1. 3
ISSUE
love
The good
glassware
guide
with whisky
+
7WHISKY
COCKTAILS
love
18 party drinks
Fall in
Delicious
NEW WAYS TO
DRINK PORT
love
Fall in
Complimentary
with your
Liquorland
purchase
BEERVA
N
A
TICK
ETS
W
IN
!
Brought to you by
Winter 2014
NZ $6.95

2. BREWED IN THE FUTURE.
SINCE 1987.

3. 3www.toastmag.co.nz
FROM THE
DRINKS CABINET
We have
discovered
the delights of
Courvoisier cognac
and dark chocolate
which seems a
good thing to drink
while doing some
hunkering down.
To warm the very
cockles try this:
4 parts
Courvoisier VS
∙
1 part vermouth
∙
2 dashes Xocolatl
Mole Bitters
∙
1 cinnamon quill
∙
1 chunk of dark
chocolate
∙
Flamed
orange zest
∙
Stir liquid
ingredients over
ice and pour
into a rocks glass
then garnish with
the cinnamon,
chocolate and
orange zest. Leave
for a moment
before drinking to
let the chocolate
begin to infuse the
liquor.
Published by Image Centre
Publishing Limited
PO Box 78070, Grey Lynn
Auckland 1245, New Zealand
tangiblemedia.co.nz
Publisher Vincent Heeringa
Editor Kerri Jackson
Editorial Manager Morgan McCann
Marketing Manager Rita Shields
Like our Facebook page
facebook.com/LiquorlandNZ
or follow us on
Twitter @LiquorlandNZ
Account Directors
LauraGrace McFarland, Fiona Kerr
Contributors Kerri Jackson,
Skye Wishart, Michael Donaldson
Sales Managers Sam Wood, Amanda Clerke
Cover Photographer Robin Hodgkinson
Stylists Aimee Carruthers, LauraGrace McFarland
toast! is published for Liquorland Ltd
DX Box EX11366, Auckland
Telephone: 09 621 0875
liquorland.co.nz
The contents of toast! are protected by copyright
and may not be reproduced in any form without
the written permission of the publisher. Opinions
expressed in toast! are not necessarily those of
the publisher or the editor. Information contained
in toast! is correct at the time of printing and
while all due care and diligence has been taken
in the preparation of this magazine, the publisher
is not responsible for any mistakes, omissions,
typographical errors or changes to product and
service descriptions over time.
Copyright 2014 Image Centre Group.
From
the editor
While putting together this,
our third issue of toast!, the
word that kept popping to
mind was “hunker”, as in
“down”; as in shut the door,
pull the curtains and poke me
when it’s spring.
STILL, HIBERNATING DOES NOT mean all
socialising must cease. In fact the opposite is
true. Though the barbeque may be under cover
for all but the most (fool) hardy, winter is the
perfect time to catch up with friends and family,
beside the fireplace, in front of a movie, around
the Scrabble board, over leisurely dinners, or
for some post-skifield recovery. So for this issue
we’ve turned our focus to the bold and the
beautiful – warming winter drinks that encour-
age get-togethers, and even debates.
Firstly we take a beginners’ tour through the
world of whisky, a spirit that’s finding increasing
favour among drinkers, whether it’s the classic
labels from the old masters or the rapidly rising
new interest in unaged grain spirits – better
known as moonshine. Then we reacquaint
ourselves with the delights of port, take a closer
look at Australia’s iconic Barossa shiraz and
ask ourselves why Kiwis are so scared of dark
beers. So yes, hunker down and pour yourself
something delicious. Winter is not coming.
Winter is here.
Cheers.
Kerri Jackson
Editor.
editor@toastmag.co.nz
Subscribe to
see p.43

4. 4
Contents
14 Fall in love with whisky
A taste of the wide world of whisky
for beginners
20 Beervana
As we get closer to Beervana
Michael Donaldson picks some
brews to test and train your
taste buds
24 The dark side
Learning to love dark beer, and
why it matters
16
32 Ask Joss
Liquorland brand ambassador
Joss Granger heads to the
Barossa to find out what makes
its reds so impressive
38 Guide to glassware
What to drink from which
glass and why
Last call
42 Need to know
How to portion
control your party
drinking
43 Join the party
Subscribe and
become a regular
part of the toast!
experience
44 Love local
Discover Nelson
with one of our local
experts
45 Find us
Locate your nearest
Liquorland
46 The Last Drop
Where are we? Your
chance to win
6 toast! recommends
All that’s new and in store at
Liquorland now
11 In the spirit
Big winners from the San Francisco
Spirit Awards
Features
Upfront
1. It’s both “whisky” and
“whiskey”, depending on
where your drink is from
2. Barossa is home to the oldest
shiraz vines in the world
3. White port makes a great
aperitif
4. Lager isn’t always the best
beer with a curry
5. Chardonnay glasses
are great for
Champagne
Joss’ picks
from this issue
26 Hot and cold
Beer and curry; how to make the
most of a classic match
28 Return to port
New ways to enjoy and embrace an
often over-looked treasure
6
38

5. Enjoy Church Road Wines Responsiblywww.churchroad.co.nz
Wines as
remarkable
as the man.
Church Road McDonald Series®
celebrates the
life and legacy of Tom McDonald (1907-1987),
legendary Hawke’s Bay winemaker.
The series combines traditional French winemaking
techniques with vibrant Hawke’s Bay fruit to produce
wines that are complex, textural and full of character.
Tom McDonald

6. 6
toast! recommends
Our pick of what’s new and noticed on the market
now and available from your local Liquorland.
In
store
Indiana State
Moonshine
Fancy a little fire water?
Indiana State Moonshine
is here and it’s just what
it says on the jar: 100%
Moonshine from Indiana.
Moonshine is a relatively
new category to the New
Zealand spirits market but
it’s growing fast. Indiana
State is also the first to
offer it in a cola-mixed
RTD, which isn’t a bad
way to dip your tastebuds
into the trend. For more
on the rise of moonshine
see our feature p19.
Jameson Select
Reserve
Jameson Select Reserve
is created by selecting
a high proportion of
single Irish pot still
whiskey and a rare small
batch grain whiskey,
matured in flame-charred
bourbon barrels and
toasted sherry casks.
The trademark Jameson
notes of toasted wood
and spice develop while
the Irish pot still whiskey
matures. The result is a
rich and luxurious taste.
Available in selected
Liquorland stores.
Devil’s Cut 1-litre
When bourbon is aged in the
barrel a small percentage is
trapped in the wood – known
as the Devil’s Cut. But the clever
Jim Beam distillers have found
a unique way of extracting the
premium bourbon from the
barrel to create a spirit with a rich
and unique flavour. And it’s now
available in a 1-litre bottle.
That’sthe spirit
Devilishly good
drop...
Hot new
trend
Jim Beam &
Classic Dry Cola
A new spin on an old
favourite. Jim Beam &
Classic Dry Cola is a 6%
420ml adaption of the
original Jim Beam & Cola
in a handy 4 pack.
Perfect for a sports night
at a mate’s place.

7. 7www.toastmag.co.nz
MIXESLIKE
VODKA,TASTES
LIKEWHISKEY.
JIMBEAM
JACOB‘SGHOST
LONEWOLF METHOD
Measureandpour20mllemonjuiceand10gramssugar
intoa cocktailshaker.Stirtodissolvesugar.Add40ml
Jacob’sGhost,2dashesoforangebittersand10mlegg
white.Fillshakerwithiceandshakevigorously.Strain
overiceinanoldfashionedglass.
INGREDIENTS
20mllemonjuice
10gramssugar
40mlJacob’sGhost
2dashesoforangebitters
10mleggwhite
New
RECOMMENDS
The folks at Jim Beam have been communing with
ghosts. Or one ghost at least. They’ve delved back
into their history to recreate and refine the recipe for
the original clear whiskey created by Jacob Beam
back in 1795.
The result is Jim Beam Jacob’s Ghost; not a
moonshine or an un-aged white dog, but a white
whiskey, aged for one year to produce a smooth
refined taste with a true whiskey taste aroma.
Lighter and more mixable than its cousins,
Jacob’s Ghost still retains a lot of the flavour,
characteristics and masculinity of whiskey but
lets you experiment with flavours and drink styles
traditional whiskey often doesn’t. Try it in cocktails
and lighter mixers, or substitute it where you might
have previously added vodka or white rum.
Some ideas are the Bloody Ghost made with
3 parts tomato juice, 2 parts Jacob’s Ghost, a pinch
each of salt and sugar, and a splash of tabasco to
taste, all in a tall glass over ice with celery and lime
to garnish.
Or try a Rock n Roll Ghost made with 1 part Jim
Beam Jacob’s Ghost, 1 part pineapple juice, 1 part
ginger beer and 2-3 dashes Angostura Bitters, built
over ice in a tall glass.
Jim Beam Jacob’s Ghost has a sweet, smooth
flavour with hints of smoke and soft barrel notes and
an aroma of light vanilla and sweetcorn.
Definitely a ghost not to fear.
Jacob’s Creek Regional
Reserve
These are premium wines with each
grape variety drawn from one of
three legendary South Australian
wine regions – Barossa, Coonawarra
and Adelaide Hills. These regions
give each wine real personality and
regional style. The Jacob’s Creek
Reserve range is a labour of love
for the winemakers, to make each
one a special wine which strongly
reflects the best of the region from
which it comes. For more great
Aussie reds see p32.
Crabbie’s Strawberry
and Lime Ginger Beer
They say you shouldn’t meddle with perfection – but
you can give it a fruity twist. Scrumptious strawberry
and lime have been combined with Crabbie’s famous
mix of herbs and spices and steeped for up to eight
weeks. Ideal for drinking all year round.
Sinatra Select
Bottled at 90 proof and made
with unique “Sinatra Barrels”
Jack Daniel’s Sinatra Select plays
tribute to Jack’s biggest fan, Frank
Sinatra. Those Sinatra Barrels
have deep grooves on the inside
of the staves exposing the whisky
to extra layers of oak, imparting a
rich amber colour, bold character
and pleasant smokiness with
a smooth vanilla finish. RRP
$279. Only available at selected
Liquorland stores.
Ghost story
at Liquorland
from July

8. RECOMMENDS
Penfolds Father
Grand Tawny
A blend of outstanding tawnies
separately matured in small oak
casks for an average of ten years,
Penfolds Father Grand Tawny is a
treat for port drinkers with a rich
fruitiness, and great length of
flavour. Made in a stacked blending
system known as a solera, the
wines are deliberately matured
in oak barrels under corrugated
iron. The resulting temperature
extremes from less than 8˚C to more
than 55˚C impact the evaporation,
concentration and controlled
oxidation of the wines, contributing
to a complex aroma and flavour.
Glenfiddich
Distillery Edition
The fire’s lit and the rain’s
lashing the window. Time for
a whisky. Glenfiddich
Distillery Edition is a higher
strength single malt that’s
had 15 years maturing in
American and Spanish
oak. It’s non chill
filtered to protect its
more subtle flavours
and has unique
floral, peppery
notes before a
sweet velvety
finish. Available
in selected
Liquorland
stores.
Taylor’s
Fine Ruby
A blend of full
bodied port wines
aged for around
two years in large
oak vats in Taylor’s
cellars in Vila Nova
de Gaia, Portugal.
With its firm tannins
and a concentrated
fruitiness, Fine Ruby
is perfect for the
classic port-and-
cheese combination
– try a good blue
vein, or rich soft
cheeses.
Desperados
Our collective taste for
all things Mexican continues
unimpeded – and now it’s even
influencing beer. Desperados is a
beer flavoured with tequila. One
mouthful combines the tanginess
of the tequila and the refreshment
of a quality golden lager. Best
drunk ice cold straight from
the bottle.
Tui Pilsner
Tui celebrates its
125th birthday this
year with the launch
of this, a brand new
addition to the Tui
line-up. The pilsner
is lightly malted
with hops added
late in the process
to create a crisp,
refreshing bitterness
and yet it still
retains its wonderful
aromatic secret.

9. 9www.toastmag.co.nz
Icebreaker Women’s
Bliss wrap
This decadently soft, stylish
merino wrap can be worn
buttoned, tied with the sash
or left open. Available in
navy and white stripe, grey
and green stripe, or black at
flybuys.co.nz
Logitech
UE BOOM Speakers
Wake-up any social gathering with the
lightweight, compact
UE BOOM 360°
portable speaker, featuring Bluetooth
connection that can pair with up
to eight devices and a 15-hour
rechargeable battery.
Get Fly Buys points
atLiquorland and
redeem them for:
Swanndri dog cover
Keep your pooch toasty warm and
dry in a durable, 100% wool cover,
PU coated for water repellence, lined
with polar fleece, a turn-up collar and
side pockets for dog treats. Available
in red and black, or blue and black
check and five different sizes.
RECOMMENDS
Order your rewards at www.flybuys.co.nz
Budweiser Limited
Edition FIFA
Aluminium Bottles
If you’ve been struck down
with Fifa World Cup fever
not to worry Budweiser
has just the thing – a
unique aluminium bottle
emblazoned with the iconic
World Cup Trophy. It might
not be quite like holding the
real thing – but undoubtedly
more refreshing.
Win with Carlsberg and toast!
On the one hand watching all that World Cup football has
you itching to put the old team together for a kickabout. On
the other hand the rain is lashing the windows and the fire is
looking a lot more inviting than the footie field. Answer: this
excellent foosball table from long-time football supporters
Carlsberg. Invite a few mates, open a Carlsberg or two, and
let the games commence.
To be in to win this Carlsberg foosball table simply answer
this question: What year did Carlsberg start brewing beer?
Email your answer along with your name, address
and contact phone number to win@toastmag.co.nz with
Carlsberg in the subject line by August 1, 2014.
Full terms and conditions at www.toastmag.co.nz
Limited
edition
1525
Fly Buys
points
Win!
850
295
Fly Buys
points
Fly Buys
points
rewards
takE
Home noW WitH
SEE PAGE 13 to find out how

10. WOODSTOCK
How do you add a little
glamour to your brand and
make your band of followers
sit up and take notice for a
re-launch? Just add bombshell.
New
look!
10
ARGUABLY THE WORLD’S MOST
famous blonde bombshell, Pamela
Anderson paid a visit to New Zealand
in February to take up her role as the
face of Woodstock’s genuine oak-aged
Kentucky bourbon and cola.
While here Anderson filmed a series
of TV ads as part of the Woodstock’s
ongoing “Crack a Woody” campaign
which previously featured actor Grant
Bowler from Outrageous Fortune.
And you can expect to keep seeing
Pamela in Woodstock promotions
for some time as the ad campaign is
backed up by in store promotions,
broadcast sponsorship around NRL
games on SKY and on-going online
and social media campaigns.
Woodstock marketing manager
Giselle Bleakly says the new TVC
series is designed to not be taken too
seriously. “This is a continuation of our
much-loved Crack a Woody campaign.
We don’t take ourselves too seriously
and neither do our customers.
Pamela’s fun-loving personality fits
well with our brand, and we are sure
she will resonate strongly with our
customers, many who grew up with
her on the small screen.”
Bleakly added that Woodstock’s
new packaging and logo would give
the brand an extra boost – and help
customers to pick between the brand’s
different products.

11. Hot Head Apple Cider
500ml Crystal Head Vodka
250ml vanilla liqueur or 150ml vanilla
simple syrup
220ml orange juice
1.5L apple juice
1 tsp nutmeg
3 cinnamon sticks
1 orange thinly sliced
cinnamon sugar (for rim)
3 tsp brown sugar
fresh apple – red or green for garnish
Add apple juice, nutmeg, cinnamon sticks,
vanilla liqueur, orange juice, orange slices
and brown sugar to a slow cooker and let
warm slowly until heated through. If you
do not have a slow cooker you can use a
large pot – just be sure to keep the burner
on low and heat up slowly. Add Crystal
Head Vodka about 30 minutes before
serving. Rub orange wedge around entire
rim of glass and dip into cinnamon sugar
mix. Garnish with a thin slice of apple
floating on the top.
St Remy Canadian Coffee
30ml St Remy
fresh espresso
cinnamon whipped cream
tablespoon of maple syrup
Add the St Remy to a mug
or heat-proof glass, add fresh
espresso and maple syrup and top
with whipped cream.
Golden Delicious
45ml Appleton Estate VX Rum
90ml Mac’s Green Apple
2 slices of Golden Delicious apple
Fill rocks glass with ice, add Appleton
Estate VX and top with Mac’s Green
Apple. Cut, squeeze and drop in
wedge of lime and garnish with two
slices of Golden Delicious apple.
Winning spirit
And the
winners are:
Double gold
Chivas Regal 12yo Scotch Whisky
700ml
Chivas Regal 12yo Scotch
Whisky 1L
Johnnie Walker Double Black
Scotch Whisky 700ml
Glenmorangie The Original
10yo Malt Whisky 700ml
Gold
Johnnie Walker Blue Scotch
Whisky 700ml
Laphroaig 10yo Malt
Whisky 700ml
Jim Beam Devil’s Cut 700ml
Appleton Estate VX Rum 700ml
Appleton Estate VX Rum 1L
Absolut Citron 700ml
Amarula Cream 700ml
Grand Marnier Liqueur
Silver
Johnnie Walker Platinum Scotch
Whisky 750ml
Johnnie Walker Red 1L
Ardbeg 10yo Islay Malt Whisky
700ml
Glenlivet 12yo Single Malt
Whisky 700ml
Isle of Jura 10yo Single Malt
Whisky 700ml
Talisker 10yo Malt Whisky 700ml
Canadian Club Classic 12yo
Whisky 700ml
Jameson Gold Reserve 700ml
Jameson Irish Whisky 1L
Jim Beam Bourbon
Beefeater Gin 1L
Greenalls Gin 1L
Tanqueray Gin 1L
Crystal Head Vodka 700ml
Smirnoff Double Black 700ml
Smirnoff Vodka Red 1L
Bronze
The Dalmore 12yo Single
Malt Whisky 700ml
St Remy Brandy 1L
Hendricks Gin 1L
El Jimador Reposado
Tequila 700ml
Spirits are high among makers of some of our favourite
drinks with medals aplenty at the recent 2014 San Francisco
World Spirits competition. Here’s a rundown of some of
the winners we’re all familiar with, along with a couple of
suggestions for using them in medal-worthy cocktails.
NEWS & TRENDS
11www.toastmag.co.nz
Hot & spicy!

12. 12
Release the Kraken
THERE ARE PLENTY OF rums out there, spiced or otherwise, named for
sailors. Yo ho ho and a barrel of ho-hum. But an inky black spiced rum named
for a legendary sea monster of gigantic proportions? Now that’s something
worth drinking.
Kraken Black Spiced Rum is named after an infamous legend of a ship,
carrying a large consignment of black spiced Caribbean rum, which was
attacked and drowned by a Kraken. Barrels of the dark rum drifted ashore and
were named “The Kraken”.
That immense sea monster is now immortalised on the label of Kraken Black
Spiced Rum, which today is produced in Trinidad and Tobago from a blend of light,
molasses-based rums infused with 11 herbs and spices.
Aside from its dramatic inky black colour, the other feature that makes Kraken Black
Spiced Rum stand out is the slight mouth-tingle, and the complete absence of the
fire-edge, common to a lot of other spiced rums which usually need to be drunk with a
mixer. Kraken Black Spiced Rum can be sipped on its own to enjoy flavours of vanilla, dark
chocolate, clove and Christmas cake with a long finish of cinnamon and toffee. If you
do want to mix it, try Kraken Black Spiced Rum with cola, ginger beer or an
energy drink.
For great cocktail ideas and more visit
www.krakenrum.com
12
rewards
Take
Home noW WitH
ASk at yOUr local LiquorlANd for more INfo.
1
Visit
flybuys.co.nz
ANd chOOse yOUr
LiquorlANdrewARd.
2
Take yOUr
Fly Buys cARd
ANd rewARd
to cOUnter.
3
Take yOUr
rewARd home.
EAsy.
Imagine this: your best mate’s just helped you move
house, or maybe your mum’s just babysat the kids for
a long weekend and you want to say thanks. A bottle
or two of their favourite tipple is just the thing – and,
even better, you’ve spotted it at flybuys.co.nz.
It seems the perfect solution, except you need it right
now! Great news. Using your Fly Buys points to get
Liquorland rewards is now as simple as presenting
your Fly Buys card at the Liquorland counter as soon
as you’ve made your order online at flybuys.co.nz/
liquorland.
Just order, collect and enjoy; using your Fly Buys
points has never been easier. And your mum has
never been happier.
Instant reward

13. 13www.toastmag.co.nz
PROMOTION
Good sports
Two Rugby World Cup
wins, 21 Bledisloe Cup
wins, and 12 Rugby
Championship wins are
the shining triumphs of an
almost 28-year partnership
between Steinlager and
the All Blacks – one of
the longest sporting
sponsorship relationships
in New Zealand.
WHEN STEINLAGER SIGNED UP as the major
sponsor for the team in 1986 rugby was still a strictly
amateur sport and that historic first World Cup
tournament had yet to be played, let alone won.
Jump to 2014: the game is intensely professional and
growing in popularity around the world, top-flight
players play more matches each year than ever and,
of course, the All Blacks sit proudly at the pinnacle of
the game.
But, says Steinlager brand manager Michael Taylor,
the sponsorship relationship has not just been about
enjoying the All Blacks’ reflected glow in the good
times. The “Stand By Me” campaign launched in 1987
still holds true.
“There have been plenty of stand-out highlights in
the past 28 years, but the main thing for Steinlager,
which we’re really proud of as a brand, is that it hasn’t
just been about the good times. We’ve had this on-
going, strong, unconditional relationship with the All
Blacks through the lows as well as the highs.”
To many Kiwis the All Blacks represent values such
as loyalty, pride, courage and a determination to take
on the world, and Taylor says those same values have
always been important to Steinlager in its philosophy
and marketing.
“As a nation, we Kiwis tend to punch above our
weight and I think one of the big things Steinlager has
in common with the All Blacks is the ability to stand
tall on the world stage,” he says.
And with Steinlager having now signed up for
another term as a key sponsor of the All Blacks, the
relationship will continue through and past the 30-year
mark – with plenty of opportunities and excitement on
the horizon.
“One of the key events in the near future is the
introduction of Rugby Sevens to the Olympics in Brazil
in 2016. That is huge for the sport and for us.”
AUGUST 16
v Australia
in Sydney
AUGUST 23
v Australia
in Auckland
SEPTEMBER 6
v Argentina
in Napier
SEPTEMBER 13
v South Africa
in Wellington
SEPTEMBER 27
v Argentina
in Buenos Aires
OCTOBER 5
v South Africa
in Johannesburg
OCTOBER 18
v Australia
in Brisbane

15. 15www.toastmag.co.nz
THERE SEEMS TO COME a point in every
person’s life when they realise the clock is
ticking, they’re not as young as they used
to be and it’s time to make important life
decisions – like starting to drink whisky.
It seems a crucial rite of passage. All
around you, you see your friends making
the change, gradually becoming single-
minded obsessives capable of debating
the pros and cons of bourbon over rye
for hours, and swearing blind the only
true whisky is made by blind monks in the
outer Hebrides on the first full moon of
winter – or similar.
Want to join the debate but not
sure where to start? We’re here to help.
Encyclopedias could, and probably have
been written on the subject; the subtleties
and sub-categories of each region, each
grain, blend and barrel. But here we’ll try
to, ahem, distill it down to the basics.
Need to know
Whisky can only be called such if it’s
been aged in oak, although the minimum
length of time varies country to country.
And whisky does not mature in the bottle.
The age of a whisky is the time between
distilling and bottling, which is where the
oak cask interacts with the liquid changing
its make-up and taste.
But older isn’t automatically better.
“That’s a misconception,” says Matt
Bradley whisky ambassador for Hancocks,
suppliers of Jack Daniel’s. “Different
whiskies will age differently. They’ll
age differently in different climates for
example. Generally they’ll age faster in
warmer areas like the American south and
slower where it’s colder, such as Scotland,”
he says.
“I’ve tasted 40- to 60-year old whiskies
that were incredible, and others that
weren’t. There’s an optimal point in the
ageing process and beyond that it’s not
going to improve any more.”
Single malt whisky comes from a single
distillery and is made from a mash
using only one malted grain. Blended
whisky, as the name suggests, is a blend
of different whiskies from different
distilleries. But you can also get a
blended single malt which is a mixture of
single malts from different distilleries.
When you’re a novice it’s best to try
a range of whiskies with an open mind to
discover the range of flavours the spirit
offers, says Colin Scott, master blender
for Chivas Regal. “They’re all different
and therefore appeal to people’s
different tastes.”
How to drink it
Pour your dram and let it sit for
20 minutes, suggests Bradley, so it’s
at room temperature. “Like a really
good glass of pinot.”
But, he adds, mixers aren’t out of the
question. “Especially if you’re out for a few
drinks with your mates; you’re not going
to sip neat whisky.” And if you must mix,
your best option is probably ginger ale or
soda water, he says.
“The important thing with whisky is to
enjoy it the way you prefer,” says Scott,
but he recommends the addition of a
splash of bottled water to soften some of
the peppery characters of the alcohol and
bring out the flavours of the spirit.
His advice for your first taste is:
“Pour a measure of the whisky into
a rocks glass and take a nose of the
aromas, then sip. You’ll find a slightly
hot mouthfeel on your tongue from
the alcohol, but as your mouth reacts
to that you’ll start to notice more
characters. Now add some bottled still
water – up to 50/50 with the whisky –
and take a mouthful. Hold the whisky
in your mouth without the aggression
of alcohol before swallowing and the
flavours will fill your senses.”
Fall in love
with whisky
Feel as though the
wonders of whisky
have passed you by?
Not sure you know
your single malts
from your blends or
bourbons? Or even if
you should be drinking
whisky or whiskey?
Here then, just for you,
is a beginner’s guide
to one of the world’s
favourite spirits.
WHISKY

16. Classic whisky cocktails
The very existence of this section in our focus on whisky will
have purists up in arms. There are those who insist it must
be drunk neat – no ice or water, let alone with pollutants such
as mixers. But the first rule of whisky drinking is really that
there are no rules. And a good, classic whisky cocktail may
be just the thing to break the ice, if you will, on your whisky
adventures. The key to drinking the spirit this way, says
Matt Bradley, is making sure it remains front and centre of
the cocktail. “It shouldn’t be about disguising the spirit but
enhancing and showcasing it.”
Apple
Manhattan

17. 17www.toastmag.co.nz
Ghost Old
Fashioned
Classic
Whisky
Sour
The Classic Manhattan
A Manhattan was traditionally made with
rye whisky but it will work deliciously well
with your favourite – whatever it may be.
3 parts whisky
1 part vermouth (sweet or dry)
Dash of bitters
Cherry or lemon
Pour ingredients into a mixing glass
filled with ice and stir. Strain into
a cocktail glass and garnish with a
maraschino cherry for sweet vermouth
or a twist of lemon for dry.
With a twist:
Apple Manhattan
2 parts whisky
1 part sour apple schnapps
splash cranberry juice
cherry
Combine and stir the whisky, sour apple
schnapps and cranberry juice. Serve in a
rocks glass over ice or strain and pour into
a cocktail glass. Garnish with a cherry.
The Classic Whisky Sour
The egg white in a Whisky Sour is
optional but does give the drink a
smooth velvety finish.
3 parts whisky
2 parts lemon juice
1 part sugar syrup
Dash of egg white (optional)
Add all ingredients into an
ice-filled shaker, shake, then strain
into a rocks glass.
With a twist:
The New York Sour
2 parts whisky
1 ½ parts lemon juice
1 part simple syrup
1 part red wine (shiraz works well)
Shake all ingredients except the
wine together and strain. Then
float the wine over the top of the
drink by pouring over the back of
a spoon.
The Classic Old Fashioned
2 parts whisky
1 tsp sugar syrup
2 dashes bitters
Orange peel
Add all ingredients to a mixing glass
over ice and stir well. Strain into a
cocktail glass and garnish with a twist
of orange peel.
HOT TIP: Multiply the ingredients to
make a bottle-full of Old Fashioned and
keep it in the freezer for easy service
when you have a party.
With a twist:
Ghost Old Fashioned
2 parts Jacob’s Ghost White Whiskey
2-3 dashes of bitters
1-2 sugar cubes (or ½ tsp sugar)
Splash of soda water or ginger ale
Thin slice of orange
Muddle the orange, bitters and sugar in a
glass. Fill with ice and add Jacob’s Ghost.
Gently stir then top with splash of soda.
17www.toastmag.co.nz
See page 18
for whiskies
you can
use in these
cocktails

18. Whisky at a glance
MADE FROM:
Mostly blended
multi-grain spirits
usually with a high
percentage of corn
PRODUCED IN:
Canada
AGED:
Minimum of
three years
NEED TO KNOW:
Canadian whiskies
are usually lighter
than others. It is
often referred to as
rye whisky, as early
distillers added
intensely flavoured
rye grain to the
mash, but these days
the terms rye whisky
and Canadian whisky
are interchangeable
and are no guarantee
that rye is included
in the mash.
TRY:
Canadian Club
MADE FROM:
Corn
PRODUCED IN:
Tennessee
AGED:
No minimum aging
period, but must
have some time,
even just a few
months, in oak
NEED TO KNOW:
Tennessee whiskey
such as Jack
Daniel’s meets
all the regulatory
requirements of
a bourbon but is
also put through an
additional maple
charcoal filtering
process for 10 days
before ageing which
gives it a very
smooth texture.
TRY:
Jack Daniel’s
Single Barrel
MADE FROM:
Malted barley
PRODUCED IN:
Scotland
AGED:
Minimum of three years
KNOWN FOR:
A distinctive smokey
flavour, due to the use
of peat smoke to treat
the malt.
NEED TO KNOW:
Though there’s
something of a cult
following for Scotch
single malts, that’s
a relatively recent
phenomenon, with the
first single malts only
making it out of Scotland
in the 1960s. And even
today 90% of single malt
goes to the blenders.
TRY:
Chivas Regal 12yo,
Johnnie Walker Double
Black, Monkey Shoulder,
Laphroaig 10yo malt,
The Dalmore 12yo
single malt, Glenfiddich
12yo malt.
MADE FROM:
Malted or unmalted
grains, usually barley
PRODUCED IN:
Ireland
AGED:
Minimum of
three years
NEED TO KNOW:
Irish whiskey is the
only whiskey to be
triple-distilled, most
are distilled twice. This
gives it a smoother
taste. Irish whiskey
production has had a
rockier history than
Scotland’s and has
only about seven
distillers compared
to Scotland’s more
than 100, but it
is undergoing a
resurgence and is one
of the world’s fastest
growing spirits.
TRY:
Jameson Gold
Reserve, Tullamore
Dew, Bushmills
MADE FROM:
Corn
PRODUCED IN:
USA, most famously
Kentucky
AGED:
No minimum aging
period, but must have
some time, even just a
few months, in oak
NEED TO KNOW:
Simply put, all bourbon
is whisky but not all
whisky is bourbon. It
was created when early
settlers were given free
land in the southern
states provided they
grew corn. With so
much of the grain about,
attention soon turned to
distilling it into whisky.
Bourbon is one of the
most regulated spirits in
the world and must have
at least 51% corn in the
grain mash, which gives
it a sweeter flavour.
TRY:
Jim Beam
Black Label
SCOTCH IrISH
WHISkey
TenneSSee
WHISkeyBOurBOn CanadIan
18
SCOTCH IRISH BOURBON CANADIANTENNESSEE

19. 19www.toastmag.co.nz
And now for something completely
different – and we’re not just
talking about the name. Monkey
Shoulder is made by blending three
of Speyside’s finest single malt
whiskies – Glenfiddich, Balvenie and
Kininvie, all distilleries owned by
William Grant and Sons – to create
the world’s first triple malt whisky.
Produced since 2005 in small batches
of 27 ex-bourbon casks for a richer,
smoother taste, designed to appeal
to those who don’t normally drink
whisky. Monkey Shoulder is named
for the temporary repetitive strain
injury often sustained by malt-
men constantly turning the barley.
The three monkeys on the bottle
represent each of the distilleries.
Available now at Liquorland.
For anybody who watched telly in the
early 80’s, moonshine has one very strong
association... a couple of good ol’ boys
and an orange Dodge Charger usually
seen fleeing an inept sheriff’s department
in Dukes of Hazzard. But maybe it’s the
fact those kids are now all grown up and
trying their own craft distilling, that’s
behind the rise of “legit” or professionally-
made moonshine in the world of spirits.
Traditionally the term moonshine refers
to any kind of alcohol produced illegally
but in the days of American prohibition,
a whisky variant, made from grain mash,
sugar, yeast and water, was one of the
most common types.
Since in most countries a whisky can’t
be called a whisky, no matter what its
colour, unless it’s been in oak, moonshine
seems to work as a name for the new
trend for grain-based spirits bottled
straight from the still, without barrel
aging, resulting in a clear liquid that
usually has a fairly strong grain flavour –
like an intense vodka.
There are some variants though such
as Jim Beam’s Jacob’s Ghost which has
been aged for a year in white oak and can
therefore be called a white whisky.
The jury’s out among drinkers and
bartenders on the taste and best use for
the spirit – some say it’s for mixing only,
while others say it can have an intense
kick, it’s a trend worth trying.
Best answer is try it for yourself!
Jacob’s Ghost and Indiana
State Moonshine available
from Liquorland.
The Classic Hot Toddy
“Hot toddy” has come to mean
any hot drink, with or without
alcohol, often with lemon and/
or honey, that feels vaguely
medicinal. But here is the classic:
1 ½ parts whisky (we
recommend Monkey Shoulder)
Bar spoons of honey
2 ½ parts boiling water
one clove
Add honey and clove to a
heatproof glass, then pour in
boiling water and allow to infuse.
Add whisky and stir until honey is
dissolved. Remove clove. Garnish
with clove studded lemon.
Shine on

20. 20
GATEWAY ARTISAN CULT
BEER PROFILE Sessionable Savour Redefining
RECIPE Simple Interesting Complex
MOUTHFEEL Clean Flavourful Intense
AROMA Subtle Invigorating Bold
MALTS Mostly base malts Base & specialty Mostly specialty
USE OF HOPS Low-Med Med-High High
Stretch yourself
With Beervana, New Zealand’s most popular and
highly regarded showpiece for craft brewers, on
the horizon it’s a good time to get yourself in an
experimental mindset when it comes to your beer
choices. Michael Donaldson has a look at a few brews
worth stepping out of your comfort zone for.
GALBRAITH’S
MUNICH BAVARIAN LAGER
The brewery: Galbraith’s is the doyen of
Auckland’s brewpub scene; the granddaddy pub
that’s been pouring beer made on the premises
for 25 years. In the old Grafton library at the top
of Mt Eden Rd, it’s a homely, English-style
pub of dark wood and carpet. Set up by
Keith Galbraith in 1989, Galbraith’s was
well ahead of its time – predating the
craft beer boom by a number of years.
Long-time brewer Ian Ramsay recently
retired, leaving the production in the
hands of young Sam Williamson, who
is doing a brilliant job in keeping this
brewery at the forefront of the craft
scene.
The brews: When you think lager,
you think Germany – after all that’s
where the world’s most popular beer
style developed about 500 years
ago when a new yeast strain found
its way into beer stored inside cool
caves. Galbraith’s, Auckland’s famous
brewpub located in what used to
be a library, has long produced
a traditional German lager, aptly
named Munich Bavarian Lager. Made
with genuine German malt and yeast,
which delivers a silky clean and crisp
finish, this is a classic lager as good
as you’ll find from any of the major
international breweries that dominate
the lager landscape. And the best
news? You can now get Galbraith’s
Munich Bavarian Lager in a 4 pack of
330ml bottles – perfect for a party or
an afternoon in front of the footy.
GATEWAY
Michael Donaldson is the current Brewers Guild Beer
Writer of the Year. He is the author of Beer Nation -
the Art and Heart of Kiwi Beer and his regular Pint of
View column appears in the Sunday Star Times.
Craft Beer
tasting guide

21. COOPERS EXTRA
BEST STOUT
The brewery: Coopers is
Australia’s largest independent
brewery – having resisted a
major takeover bid from Lion
Nathan a few years ago. In
fact it’s the only independent
brewery anywhere in Australia
or New Zealand that can truly
claim to be continuously family-
owned and run for more than
150 years. The Adelaide-based
brewery has been in the Cooper
family all that time and the sixth
generation is now running it. It’s
highly-regarded for its bottle-
conditioned beer but is equally
well known as a homebrew
supplier – in fact, it’s regarded
as the world’s dominant
homebrew company.
The brew: Across the Tasman
is not the place you’d expect
to find one of the best winter
beers around. But Coopers
Extra Best Stout is plush with
flavours of cocoa, coffee and
hints of plummy, stewed fruit –
perfect for the cooler weather.
There’s also a hint of molasses
and a barely traceable note
of smokiness. For a dark beer
this has a lively carbonation
and a crisp finish. It’s got a
good alcohol punch too, the
6.3% adding to the already
creamy, rich mouthfeel. This
beer is pitch black, with a wash
of scarlet shining through – it
looks fabulous in the glass with
its foaming mocha head. Like
all Coopers beers, this is bottle
conditioned, which means there
is live yeast in the bottle, ever-
changing the flavour. Do allow
this bottle to warm up a little
bit before drinking – there’s
much better flavour to be
found than when it’s straight
out of the fridge.
The brewery: Liberty
Brewing is the one-
time hobby of brewer
Joe Wood and his
wife Christine. They
started out very small-
scale in New Plymouth
and just kept growing –
until it was too much for Joe
to keep up with production
on his small system. Now most of
the beer is brewed under contract
at Tuatara in Paraparaumu while Joe
also oversees some production at the
Beer Fountain, the brewery inside the
Hallertau brewpub near Auckland.
Joe is the production manager at the
Beer Fountain where he looks after the
production of Hallertau’s beer range as
well as his own brews.
CULT
LIBERTY BREWING
KNIFE PARTY
Originally brewed in limited stocks for
the annual West Coast IPA Challenge
at The Malthouse bar in Wellington.
The WCIPAC, as it’s known, is a
celebration of all the wonderful beer
qualities that typify the west coast of
the United States, where full-on hops
rule the roost. The beers are powerful,
redolent with citrus-rind, pine and
grassy goodness coupled with slick
oiliness from hops and alcohol. New
Zealand’s best hoppy beer makers
gather every July for the challenge,
bringing unique beers as they seek
to outdo each other in competition.
Last year, Knife Party
came out on top in an
intense competition
but stocks were
limited and you had
to be in the right
place to get some. Now
the right place is your
local Liquorland as Liberty
Brewing delivers a special
batch of this special brew made just for
Liquorland.
ARTISAN
LIBERTY’S OH
BROTHER PALE ALE
If the full-on American West Coast-style
IPA is too overpowering – and it
can be for some people – a better
option is to try Liberty’s Oh
Brother Pale Ale (artisan) – it’s
not quite as pungent and full-on
as Knife Party but gives you
more than enough satisfaction.
This beer started out as a
collaboration with Auckland
brewpub Brothers Beer –
hence the name. It clocks in
at 5.1% and is a balanced
brew of lovely caramel malt
and passionfruit hop flavours.
It’s not high on bitterness and
is so well balanced it is an
ideal starter beer for those
who’re not sure about super-
hoppy beer. Plus Oh Brother
is now available in a 6 pack.
EMERSON’S LONDON PORTER
The brewery: Brewer Richard Emerson was born deaf after his
mother contracted German measles while she was pregnant but
his disability means nothing when it comes to making great beer –
Richard believes his body’s way of compensating for his deafness
is to give him a sense of taste and smell that is superior to most
people’s. A young Emerson fell in love with real beer while on a
holiday in Europe and returned to New Zealand to start his own
brewery with the backing of his family and a handful of friends. For
years, the brewery was nothing more than Dunedin’s best-kept
secret but soon the beers became too good for word not to get
around. While the brewery is tiny by modern standards, the crew
at Emerson’s never miss a beat and every classic brew that leaves
the premises is among the best examples of its kind.
The brew: While Emerson’s is now 22 years old, there is a direct
connection back to the first days: London Porter. This was the beer
that launched Emerson’s and is as good as ever. With traces of
cold coffee and melted chocolate and a slightly tarry bitterness
underlying the sweetness this is the definition of classical porter
and the definition of a genuine cool-season beer. Definitely drink
this after you’ve left it out of the fridge for a while – that way you’ll
get the best of the complex roasty flavours.
ARTISAN
KNIFE PARTY
BREW EXCLUSIVE
LIQUORLAND
KNIFE PARTY
BREW EXCLUSIVE
TO LIQUORLAND

22. MOA FIVE HOP
The brewery: Thanks to an audacious share float
and some “out-there” marketing techniques, Moa
has become one of New Zealand’s best known and
more mainstream craft breweries. The brewery
was started by Josh Scott, a trained winemaker,
son of renowned Marlborough winemaker Allan
Scott, keen on cross-pollination of ideas, such as
using champagne yeasts in some of his beers.
The business was taken over by the folks behind
42 Below Vodka who created a storm when
the brewery was launched on the sharemarket
in early 2013, though Scott is still onboard
as executive brewer. The name “Moa” (New
Zealand’s giant dinosaur bird) also derives
from the region, as in the early days Josh hand
delivered brews to archaeologists working on
a Moa bone dig near the brewery.
The brew: Moa Five Hop is one of those
beers that possibly needs a new name – the
implication is that this is a super-hoppy
beer. It’s not – it’s a brilliantly made
English-style extra special bitter, which
means it does have good hop character
but the bitterness is earthy and subtle,
hiding just behind the lovely weight of
malt. Anyway, a name change would just
cause confusion because this beer has
a dedicated band of followers who love
its honey sweetness, warm, generous
mouthfeel and sip-again bitterness.
A gem of a beer.
ARTISAN
EPIC APOCALYPSE
The brewery: These days Luke Nicholas is a brewer, beer
judge and lately, a blogger under his self-styled Luke’s
Beer blog. Nicholas started out at the gone-but-not-
forgotten Cock and Bull chain in Auckland and when a
chance came to branch out on his own under the Epic
label eight years ago he grabbed it.
His beer is made under contract at Steam Brewery in
Auckland. Nicholas is an unabashed hophead and churns
out as much of his hop-driven, American-style, big IPAs
as the market wants. He has defined the art of making
American West Coast-style IPAs and favours American
hops for his challenging styles.
The brew: Epic loves a good beer name and
preferably one with an end-of-the-world feel.
We’ve had Armageddon, Mayhem, Hop Zombie
– and now Apocalypse: a black as night India Pale
Ale. Traditionally an IPA is relatively light in colour
- hence the name - but a recent trend towards
making these beers darker adds a chocolate-coffee
undertone that goes exceptionally well with certain
citrus aroma hops, such as Cascade. So think
chocolate-orange, or chocolate grapefruit. With this
beer that is complemented by stunning layer of pine
fragrance that jumps out of the glass. The malt is
sweet, backed up by typical Epic bitterness levels to
produce a highly complex, rewarding brew.
ARTISAN
22
The 13th annual Beervana will be held in Wellington on
Friday and Saturday, August 22-23 at Westpac Stadium,
proudly sponsored by Liquorland.
With more than 200 craft beers on offer and the
opportunity to meet many of New Zealand’s best brewers,
this is New Zealand’s premier craft beer celebration. Up to
12,000 people are expected to attend during two days of
tasting, meeting brewers, beer seminars and enjoying food
from some of Wellington’s best eateries. General admission
tickets are $45 per person for a five-hour session at the
festival, available from www.ticketek.co.nz. All tickets and
packages, except Taste of Portland, include admission, an
official polycarbonate glass, programme and currency card.
Other ticket options include:
The Ultimate Experience $150; hosted “Spring
Release” sampling, $50 Festival currency, access to
a private VIP area, food.
Home Brewing Masterclass, $95; Your chance to
engage in a private home brewing session hosted
by one of four brewers including Luke Nicholas
from Epic, Kelly Ryan from Brew Mountain, Mike
Neilson from Panhead Custom Ales and Jo Wood
from Liberty.
The Right Glass Matters Seminar, $135; Five
excellent craft beers, tasted in their specially designed
Spiegelau craft beer glass with glassware discussion
from a sommelier and brewer. Price includes set of
four Speigelau craft beer glasses.
Beer and Cheese Seminar, $75; A beer and cheese
matching taste experience hosted by award-winning
cheesemaker Wendy Adams.
Taste of Portland Seminar, $45; One hour beer and
food matching seminar led by Chef Paul Kasten and
medal-winning Brewers from Portland, Oregon. Note
festival entry not included. A general admission ticket
must be purchased as well.
For more information and newsletter sign
up visit www.beervana.co.nz
We have ten double passes to the Saturday
day session of Beervana to give away to ten
lucky toast! readers. To enter email us at
win@toastmag.co.nz with Beervana in the
subject line. Include your name, address,
contact number and answer this question:
How old is Emerson’s?
Entries close August 1, 2014

23. PARROTDOG
BLOODHOUND
The brewery: ParrotDog, apart from
its wonderful name, can lay claim to
being the only brewery run by three
guys called Matt – Warner, Kristofski
and Stevens. What started out as a
Wellington university student home-
brew enterprise developed a cult
following three years ago at Beervana
when the team’s signature Bitter Bitch
took top honours in the People’s
Choice awards. Now they’ve got their
own brewery in Vivian St, right in the
heart of the city.
The brew: Between a traditional IPA
and a Black IPA there’s a growing
body of beer known as Red IPA. Again
these work on bringing notes of cut
grass, passionfruit and pine to a malt
base that accentuates caramel and
biscuit. It’s a stunning combination and
one well thought out in ParrotDog’s
wonderfully-named Bloodhound. Toasty
and warm with a hint of just-warm fruit
loaf, the sweetness is soon overtaken
by a well-weighted bitterness that
makes you yearn for another sip.
ARTISAN
23www.toastmag.co.nz
MONTEITH’S
BARREL AGED PORTER
The brewery: Stuart Monteith left Ireland for
the Central Otago goldfields armed with a
brewing recipe and a reputation for trouble.
When he was arrested for not having a licence
and fined six pounds, he refused to pay and
ran away to the West Coast where he took
over the Phoenix Brewery in Reefton. The
brewery bore his name until 1927 when it
amalgamated with others in the area to form
Westland Breweries. DB took over in 1969
and when, in the mid-1990s they decided
to rebrand the brewery, they chose the
name Monteith’s.
The brew: Aging beer in barrels is not
new but it’s taken a new twist thanks to
the craft boom. Brewers have used old
rum, whisky and bourbon barrels to add
character to their beer but because we’re
in New Zealand, the tendency has been
to use wine barrels – particularly pinot
noir barrels – to create a vinous twist to a
traditional beer. Monteith’s Barrel-Aged
Porter achieves that effect wonderfully.
The rich, coffee and chocolate malt
flavours that define porter are given a
fruity, berry twist thanks to the pinot.
Some dry-hopping adds to the complexity.
ARTISAN
No more juggling your beer from
store to home, or home to party.
Coopers re-usable eco carry bags
are available from Liquorland to help
carry your Coopers purchases.
COOPERS BEST EXTRA STOUT, a rich,
complex stout with an uncompromising flavour that
delivers an almost spiritual experience for the serious
connoisseur. Perfect for winter drinking. Try it with
slow-cooked meats, cheeses or even chocolate desserts.
COOPERS PALE ALE, a refreshing ale filled
with fruity and floral characters, balanced with a crisp
bitterness. Try it with stir fries, salads, poultry, seafood and
spicy foods.
COOPERS SPARKLING ALE, with its famous
cloudy sediment this has a distinctive balance of malt,
hops and fruity characters. Best drunk after being gently
“rocked” side to side to mix sediments. Try it with
spicy or barbecued foods.
Thirsty yet?
PROMOTION
Carry on

24. 24
DARK BEER
Don’t be afraid of the dark
It’s time we let go of our lager love and embraced the dark side.
WE KIWIS ARE CREATURES of the light –
when it comes to our beer anyway. Thanks
to the rise of craft beers there are more
dark beers around than ever before and, as
a nation, we are gradually dipping our toes
into these murky but delicious waters. But
we still have a long way to go.
Kurt Gross, beer ambassador for Lion,
believes Kiwis tend to hold a couple of
major misconceptions about dark beers
making us a little reluctant to try them.
“Firstly I think Kiwi drinkers tend to
lump all dark beers into one category; to
think they’re all essentially the same. That
couldn’t be less true, especially now.
“Just as there are lagers and pale ales
and pilsners, there are lots of different dark
beer styles like porters and stouts but also
dark wheat beers and even black pilsners,” Gross says.
And that means there are lots of flavour profiles out there,
from hints of chocolate and coffee to liquorice and burnt toffee.
Then there’s the fact that as a nation we also tend to be a little
“all or nothing” in our approach to dark beer. We think that if
we’re going to drink it, we have to drink the darkest, strongest
imperial stout or nothing at all. And then we tend to try quaffing
it like a lager on a steaming hot day instead of giving it the
taste attention it deserves. “And then we
wonder why we don’t like it!” says Gross.
“You can’t go from being a regular
drinker of something like Corona to an
imperial IPA; it takes time to get used to
the stronger flavours.
“That is even more true of the jump to
dark beer,” he says.
The best advice is to get advice. Talk to
store owners and brewers whenever you
get the chance about what your general
beer tastes are and they will have some
informed ideas on where you should start.
Gross says it’s also a good idea to treat
dark beers much as you would fine wine
and pay attention to the flavours. What do
you taste first? What’s the after-taste? What
are the aromas?
Get your mates together for a blind tasting and pay attention
to the flavours they detect compared to you. That way you’ll
start to distinguish between different beers and find a style that’s
for you.
“Places like Beervana are perfect for trying new things; instead
of just hunting out the beers you already know you like, challenge
yourself to try something new. And there’s nowhere better to get
good advice on finding a dark beer you’ll like,” he says.
Talk to your local
Liquorland about
what dark beers
you should try
– Stout and oysters – Porter, gingernuts and blue cheese
– Try creating a steak marinade with your favourite dark beer, and
complimentary flavours like orange marmalade, garlic, teriyaki
sauce and ginger. – Try adding to stews and casseroles; then
serve with a glass of the same beer – Dark chocolate: a good
guide is to match the colour of the chocolate to the colour of the beer
When it comes to the darker
end of the beer scale it’s really
between porter and stout, but
what’s the difference? Well it
turns out that’s the kind of question that
causes hair pulling and family feuds, but
here goes:
Historically, stout was used to describe
the stronger versions of a traditional
porter. The best way to describe them is
perhaps as brothers. Both emphasise dark
malts and in modern New Zealand craft
beers stouts are perhaps slightly richer,
sometimes made with oatmeal.
Let the debate start here!

25. DESSERT
desserts, here are some broad ideas:
dessert with chocolate, coffee, toffee or
RED MEAT
POULTRY & FISH
Made to Match Tip:
Try Apple Pie,matched withHoegaarden
INDIAN
ASIAN Made to Match Tip:Try a sushi
platter, matchedwith Kirin
Made to Match Tip:
Try a creamy
chicken curry,
matched with
Speight’s Triple
Hop Pilsener
Made to Match Tip:
Try a spicyduck stew witha Speight’sDistinction Ale
Made to Match Tip:
Try a hearty beef
pie, matched with
Speight’s 5 Malt
Old Dark
How to make the perfect match
Check out more recipes and matches at
Matching food and beer isn’t fussy or formal –
it’s about exploring and experimenting to find what
works. When talking about beer and food matching,
try our three guiding principles – selecting a beer to
complement, contrast or cut.
1. You can choose a beer because of a flavour that
complements the meal, like the rich maltiness in a
dark beer paired with roast beef.
2. Or you can choose a beer because of a flavour
that contrasts with the dish – like a hoppy bitter
beer with a sweet dessert.
3. Because of the hop bitterness in beer, it also
does a fantastic job at cutting through certain
flavours like spicy foods and cleansing the palate.
Remember, the best beer and food match is the one
you like the most!

26. 26
BEER & CURRY
Boundary Road Mumbo Jumbo British IPA
At 5.2% ABV with specialty malts and cascade
hops Mumbo Jumbo compliments the
coriander and garam masala spices. The
additional bitterness will also cut through the
creamy texture, which in turn will tone down
the bitterness a little.
Curry favours
There’s nothing like a good curry to warm up on a winter’s night. And while curry
and beer have long been buddies – often at the point in the evening when you can’t
taste much of anything anymore – we talk to an expert about why you should take
your beer and curry matching more seriously, to make the best of both.
We have three copies of
Little India at Home to give away.
To enter email your name,
address and phone number to
win@toastmag.co.nz and include
the word ‘curry’ in the subject line.
Entries close August 31, 2014.
LATE NIGHT LAGER AND a volcanic
vindaloo – we’ve all been there. But beer
with curry shouldn’t be about putting out
a fire. Like any food and beverage match,
the flavours of each should complement
the other.
Trevor Rollinson, technical brewer
for Boundary Road says a good general
rule for matching your beer and curry
is “the more spicy the curry, the higher
the alcohol of the beer for cleansing the
palate”.
So, for example a 5% ABV (alcohol by
volume) beer is a great match for a mild
curry, but a 6-7% beer will better suit a
“chilli fest”.
And, while the traditional lager/
curry combo is still a refreshing, palate-
cleansing option, Rollinson says it’s worth
experimenting with bolder beers, given
we have so many great craft beers now
available. “Stronger malt flavours –
and more bitterness than you find in a
mainstream lager – will complement the
rich flavours in the curry,” he says.
Win!
Rogan Josh beer match

27. Put the principles to the test with this tasty
classic curry recipe from Auckland’s Little
India restaurant:
Rogan Josh
Lamb Rogan Josh is a great go-to curry for first-time
lamb curry cooks. Rogan is the oil that rises to the
surface of the dish when cooked correctly.
Serves 6
¼ cup canola oil
6 green cardamom pods
6 cloves
1 onion, pureed to a fine consistency
1 tbsp crushed fresh garlic
1 tbsp crushed fresh ginger
500g lean lamb leg, cut into 3cm cubes
1 tsp ground turmeric
1½ tsp garam masala
1 tsp salt
1 tsp paprika
3 medium tomatoes, diced
½ cup tomato purée
½ cup chopped fresh coriander
2 cups cold water
¼ cup plain unsweetened yoghurt
Salt and red chilli powder to taste
Chopped fresh coriander to garnish (optional)
Heat oil in a large pan over a low heat. Add
cardamom and cloves. Cook over a low heat until
you start to smell the spice aromas coming through.
Add onion, stirring continuously so it doesn’t stick to
bottom of pan. Cook until almost brown.
Stir in garlic and ginger and cook until softened
and browned. Add cubed lamb and cook until just
browned. Add turmeric, garam masala, salt and
paprika and continue cooking until you start to smell
the spice aromas.
Stir through diced tomatoes and keep cooking
until you start to see oil separating from onion and
spice mixture. Be sure to take your time with this and
keep stirring so that it does not stick to bottom of pan.
Add tomato purée, coriander and water and cook
until this combines. Turn heat down low and stir
through yoghurt. Slowly increase heat so that yoghurt
does not curdle.
Put a lid on the pan and continue to simmer over
a low heat until oil has separated from sauce and
comes to surface. This can take a few hours. You may
have to add some more water if sauce reduces too
much. Once oil has separated and lamb is tender, the
dish is done.
Season to taste with salt and chilli powder. Garnish
with chopped fresh coriander, if wished.
Cook’s note
Lamb dishes take a long time to cook. You will need
to be patient and cook the lamb until tender, which
can take 2 hours or more. You can use a pressure
cooker to speed up the process.
ReproducedwithpermissionfromLittleIndiaatHome.PublishedbyPenguinGroupNZ,$40.Photography©SeanShadbolt,2014
PROMOTION
Keeping your winter
get-togethers interesting
and up-to-date with these
three great brews
3MONTEITH’S DOPPELBOCK:
First released in 2003 what
makes Doppelbock unique is
its six malts which combine to create
a voluptuous, rich, warming beer that
pours with a red hue. Doppelbock was
originally brewed in Bavaria in the 1600s
to provide nourishment during the
traditional German fasting period. It was
affectionately nicknamed “liquid bread”.
2MONTEITH’S SOUTHERN PALE ALE: Our brewers
in Greymouth wanted to have a crack at making the
most of the flavoursome yet soft notes of the Kiwi
Southern Cross hops. Southern Pale Ale is brewed with
lightly roasted pale malts, and is characterised by a slight hop
profile rather than the more aggressive profile of an IPA. The
hops in a Pale Ale give the
beer a hop forward aroma
characterised by a heady
mix of lemon peel and pine
needles layered beneath
the clean spiciness flavour.
1MONTEITH’S AMERICAN PALE ALE:
Monteith’s brewers have gone a little
red, white and blue in creating their
latest addition to the Brewer’s Series range,
introducing the new American Pale Ale (APA).
The iconic West Coast Brewery has created
a full flavoured interpretation of an American
classic – a refreshing beer with a pronounced,
almost precocious, hop character and citrus
aroma. It’s brewed with imported American
Citra hops, mixed with a good ol’ dose
of New Zealand bittering hops to create
a mid-strength 5.7% ABV American Pale Ale
styled brew.
Winter
wonderland

28. 28
Return to port
For too long we’ve left
the port at the back of the
liquor cabinet to be dusted
off only at Christmas and
grandma’s birthday. It’s
time for a fresh look at this
sophisticated drink.
PORT? SURELY THAT’S SOMETHING
enjoyed only by people with a sweet tooth
who don’t like “proper” wine? Or by stuffy
men in period dramas when they toddle
off to the library after dinner?
Certainly in New Zealand port has been
traditionally pigeon-holed as a drink for
the more mature tippler, unceremoniously
consigned to the drinks trolley of the
retirement village on bridge night.
But it’s time for a pause and re-think. In
this golden age of the gourmet, in which
we increasingly pride ourselves on our
sophisticated palates and willingness to
experiment with new flavours, it’s time
to dust off the port and re-introduce it
to our drinking life. In Europe, port has
long been enjoyed by hip, young foodies
who appreciate its sophisticated range
of flavours and styles which match with a
surprising range of foods.
And since we, as Kiwis, dislike being
outdone by anybody on anything, let’s
debunk some port myths.
“All port is super-sweet
and tastes the same”
While port does contain some of the
natural sweetness of the grape it is always
balanced by the wine’s tannins or acidity,
so the result is more complex; a smooth,
silky richness rather than the cloying
sweetness of, say, a dessert wine.
WHITE
PORT& TONIC
apéritif
TAWNY PORT
anytime

29. 29www.toastmag.co.nz
PORT
Port or not
Not all ports are created equal. Within the
variety, which can only be called port if it
is made in the upper reaches of the Douro
River Valley in northern Portugal, there are
several different styles; ruby, tawny and
even white port. There’s even an emerging
trend in Europe for rosé-style pink port,
though the jury seems to be still out on
whether it’s any good.
Ruby port
These have the deep purple-red
colour of a young wine and tend to be
fresh and fruity in style, with red berry and
woodland fruit flavours. Ruby ports are
usually bottled after two or three years
and are matured in oak vats where contact
between wood and wine is relatively limited.
Tawny port
These on the other hand, have a
seductive russet colour which becomes
paler and more amber as the wine ages.
It’s most noticeable in aged tawny ports
such as Taylor’s 10yo or 20yo Tawny. Tawny
ports are matured in oak casks which
encourage contact between the wine
and the wood. Tawnies also tend to be
smoother and mellower with a spicy,
nutty character.
Vintage
It’s also worth making a note of vintage
port, which has a specific meaning in
this context. As with wine “vintage”
refers to the year in which it was made,
but producers of port generally restrict
year-labelled bottles to only the best
years. If they decide the wine is worthy it
is officially declared a vintage year and a
vintage port.
White ports
Made from white grapes, white port is
usually aged for two or three years in
large vats and is available in sweet or dry
styles. Try it as an aperitif topped with
tonic water and a slice of orange, or try
substituting the orange for a squeeze
of lemon or a few bruised mint leaves;
delicious with salty almonds or olives.
“It doesn’t mix well with others”
Though the full flavours of port do make it
a great digestif for after dinner or a night
cap, it does also match well with foods, so
could be served with desserts, or a cheese
course. And among the hipsters of Europe
and the US there’s an increasing revival of
the port cocktail.
Ruby port is generally your best bet
for cocktails, as the lighter, fruitier flavours
make it better for mixing.
For a rich red spin on a martini try
2 parts ruby port, with 1 part vodka and a
½ cranberry juice. Combine in an ice-filled
shaker, shake and strain into a chilled
martini glass, garnished with olives.
CRANBERRY
PORTMARTINI
cocktail
hour
SPICED
MULLED PORT
winter
warmer

30. Or try equal parts brandy (or cognac)
and ruby port with one small egg and a
teaspoon of simple syrup, all shaken well
in an ice-filled shaker then strained into
a glass, garnished with grated nutmeg.
It’s called a Classic Coffee despite the
total absence of caffeine, though its weak
latte-like appearance makes it a great
post-dinner drink – or even at a special
occasion brunch, provided you don’t have
much to do the rest of the day!
And it’s not just for after-dinner
How about hosting a port and cheese,
or port and chocolate tasting for your
mates? Get everyone to bring a different
bottle and a different cheese and take it
from there. It’s a great way to find ports
you love.
For nights in with movies or games and
a pile of friends, try substituting port into
a mulled wine recipe.
Gently heat a bottle of good ruby port
with ¼-cup of sugar, two oranges sliced,
a cinnamon stick or two, and a teaspoon
or so each of allspice, mace, nutmeg and
about a dozen whole cloves. Leave it to
simmer for at least 15 minutes, although
longer is better; just don’t let it boil. Pour
into heat-proof glasses.
How about a new spin on the
ubiquitous and traditionally mildly dull
high tea by matching your ports with rich
pastries, or cakes with a ginger or nutty
base and few dark chocolate truffles?
Food for thought
When it comes to food matching in
general terms ruby ports tend to go well
with chocolate and berries, or cheddars
and some blue cheeses. They also make
excellent reductions to pour over venison,
beef or poached pears for dessert.
Aged tawny ports, such as the Taylor’s
10yo, go well with hard, nutty cheeses such
as parmesan or manchego, or, try it with
classic desserts such as tarte tartin, apple
pie or crème brulee. The aged tawnies can
also be served with savoury meat dishes
such as a terrine or a game paté.
It should only be drunk
from tiny glasses
This is probably one of the biggest
misconceptions. Port should never be
drunk from the dainty, thimble-sized
liqueur glasses that have long been
traditional as they don’t allow the wine to
breathe. The best guide is if you can’t swirl
the port, as you would a wine, without
spillage, the glass is too small. A good
quality white wine glass works well, or
for a fine vintage port, a red wine glass is
even better.
Here’s a
few ports we
recommend
Here’s a
few ports we
recommend
Readily available at
your local Liquorlandj
RUBY
TAWNY
Ruby port
White Port
Classic Coffee
Brandy or cognac
1 egg
Nutmeg
Simple syrup
Mulled port
Sugar
Oranges
Cinnamon sticks
Allspice
Mace
Cloves
Port martini
Cranberry juice
Vodka
Olives
Port & tonic
Lemon
Tonic Water
Mint
Shopping list

32. As well as being home
to some of Australia’s
best known wineries, the
Barossa Valley is also home
to some of its oldest
32

33. Shiraz and the Barossa go hand-in-hand; like Central
Otago and pinot noir or Marlborough and sauvignon
blanc. But what makes the wines world-class and is the
South Australian region more than a one-grape wonder?
Seeing red
BAROSSABAROSSA
AS A KIWI VISITING South Australia’s
famous Barossa Valley the first thing
you realise is how young our own wine
history is. As well as being home to some
of Australia’s most famous wineries, the
Barossa is also home to its oldest with
some stretching back six generations.
The histories of these wineries is important,
not just for the depth of experience but,
more crucially, the age of their vines. In the
mid 19th century an outbreak of phylloxera
(an aphid-like bug) all but destroyed
Europe’s vineyards, leaving the shiraz,
cabernet sauvignon, grenache and mataro
(or mourvedre) vines of the Barossa as the
oldest in the world.
33www.toastmag.co.nz

34. 34
offers black cherry, plum, black pepper,
liquorice, and dark chocolate flavours.
What can I drink it with?
Again it will vary winery to winery but
hearty meat stews, game and chocolate
are all good places to start.
Is there more to the Barossa and
South Australia than shiraz?
Absolutely. The region also produces
world-class cabernet sauvignon, grenache
and mataro. But it’s not just about reds
either. Chardonnay and viognier are also
widely planted in the region and the
neighbouring Eden Valley has earned
international recognition for its rieslings.
On that note it’s also worth remembering
that the Barossa Valley is just one of 18
different wine regions in South Australia,
producing the full spectrum of wine
varieties from familiar favourites such as
chardonnay, malbec and merlot to less
well known European varieties such as
The vines, particularly shiraz, thrived
in the Barossa’s fairly Continental
climate, and this unique ability to
draw from old vines producing small
concentrated fruit parcels led to the
making of complex full-bodied red wines.
The wines that put the region on the
map can be a tad pricey for the average
consumer – Penfolds Grange retails at
more than $700 a bottle – but all the
Barossa’s key wineries create beautiful
shiraz for all price points.
What should I expect it
to taste like?
Originally Australian shiraz, including
those from the Barossa, made its name
as a full-bodied wine, high in alcohol with
plenty of smooth tannins. These days,
winemakers such as Yalumba’s Kevin
Glastonbury are pulling back from that
style, picking grapes earlier to create
wines that are a little more sophisticated
and lighter on the palate. Generally shiraz
Photograph
supplied by Tourism
South Australia
Originally,
Barossa shiraz
made its name
as a full-bodied
wine, high in
alcohol.
Ask Joss

35. 35www.toastmag.co.nz
petit verdot and sangiovese.
If you venture further south near
the border with Victoria you’ll find
yourself in Coonawarra, which as well
as shiraz is making a name for itself
with cabernet sauvignon.
Luke Skeer, winemaker for Wynns
Coonawarra Estate says the region’s
cool, maritime climate makes it perfect
for cabernet sauvignon’s longer growing
season. Although he says the shiraz is
pretty good too, just different to their
FROM THE CELLAR:
YALUMBA
When it comes to examining the role
age has played in the Barossa Valley’s
high standing in the wine world,
Yalumba – celebrating its 165th year in
2014 – is a good place to start.
Founded in 1849 Yalumba is Australia’s
oldest family-owned winery, and
senior winemaker Kevin Glastonbury
says they are still finding out just
how important that heritage is to
the brand. For a start it has led them
to pioneer the “Old Vine Charter”
among Barossa wineries. There are
no laws determining what vines
can officially be called “old” for the
purposes of marketing a wine, leaving
it up to personal interpretation and
therefore the possibility of misleading
consumers. The Yalumba-led Old Vine
Charter defines “old vines” are those
aged 35 years or older. Antique vines
are 70 years or older, a centenarian
vine is 100 years and a tri-centenary
vine must be 300 years old. Though
there is no legal requirement to adopt
the charter most Barossa wineries have
taken it onboard – simplifying things
for consumers and creating an industry
standard in the region.
It’s not the first time Yalumba has
pushed for innovation. It is the only
winery in Australia to run an onsite
cooperage to make its own oak
barrels, meaning it has the unique
advantage of controlling the quality of
the oak that ages its wines.
That willingness to experiment and
innovate should see the winery well
into its next 165 years.
Everyday affordable wines:
· Penfolds Koonunga Hill
Range – Shiraz and Shiraz
Cabernet
· Wolf Blass Yellow Label Shiraz
· Jacob’s Creek Reserve Shiraz
Speciality wines:
· Penfolds Bin 389 Cabernet
Shiraz (commonly known as
Baby Grange)
· Wolf Blass Gold Label Shiraz
· Saltram Mamre Brook Shiraz
· Jacob’s Creek Centenary Hill
Shiraz
· The People’s Shiraz
· VNO Shiraz
Generally speaking the vintages
to look out for in stores now
are the 2010 and 2012, both
considered exceptional vintages
thanks to good amounts of rain
over the winter, leading to lush
healthy vines and early picking.
“When people come in for a tasting and say they want to
start with the shiraz or the cabernet, we’ll try and urge them
to try the whites too. They’re always pleasantly surprised.”
Luke Skeer, winemaker Wynns Coonawarra Estate
Which ones should I buy?
As well as Penfolds,
large wineries such
as Wolf Blass, Jacob’s
Creek and Yalumba
all have a large range
of great quality shiraz
readily available in
New Zealand from
Liquorland. Here
are some great
ones to try.
Barossa cousins – not as full or rich; more
elegant. For drinking now he recommends
Wynns Siding Cabernet Sauvignon.
He adds that great whites are
some of Coonawarra’s hidden treasures.
“We’ve been making riesling since
the 1970s and chardonnay since 1982.
When people come in for a tasting and
say they want to start with the shiraz or
the cabernet, we’ll try and urge them
to try the whites too. They’re always
pleasantly surprised.”
BAROSSA

36. With more than 35 years’ experience at
Jacob’s Creek behind him, winemaker Bernard
Hickin is the perfect custodian to ensure the
brand’s continued reputation for high quality,
contemporary Australian wines.
The flow of Jacob’s Creek
Bernard Hickin’s picks for
Australia’s best varietals:j
BAROSSA VALLEY SHIRAZ
“Rich generous wines from ancient soils
and a warm temperature climate.”
BENCHMARK DRY RIESLINGS
FROM EDEN VALLEY,
a high altitude region of the Barossa
“Delicate lemon-mineral flavours.”
COOL CLIMATE CHARDONNAY
FROM THE ADELAIDE HILLS
“Delicious wines that are complex,
stylish and with ageing potential.”
CABERNET SAUVIGNON
FROM COONAWARRA
“With its unique soils, topography
and climate, Coonawarra produces
some of Australia’s great cabernets.”
MEET THE MAKER
HAVING GROWN UP A city boy,
with no thought of winemaking,
Bernard found his calling on a visit
to a friend who was working in a
winery in Adelaide’s north-east.
“Walking in, I remember the aroma
of the reds fermenting, the vibrant
purple colour of the red caps; it was
just like being in another world.”
Bernard was sold and began
the winemaking degree that would
eventually see him take a job with
Pernod Ricard Winemakers (then G
Gramp & Sons), makers of Jacob’s
Creek in 1976, the year the label
was launched.
Now in 2014, Bernard says the
future of Jacob’s Creek is bright with
a dual focus of protecting the quality
of its current wine portfolio while
allowing style evolution to meet
consumer demand, and to embrace
innovation to release new wines.
In the meantime, he says 2014
is a good year for reds with intense
colour, rich, ripe tannins and fresh
varietal flavours. “There’s some
excellent Coonawarra Cabernet
Sauvignon and some exciting
Barossa Shiraz. The Jacob’s Creek
Reserve range captures the proud
history of the brand’s winemaking
since 1847, with a focus on premium
varietal vineyards from South
Australia’s acclaimed viticultural
regions. Only the best grapes are
‘reserved’ for this premium quality
range, producing wines with intense
varietal expression, great flavour and
classic structure and length.”
36

38. 38
GLASS
The art of glass
Put down the plastic cup or that tricep-straining goblet. If you’ve invested in
good wine, the least it deserves is to be drunk from the right glass.
REMEMBER BACK IN THE day when
all wine glasses were created equal? It
was probably about the same time some
bright spark decided all wine should come
in foil bags and boxes instead of bottles.
Those glasses were well-built and
sturdy, constructed rather than created,
with stems the width of your thumb and
could probably stand up to a game of
volleyball without breaking. Good news if
you’re worried about party breakages; not
such good news for your taste buds.
The idea that wine changes when drunk
from different shaped glasses is not a
scam to make you buy more wine glasses.
We promise. Around the 1950s Claus
Riedel, who’s family business had already
been creating glassware for 300 years
through nine generations, discovered
that glass thickness, shape, colour and
cut all had an impact on the aroma, taste
and overall impression of the wine they
carried. And moreover the impact varied
according to the wine varietal.
It was a revolutionary idea and
Riedel spent much of the next 25 years
researching and creating glassware to
showcase different wines.
If you remain sceptical, the easiest
solution is try it for yourself. Gather some
friends, wines, and a range of glasses of
different shapes and sizes. Taste each wine
methodically from different glasses and
make a note of how the flavour, aroma and
even the mouthfeel of the wines change.
Below are some basic principles when
it comes to what wine to drink from which
glass but as Riedel Australia managing
director Michael Baulderstone says, the
first rule is to think about what wines you
like and work from that perspective.
Width matters:
Your tongue can really only distinguish
four basic tastes: sweet, salty, bitter and
sour which are in different areas of the
tongue. The degree of taper at the mouth
of the glass will help determine which
part of your palate the wine will hit first,
which impacts on the flavours you will
taste most strongly. A narrow glass, for
example, requires you to tilt your head
further, directing the wine deeper into
your mouth where bitter tastes are most
keenly sensed. The narrow mouth also
helps keep fruity aromas concentrated at
the top of the glass. Fuller-bodied wines
should be served in glasses with wider
bowls which allow the wine to be aerated
with swirling, releasing the aromas. With
all that in mind the best glass styles for our
favourite varietals are:
SAUVIGNON BLANC – tall, and thin with
a small bowl and tapered at the top
CHARDONNAY – wide bowl and only
slightly tapered with a longer stem to
keep the wine cool; they’re also often
larger to allow more room for swirling
SHIRAZ – smaller than other red wine
glasses with a wide bowl and a tapered
mouth designed to show off the variety’s
often bold tannins and peppery flavours
CABERNET SAUVIGNON – large enough
to allow plenty of swirling with a broad
bowl to make the most of aeration
PINOT NOIR – a tapered top with a wide
bowl and smaller in size; some recent
designs also include a flared lip to deliver
the wine’s flavours to the palate quickly
Shiraz
Pinot
noir
Cabernet
sauvignon
Riesling &
Pinot gris
Sauvignon
blanc
Champagne
Chardonnay
(and Champagne)
IMAGES SUPPLIED BY RIEDEL

39. 39www.toastmag.co.nz
Perfect
for pinot
But what about Champagne?
Here’s where things get a little more
controversial. Traditionally the best glass
for Champagne or methode traditionelle
is the flute. The flute began to replace
the wide shallow champagne glasses of
the 1930s when it was realised the tall
thin glasses kept the wine effervescent
for longer – useful when you’re lining up
glasses by the dozen for a toast. But more
recent thinking suggests that if you’re
pouring and tasting it within a reasonably
short period then something more akin to
a chardonnay glass works well. The wider
bowl and only minimal taper allow the
aromas and flavours of the wine to come
to the fore. And when you consider that
many Champagnes feature chardonnay or
burgundy grapes it begins to make sense.
Biggest isn’t always best:
Cabernet glasses tend to be the largest
size and, says Baulderstone, consumers
tend to love them for it. But, he says, a
cabernet glass is the absolute enemy of
pinot noir.
To decant or not to decant:
The purpose of pouring wine into a
decanter before serving is to allow it
to aerate which will allow for the full
expression of flavour. All wines benefit from
aeration so Baulderstone recommends
decanting whenever practical. Plus, he
adds, it adds a wonderful sense of theatre
to wine enjoyment.
Keep it clean:
It’s not all about shape. It’s also vital
that glassware is immaculately clean.
You don’t want a veneer of detergent or
residue getting between you and your
wine. For this reason alone it’s a good
idea to think about glassware that can
go in a dishwasher rather than having to
be handwashed. And even then, give it a
wipe with a clean tea towel before serving.
Temperature control:
Ideally have your wine glass at the same
temperature as your wine when you pour.
Talk to your local
Liquorland about Riedel
glassware today; all stores
can order some for you.
The good news: Riedel has done the hard work for you,
releasing glasses already matched to wine varieties so you don’t
have to memorise all of the above. As Baulderstone says: “We
make glasses for each grape variety through a structured workshop
process, you only need to know the varieties you enjoy the most
and match the glasses to them. All the work has been done for the
consumer, it is just a case of matching the glass to the grape.”
Buying a full set of wine glasses to perfectly suit every wine
variety out there is not financially practical for most of
us. Riedel generally suggests starting with a glass to
match the varietal you enjoy the most and build
from there as budget allows.
Chief executive of prestigious
Austrian Riedel Glass
Company, Georg Riedel,
paid a visit to Central Otago
earlier this year to gain a
better appreciation for the
region’s famed pinot noir – all
with an eye toward creating
panel to concentrate on how
each wine performed in each
glass. How did it feel? And
did that vary glass to glass.
Each guest was asked to
rate the glasses and award
points to those they thought
best reflected the way the
wine should taste, before
scores were collated.
Experienced winemaker
Alan Brady, pioneer of
wine in Central Otago,
said he was “amazed” at how
different his Wild Irishman
Pinot Noir wine tasted in
each of the glasses. “It was
like I had tasted 14 different
wines.”
“The perfect pinot noir
glass has a rounded, bulbous
bottom and a thin pointed
flow at the top. The glass
controls the flow of wine to
the palate in a spectacular
way so the wine doesn’t
become better, it tastes
better,” said Riedel.“A wine
as good as your pinot noir
needs to be savoured from
the correct glass.”
The Riedel Central Otago
pinot noir glass is planned for
release later this year.
the perfect glass from which
to enjoy it.
Riedel embarked on an
intensive tasting with about
20 wine experts and local
winemakers who each tried
Central Otago pinot noir
from 14 different types of
Riedel glasses. Riedel said
Central Otago Pinot Noir was
selected for the new wine
glass because of its quality
and intensity.
He said using the right
glass was “crucial” when
enhancing the art of drinking
wine. He asked the tasting
39www.toastmag.co.nz

40. 40
Press play
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The sleek new-look SodaStream is
the perfect way to make sure you
never run out of mixers for your party
drinks. This Source machine has a
larger 60 litre gas cylinder and comes
with a 1 litre carbonating bottle
– and you can adjust the level of
carbonation with the LED indicator.
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Bring your party to life with a little retro-
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print your party shots on the spot – no
more crowding around a tiny LED screen.
The Instax Mini comes with a 10-shot
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680Fly Buys points
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Hunker down with family and friends this winter and dust off the board games
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The key to hosting a night to remember is having the right kit. Here’s some
great Fly Buys rewards that can add that touch of magic to any party.
Top gift
Yes please!

41. 41www.toastmag.co.nz
Keep your party guests happy by being able to offer
them whatever they desire to quench their thirst.
Whether you’re theming your drinks to your movies or
just enjoying a relaxing catch-up around the fire, here
are some excellent Fly Buys rewards from Liquorland.
Host with the most
Straight up, over ice,
shaken, stirred or a
complex cocktail –
everyone has a favourite
way to enjoy these
premium spirits. Pick any
two bottles from Johnnie
Walker Red Whisky 1L,
Canadian Club Whisky 1L,
Jim Beam Bourbon 1L,
Appleton Estate VX Rum
700ml, Bombay Sapphire
Gin 1L, Absolut Vodka 1L
Warm yourself with some of
Central Otago’s best pinots with
this selection of three wines from
Rabbit Ranch, Roaring Meg and
Gibbston Valley Gold River
If you’re theming your cocktails
to your movies you’re going to
need a good variety of spirits
on hand. The Liquorland Spirit
Selection includes your choice
of any two from the following:
Grant’s Scotch Whisky 1L,
Jameson Irish Whiskey 700ml,
Jack Daniel’s Whiskey 700ml,
McKenna Bourbon 1L, St Remy
Brandy 1L, Coruba Original
Rum 1L, Coruba Gold Rum
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505Fly Buys points
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1995Fly Buys points
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You’re possibly going to need a better couch.
Dyson DC34 Handheld
OK, so someone got a little over-excited at their new high score
or leapt in terror at the monster movie, and now there’s popcorn
everywhere. Not to worry. Dyson DC34 Handheld will clean it up in
a jiffy. The dual power mode means a longer run time for big clean-
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from a sci-fi movie.
DVD Bundle
Keep everybody happy with a selection of movies from Fly Buys’
range of new and recent release DVDs. How about some Star
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Browse the music and movies section of www.flybuys.co.nz for
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From
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These products and points values are subject to change
from August 1 with the updated rewards guide.

42. 42
It’s one thing to keep track of your alcohol intake at the
bar, but quite another when you’re hanging at a mate’s
place where the pours are a little more generous – and
continuous. Jessica Venning-Bryan from Cheers has some
tips on mastering the fine art of monitoring your intake.
Portion control
A standard drink is how much
alcohol the average person can
process in one hour. If you’re at
a party drinking, the following
figures are good to know:
330ml bottle of 5% beer:
approximately 1.3 standard drinks
100ml glass of 13% wine:
approximately 1 standard drinks
250ml can of 6.5% RTD:
approximately 1.3 standard drinks
750ml bottle of 13% wine:
approximately 7.7 standard drinks
1000ml bottle of 40% spirits:
approximately 37 standard drinks
AT CHEERS WE ENCOURAGE people
to be really aware of how much they are
drinking and one of the best ways they
can do that is to school up on what a
standard drink looks like (see sidebar and
visit www.cheers.org.nz). Once you have
that visual it’s a matter of keeping count
of your drinks. If you do that and pace
yourself with non-alcoholic drinks, and eat
protein-rich foods, you’ll be on track to
staying in a safe and social zone. But for a
little extra guidance here are a few more
quick tips:
For guests
Serve yourself. It’s easy to lose track of
your drinking when everyone’s relaxing
over several hours so don’t let your
host top up your glass. Serving yourself
makes it much easier to keep track.
Alternate. Space every alcoholic drink
with a non-alcoholic one. This will help
you maintain a moderate pace, and, if
you choose water, it will help you stay
hydrated.
Eat. And make sure it’s something more
substantial than chips and dip. If the
host goes light on the snacks, take the
initiative and suggest ordering pizza.
For hosts
Stay sober. The number one rule as
a party host is to stay sober. If you’re
in charge you need to have your wits
about you.
Offer alternatives. Always make sure
there are interesting low alcohol and
non-alcoholic drink options available.
People get tired of orange juice really
quickly. Think about light beer, spritzers,
punch, a range of juices and soft drinks,
or even just sparkling water served in a
nice glass with a wedge of lemon.
Cater well. Serve high-protein foods
because protein stimulates the body
to process alcohol. Salmon or chicken
sushi, mini-burgers, gourmet sausages
with relish, and frittata are all great
options. And make sure you don’t leave
the cooking until the last minute. Feed
everyone early so they’re not drinking
on an empty stomach.
Provide entertainment. If you’re hosting
an all-day get-together organise an
activity to break up the day and get
everyone focused on something other
than eating and drinking; maybe a walk
in the park, touch rugby or a game of
charades.
How
much am
I actually
drinking?

43. We’ll be bringing a new issue of toast! to you
every three months and we’d love for you to
become a regular VIP guest at the party.
Each issue is filled with hot tips, expert advice, and new ways for you
to enjoy your favourite drinks. Maybe we’ll even persuade you to try
something you’d never thought to taste before.
You can find the current issue of toast! at your local Liquorland but you
can make sure you’re up to date between issues by visiting our website
www.toastmag.co.nz, and following Liquorland on Facebook.
But for the real “velvet rope” VIP treatment make sure you head to the
website and subscribe. That way you’ll be first in line for each issue and top
of the list for hot deals and the lowdown on new products.
You’ll never be bored by your drinks cabinet again.
Join
the party
How to subscribe:
Drinks index
2. Fill out
subscription
form
5. Happy as
Larry when
you go in store
to collect your
latest copy of
toast! magazine
3. Magazine
distributed to
Liquorland stores
4. Magazine arrives at
Liquorland stores
1. Go online to
www.toastmag.co.nz
Beer, cider and ginger beer
Boundary Rd 26
Budweiser 9
Coopers 21,23
Crabbie’s 7
Desperados 8
Emerson’s 21
Epic 22
Galbraith’s 20
Liberty Brewing 21
Moa 22
Monteith’s 23,27
ParrotDog 23
Steinlager 13
Tui 8
Liqueurs and spirits
Absolut 11
Amarula Cream 11
Appleton Estate 11
Ardbeg Islay 11
Beefeater Gin 11
Bushmills 18
Canadian Club 11, 18
Chivas Regal 11, 15, 18
Courvoisier 3
Crystal Head 11
Devil’s Cut 6
El Jimador 11
Glenfiddich 8, 18
Glenlivet 11
Glenmorangie 11
Grand Marnier 11
Greenalls 11
Hendricks 11
Indiana State Moonshine 6, 19
Isle of Jura 11
Jack Daniel’s 7, 15, 18
Jameson 6, 11, 18
Jim Beam 6, 11, 18
Jim Beam Jacob’s Ghost 7, 17, 19
Johnnie Walker 11, 18
Laphroaig 11, 18
Monkey Shoulder 18,19
Smirnoff 11
St Remy 11
Talisker 11
Tanqueray Gin 11
The Dalmore 11, 18
Tullamore Dew 18
Wine
Barros 30
Dow’s 30
Jacob’s Creek 35
Penfolds Father Grand Tawny 8
Saltram 35
Taylor’s 8, 29, 30
The People’s Shiraz 35
VNO 35
Wolf Blass 35
Wynns 31, 35
Yalumba 35

44. 44
6
6
1
2
3
4
6
5
VanguardSt
SaintVincentSt
Washington Rd
⇦Tahunanui
RussellSt
RutherfordSt
CollingwoodSt
Halifax St
HavenRd
Grove St
TrafalgarSt
Love
local
There’s a special occasion to celebrate we’re off to ...
Hopgoods Restaurant (1) in Nelson city is always a consistent
favourite, with relaxed dining and seasonally based dishes,
the menu changes regularly and we love that they source their
vegetables from a local organic farmer. They also offer a great
range of wines and local craft beers. We are spoilt for choice
though. Other dining favourites include Harrys (2), Fords (3),
and Hangar 58 (4).
I have visitors in town I’m taking them to … Smugglers
Café and Bar Restaurant in Tahunanui. A notoriously good
restaurant with great food, great atmosphere and the staff
always make you feel welcome. All their portion sizes are
generous and their ribs are to die for. Our relatives just
love going there when they are in town and they have a
spectacularly large table in the middle of the restaurant which
is great for family functions.
But if you want to catch up with mates l’ll go to … The Sprig
and Fern, Hardy St, officially Nelson’s best bar as voted by
Nelsonians. It’s a friendly, neighbourhood craft pub where you
can enjoy superb award-winning craft beers brewed locally.
The owner Lee always looks after us, plays great music and is
never short with a good recommendation of one of his latest
popular brews.
Another favourite is Harry’s Bar, their menu has an Asian
fusion twist and is a fun place to go for a drink and nibbles
with friends.
For a relaxed long lunch you’ll find me at ... The Boatshed
Café (5) right on Nelson’s waterfront which has stunning views
of the harbour and a great menu. You’ll often see big ships
coming in and out of the port guided by the tug boats right
in front of you; fascinating to watch. Or try the River Kitchen
Café (6) which is perfect on a sunny day as it sits under some
beautiful old oak trees on the banks of the Maitai River.
The best thing about Nelson in winter is ... we have one of the
best climates in New Zealand, and with an average of more
than 2400 annual hours of sunshine, our winter is pretty mild.
This means it is still a perfect time to visit Abel Tasman National
Gavin Snowball of Liquorland Nelson
shares his favourite local winter
hideaways and haunts Gavin Snowball and Cheryl Scott, Liquorland Nelson
Park, do some fishing or visit one of our many boutique wineries
or craft beer breweries. We have also been getting some great
feedback from our visitors on the new bike trails around Nelson
which can be done all year round.
The one thing everybody should know about the Nelson region
is ... it has a great reputation for aromatic wine varieties and
its own distinctive take on sauvignon blanc. It is also the craft
beer capital of New Zealand and we stock a great selection
in the store. A few of our local favourite brands include Hop
Federation, Sprig and Fern, Mussel Inn, Stoke and Golden Bear.
Lonely Planet currently lists the Nelson Craft Beer Trail among
its “hot and happening”.
Nelson
LOVE LOCAL
Liquorland
Nelson
31 Vanguard St
03 548 3053
Hopgoods
Restaurant & Bar
284 Trafalgar St
03 545 7191
Harrys Nelson
Restaurant & Bar
296 Trafalgar St
03 539 0905
Ford’s Restaurant
and Bar
276 Trafalgar St
03 546 9400
Hangar 58
58 Collingwood St
03 545 8158
The Boat Shed Cafe
350 Wakefield Quay
03 546 9783
River Kitchen Nelson
81 Trafalgar St
03 548 1180
Smugglers Pub
& Cafe
8 Muritai St, Tahunanui
03 546 4084
The Sprig & Fern
Brewery
53 Beach Rd, Richmond
03 544 8675
1
2
3
4
5
6

45. 45www.toastmag.co.nz
Store locations
NORTH ISLAND
NORTHLAND
Kaikohe 42 Broadway
Kamo 477 Kamo Rd, Kamo
Kensington 3-5 Kensington Ave
Kerikeri 52 Kerikeri Road
Otaika Shop No 7, Otaika Shopping Centre, Otaika Rd
Tikipunga Shop 16 Paramount Shopping Centre, 1 Wanaka St
Waipapa State Highway 10
AUCKLAND REGION
Albany 357 Albany Highway
Beachlands 41 Third View Avenue
Botany 287 Botany Rd, Golflands
Forrest Hill 252 Forrest Hill Road
Howick 125 Elliot Street
Mangere Bridge 42 Coronation Road
Manukau Unit 4 613-615 Great South Road
Mt Eden 346 Dominion Road
Newmarket 480 Broadway
Northcross Cnr Carlisle & East Coast Rd
Onehunga 267A Onehunga Mall
Orewa 3 Moana Ave
Papakura Unit D/ 2 - 14 Railway St West
Parnell 101 The Strand
Pt Chevalier 1130 Gt North Rd
Pukekohe 10 Massey Ave, RD 3
Snells Beach 240 Mahurangi East Rd
Southgate Unit 15E, 230 Great South Rd
Waiheke Island Shop 5, 24 Onetangi Road
COROMANDEL
Thames 215 Pollen St
Whitianga 1 Lee St
WAIKATO / BAY OF PLENTY
Bethlehem 19 Bethlehem Road
Cambridge 26 Victoria St
Dinsdale 140 Whatawhata Rd
Eastside 319 Grey Street
Gate Pa 1000 Cameron Road
Katikati 74 – 76 Main Road
Morrinsville 47 Studholme St
Mt Maunganui 1 Owens Place
Rototuna 16 Horsham Downs Rd
Taumarunui 15 Hakiaha St
Taupo 74 Tuwharetoa St
Tauranga 395 Cameron Road
Te Awamutu 49 Vaile St
Te Kuiti 80 Taupiri St
Whakatane 13 Peace Street
CENTRAL NORTH ISLAND
Ahuriri West Quay Ahuriri
Albert Street 105 Albert St, Palmerston North
Fitzroy 594 Devon Street East
Gisborne 191 Customhouse St
Onekawa 110 Taradale Rd
Taihape 120 Hautapu Street
Waipukurau 42-44 Russell Street
Wanganui 291 - 293 Victoria Ave
WELLINGTON / WAIRARAPA
Masterton 206 Chapel Street
Miramar Unit 1, 37 Miramar Ave
Porirua 18 Parumoana Street
Waterloo 2 Trafalgar Square
SOUTH ISLAND
MARLBOROUGH
Blenheim 7 High Street
Golden Bay 5 Motupipi St, Takaka
Motueka 90 High St
Nelson 31 Vanguard St
Turf 228 Songer St, Stoke
WEST COAST
Recreation 68 High St, Greymouth
Westport 207 Palmerston St
CANTERBURY
Beckenham 157-161 Colombo St
Blenheim Road 227 Blenheim Road
Rangiora 73 Victoria Std
Riccarton 43 Riccarton Rd
Shirley 114 Marshlands Rd
Tinwald 99 Archibald St, Tinwald, Ashburton
OTAGO
Cableways Cnr Kaikorai Valley Rd & Mellor St, Dunedin
Clutha 70 Clyde St, Balclutha
Leith Street 233 Leith Street, Dunedin
Milton 147 Union St
Mosgiel 6 Gordon Rd
Oamaru 261 Thames St
SOUTHLAND
Centrepoint 252 Dee Street, Invercargill
Gore 25 Trafford St
South City 66 Tweed Street, Invercargill

46. 46
Where in
the world
are we?
Tell us where this beautiful stretch of
scenery is located and you’ll go in the
draw to win 1000 Fly Buys points.
To enter email your answer as well as your name, address and
phone number to win@toastmag.co.nz with The Last Drop in the
subject line. Entries must reach us by August 31, 2014.
Well done to those who guessed our Autumn issue last drop was
the wetlands at Wither Hills’ Rarangi vineyard. Since 2009 Wither
Hills has been working to eradicate weeds and replant natives
through the wetland.
Keep an eye on www.toastmag.co.nz from July 1 for last issue’s
Last Drop winner announcement.
*Entrants must be aged over 18. Full terms and conditions at www.toastmag.co.nz
Last drop
COMPETITION

47. Check out more top brands at flybuys.co.nz
1,860
poi nts
Fly Buys
ALSO AVAILABLE IN:
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#9

48. 22ND & 23RD AUGUST AT
WESTPAC STADIUM, WELLINGTON
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