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seriously, humans are weird & so is Dry July
As Dry July draws to a close, I do a Not Serious cost-benefit analysis on the whole gig, and I pay tribute to someone who was a leading advocate for the advantages of a world with wine in it, The Prop, our beloved Sam Neill. Every year, drinking undergoes a dramatic rebrand. One minute we’re happily opening bottles because it’s a Thursday in December. The next, everyone is clutching a sparkling water and announcing they’ve never felt better — all because the name of the month sounds witty when paired with the word dry. Humans are weird and so is Dry July. I’ve recently heard some clever variations on the whole ‘Dry July’ theme. At a recent gathering with the good people at Trinity Hill, winemaker Warren Gibson mentioned his wife likes to call it Try July and the folks pouring spirits at Neat are focusing their efforts on Rye July, introducing whisky to a wider audience. One person mentioned to me recently that they observe Dry July by drinking only dry wines, which keeps their options
- news
the not serious Gilmour Girls
For this Not Serious Wine Chats, I sat down with two generations and three Gilmour Girls — a family synonymous with service and who have helped pour more than their share of fine wine. Emerald Gilmour, the Madre of this magnificent trio, shares stories from her #hospolife when she straddled her roles as Air New Zealand flight attendant one minute and Clichy and Club Mirage owner the next. Emerald, precious gem by name, should be declared a precious gem and OG of our restaurant scene as she opened Clichy in 1972 — a moment in dining history when not a lot was on offer, but when some of our stalwart chefs and waiters were cutting tracks upon which the rest of us would follow. It’s fair to say Emerald has a thing for keeping things shipshape — a skill, and quality she’s instilled in her two daughters, Sophie and Mimi Gilmour. Sophie, who has a consultancy agency called Delicious Business, and is involved with Fatima’s, was part of the team responsible for bringing the “hot chook and
- news
A Not Serious Spotlight on Central Otago Pinot Noir
READ TIME: Two generous pours and cheese board (20-25 minutes) THE CENTRAL DOZEN ‘23 When Carolyn Murray from Central Otago Winegrowers Association (COWA) asked if I wanted to receive a box of 12 Pinot Noir wines to taste, it was pretty easy to accept. No sooner had the ‘woosh’ of the departing ‘yes please’ email left my eardrums, I was overcome by two emotions: imposter syndrome and the guilt of potential waste. SERIOUSLY, YOU WANT ME TO DO WHAT NOW? Who am I to validate the efforts of some of our nation’s top producers? After a little meditation on the purpose of Not Serious Wine Chats I decided, actually — this is exactly what Not Serious Wine Chats is all about. I’m a wine drinker, making me as qualified as the next guy to slug a goodly sip and think about how a wine makes me feel. Also COWA had already enlisted the very qualified taste buds connected to the expert cerebral cortex of Emma Jenkins, Master of Wine, to select the Central Dozen, so really — the pressure was off. Twelve
- news
Seriously, Chenin Blanc may just be the MVP, VIP, and OG of all white wines.
Hear me out. I first became acquainted with Chenin Blanc when I was a wine rep flogging a portfolio that included Marc Brédif Vouvray. In a somewhat revealing admission, it did take me some time to appreciate that Vouvray was a place and not a random grape variety (How I ever got that job remains a mystery!) What I did know — quite emphatically as it turned out — was that it was absolutely the duck’s nuts and one wine I knew I could sell without trying. Showcased to my customers as the “Absolute White All Rounder” this was a white wine that could transcend seasonal demands and all wine scenarios… Dark days of Winter? Lightly cooled Marc Brédif Vouvray quaffed alongside a pork sausage cassoulet ought to warm the cockles. Bright, white heat of a Summer sunset? Chilled Marc Brédif Vouvray served alongside a prosciutto and melon salad will tantalise and refresh or scoff a gobby, freshly shucked oyster doused in some mouth-puckering vinaigrette and trust me — your Brédif will still fi
- news
the not serious Katie Woodhead
If you’ve ever had dinner downing dumplings at Hello Beasty in Tāmaki Makaurau, you may have met Katie Woodhead. If you’ve ever supped on a pint or scoffed a pizza at Scopa in Te Whanganui-a-Tara, you may have met Katie. And chances are, if you’ve given a glass of something from Huia, Seresin or Felton Road a nudge, then you may have come very near to meeting Katie — in essence, because you will have experienced a little bit of her energy that was imparted into the vines during her short stints at said wineries. When I first met Katie – it was at Hello Beasty — I was with one of my favourite lunching sidekicks, Courteney Peters and we both felt sure we’d met her before. Turns out we hadn’t but instead, had just witnessed what true hospitality looks like. That sort of soft but confident, personable service that makes you feel right at home and cared for in an absolute instant. Sort of like if your Mum has grabbed your onesie from the dryer and popped you into a bed made of freshly clean