chianti, aglianico, Montepulciano d’Abuzzo, super-Tuscans etc ), Syrah, Malbec, Petite Sirah, etc. WHITE WINE & PINOT NOIR You can decant
white wine and pinot noir, however, most do not really need it. You can however decant a very acidic Pinot Noir if you find it to be too tart, decanting will help smooth out the flavor a bit and make it
more palatable.

Cleaning Decanters

Believe it or not most restaurants do not use soap to clean the inside of the decanters. It’s too difficult to remove all the detergent and this adversely affects the aromas and flavors of wine. A deep
clean is okay now and again, Use a hypoallergenic fragrance free soap. Wash the outside with hot water first and rinse the inside with cold water, this will keep the glass from getting
foggy on the inside.

The 7 Main Wine Faults

Oxidized Wine aka maderized wine

What it is: Contamination/chemical breakdown caused by too much oxygen exposure. Rusted metal is oxidized it’s that same process but in your wine. Oxidization is the most common wine fault and
is easy to replicate at home with any bottle of wine. Telling signs. Oxidized wines lose their brightness, both in color and in flavor. Bright reds turn to brick color or brownish, and fresh tastes
develop drier, more bitter characteristics. White wines are much more susceptible to oxidization than reds, because reds’ higher tannin levels act as a buffer. If you really want to see what this
looks like open a new bottle, pour a glass and save that bottle for about 7 days. Your bottle will be ruined. Drink some and compare it to that first glass you had. Can Iit be fixed? No, but you can
prolong the shelf life of opened wine by using a wine preserving tool. If your bottle is oxidized right off the shelf, it was either poorly sealed or mishandled. Take it back !

2,4,6-Trichloroanisole ( TCA ) aka Cork Taint

What it is. A chemical containment that found its way into your bottle somewhere in production, usually from the wooden cork. TCA can be present in oak barrels, or the processing lines at the winery
as well, which leads to entire batches, rather than single bottles, being ruined. Telling signs Dank odor and taste like wet newspaper, mouldy basement or smelly dog. It’s estimated that over 3 % of bottles
are tainted with TCA to some degree, making it the second most common wine fault. Can it be fixed ? Life is too short for fixing wine faults. Send that bottle back ! Contact the Health Department
and file a report.

Sulfur Compounds

What is it. Sulfur is a common additive to wine typically used to prevent other wine faults described here in this guide ( ironically ) . Sometimes things can go wrong in its deployment though, and sulfur
levels that are out of whack are pretty easy to notice. Telling signs There are 4 primary sulfur compounds that can give your wine some funk, but they all manifest themselves in terrible flavors
and smells. If you notice rotten egg, fart, burnt rubber, skunk, or asparagus pee in your wine, you probably have a sulfur problem. Can it be fixed ? The offending flavor can be weakened through
decanting. If it is strong though, Contact the Health Department and send it back from whence it came.

Secondary Fermentation aka THIS IS NOT CHAMPAGNE ! ! !

What is it: Tiny bubbles in your wine where there shouldn’t be any, especially in an old bottle of red wine. This usually happens when the residual sugar in the bottled wine feeds some critter introduced
in unsanitary bottling. Telling Signs: Duh, look for the bubbles or listen for the psssst. There can also be a bit of a zippy flavor. Not all secondary fermentation is on accident though. Some
winemakers will use it to add a little kick to their wines, and some styles are naturally frizzante such as vinho verde or some gruner veltliners. Can it be fixed ? No, but do some research into the
style to make sure it is not supposed to be there. Then return it and ask for a refund.

Heat Damage aka Cooked Wine

What is It: Wine ruined by exposure to too much heat. Imagine a pallet of wine cases cooking in the sun in the parking lot behind or in the front of a wine store near you. Telling Signs The wine
smells jammy: sort of sweet, but processed. The smell reminds you of canning or making wine sauce. Heat damage often compromises the seal of the bottle ( the expansion from the heated air pushes
the cork out ) so it can be accompanied by oxidization. Can it be fixed ? No, but you can store your wine at the proper temperature and ensure you are not the problem.. 15 degs C is pretty well accepted as the best cellar temperature. Be mindful of how hot your garage gets in the summer if that’s where you store your wine. Don’t store wine in your attic.

UV Light Damage aka lightstrike

What is It. Damage caused by exposure to excessive radiation, usually U V. Most commonly from storing wine in the sun or near a window. Telling Signs Lightstrike is most common in delicate
white wines like Champagne, Viognier, and Chenin Blanc. It can make the wine taste like a wet sweater. Can it be fixed? No, but you can be smart about storing your wine out of direct sunlight.
The colored glass of wine bottles is supposed to mitigate lightstrike; so if you get a homemade white wine in a mason jar, put it in the darkest corner of your cellar.

Microbial Taints aka

You think there is something growing in there. What is It. Could be lots of things. Remember that wine is a product of microbial activity, and a lot of the handling of the wine in production is
to make these microbes as happy as clams. There can be rogue strains of yeast that hijack the wine, or foreign critters that evaded sanitization. Telling Signs: Again, there are many bad
guy bacteria out there. They all impart certain flavors and produce signature wine faults that fancy - pants sommes brag about being able to distinguish, but mostly the bacteria has spoil the wine.
They can have medicinal ( think band-aid or rubbing alcohol ), animal ( think rodent cage or barnyard ) , or microbial (t hink yeasty sour things ) flavors that are all pretty nasty.
Can it be fixed?
No, that flavor is either the critters themselves or their poo. Grab the microscope and go exploring ! Contact the health department and complete a report.

Volatile Acidity aka Acetic acid

What is it. This can be one of the most common wine faults, known as vinegar taint, but it is also a tool used by some high quality winemakers to develop complexity in their flavor profiles.
Very high levels of acetic acid taste like stomach acid but tastes vary from one wine drinker to another on how much is too much in the wine. In other words, some vinegar taint is on purpose
and that style just isn’t for you. Some is a wine making fault; some an accidental or inadvertent overdose of acetic acid.

Tartrate Crystals aka glass shards

What Is it These are mineral precipitates that form out of unfiltered, high mineral wines. They are little crystals sitting on the bottom of older bottles. They will cause you no harm, so long as you
don’t cut yourself on them. Just decant the wine leaving the sediment in the bottle.

Herbal Aromas aka smells weird

What Is it These are purposefully developed, varietal specific flavor profiles that can smell of grass, eucalyptus, or asparagus. To new or unfamiliar wine drinkers, these aromas can seem similar to
sulfur or microbial wine faults. Try a lot of wines and you will get better at tasting the difference.

WSET recommendations

The Wine & Spirit Education Trust that administers the Master of Wine program uses the following recommendations for serving temperatures:

[10]    Sweet wines e.g.

Sweet Muscats, Late-harvest wines ( well chilled )                                                                              6 °C ( 43 °F )    to      8 °C   ( 46 °F )
Sparkling wine e.g. Prosecco, Champagne ( well chilled )                                                                  6 °C ( 43 °F )    to    10 °C   ( 50 °F )
Light/medium-bodied white e.g. Fino Sherry, Muscadet ( chilled )                                                   7 °C ( 45 °F )    to    10 °C   ( 50 °F )
Medium/full-bodied oaked white e.g. White Burgundy ( lightly chilled )                                        10 °C ( 50 °F )    to    13 °C   ( 55 °F )
Light bodied red e.g. Beaujolais, Valpolicella, Bardolino ( lightly chilled )                                     10 °C ( 50 °F )    to    13 °C   ( 55 °F )
Medium/full- bodied red e.g. Vintage Port, Rioja, Bordeaux, Burgundy ( room temperature )   15 °C ( 59 °F )    to    18 °C   ( 64 °F )

Storage Wine

Because wine is a natural, perishable food product, all types, including red, white, sparkling, and fortified, can spoil when exposed to heat, light, vibration, oxygen, oxidization or fluctuations
in temperature and humidity. Bars that use bottle wine with no date or brewing date and opened every time they sell by a glass should be avoided and are probably, could be contaminated
with oxidiziation as the cork is never replaced to it's original position
and has a direct air hole caused by the cork screw opening worse than cask wine thus they should be considerably
cheaper. Some unscrupulous bars, taverns, licensed restaurants will put cask wine into the bottles to give the impression that it is a bottled wine with such a cork thus rapid oxidization occurs
and sell it per glass @ $7 making a huge profit as the large number of establishments with poor food menus, selection, compete for patrons.
This practice if the bottle has a brand name no year
date is defaming the winery and if you become ill will probably influence you falsely not to buy that particular brand, winery wine.    Should you have a health problem, heart disorder this and your
diet could, probably be the cause. Also for the health of their customers they should be responsible serving wine establishments and they should not to serve cask wine as bottled wine and all unsold
opened bottled wine be discarded at the end of each day. They should not use a customers paid for wine left overs for opened bottled house wine and combined licensed and BYO restaurants with
a licence to sell wines should not gather customers left overs wines to be sold as opened house bottled wine.
   Some wines are packaged in thick plastic bags within corrugated fiberboard boxes,
and are called"box wines", or "cask wine". Tucked inside the package is a tap affixed to the bag in box, or bladder, that is later extended by the consumer for serving the contents.Box wine can stay
acceptably fresh for up to a month after opening because the bladder collapses as wine is dispensed, limiting contact with air and, thus, slowing the rate of oxidation. In contrast, bottled wine oxidizes
more rapidly after opening because of the increasing ratio of air to wine as the contents are dispensed. It can degrade considerably with in hours, a few days if being sold as a house wine or by the glass.

When choosing a Cabernet Sauvignon, remember the phrase "old before young." You will find with age, [ apporx 4 years ] the characteristics of the wine have mellowed and smoothed.
Younger wines are generally sharper and may overpower foods they are meant to compliment. Never buy Cabernet Sauvignon by the glass from a opened bottled unless you witness the opening
of the bottle with the date off course on the label. Most Cask red Wines are not four years old and the best before date is generally 6 to 7 months after packaging. If the cask does not have a
packaging date then goodness knows what sort, contaminated wine you will be drinking as most people do not have the skills to determine a bad wine from a good wine, or contaminated wine
from a non contaminated wine. Including the server, especially the bar person or wine steward, untill they are sick.

Traveling to wine regions is another way of increasing skill in tasting. Many wine producers in wine regions all over the world offer tastings of their wine. Depending on the country or region, tasting
at the winery may incur a small charge to allow the producer to cover costs. It is not considered rude to spit out wine at a winery, even in the presence of the wine maker or owner. Generally,
a spittoon will be provided. In some regions of the world, tasters simply spit on the floor or onto gravel surrounding barrels. It is polite to inquire about where to spit before beginning tasting.

Trends that the wine resalers are trying to influence the market

Some wine resalers 2016 onwards are requesting the vineyards / wineries not to put the date of bottling and the medal awards on their labels, which is completely against all previous long established
standards, identifing a good judged wine from a poor quality wine or non judged wine in order as I was quoted they wished to move their unsold previous years stock which they may have over
ordered and to try to acheive and better average price for a particular wine type and year. With white ie Sauvignon Blancs and Chardonay's wines it is well accepted that after 12 months the wine
degrades considerably but they want the same price for a 2012 white as the price asked for the latest releases. In France each year there is a race by the french vine yards to harvest their white wines
bottle them and then get them on to the british market before their competitors wineries thus having a greater chance to completely sell their lates harvest. After 12 months NZ red wines and some
Sparkling whites that won a award / medal at a price clasificatuion class, that condition restriction is waived and the vineyard can charge what they think the wine is capable of being acheived by the
or as most competions require that they must have available 4000 liters for public resale as a condition to enter the class. What is happening after winning a wine award a few hundred litres
are released with the medals and year on the labels, then the same wine type with no year on the labels appear for the same wine type, brand and the wine resalers are offering the wine at the same
price for a wine that has not been judged as a wine winning award wine, which is probably inferior, saving the wine winning stock to age or for a time when wine could be in short supply, command
considerably higher prices. THUS having a certain amount of liters to enter following wine competions to keep their wine as award winning wine brand BEFORE THE PUBLIC while during
the intervening years dispersing their inferior wines on the unsuspecting or suspecting consumer at higher prices than what they are realy worth. That is why in the past you could obtain a bottle
with three consecutive years or non consecutive gold, silver, or bronze awards / medals and other awards. In theory they are supposed to have 4000 liters available on entering each wine competition.

Wine Competitions

To ensure impartial judgment of a wine, it should be served blind, that is, without the taster (s) having seen the label or bottle shape. Blind tasting may also involve serving the wine from a black
wine glass to mask the color of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations. Scientific
research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable
characteristics than less expensive wine. When given wine that they are falsely told is expensive they virtually always report it as tasting better than the very same wine when they are told that it
is inexpensive.[4] French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette.
" Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty."Similarly, people have expectations about wines because
of their geographic origin, producer, vintage, color, and many other factors. For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later
he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep." One of the most famous instances of blind testing is known as the Judgment of Paris, a wine
competition held in 1976 where French judges blind tested wines from France and California. Against all expectations, California wines bested French wines according to the judges, a result which
would have been unlikely in a non-blind contest. This event was depicted in the 2008 movie Bottle Shock. See above you probably have already read.
                                                                                             TITLED and QUOTED.                                      Orley Ashenfelter and Richard E. Quandt

A NZ Wine Competition that seems to be against this trend with their wine rules and non challenging rulings to competitors is the GISBORNE WINE AWARDS

Gisborne Wine Awards Rules and Conditions

Health and Fitness

Alcohol is also high in calories so, if you are trying to lose weight, reducing your alcohol intake,
eating a heart healthy diet and regular physical activity could help you reach your goal.

Drinking alcohol is definitely not advised and Abstinence from alcohol is recommended during the following circumstances.
• Pregnancy, or planning pregnancy • Chronic active liver disease • Uncontrolled hypertension • Congestive heart failure
• Previous haemorrhagic stroke • Depression • Medications that interact with alcohol • Illegal drug usage mix.


The alcohol industries should adhere to their missions statements that they support responsibly alcohol drinking. The licensee drinking establishments should honour their licence
conditions that they will not serve intocicated patrons, discharge and adhere to the responsible alcohol drinking guidelines and principles for the health of their customers.

Not to serve pregnant Women and do not serve women more that one or two units per visit. Men no more than three to four units per 24 hr period. Also for the health
of their customers they should be responsible serving wine establishments and they should not to serve cask wine as bottled wine and all unsold opened bottled wine
be discarded at the end of each day. They should not use a customers paid for wine left overs for opened bottled house wine and combined licensed and BYO
restaurants with a licence to sell wines should not gather customers left overs wines to be sold as opened house bottled wine.


The Alcolhol industries and licensed food and liquor establishments should insist that all their staff obtain a food and beverage hygiene ceriticate and be educated on how to avoid
spreading FOOD and BEVERAGE ILLNESSES WHILST SERVING DISPENSING FOOD AND ALCOHOL PRODUCTS. Most I have observed do not know or practice safe
handling. Contamination occurs from exposure to dirty hands, equipment or surfaces either during manufacture, transport delivery and at serving time. Some food
beverage borne illnesses are classed as notifiable infectious diseases. This is because they are highly infectious and can be a serious risk to public health. Any
suspected cases of notifiable infectious diseases must be reported to the MEDICAL Officer of Health at your Local District Health Authority.
Many notifiable infectious diseases are food beverage related. The most common of these are caused by Campylobacter and Salmonella organisms.
Others are caused by bacterial and viral pathogens, such as Listeria and Hepatitis A. Many staff do not, I have noticed / observed, wash their hands
after smoking, patting passing by dogs, rubbing, picking their noses, scratching pimples and their heads, coughing using their hands supposeldy
as a guard, putting their fingers in their mouths and wiping them on a damp cloth or their clothing, also they gather used glasses two or three or
more by collecting them with their fingers inside the glasses, the drunk bottles around the dirty SALIVA necks when clearing tables, etc is
common place. Then they proceed with un washed hands to seve other customers, restock the drink cabinets by carry numerous bottles
by the bottle necks, carry a single bottle or more from the cabinet to the counter to open. When opening one would expect them to hold
the bottle around he label section not the neck, but they do not as they ignorantly can open two botttles faster by holding them at the
top by the cap, which is the portion of the bottle you put into your mouth to drink. They and their employers, bar mangers obviously
have not been to hygiene school and do not enforce safe hygiene practises. Many suspected food poisoning cases can be attributed
to poor drink bar staff and personel drink dispensing practises.             EFFECTS       and        CAUSES             Most
people experience diarrhoea, abdominal pain and fever. Illness usually strikes within two to five days of exposure and lasting
for 7 days and nights. In rare cases, it they have long-term consequences. Salmonella bacteria are found in the gut of warm
and cold blooded animals, and often on foods of animal origin. You can contract Salmonellosis from contaminated food,
food washed in contaminated water, food which has come into contact with manure in the soil or been touched by infected food,
drink dispensing handlers. Symptoms.
People who fall ill with salmonellosis usually suffer nausea, vomiting, abdominal
cramps, diarrhoea, fever and headache loss of balance. The discomfort usually lasts between one to seven days, but in
more severe cases can go on for up to 10 days. Listeria monocytogenes is found in soil and water. Animals can carry
the bacterium without appearing ill. Listeria is an unusual in that it can grow at low temperatures, including under
refrigeration temperatures of below 5°C. Listeria has a high death rate, particularly among vulnerable groups –
pregnant women, newborn babies, the elderly and people with weakened immune systems. However, people
with out these risk factors can also be affected. Staff at food and licensed alcohol establishments can avoid
spreading by meeting the requirements of the Food Act, and expected hygiene standards to avoid these
illnesses. Custommers safe guard / protect yourself also by rejecting being served by staff members
seen conducting themselves or during the serving, pouring, opening, obtaining a new glasses from the
cabinet process, any or all of the above mentioned / described unhygeinic practises. Additionaly it
against health department hygeine regulations for commercial establishments to use a tea towel to dry,
clean, polish or wipe dishes, glass ware, other utensils once they have been processed through the dish
washer and / or separate glass washer for obvious reasons. Those apparatuses are strictly monitored
by the health inspectors to have the correct bacteria killing tempatures, time rinse sterilisation
periods and they are at all times to air dry only. If the tempatures for the machine are acheived
the glasses, the other usually air dry within a few minutes. No need for a bacteria carrying,
riddled, dandruff, surface counter wiped soiled tea towel use. Not all bacteria can be
elliminated by the commercial wash process but it goes a long way to eliminate most.
If they display these practises publicly what other worse unhygeine practises
are they doing out the back. UNSEEN

FOOD AND BEVERAGES RECALLS LIST [ Food Standards Australia and New Zealand ] CLICK

If the product does not have the year date on them as many are producing and there is a recall
then how are you / we going to tell. Wine does get recalled somte times. See

NZ MPI coordinates all food and Beverages recalls for food and Beverage products sold in New Zealand
Food recalls can also occur after investigations of reported Food borne and / or Beverage illnesses, or
complaints about the safety or suitability of Food and Drinks. If you think you have developed
contracted a illness from Consumming Food or Drinks within NZ then see a GP, Doctor
and please report your concerns, illness so your complaint can be investigated.

If the product does not have the year date on them as many are producing and there is a recall
then how are you / we going to tell. Wine does get recalled somte times. See

New Zealand Details re Recalled Products LATEST and Previous years.

GPs and other healthcare workers should ask people about their drinking habits more often and all G P"s, social workers and midwives should be trained to spot alcohol problems in parents
and youth. Public Health England suggested that no persons should drink alcohol two days running in order to minimise the risks to their health. The current recommended guidelines
for women is drink no more than one or two units per 24 hr period and men no more than three to four units per 24 hr period with three alcohol free days per 7 consecutive 24 hr periods.
The calorie content and health risks associated with alcohol should be on labels with the year the wine was bottled. If a White Wine or red wine does not have the year bottled on
the label do not buy it. Buy a similiar wine with the bottled year date on the label. White wine degrades after 12 months. The same with casks wine and degrades 1
month after opening. Most have the best before date on them, if they do not do not purchase. Purchase another. You could be buying, drinking wine thats is bad and
detrimental to your good health.
Cabernet Sauvignon takes approx 4 years to mature to loose its bitter and its acidity, SYRAH Wine 5 to 9 years most 12 to 25
years to age so if they do not have the year the wine was bottled how are you going to tell. Do not buy them and tell them so why you are rejecting a wine
they could be stupidly, ignorantly, deliberately falsely recommending.

Health benefits of grapes

Grapes are rich in polyphenolic phytochemical compound resveratrol. Resveratrol is one of the powerful anti-oxidant which has been found to play a protective role against cancers of colon and
prostate, coronary heart disease (CHD), degenerative nerve disease, Alzheimer's disease and viral/ fungal infections. Resveratro lreduces stroke risk by altering the molecular mechanisms
inside the blood vessels. It does so, firstly by reducing the susceptibility of blood vessel through decreased activity of angiotensin (a systemic hormone causing blood vessel constriction
that would otherwise elevate blood pressure) and secondly, through increased production of vasodilator substance, nitric oxide a beneficial compound that causes relaxation of blood
vessels. Anthocyanins are another class of polyphenolic anti-oxidants present abundantly in the red grapes. These phyto-chemicals have been found to have an anti-allergic,
anti-inflammatory, anti-microbial, as well as anti-cancer activity. Catechins, a type of flavonoid tannin group of anti-oxidants, found in the white/green varieties have also
shown to possess these health-protective functions. Additionly, the berries are very low in calories. 100 g fresh grapes provide 69 calories but zero cholesterol levels.
Grapes are rich source of micronutrient minerals like copper, iron and manganese. Copper and manganese are an essential co-factor of antioxidant enzyme,
superoxide dismutase. Iron is especially concentrated in raisins. In addition, 100 g of fresh grapes contain about 191 mg of health benefiting electrolyte,
potassium. They are and a also good source of vitamin-C, vitamin A, vitamin K, carotenes, B-complex vitamins such as pyridoxine, riboflavin, and thiamin.
This does not automatically apply when converted to Alcohol.

About Resveratrol Claims

New Evidence Resveratrol May Slow Alzheimer’s Nothing can stop the brain’s slow decline in Alzheimer’s disease, but the latest study hints that something in red wine may slow it down
Sept. 14, 2015

In what the authors describe as the largest and longest study of resveratrol in people with mild to moderate Alzheimer’s disease, there’s encouraging news that the component, which is found
in red wine, grapes and dark chocolate, may keep the disease from progressing. Dr. R. Scott Turner, professor of neurology and director of the memory disorders program at Georgetown
University Medical Center and his team created a purified form of resveratrol, which is being studied in both animal and human studies for preventing age-related conditions such as
diabetes and cancer. In a study published in Neurology, he described how they randomly assigned half of a group of 119 men and women to take up to 1,000 mg of resveratrol daily,
and the other half to a placebo, for a year. All of the participants had mild or moderate Alzheimer’s disease. At the end of the year, Turner compared the people’s scores on
cognitive tests and assessments of how independent they were in their daily living from the start of the study. His nightmare was that nothing would be different from the
placebo group, and there would be nothing of interest to talk about, he said. “But that did not happen. He thinks resveratrol is an engaging target that’s very interesting
and could be pharmacologically manipulated to develop a treatment.” The resveratrol group showed no change in the levels of a protein that builds up in the brains
of Alzheimer’s patients. Turner’s group also measured the protein in spinal fluid and blood, and did not see differences over the year in the resveratrol group.
That’s likely because experts believe that as Alzheimer’s progresses, more of the protein plaques form in the brain, and less of the protein is released to
the rest of the body. The resveratrol group also showed smaller brain volume, which in the case of Alzheimer’s is a positive sign, as the disease can
cause inflammation and swelling that can interfere with nerve connections. Even more encouraging, the people who were treated showed slight
improvements in their ability to maintain certain daily activities on their own, such dressing and bathing themselves. How resveratrol may be
affecting the Alzheimer’s disease process isn’t clear yet. Turner says the findings don’t suggest that red wine is a cure for Alzheimer’s.
The amounts of resveratrol in the purified doses that the participants took were extremely high and beyond those found on the
market currently, around what would be contained in about 1,000 bottles of red wine. Plus, he says, resveratrol supplements
currently available over the counter are “unregulated and we don’t know how much is in it. Their needs to be more studies
to see if it really does have benefit and then it could be turned into more effective drugs that can better target Alzheimer’s.

Selection and Storage

Fresh grapes can be available all around the seasons. In the stores, choose those that feature plump in consistency, free from surface wrinkles with intact skin, without any cuts or cracks or leaking
juice, and firmly attached to a healthy-looking green stem. Lift up the whole bunch in the air and shake gently; loose berries, if any falls off easily. Buy ripe berries, green grapes should
feature slight yellowish hue, red types should be mostly pinkish red, while purple and blue-black types should be deep and rich in color. Since grapes tends to spoil early and
ferment at room temperature, they should always be stored inside the refrigerator. Loosely wrap washed berries in a paper towel and place them in a zip pouch bag set
at high relative humidity. This way, they will keep fresh inside the refrigerator for few days.

What is a VINTAGE Wine

Vintage, the term used by winemakers, is the picking, the grape selection and creating the wine. A vintage wine is a wine made from grapes that were all, or primarily grown and harvested during
a single specified year or season when fully grown. In certain wines, it can denote quality, during a best growing year. A common misconception and incorrect usage is that the term applies to
any wine that is perceived to be old or is a high quality wine. Nearly all countries allow a vintage wine to include a portion that is not from the year declared on the label. For example,
Napa Valley USA the requiremnt allowance is 5% difference. other wise 15 %. Australia, New Zealand, EU, France, Great Britian, 15 % Chile and South Africa 25% , which in most
cases it is self regulated but there are obvious difficulties in enforcing / determining these percentagages, rules, agreements, regulations, laws, and who is the watch dog
and how frequently are they scrutinised and by whom at wine competions? Do they have to sign a statuary declaration ? and as previously mentioned who cares if you
want to pay apporx $ 200 or more extra for the word vintage on a label. It would be more valuable to have the acidity % and pH values separately on the label.
6 to 8 % is the optium total acidity, some go as high as 14%, and with the ph acidity factor. For most wines consumers that have side effects from
comsumming to much acidity, which can be from fruit, fruit juice, wines, other acidity foods, sauces, and drinks, this information is invaluable.
The opposite to a vintage wine is a non vintage wine often seen on a wine label, list, menus as N V, which is mostly referred to a wine blend
using two or more years blends or previous years wine or as above other blends or other years wine added more than the allowable %
to be called a vintage wine. The label year should be shown and declared as the year the wine was bottled. I.E. bracketed Bottled
: : : year date ] With year each year declared that the individual variety grapes where picked or made into wine that constitutes
the contents of that particular bottled wine. For a white NV wine that is important for obvious reasons. All wines, the label
should also have info re the grape type used for the year, each individual grape type which was grown if blended and the
percentage by volume for each individual grape blend and % re acidity for each. NON VINTAGE WINES
The opposite of a vintage wine is a non vintage wine ( often seen on a wine list and LABEL as N  V ), which is
usually blended as previously stated. This is a common practice for wine makers seeking a consistent
style of wine, they say. So the percentages should be declared along with each region the blended
grapes represent or where they where grown. The grape varieties qualities varies
depending on the region they are grown for each blended mixed portion, each
soil component for each individual vineyard and region.

What is Wine Acidity

The measurement regarding the Acidity amount with a wine is important and should be on the wine info label also. The acids in wine are an important component in both wine
making and the produced product. They are present in both the grapes and wine, having direct influences on the colour, balance, taste re the wine also as the growth and
vitality with yeast during fermentation, and additionally supposed to protect the wine from bacteria. The pH acidity strength and separarely, the other acidity % levels
should be declared on the label because there is no known direct connection between total acidity and pH. The lower the pH numbers, the higher the acidity is
for the wine. The other acidity levels should be expressed as a % . with each individual acid named and there % level. It is possible for the consumer to get
confused and is not aware re any particular acid that they may be allergic too with the present non disclosure. To much acid for some drinkers and
consumers can pose a health risk. I.E cause Ulcers and other Health problems.


Stomach Ulcers causes        The Group Health Resourses

Wine Terms and Lingo

Wine Terms, lingo and Abreviations        Wine Terms By Wine Glossory        Glossary of Wine Terminology        Wine Blending

* * * * * * *


The Boutique Wineries of the Wairau Plain

Traditionally a farming landscape, this expansive plain is now home to the largest grape growing area in New Zealand. The region's soil types, abundant sunshine, long autumns  and crisp, cool winters
have proved to be the ingredients needed to produce world class wines.One of the most popular ways to see and sample what Marlborough has to offer is a wine trail, which might also encompass
boutique breweries, olive groves and distilleries. There are a variety of operators able to tailor a trail to your tastes. Many of the wineries have restaurant and cafe facilities on site--an ideal
opportunity to experience alfresco dining amongst the vines.

Established in 2004, Two Rivers of Marlborough takes its name from the iconic rivers that feed the wine growing heart of Marlborough’s renowned Wairau and Awatere Valleys. It was in the
Awatere valley, overlooking the braided river, that founder and winemaker David Clouston spent his childhood. He now lives in the Wairau valley, where he has made his home and his mark
on the wine industry. Two Rivers of Marlborough's mission is to select the finest parcels of fruit from the banks of both the Wairau and Awatere rivers and to craft wines that express the
different microclimates peculiar to these two rivers.Our aim at Two Rivers of Marlborough is to capture and emphasise the intense power of flavour for which Marlborough is
famous while adding complexity and elegance to our wines through traditional winemaking techniques. It is this complexityand legance with a slight European flair
t hat has seen Two Rivers of Marlborough produce wines of great standing and concentration that are ideally matched with the finest cuisines.

It was in the Awatere valley, overlooking the braided river, that founder and winemaker David Clouston spent his childhood. At the Black Cottage we are dedicated to producing a range
of wines full of ‘gusto’. Combining select parcels of fruit with modern and alternative winemaking techniques, we strive to create very special wines which are approachable
and delicious. The Black Cottage, situated in the heart of the Wairau Valley, is where winemaker David Clouston lives and spends quality time with friends and family.
It is also the quiet space in which he contemplates and constructs the very special wines on which he has built a fine reputation.

Welcome to the Black Cottage range of wines , you will not want to stop buying them.


2011 Black Cottage Pinot Noir - 4.5 stars Sam Kim's Wine Orbit
2012 Black Cottage Pinot Gris - 4.5 Stars Sam Kim’s Wine Orbit
2010 Black Cottage Pinot Gris - silver medal New Zealand International Wine Show - silver medal New Zealand International Aromatic Competition
2012 Black Cottage Sauvignon Blanc - - silver medal IWSC UK - - silver NZ International Aromatics Competition - - 5 Stars Sam Kim’s Wine Orbit.
2013 Black Cottage Sauvignon Blanc                     - - 2 silver medas                  - - 5 Stars Gold                Sam Kim’s Wine Orbit.             - - 4 StarsSilver

Ponder Estate Vineyard, Marlborough

Choose Mana Marina 41 06 S 174 52’ E Seaview Marina Wellington or Waikawa Marina Picton 41 167 S 174 017 E to haul out over the winter months and tour the rest of the south Island.

Sample and Purchase the fine Marlborough Wines from
the Marlborough Sounds Wine Growing Area

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Click the No's To View.
Positions available for product promotion.

Abel Tasman National Park

NZ'S Marine Mammals are protected from harm or harrasment.
• Swimming with whales is not permitted.
| • Ensure that you travel no faster than idle or ‘no wake’ speed within 300 metres of any marine mammal. Including NZ's E E Zone and NZ's Territorial waters

Save the Hector - Maui Dolphins - Kakapo - Brown and little Spotted Kiwis

The Abel Tasman National Park is located at the top of New Zealand’s South Island, to the west of Nelson. Though it is the smallest National Park in New Zealand, it is one of the most visited, famous for its golden beaches and crystal clear waters.
Blessed with a mild climate, golden beaches and coastal forest, the Abel Tasman Coast Track really has it all. Choose to walk the whole track or water taxi or kayak between different locations at any time of the year.
The popularity of the Abel Tasman comes from its high level of accessibility, making activities available to suit everyone.

Important Information for Abel Tasman Coastal Track users.     Duration: 3-5 days. Distance: 44.4 km.

·          It’s important to plan, prepare and equip yourself well. Have the right gear and skills required for the trip and always check the latest information about facilities you plan to use and local weather conditions.

·          Plan and Prepare Advice Link.                           Comprehensive Weather Link                           New Zealand Environmental Care Code Link. Please Read

·          You should check the tide times before planning your trip. If waking the park, some places can only be crossed at low tide.

·           U must pre-book all accommodation before you enter the park. On the DOC web site you can find full information on the facilities,
  availability and make bookings for all campsites and huts. See hyperlink below.

·           Aqua Packers is a floating backpackers anchored at Anchorage Bay.
  Meals and linen are included with the stay and is a great option for those who don’t want to carry everything!

·           Awaroa Lodge at Awaroa Bay is a 4+ star lodge and restaurant. The restaurant is open to the public year round and is a great option for a day trip.

·           The Abel Tasman Centre has a full range of camping / hiking equipment for hire. Credit card number or cash deposit of $50 or $100 is required for all hires

·           Sea Kayaking is a fantastic way to experience the Abel Tasman National Park’s coastline. World famous for it’s ideal sea kayaking conditions, crystal clear waters
  and golden sand beaches you will not be disappointed! A range of guided, freedom and multi-day trip options, many requiring no experience. All trips can be booked and depart from
 The Abel Tasman Centre in Marahau.

·          Abel Tasman National Park Map : Albel Tasman Center Marahau Location Details Link :

·          Anchorage hut will be unavailable from 6 May 2013 until 5 November 2013. A new hut is being built on this site

·          Trampers are reminded there is a pack-in pack-out policy for rubbish along the Coast Track. All rubbish must be removed.

·          Please note that Water Taxis and day Charter Vessels are no longer able to pick up passengers or their gear from Torrent Bay.
 There is a limited drop off service operating in the morning between 9.00am and 12.00.. The nearest pick up points to Torrent Bay are Anchorage (30 minutes - low tide or 1 hour 30 minutes - high tide)
 and Bark Bay (2 hours)
 Water Taxis can still visit Torrent Bay outside of these hours to service landowners and their guests at Torrent Bay Township. The intent of this exception is to ensure that landowners continue to
  have access to their property.

·          Track description and Details Link

·          Online booking : ;  Existing bookings. A new booking is required if you wish to add extra people or places/facilities.

                                                                                                                                                               New Zealand's EMERGENCY PH numbers are     111

                      Places To Stay Links Click


Do not forget to use your card every opportunity.
Stay at the places that offer the highest discounts and a free breakfast.

And remember who introduced it.

Have a look at these numerous areas live TIME WEB CAMS to compare the weather forecasts.
24 hrs consecutive pror live recorded full screen excellent resolution web cams.
Wellington and various other Marlborough areas and NATION WIDE NZ Fiji before departing.
You may want to stay where you are booked for a few extra days, rather than getting hammered and soaked.

NZ live WEB Cams and FIJI 24 hrs

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Photos of Capital City Wellington.

·        Wellingtons Botanical Gardens           ·        Wellingtons Harbour           ·        Wellington's Concrete Jungle           ·        Wellington's In Famous Cable Car

          ·        Parliment Buildings Wellington           ·        The Museum of New Zealand Te Papa Tongarewa, Wellington           ·        The Prime Ministers Office Wellington

          ·        An Exhibit Inside Te papa Museum Wellington           ·        Wellington Railway Station Bronze Statue           ·        Wellington Civic Square           ·        Wellington Wharf Piles

          ·        Carter Observatory           ·        Zealandia           ·        Horse Trecking Wellington           ·        City and Sea Museum Wellington

Castle Point

Scenic Videos in Directory

Other useful Information for the Sailing Yachtsman

·        The Marlborough Sounds are best explored by sailing in your own vessel or by Chartering a Catamaran, with a range of moorings - Marinas and sightseeing activities. There are four Sounds that link together to make the Marlborough Sounds each offering a different experience; the Queen Charlotte, Pelorus, Kenepuru and Mahau. A full Marlborough Sounds Cruising Guide can be purchased from the Mana Yacht Club, which gives the history of all the sounds. Best anchorages and unsafe anchorages, plus details and co ordinates where their mooring bouyes are located and for a small fee, donation permission will be given for there use. Contact the secretary Mana yacht club Mana. The price is about $46 NZ

·        The Queen Charlotte Sound is the most well known and visited of the four sounds and is also the scenic highlight of the inter-island ferry journey from Wellington to Picton. At the head of the Sound is Ship Cove where people can trace the steps of Captain Cook: Motuara Island, now a bird sanctuary, is where he claimed British sovereignty over the South Island. Queen Charlotte Sound is also home to the Queen Charlotte Track; 71 kilometres of spectacular walking tracks that traverse historic sites, secluded bays, skyline ridges and coastal bush. A hyperlink above is provide above for thr Track map and full details of each section - distances and times to walk. Have folding bi cycles then a cycle map and details are available at the site.

·         Marlboroughs Green lipped Mussels are a delight to enjoy and the Mussel Pot Restaurant at Havelock north, about 100 meters from the Marina, Pelorus Sound and directly accross on the other side of the road is highly recommended. There Menu is extensive with every imaginable style from steamed to herbs spices and sauces. Showers are available at the camping ground for a small fee. Buy your favourite bottle of wine at super market prices on the corner at HAVELOCK NORTH if the ships stores are depleted by the time you get there. It pays to arrive at the marina between half tide or higher tides.

·         Port Ligar offers excellent shelter -- anchorage in Waterfall Bay should the weather dictate before cruising around the corner into French pass, D'urville Island or Nelson then on to Tasman Bay, Albel Tasman park area and Golden Bay. Water Fall bay has a off licence liquor licence and convenience store. If not fullly booked in the peak season they have a jetty, picnic area and BBQ area at a small fee. Water at a fee can be obtained. Plan your passage through French pass at apporox 1 hour either side of full tide or low tides. Rip reaches 6knots at full flood and can spin your vessell 90 or 180 degs in the eddies. Tides are available in the NZ nautical Almanac - on line __Click Tides

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