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Riesling And Chili Crab? Perhaps Gewurztraminer And Gingered Fish?

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Fuseworks Media
Fuseworks Media
Riesling And Chili Crab? Perhaps Gewurztraminer And Gingered Fish?

Aromatics and asian food has been all the talk of recent years. Next weekend (Waitangi Day) in Upper Moutere near Nelson one of the world's experts on matching wine with Asian food will show 160 wine experts the parameters of asian taste. Simon Tam in based in Hong Kong and is a respected wine judge and Asian cook.

The tasters will look at ginger, salt, chili, hoisin sauce and sweet and dry Rieslings.

Simon Tam will be joining a regal list of wine stars - Ernst Loosen from Germany. Oz Clarke and Tim Atkin MW from the UK, Curtis Marsh from Singapore and Leslie Sbrocco from the States, Jesse Webster from Peter Gordon's Public in New York will be there as will Andrew Caillard MW from Langton's Wine Auctions in Melbourne.

The theme of this symposium is "Beauty in the Balance" - examining what constitutes balance and the effect of sweetness and acidity in that balance.

It is the second International Aromatics Symposium held in Upper Moutere and it has long been fully booked.

Organiser Tim Finn says "Nelson in summer, local kai moana, a stellar line up of wines and speakers - of course it was going to be fully subscribed."

Nelson winemakers have worked for more than two years to pull together this world class event.

"Nelson is home to many of New Zealand;s most stunning Rieslings, Pinot Gris and Gewrztraminers so it makes sense for us to hold this in Upper Moutere."

And after all the hard work is done - the guests will retire to one of the local vineyards for a spit roasted pig, some excellent wines, local music and a keg of Nelson's famous ale.

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