With roughly 72,000 tons of grapes dropped from New Zealand vineyards each summer, the wine industry could be tapping into a verjuice income stream, says a sensory expert.

When findings from the New Zealand Winegrowers Pinot Noir project suggested the term ‘green/herbaceous’ could have negative quality associations, there was a call for investigation into the ambiguous description.

"Wine language has become old-fashioned and outdated, meaning that we are no longer communicating effectively about wine in a world where modern trends are important."

They call it the Forgotten Highway - perhaps because it is somewhere in the middle of the North Island. It does connect Taumaranui with Stratford and is, of course, the only access road to the self-proclaimed republic of Whangamōmona. Peter Burke recently ticked off another item on his bucket list to visit this republic and to meet its president.

Sulphides were on the table at this year’s Southern Pinot Noir Workshop, in an online pod event involving winemakers throughout the country.

As Kiwis order their Christmas ham, NZPork is encouraging them to check the pork is actually from New Zealand.

Katherine Jacobs sure knows how to fit a lot into life.

Awatere Valley vineyards are proving a happy habitat for an endemic species, with the 'wine wētā’ burrowing amid the rows, dangling off the wires and dining on fresh buds and sap, while also devouring pest insects in the vines.

"The most excellent wine is one which has given pleasure by its own natural qualities, nothing must be mixed with it which might obscure its natural taste,” proposed Roman agricultural writer, Columella.

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