Aromatic fantastic

In west Auckland, not far from an area better known for its bad perms, leopard-skin leggings and lashings of karma sutra love oil, West Brook winery has just taken the highest honour at the International Aromatic Wine Competition.
Aromatics are those deliciously demure floral white wines that ooze subtlety, delicacy and elegance - hardly the hallmark of the home of Outrageous Fortune. But that's where West Brook got clever.
It sourced some gewurztraminer from the cooler climes of Marlborough, and it was this 2010 Marlborough Gewurztraminer that went on to win the supreme champion wine of the show trophy.
A gewurztraminer taking the champion wine of the show award would be a rare occurrence at a regular wine show where it would be up against blockbuster reds, chardonnays and sauvignon blancs because these big-gun varieties often overshadow the more subtle - but no less lovely - aromatics.
But to back up West Brook's dedication to the style, their 2009 Marlborough Gewurztraminer ($22) was also awarded a gold medal in the same aromatic show, giving West Brook two of the 15 gold medals.
I'm a huge fan of gewurztraminer, which sadly still gets a bad rap for the super-sweet, blousy, boggy examples of decades gone by.
But make no mistake, New Zealand is totally capable of producing nostril-seducing, cheek-puckering, head-swooningly gorgeous gewurztraminer and West Brook is on a mission to proveit.
I also implore you to try the Askerne Hawke's Bay Gewurztraminer 2010 ($20) and the stunning Spy Valley Envoy Marlborough Gewurztraminer 2009 ($30).

Waiheke wows crowd
There was all-out shock and awe among the audience at the awards dinner of the Cathay Pacific Hong Kong International ine and Spirit Competition last week when a little Waiheke Island winery won the coveted shiraz-syrah trophy.
This is the most keenly anticipated red wine category at Asia's most important wine fair and yet the expectation among the French, Spanish, Italian, South African and American winemakers was that the shiraz-syrah category would always go to a blockbuster from Australia.
That's what the Australians thought too until The Hay Paddock 2006 Syrah ($65 to $70) from Waiheke Island was announced as the winner.
Brett Taylor, of Destiny Bay Vineyard, accepted the trophy on The Hay Paddock's behalf.
"The Aussies have been confidently dominating the market with their Shiraz for some time, second only to the top French reds in price and popularity in the Asian market," he said.
"The interest that this win for New Zealand has created cannot be underestimated."
For The Hay Paddock, this victory comes just three weeks after another of the company's wines won New Zealand's only gold medal for syrah at the International Wine and Spirit Competition in London.
Co-proprietor and winemaker Chris Canning, said that the wine vindicated the decision he and his partner, Bryan Mogridge, had made to specialise in syrah and the fact that their first two vintages had achieved so much was testament to both the variety and their extraordinary Waiheke Island site. Pinot gris from New Zealand also performed outstandingly.
And, so they wouldn't feel too left out, the trophy for the best sauvignon blanc was awarded to Australia.
Yes, you can save it
I'm told some people occasionally have leftover wine and worry about it "going off".
Happily this never happens in my house, but those afflicted with this problem will be heartened to know help is at hand.
It doesn't involve rubber stoppers, pump-action vacuum thingies or the strange practice of freezing it in ice trays for use in casseroles and whatnot.
Wine lovers can now preserve their favourite red, white and sparkling wines for days without them turning to vinegar thanks to a revolutionary new product called Winesave.
This gadget stores argon gas under pressure in a can.
When dispensed into an open bottle, the argon gas - which is twice as heavy as air - forms an impenetrable barrier that stops oxidative spoilage without affecting the aromas or flavours of the wine.
Using pure, food-grade argon - which is colourless, odourless, tasteless, and inert - Winesave can now guarantee your wine will keep for ages.
Argon has been used in preserving wine by winemakers for years.
But until now the technology hasn't been available to keep argon under pressure in an affordable manner.
Simply squirt it into your bottle before popping the cork back in or the cap back on - although that's not even necessary.
They cost $39.95 and each can has enough argon for 50 applications.
To buy, phone Blackboard Wines on (04) 566 8015 or email orders@blackboardwines.co.nz