THE WINE GUIDE. airnzwineawards.co.nz

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1 THE WINE GUIDE airnzwineawards.co.nz

2 Welcome Once again, Air New Zealand is proud to partner with New Zealand Winegrowers to celebrate the achievements of our country s winemaking industry. This year marks the 30th year the airline has been naming rights sponsor of the Air New Zealand Wine Awards our longest running sponsorship agreement. Over the past three decades we have worked hard to champion the success of the wine industry, through our support of the awards as well as by working closely with New Zealand Winegrowers to promote and grow wine tourism to New Zealand and showcasing New Zealand wine on board our aircraft. In fact, as the largest single server of New Zealand wines, we serve more than seven million glasses inflight to our customers each year. This Wine Guide features the Trophy-winning wines from the Air New Zealand Wine Awards, as well as wine tips, food matches, and mouth-watering recipes. Congratulations once again to this year s winners. Christopher Luxon Chief Executive Officer Air New Zealand CONGRATULATIONS TO OUR MEDAL WINNERS Keep an eye out for the medal stickers when you make a purchase. To buy online visit airnewzealand.co.nz/wine airnzwineawards.co.nz For a complete summary of results, please visit airnzwineawards.co.nz Keep up to date on the Air New Zealand Wine Awards by following us: Twitter.com/@AirNZWineAwards Facebook.com/ AirNewZealandWineAwards Instagram/AirNZWineAwards #anzwa, #nzwine Recipe credits Selected extracts from Botswana Butchery: by Al Spary & Russell Gray (New Holland, $50) Rangitikei Chicken Ora King Salmon Wine tasting notes Sam Kim, Wine Orbit The Air New Zealand Wine Awards is New Zealand s premier wine competition, recognising excellence in winemaking. The competition is owned and organised by New Zealand Winegrowers, the national organisation for the country's 1600 grape growers and winemakers. This year marks the 30th of Air New Zealand as our naming rights sponsor. We are very proud of this partnership, and it certainly demonstrates the strong commitment our national airline has to the New Zealand wine industry. Thank you to Air New Zealand for your ongoing support of this wine competition. In October 2016, a panel of 26 top wine experts, including judges from Australia and the USA, sniffed, swirled and tasted their way through 1400 wines. The top wines tasted were awarded Bronze, Silver or Gold Medals, with the very best wines receiving Elite Gold Medals and Trophies. These Trophy-winning wines are featured in this guide. The high calibre of this year s winning wines is evident, and I know you will enjoy the choices we have made. Be sure to pick up your favourite Air New Zealand Wine Awards Trophy and Medal-winning wines from your local wine outlet. This guide also carries some handy information about New Zealand s most popular wine varieties and wine regions, as well as some excellent wine and food matching tips and recipes. Cheers! Michael Brajkovich MW Chair of Judges Air New Zealand Wine Awards 2016 AIR NEW ZEALAND WINE AWARDS

3 Medals and Trophies Medals are awarded based on a points system: 2016 JUDGING TEAM TROPHY Best in Class (18 awarded) Meet our dedicated team of international judges, senior judges, associate judges, stewards and judging personnel. To view judges profiles, go to airnzwineawards.co.nz/about CHAIR OF JUDGES Michael Brajkovich MW ELITE Outstanding quality 19 to 20 points (39 awarded) Excellent quality 18.5 to points (91 awarded) COMPETITION CO-ORDINATOR Shona White EVENT MANAGERS Amber Silvester Angela Willis INTERNATIONAL JUDGES Michael Franz (USA) Ralph Kyte-Powell (Australia) SILVER Very good quality 17 to points (268 awarded) BRONZE Good quality 15.5 to points (614 awarded) SENIOR JUDGES Phil Brodie, Jack Glover, Jim Harré, Greg Harris, Ian Isaacs, Emma Jenkins MW, Sam Kim, Stu Marfell, Olly Masters, Simon Nunns, Nick Picone, Nikolai St George, Wendy Stuckey TROPHIES ARE AWARDED for the best wine of each variety (e.g. Chardonnay) as well as for classes based on how much wine is available (e.g. Exhibition for smaller quantities and Open for wines that are readily available). The wine voted by the senior judges to be the best wine of the entire competition is also awarded the Air New Zealand Champion Wine of the Show Trophy. The runner-up wine receives the Reserve Wine of the Show Trophy. As a mark of the New Zealand wine industry s commitment to sustainability, any wine produced after 2010 must be certified sustainable to enter the awards. For more information on the Air New Zealand Wine Awards judging process, and awarding of Medals and Trophies, please visit airnzwineawards.co.nz Cover Image: Te Mata Peak, Hawke's Bay, New Zealand. OneShot. ASSOCIATE JUDGES Greg Allinson, Flo Bouda, Rebecca Deed, Colin Ford, Jo Gear, Paul Harré, Huw Kinch, Dave Roper, Kyle Thompson, Liz Wheadon CHIEF STEWARD Mark Compton ASSISTANT CHIEF STEWARD Michelle Little STEWARDS Karen Ball, Janet Blackman, Nigel Cottle, Lance Deed, Tony Dixon, Joanne Eaton, Hugh Girling, Felicity Johnston, Tim Judd, Ric Little, Peter Maxted, James Porter, James Rowan, Chloe Somerset, Richard Tollenaar, Michael Turner AIR NEW ZEALAND WINE AWARDS

4 Air New Zealand Wine Consultants Jim Harré Jim Harré comes from a family that is rich in winemaking history, and is an international wine judge. He has a long history of service with Air New Zealand, having started as a flight steward 30 years ago, and set up the airline's wine training programme, before becoming one of its wine consultants. Jim and his wife Wendy own and operate the Gates Country Lodge in North Canterbury. John Belsham An internationally respected wine judge and critic, John Belsham has produced and evaluated wine for more than 35 years. He founded Foxes Island Wines in John served as the Chairman of Judges for the Air New Zealand Wine Awards from and has been a wine consultant to Air New Zealand since July Find award-winning wines at the best price when you get home Go to wine-searcher.com or download the free app Linda Murphy Linda Murphy is based in Sonoma County in the US and is one of the world s most sought after wine judges. She is co-author, with Jancis Robinson MW, of American Wine: The Ultimate Companion to the Wines and Wineries of United States. She is also a contributing editor to Food and Wine magazine s Wine Guide and is a regular contributor to leading wine publications including Decanter and WineReviewOnline. Fongyee Walker Fongyee Walker is based in Beijing and is the co-founder of Dragon Phoenix Wine Consulting, leaders in Chinese wine education and consultancy. She has judged at numerous global wine shows, including the International Wine Challenge in London, and is currently the only person in mainland China to have passed both the Theory and Practical Master of Wine exams. Fongyee writes and judges extensively for many popular Chinese magazines, including Food and Wine and Decanter (China). 6 AIR NEW ZEALAND WINE AWARDS 2016

5 New Zealand Wine Varieties SAUVIGNON BLANC Sauvignon Blanc is the most widely planted grape variety in New Zealand and by far the lead export variety. It is produced in all wine regions but thrives in Marlborough; this region represents almost three quarters of all wine production in New Zealand. Flavour profile Pungently aromatic, New Zealand Sauvignon Blanc is well known for its green capsicum, gooseberry and lush passionfruit characters. Styles can vary from this traditional style to those showing fresh-cut grass, tomato stalks, melons and lime. When to drink Sauvignon Blanc is best enjoyed young and slightly chilled. More complex styles aged in oak barrels can be cellared for up to three years. Photograph Oneshot Photograph Elephant Hill CHARDONNAY Chardonnay is New Zealand s second-largest-selling white wine variety behind Sauvignon Blanc. Flavour profile New Zealand Chardonnay is mouth-filling with concentrated citrus and tropical fruit, balanced by crisp acidity and refined minerality. The warmer North Island regions typically yield full- to medium-bodied Chardonnay with round, rich flavours, while the cooler South Island regions tend to produce medium- to lightbodied styles with greater acidity, minerality and fresh citrus flavours. Winemakers can also have a dramatic influence on the style of Chardonnay through use of different winemaking techniques. When to drink Most Chardonnay benefits from between at least two to five years of cellaring. Unoaked styles are made to be enjoyed young. AIR NEW ZEALAND WINE AWARDS

6 Aromatic White Wines New Zealand produces vibrant and regionally distinctive aromatic white wines. Alongside Riesling, Gewürztraminer and Pinot Gris, which make up the majority of aromatic wines, there are a number of other varieties that are excelling in New Zealand s ideal grape-growing conditions. These include, but are not limited to, Viognier, Albariño, Arneis, Verdelho and Grüner Veltliner. PINOT GRIS Pinot Gris has enjoyed a dramatic rise to fame and is one of our most popular and fastestgrowing white wines. Flavour profile New Zealand Pinot Gris is more akin to Alsace in style with notes of apple, pear, honeysuckle, spice and bread. The warmer North Island climate tends to create ripe, fat, oily styles while the cooler South Island produces tighter wines with great structure. Much New Zealand Pinot Gris undergoes a small amount of barrel ageing, with wild yeasts and lees stirring for complexity. When to drink Most Pinot Gris is best enjoyed between one to four years from vintage date. RIESLING Riesling grows very well in New Zealand and produces a wide range of racy, aromatic styles. Flavour profile The South Island s bright days, cool nights and long, dry autumns create the perfect climate for Riesling. Styles range from bone dry to lushly sweet. You ll find stonefruit and spice characters from sunny Nelson; lemon, lime and spice from Marlborough; green apples and citrus from the cooler Waipara Valley and Central Otago regions. When to drink Riesling cellars well and its flavours intensify with age. This variety is best enjoyed between one to five years from vintage date. GEWÜRZTRAMINER Gewürztraminer has long been one of the New Zealand wine industry s unheralded success stories, with some outstanding wines being made by a number of wineries throughout the country. Flavour profile New Zealand Gewürztraminer is extremely fragrant, with rose petals, lychee, cinnamon and ginger characters. North Island styles tend towards broader, more textural styles whereas the South Island regions produce wines more linear in structure and distinctly aromatic. When to drink Gewürztraminer is best enjoyed between one to three years from vintage date. Photograph Oneshot SPARKLING WINE Most New Zealand sparkling wine is produced from a blend of Pinot Noir, Chardonnay and Pinot Meunier using classical Champagne winemaking methods. This style of wine is known as Méthode Traditionnelle. A process called secondary fermentation, which takes place within the bottle, is what gives sparkling wine its bubbles. Marlborough, Central Otago, Gisborne and Hawke s Bay all make awardwinning wines in this style. Flavour profile Sparkling wine from New Zealand is complex and elegant, with hallmark characters of nutty, biscuity aromas, balanced with fresh acidity and fruit. When to drink A non-vintage (NV) Méthode Traditionnelle is best enjoyed within one-to-two years while vintage Méthode Traditionnelle can be aged for many years. The cellaring period varies depending on the style of wine produced and the vintage conditions. ROSÉ Rosé is a beautifully coloured wine with a range of pink hues and is produced in most New Zealand wine regions. Flavour profile Bright and fresh with "drink now" appeal, New Zealand s Rosé wine shows finesse with texture and ripe berry-fruit flavours. South Island and Wairarapa Rosé is usually made from Pinot Noir grapes, and is typically fresh, slightly sweet and crisp. Rosé from the middle and upper North Island tends to be Merlot based, fuller bodied and drier. When to drink Rosé is best enjoyed young to capture the vibrancy and freshness of this style. AIR NEW ZEALAND WINE AWARDS

7 Fuller Bodied Red Wine The wine varieties we call medium- to full-bodied reds are typically blends of Merlot and Cabernet Sauvignon (Bordeaux blends) or the single variety Syrah. There is a small but increasing number of other red varieties succeeding in vineyards across a wide range of regions. Sangiovese, Dolcetto and Montepulciano are planted throughout New Zealand. There are also some exciting examples of Grenache, Malbec, Marzemino and Tempranillo, primarily within the key red wine producing region of Hawke s Bay. MERLOT CABERNET BLENDS Cabernet Sauvignon and Merlot plantings in New Zealand date back to the mid 1800s. Cabernet Sauvignon emerged as a major red variety in the late 1960s/early 1970s with Merlot emerging much later, in the 1980s and 1990s. Most plantings are found in Hawke s Bay and Auckland/Northland. Flavour profile By augmenting the structure and finesse of Cabernet Sauvignon with the vibrant, ripe fruit of Merlot, winemakers in New Zealand s warmer northerly regions are creating elegant, yet powerfully intense, red wine blends. They are becoming increasingly Merlot dominant and notable for their purity of fruit expression. When to drink Merlot Cabernet blends are approachable when young, and more complex, leathery and gamey with age. Best cellared for between two to five years from vintage date. SYRAH Syrah tends to be grown in the warmer climates of Hawke s Bay, and in the Northland and the Auckland regions, particularly Waiheke Island. Flavour profile New Zealand s best Syrah has similar floral, pepper and dark berry notes to many of the wines from the northern Rhône in France. When to drink Syrah is exciting and approachable when enjoyed young, but is also worth holding on to as it becomes more complex with age. This variety is best cellared for between two to five years from vintage date. PINOT NOIR Pinot Noir is New Zealand s most popular red wine variety and is widely grown in Central Otago, Canterbury and the Wairarapa, but its highest plantings are found in Marlborough. Flavour profile Fine tannins and elegance are the hallmarks of New Zealand Pinot Noir, with the added excitement of vibrant, intense fruit and secondary herbal, spice and game characters. Styles of Pinot Noir differ depending on where they are grown in New Zealand. Typically, though, New Zealand Pinot Noir will have an Old World structure overlaid with New World power and fruitdriven intensity. When to drink Pinot Noir will develop in the bottle for two to five years or more from vintage date. Photograph Alamy Photograph Seifried Estate 12 AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

8 Champion Wine of the Show Reserve Wine of the Show AIR NEW ZEALAND CHAMPION WINE OF THE SHOW Lowburn Ferry Home Block Pinot Noir Central Otago 2014 Irresistibly seductive, silky and complex, showing dark cherry and earthy truffle notes with nuances of game and mixed spice characters. O-I NEW ZEALAND RESERVE WINE OF THE SHOW Brancott Estate Letter Series "O" Chardonnay Marlborough (L) $ (L) $26.49 Beautifully composed and gratifying, showing white stone fruit, brioche and vanilla characters with a velvety palate. Lowburn Ferry owners Roger and Jean Gibson are dedicated to the production of high-quality Pinot Noir. Their vineyard is nestled on a sheltered north-facing terrace in the Lowburn Valley beneath the Pisa Range in Central Otago. The Gibsons' vineyards were first planted in 2000 and their first Pinot Noir was produced from the 2003 vintage. The vines are hand-tended to maximise the benefits of the unique terroir and micro-climate. Brancott Estate pioneered the world s first Marlborough Sauvignon Blanc. The skill and dedication of the Brancott Estate winemaking team, led by chief winemaker Patrick Materman, is evident in every bottle of their wine, as is the care and respect for the land and natural resources that allow each and every one to be created. Today Brancott Estate s quest for innovation, their passion for winemaking and their love for ingenuity remains as strong as ever. 14 AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

9 Open Trophy Winners Wines awarded the Open White and Open Red Trophy are widely available in all wine outlets. NEW WORLD CHAMPION OPEN WHITE WINE DISH MAGAZINE CHAMPION OPEN RED WINE Giesen Riesling New Zealand 2015 Yealands Estate Single Vineyard Pinot Noir Marlborough 2015 An impeccably composed Riesling filled with citrus and subtle toasty notes with fine texture and perfectly pitched acidity. (O) $16.99 A crowd-pleasing style, it s filled with dark fruit, cranberry, spice and mixed-nut characters with a silky-smooth palate. (O) $26.95 Exhibition Trophy Winners Winners of the Exhibition Trophies are limited-release wines. One Standard Drink One Hour to Process RANGITIKEI CHICKEN CHAMPION EXHIBITION WHITE OR SPARKLING WINE Maude Mt Maude Vineyard Dry Riesling Central Otago 2016 NEW ZEALAND WINEGROWERS CHAMPION EXHIBITION RED WINE Mission Reserve Cabernet Franc Hawke's Bay 2014 A wine of exquisite elegance and purity, showing white nectarine and lemon peel aromas, together with a taut, lingering palate. (E) $32.00 Wonderful varietal purity combined with complexity, offering cassis, dried herb, floral and juicy fruit intensity. (E) $ AIR NEW ZEALAND WINE AWARDS 2016

10 Sauvignon Blanc Recipe match SUMMER GAZPACHO Recipe on page 34 Fabulous aromas of stone fruit, mango, basil and lime zest lead to a concentrated and richly flavoured palate. LABEL AND LITHO CHAMPION SAUVIGNON BLANC Babydoll Sauvignon Blanc Marlborough (O) $17.95 Suggested matches salmon, fresh fish, mussels, scallops and oysters salad and raw vegetables citrus and vinaigrette dishes fresh tomato dishes 18 AIR NEW ZEALAND WINE AWARDS 2016

11 Chardonnay Recipe match BUTTERFLIED CHICKEN WITH WILD MUSHROOM & TRUFFLE RISOTTO Recipe on page 34 Beautifully composed and gratifying, showing white stone fruit, brioche and vanilla characters with a velvety palate. RABOBANK NEW ZEALAND CHAMPION CHARDONNAY Brancott Estate Letter Series "O" Chardonnay Marlborough (L) $26.49 Suggested matches seafood pasta poultry citrus and vinaigrette dishes cream or garlic-flavoured dishes Recipe supplied by Rangitikei Free Range Chicken 20 AIR NEW ZEALAND WINE AWARDS 2016

12 Aromatics Recipe match PEPPER SQUID SALAD Recipe on page 35 GUALA CLOSURES NEW ZEALAND LTD CHAMPION PINOT GRIS PLANT & FOOD RESEARCH CHAMPION RIESLING Wairau River Pinot Gris Marlborough 2016 Giesen Riesling New Zealand 2015 A fabulous dry rendition displaying elegant aromas of mandarin, pear and floral, enhanced by smooth, flowing mouthfeel. An impeccably composed Riesling filled with citrus and subtle toasty notes with fine texture and perfectly pitched acidity. (O) $ (O) $16.99 PLUMM GLASSWARE CHAMPION GEWÜRZTRAMINER QUAYCONNECT CHAMPION OTHER WHITE STYLES Lawson's Dry Hills Gewürztraminer Marlborough 2015 Nautilus Albariño Marlborough 2016 Classic perfumed aromas of peach, mango and floral, combined with a silky, plush and gratifying palate. (L) $25.00 Intensely aromatic, showing apricot, citrus and spice, wonderfully supported by a vibrant and textured mouthfeel. (L) $29.90 Suggested matches spicy cheese chicken seafood salad and raw vegetables citrus and vinaigrette dishes 22 AIR NEW ZEALAND WINE AWARDS 2016

13 Sweet Wine Recipe match LIME CHEESECAKE WITH WHITE CHOCOLATE SOUP Recipe on page 35 Power and glory in one; it s packed with manuka honey, dried fruit and spice, plus delectable sweetness and richness. WINE-SEARCHER CHAMPION SWEET WHITE WINE Giesen The Brothers Late Harvest Sauvignon Blanc Marlborough (L) $29.99 Suggested matches fresh fruit a classic match with peaches or nectarines fruit tarts, pies and crumbles blue cheeses 24 AIR NEW ZEALAND WINE AWARDS 2016

14 Sparkling Wine Recipe match AHI POKE Recipe on page 36 Complex and engaging. Ripe citrus, almond and yeasty characters with Champagnelike complexity and harmony. WINEWORKS LIMITED CHAMPION SPARKLING WINE Deutz Cuvee Blanc De Blancs Méthode Traditionnelle Marlborough (L) $32.99 Suggested matches cheese seafood salad and raw vegetables citrus and vinaigrette dishes cream or garlic-flavoured dishes 26 AIR NEW ZEALAND WINE AWARDS 2016

15 Rosé Recipe match QUINOA SALAD Recipe on page 36 Delicate and subtly savoury, showing citrus, floral and watermelon characters with a gorgeous dry finish. LIQUORLAND CHAMPION ROSÉ Whitehaven Pinot Rosé Marlborough (L) $21.90 Suggested matches antipasto light salads light pasta or rice dishes, especially with seafood grilled fish or chicken goats cheese 28 AIR NEW ZEALAND WINE AWARDS 2016

16 Pinot Noir Irresistibly seductive, silky and complex, showing dark cherry and earthy truffle notes with nuances of game and mixed spice characters. JF HILLEBRAND NEW ZEALAND CHAMPION PINOT NOIR Lowburn Ferry Home Block Pinot Noir Central Otago (L) $55.00 Suggested matches duck pork lamb beef cream or garlic-flavoured dishes Recipe match ROASTED SIDE OF ORA KING SALMON Recipe on page 37 Recipe supplied by Ora King Salmon 30 AIR NEW ZEALAND WINE AWARDS 2016

17 Fuller Bodied Red Wine Recipe match BACON-WRAPPED FILET MIGNON Recipe on page 37 Instantly appealing with blackberry, plum and smoky oak characters, with a hint of black-pepper complexity. FRUITFED SUPPLIES CHAMPION SYRAH Mission Reserve Syrah Hawke s Bay (L) $29.00 COAST FM CHAMPION MERLOT, CABERNET AND BLENDS It feels luxurious and gratifying; notes of cassis, cigar box, spice and violet are combined with a concentrated and finely textured palate. Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon/Merlot Hawke s Bay (L) $50.99 Suggested Matches cheese pasta venison, lamb or beef garlic-flavoured dishes 32 AIR NEW ZEALAND WINE AWARDS 2016

18 Recipes Summer Gazpacho Butterflied Chicken with Wild Pepper Squid Salad Lime Cheesecake with White Mushroom & Truffle Risotto Chocolate Soup (Serves 8) Wine match: Sauvignon Blanc This Summer Gazpacho is more of a salad than a traditional soup and is best made when tomatoes are at their peak of ripeness. The ciabatta, a rustic Italianstyle bread, will help thicken the soup. 1kg very ripe tomatoes, skinned 1 telegraph (long) cucumber, very lightly peeled 2 red onions, peeled 1 green capsicum, core and seeds removed 1 red chilli, deseeded 2 garlic cloves, peeled 2 tsp flaky salt 1 tsp cumin seeds, toasted and ground 5 Tbsp sugar 1L tomato juice 5 Tbsp sherry vinegar 3 Tbsp Worcestershire sauce 3 Tbsp olive oil 2 slices day-old ciabatta, crusts removed To serve Selection of heirloom tomatoes, cut Kalamata olives, stones removed Buffalo mozzarella, torn Baby basil leaves Extra virgin olive oil for drizzling Roughly chop the tomatoes, cucumber, onions, capsicum, chilli and garlic and place in a large nonmetallic bowl. Add the salt, ground cumin, sugar, tomato juice, sherry vinegar, Worcestershire sauce, olive oil and ciabatta. Cover and place in the fridge overnight. The next day, place the mixture in a food processor or blender and blend until smooth, then push through a fine sieve to give you a smooth soup. Taste for seasoning. To serve, make a salad in the base of wide soup bowls using the tomatoes, olives, mozzarella and basil leaves. Drizzle with a little extra virgin olive oil. Pour in the gazpacho in front of your guests to "dress" the salad. (Serves 4) Wine match: Chardonnay The dried porcini mushrooms give this risotto an intense mushroom flavour, and the swirl of truffle oil at the end a little wow factor. 1 butterflied Rangitikei chicken 2 Tbsp dukkah (store bought) 10g dried porcini mushrooms ½ cup boiling water 30g butter 2 shallots, finely sliced 1 clove garlic, finely diced 1 Tbsp fresh rosemary leaves 1 ½ cups Arborio rice 1L chicken stock, hot 250 gms wild or exotic mushrooms, larger ones sliced 1 cup cream ½ cup grated Parmesan Truffle oil to swirl 2 Tbsp toasted pine nuts Preheat the oven to 180 C and line a roasting tray with baking paper. Arrange the butterflied chicken in the tray with the skin-side facing up. Roast for the chicken for 30 minutes then sprinkle over the dukkah and roast for a further minutes or until the chicken is golden and cooked through. For the risotto Soak the porcini mushrooms in the water for at least 20 minutes. Heat the butter in a large saucepan and cook the shallots, garlic and rosemary leaves for 2-3 minutes over a medium-low heat until soft and fragrant. Add the rice and cook for 1 minute until lightly toasted and toss to coat the grains. Gradually add ½ cup of hot stock at a time, stirring until the rice grains are tender. Chop the porcini mushrooms and add with their liquid. Add the wild mushrooms, cream and parmesan and heat gently until the wild mushrooms have softened but not lost their texture. Finish the risotto with a swirl of truffle oil. Portion the chicken and serve on the risotto and scatter over the toasted pine nuts. (Serves 4) Wine match: Aromatics The Szechuan peppercorns add an aromatic flavour to the flour for dusting the squid. Remember to cook the squid quickly for tender results. 4 squid tubes, cleaned ½ kiwifruit, peeled 125ml grapeseed oil Chilli lime dressing 2 Tbsp grated palm sugar 1 lemongrass stem, white part only, chopped 3 kaffir lime leaves, bruised 1 Tbsp finely grated peeled fresh ginger 1 garlic clove, peeled and lightly crushed 1 star anise, cracked 1 lime, for the finely grated zest 2 Tbsp lime juice 1 Tbsp fish sauce Peppered flour ½ tsp black peppercorns ½ tsp Szechuan peppercorns 1 tsp flaky salt 125g plain flour To serve Chilli jam Tatsoi leaves or upland cress Very finely sliced green cabbage Finely sliced spring onion Coriander leaves Mint leaves Sliced lychees Cucumber ribbons Cashew nuts, toasted and roughly chopped To make the squid Using a sharp knife cut open the squid tubes lengthwise. Score the inside of the squid tubes on the diagonal to form a diamond pattern and place in a ceramic dish. Blend together the kiwifruit and oil and pour over the squid. Cover and place in the fridge to marinate for 1½ hours. Remove from the fridge and cut into strips. To make the dressing Place all the ingredients except the lime juice and fish sauce in a heavy-based saucepan and place over a low heat. Cook gently until the palm sugar dissolves. Increase heat and cook until the mixture is a light caramel colour. Remove from heat and add the lime juice and fish sauce. Leave to cool and allow the flavours to develop. Strain and adjust acidity if necessary. To make the flour Heat a frying pan over medium-high heat. Add the peppercorns and lightly toast until aromatic. Remove and allow to cool before grinding to a fine powder along with the salt. Mix into the flour. To serve Heat a grill plate until very hot. Wash off the squid and dry well with paper towel. Coat the squid in the peppered flour, dusting off excess. In batches, place on the very hot grill and grill for no more than 1 2 minutes to prevent the squid becoming tough. Place the squid on serving plates with a little chilli jam, tatsoi or upland cress leaves, green cabbage and spring onion, coriander and mint leaves, sliced lychees, cucumber and cashew nuts. Dot the chilli lime dressing around the plate. (Serves 8) Wine match: Sweet Wines A delicious cheesecake that is neither too rich nor too sweet just right! The white chocolate soup is a great addition, but not a necessity. 200g wholemeal digestive biscuits 75g butter, melted 375g cream cheese, softened 2 eggs 75g caster sugar 125ml single cream 1-2 limes, for the finely grated zest White chocolate soup 125ml single or double cream 75g white chocolate, broken into pieces To serve Store-bought berry sorbet Freeze-dried raspberry pieces Extra limes, for zest For the cheesecake Preheat the oven to 120 C. Line the base of a 22cm or 23cm springform tin with baking paper. Crush the digestive biscuits in a food processor and mix with the melted butter. Tip into the prepared tin and press to cover the base evenly. Place in the fridge while you make the filling. Place the cream cheese, eggs, caster sugar, cream and lime zest in the bowl of an electric mixer and beat until you have a smooth mixture. Remove the tin from the fridge and spoon in the filling. Smooth the top. Place in the oven and bake for minutes. The cheese mixture should be just set, but still a little wobbly in the centre. Remove from the oven and leave to cool completely before removing from the tin and placing in the fridge for at least 4 hours to firm up. For the white chocolate soup Place the cream and white chocolate in a heatproof bowl and place over a saucepan of simmering water, ensuring the bowl does not touch the water. Gently warm and melt together. Leave to cool. Place in a jug for pouring. To serve Cut wedges of the lime cheesecake and serve with the white chocolate soup and a scoop of berry sorbet. Scatter with freeze-dried raspberry pieces and grate over lime zest. Recipe supplied by Rangitikei Free Range Chicken 34 AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

19 Ahi Poke (Serves 4) Wine match: Sparkling Wine Ahi is yellowfin or big-eye tuna caught in deep Pacific waters. Cut it into bite-sized morsels and season it to make the famous dish known as poke. 400g sashimi-grade tuna loin ½ a firm but ripe avocado, stone removed and peeled ½ a firm but ripe mango or paw paw, peeled ½ a red chilli, deseeded and finely sliced 2 Tbsp coriander leaves, very finely shredded 1 Tbsp sesame seeds, toasted Dressing 3 Tbsp toasted sesame oil 3 Tbsp rice wine vinegar 3 Tbsp light soy sauce 3 Tbsp fish sauce 3 Tbsp fresh lime juice 1 garlic clove, peeled and crushed 1cm piece fresh ginger, peeled and finely grated ½ a red chilli, deseeded and very finely chopped To serve Baby cos lettuce leaves or lightly fried wonton wrappers Baby coriander leaves Black sesame seeds To make the dressing Place all the ingredients in a screw-top jar and shake well. To make ahi poke Slice the tuna loin, then cut into small even-sized dice and place in a large bowl. Cut the avocado and mango into small dice and add to the tuna. Add the chilli and dress with enough of the prepared dressing to moisten. Carefully fold through the coriander leaves and sesame seeds. To serve Spoon the tuna mixture into the baby cos leaves or, alternatively, spoon onto crisp wonton wrappers. Top with baby coriander leaves and black sesame seeds. Tips To crisp wonton wrappers, lightly fry in hot oil until golden. Drain well on paper towel. Any extra fresh wonton wrappers freeze well, so wrap well in plastic wrap in small lots and place in the freezer. Quinoa Salad (Serves 4-6) Wine match: Rosé As a general rule, cook one part quinoa to two parts cold water. The water should be completely absorbed by the time the quinoa is tender. It is essential to wash quinoa well before cooking. Add some steamed broccoli florets to the salad for extra nutrition and flavour. 250g red quinoa 500ml cold water 4 stems kale 50g pecan nuts, toasted and roughly chopped 25g dried blueberries Dressing 25g fresh ginger, peeled and finely grated 1 garlic clove, peeled and crushed 2 Tbsp blueberries, defrosted if using frozen berries 1 lemon, finely grated zest and juice 50g palm sugar, grated 8 cardamon pods, shelled and ground ½ Tbsp coriander seeds, toasted and ground ½ tsp cumin seeds, toasted and ground ¼ ½ tsp ground black pepper 150ml grapeseed oil Salt, to taste Rinse the quinoa well under running cold water. Place in a heavy-based saucepan, cover with the water and bring to the boil over a medium heat. Reduce heat, cover saucepan and simmer until all the liquid is absorbed, about 20 minutes. Leave to cool. Remove the tough centre stalk from the kale and discard. Tear and massage the kale leaves to soften them, placing in a large bowl as you go. Add the pecan nuts and dried blueberries, cover and set aside while you make the dressing. For the dressing Place all the ingredients except the grapeseed oil and salt in a small food processor or blender and blend until smooth. Drizzle in the grapeseed oil until the dressing emulsifies. Season to taste with salt. Add the cooled cooked quinoa to the kale mixture and add enough of the dressing to moisten the salad. Place in a serving bowl. Serve any extra dressing in a small jug or bowl to pass around. Roasted Side of Ora King Salmon (Serves 8-10) Wine match: Pinot Noir Matt Lambert of New York's Michelin-starred restaurant The Musket Room created this fantastic dish for a celebratory lunch in New Zealand. As Ora King salmon is exclusive to chefs, replace it with Regal Marlborough King salmon, which is readily available at all good retailers. Salmon cure 1 fresh side of Marlborough King salmon, pin bones removed, skin on ¼ cup salt ¼ cup sugar 3 oranges, for the zest 1 lemon, for the zest 1 lime, for the zest Manuka honey glaze ¼ cup manuka honey 2 Tbsp fennel pollen (or 1 tsp roasted fennel seeds) 1 tsp coriander seeds, ground and roasted Mix all cure ingredients together and rub on the flesh side of the salmon. Place in the fridge overnight to cure. When ready to cook, remove cure from salmon with gentle rubbing, but do not wash with water. For the glaze, heat the honey, fennel and roasted coriander in a small pan until the honey melts. In a hot oven, roast the salmon skin-side down for 10 minutes or until medium-rare. After 5 minutes, brush with the glaze using a small pastry brush. Some may enjoy the salmon well done, so check and remove when you are satisfied with the level of cooking. Brush the remaining glaze over the salmon once out of the oven. Serve in a large dish garnished with fennel, mustard frill and peppery herbs such as upland cress or watercress. Bacon-Wrapped Filet Mignon (Serves 4) Wine match: Fuller Bodied Red Wine There is probably no better combination than beef fillet steak wrapped in bacon. This creamy mushroom sauce is delicious, but a good dollop of butter full of fresh chopped herbs is just as good. 4 x 225g filet mignon, at room temperature Olive oil Salt and freshly ground black pepper 8 smoked bacon slices, rind removed Creamy mushroom sauce 1 Tbsp porcini mushrooms 50g butter 250g button mushrooms, wiped and finely sliced 300ml single cream 25g butter 1½ Tbsp plain flour 200ml beef jus * To make the sauce Soak the porcini mushrooms in enough warm water to cover for 20 minutes. Chop, reserving the liquid. Place 25g of butter in a frying pan over a low heat and as soon as it sizzles add the sliced button mushrooms and cook until golden. Pour the cream into a small heavy-based saucepan, place over a low heat and reduce by half. In a medium-sized, heavy-based saucepan, melt the remaining 25g of butter, then stir in the flour. Cook the butter and flour paste until golden, then stir in the reduced cream and beef jus. Cook until it thickens and has a sauce consistency. Stir in the sliced mushrooms along with the chopped porcini and their soaking liquid. Remove from heat and set aside in a warm place while you cook the steak. Preheat a chargrill, barbecue plate or large frying pan over a high heat. Rub the steak with olive oil, salt and freshly ground black pepper. Wrap two rashers of the bacon around the steak and skewer to secure. Place the steak on the hot chargrill and roll (using tongs to help you), to colour the bacon. Cook steak for 3 4 minutes on each side for medium-rare steak. Place on a warmed plate, cover with foil or baking paper and a clean tea towel and leave to rest for at least 5 minutes. Serve the steak with the creamy mushroom sauce, roasted potatoes and steamed green beans. * Beef jus is available in pouches from your butcher or you will find it in the meat chillers of your supermarket or at speciality food stores. Recipe supplied by Ora King Salmon 36 AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

20 Gold Medal Winners Sauvignon Blanc ELITE Babydoll Sauvignon Blanc (0) $17.95 ELITE Fairhall Downs Single Vineyard Sauvignon Blanc (L) $23.95 ELITE Giesen The August Sauvignon Blanc Marlborough (L) $43.99 ELITE Grove Mill Sauvignon Blanc (O) $19.80 ELITE Leefield Station Sauvignon Blanc (O) $22.00 ELITE Saint Clair Pioneer Block 1 Foundation Block Sauvignon Blanc (O) $26.90 Brancott Estate Terroir Series Sauvignon Blanc (O) $19.95 Esk Valley Sauvignon Blanc (O) $20.99 Hunter s Sauvignon Blanc (O) $19.99 Peregrine Sauvignon Blanc Central Otago (O) $27.00 Saint Clair Pioneer Block 20 Cash Block Sauvignon Blanc (O) $26.90 Stoneleigh Latitude Sauvignon Blanc (O) $22.59 Villa Maria Single Vineyard Southern Clays Sauvignon Blanc (L) $30.99 Yealands Estate Single Vineyard Sauvignon Blanc (O) $22.95 Chardonnay ELITE Brancott Estate Letter Series O Chardonnay (L) $26.49 ELITE Archangel Chardonnay Central Otago (E) $29.00 ELITE Clearview Estate Coastal Chardonnay Hawke s Bay (L) $19.00 ELITE Coopers Creek SV Limeworks Chardonnay Hawke s Bay (L) $24.99 ELITE Giesen The Fuder Clayvin Chardonnay Marlborough (L) $59.99 ELITE Villa Maria Reserve Barrique Fermented Chardonnay Gisborne (L) $37.99 ELITE Villa Maria Single Vineyard Keltern Chardonnay Hawke s Bay (E) $35.99 Brightwater Vineyards Chardonnay Nelson (L) $28.00 Leveret Estate Chardonnay Hawke's Bay (L) $19.99 Te Kairanga John Martin Chardonnay Martinborough (L) $37.00 Trinity Hill Gimblett Gravels Chardonnay Hawke s Bay (L) $35.00 Villa Maria Cellar Selection Chardonnay (O) $18.50 Villa Maria Single Vineyard Keltern Chardonnay Hawke s Bay (L) $35.99 Pinot Gris ELITE Wairau River Pinot Gris (O) $20.00 ELITE Stoneleigh Pinot Gris (O) $17.29 ELITE Tinpot Hut Pinot Gris (L) $22.50 ELITE Wairau River Pinot Gris (L) $20.00 Mount Riley Pinot Gris (O) $17.99 Petane Station Esk Valley Single Vineyard Pinot Gris Hawke s Bay (L) $27.00 Thornbury Pinot Gris Waipara Valley (O) $15.50 Waipara Hills Pinot Gris Waipara Valley (O) $16.99 Riesling ELITE Giesen Riesling New Zealand (O) $16.99 ELITE Maude Mt Maude Vineyard Dry Riesling Central Otago (E) $32.00 ELITE Vidal Estate Dry Riesling (L) $16.99 Beach House Riesling Hawke s Bay (E) $20.00 Saint Clair Premium Riesling (O) $21.50 Waipara Hills Equinox Riesling Waipara Valley (E) $ AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

21 Gold Medal Winners Gewürztraminer ELITE Lawson s Dry Hills Gewürztraminer (L) $25.00 Whitehaven Gewürztraminer (L) $21.90 Other White Varieties ELITE Nautilus Albariño (L) $29.90 Leveret Estate Viognier Hawke s Bay (L) $19.99 Sweet White Wine ELITE Giesen The Brothers Late Harvest Sauvignon Blanc Marlborough (L) $29.99 Riverby Estate SV Noble Riesling (L) $26.00 Seifried Winemakers Collection Sweet Agnes Riesling Nelson (L) $29.00 Villa Maria Cellar Selection Late Harvest Riesling (L) $18.50 Wairau River Reserve Botrytis Riesling (L) $30.00 Rosé ELITE Whitehaven Pinot Rosé (L) $21.90 Akarua RUA Pinot Rosé Central Otago (L) $24.00 Domain Road Vineyard Pinot Noir Rosé Central Otago (L) $25.00 Grey Ridge Pinot Rosé Central Otago (E) $30.00 Wet Jacket Rosé Central Otago (E) $27.00 Sparkling Wine ELITE Deutz Cuvee Blanc De Blancs Methode Traditionnelle Marlborough (L) $32.99 Daniel Le Brun Methode Traditionnelle Blanc de Blancs Marlborough (L) $39.99 Verde Brut Gisborne NV (L) $19.99 Pinot Noir ELITE Lowburn Ferry Home Block Pinot Noir Central Otago (L) $55.00 ELITE Marisco The Craft Series The Journey Pinot Noir Marlborough (E) $ ELITE Scott Base Pinot Noir Central Otago (L) $36.00 ELITE Thornbury Pinot Noir Central Otago (L) $27.50 ELITE Tohu Awatere Valley Pinot Noir (L) $27.95 ELITE Villa Maria Reserve Pinot Noir Marlborough (L) $50.99 Brennan B2 Pinot Noir Central Otago (L) $30.00 Eradus Single Vineyard Awatere Valley Pinot Noir (L) $21.99 Giesen Single Vineyard Ridge Block Pinot Noir (L) $59.99 Jackson Estate Vintage Widow Pinot Noir Marlborough (O) $34.99 Lake Chalice The Nest Pinot Noir Marlborough (L) $16.99 Nanny Goat Vineyard Pinot Noir Central Otago (L) $36.00 Osawa Winemaker s Collection Pinot Noir Hawke s Bay (L) $85.00 Rocky Point Pinot Noir Central Otago (L) $26.00 Saint Clair Pioneer Block 15 Strip Block Pinot Noir (E) $37.90 Villa Maria Single Vineyard Taylors Pass Pinot Noir Marlborough (E) $55.99 Yealands Estate Single Vineyard Pinot Noir (O) $26.95 Syrah ELITE Mission Reserve Syrah Hawke's Bay (L) $29.00 ELITE Te Awa Single Estate Syrah Hawke s Bay (L) $35.99 ELITE Villa Maria Reserve Gimblett Gravels Syrah Hawke s Bay (E) $60.99 Alpha Domus The Barnstormer Syrah Hawke s Bay (L) $34.00 Mission Jewelstone Syrah Hawke s Bay (L) $49.99 Villa Maria Cellar Selection Syrah Hawke s Bay (L) $27.50 Merlot, Cabernet and Blends ELITE Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon/ Merlot Hawke s Bay (L) $50.99 ELITE Crossroads Winemakers Collection Cabernet Merlot Hawke s Bay (L) $39.95 ELITE Saint Clair Pioneer Block 17 Plateau Merlot Hawke s Bay (L) $37.90 Church Road McDonald Series Merlot Hawke s Bay (L) $26.59 Want to find the Air New Zealand Wine Awards winners wherever you are in the world? Check out which enables wine lovers to locate and price wines wherever they are. WINE AVAILABILITY AND PRICING The key below indicates quantities available for sale by wineries by entry category as at 14 November If you cannot find any of the Gold Medal wines, please contact the winery directly. (O) Open 2500 cases (L) Limited 250 cases (Note: sparkling 100 cases, sweet wine 55 cases) (E) Exhibition 50 cases *Prices do vary between winery and low- to high-volume wine sales outlets, and therefore cannot be guaranteed. All prices are quoted in New Zealand dollars. Abbey Cellars Testament Cabernet Merlot Hawke s Bay (E) $40.00 Church Road McDonald Series Cabernet Sauvignon Hawke s Bay (L) $26.59 Matua Single Vineyard Merlot Hawke s Bay (E) $59.99 Te Awa Single Estate Merlot/ Cabernet Sauvignon Hawke s Bay (L) $35.99 Other Red Varieties ELITE Mission Reserve Cabernet Franc Hawke s Bay (E) $29.00 Church Road McDonald Series Marzemino Hawke s Bay (E) $ AIR NEW ZEALAND WINE AWARDS 2016 AIR NEW ZEALAND WINE AWARDS

22 Thanks to our Sponsors NAMING RIGHTS SPONSOR ASSOCIATE SPONSORS SILVER SPONSORS EXHIBITION SPONSOR PRODUCT SPONSORS WE ARE COMMITTED TO REDUCING ALL USE OF CHEMICALS, ENERGY, WATER, PACKAGING; IN FACT ANYTHING THAT MAKES A DIFFERENCE FOR THE BETTER OF US ALL. WE ARE REGULARLY AUDITED AND HAVE TARGETS THAT REDUCE UNTIL WELL FOREVER; BECAUSE AS FAST AS WE GET BETTER WE SET THE BAR HIGHER. airnzwineawards.co.nz #anzwa, #nzwine 42 AIR NEW ZEALAND WINE AWARDS 2016

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