 | The red poppy which has a very special significance for New Zealanders and Australians now graces the label of a one-off wine produced in Turkey to commemorate the 100th anniversary of the bloody battle for Gallipoli during World War 1. A replica of the little red flower which grew on European battlegrounds is worn in this part of the world in April each year to commemorate the thousands of Australian and New Zealand troops (the Anzacs) and the Turks who lost their lives. Fittingly the merlot-based wine which wears the poppy now is grown on the Gallipoli Penninsula by Gali Winery. Winemaker Hakan Kavur says it is “a potent symbol of the special relationship between Turkey and Anzacs”. Also a symbol that is not generally available in Australia or New Zealand but is available for export on request. Contact: [email protected] |
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 If the object of drinking is getting pissed, then this cross between a bong and a champagne flute (it's called a chambong) seems to be the answer for a generation who would believe än Australian publicist who says, and I quote, that it "allows the user to drink extremely fast, while still remaining classy."
Which means that those among us who drink to enjoy the stuff, champagne or otherwise, and have a grown-up view on what is classy, what is not, should stick to glasses I guess.  Now in residence at the showpiece Craggy Range winery in Hawke's Bay -- three stunning bronzes by the noted British sculptor Paul Day, best known for the Queen Mother and the Battle of Britain monuments in London.. He believes the charolais bull, cow and calf offer a wonderful connection between the old and new worlds. In fact, they surround his home in Burgundy, in France and are not unknown in this part of the world. Day's first commission outside the Northern Hemisphere was unveiled by Terry Peabody, of Craggy Range, last week. -- Photo John Miles
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AboutWarren Barton is a veteran newspaper journalist who spent more than 25 of his 50-plus years in the business, writing for a number of publications about wine and the wine industry. Well known for his no-nonsense, easy-reading style, the ability to connect with wine-lovers no matter what their level of experience and his support and belief in New Zealand wines and their makers. Has also written about food, travel, theatre; worked as an editor, columnist, feature writer and is an award-winning golf writer. Archives
September 2016
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