Newsletter Newbigins Wines & Spirits

No. 2

NEW
NEWS
NEWS
NEWSBIGINS
NEWSBIGINS NEW
NEWS FROM NEWBIGINS!

This month we wish to introduce our staff to you so that when you call you will know who we are.

Jim Newbigin
Managing Director

Stew Philip
Office Manager

Jill Thompson
Receptionist

Snow Plummer
Orders, Functions, etc.

Bob Perry
Counter Salesman

Peter Plummer
Counter Salesman and Deliveries

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Importation of wines into New Zealand between 1961 and 1972.

SPARKLING WINES
Champagne has doubled in volume – Sparkling wines have jumped from 1,800 – 6,000 hl
Australian Sparkling have increased 4 times –
South African Sparkling has doubled –
Italian have increased 50 times

TABLE WINES
Australian are up 50%
Portuguese have increased seven times
German have increased three times
Italian have increased three times
Spanish have increased fifteen times
French have doubled
Fortified Table Wines (mainly sherry and port) have dropped from 4230 hl to 2680 hl
South African sherries have dropped from 2364 hl to 646 hl
Australian down by 50%
Vermouth imports have dropped in this 10 year period.

hl = hectolitre = 100 litres or 22.01 lmperial gallons.

TEMPERATURE OF WINE
Sparkling Wines should be iced, preferably in an ice bucket.
White Wines – for example, Hocks, Moselles, Alsatian wines, White Burgundies, White Bordeaux – should be served chilled and not iced.
Rose Wines should be chilled.
Burgundy should be served at the temperature at which they have been kept – that is, normal cellar temperature.
Claret – The chill should be taken off the wine, but do not attempt to warm it too quickly.

TYPES OF SCOTCH WHISKY
Although it is now so widely drunk, surprisingly few people know anything about Scotch Whiskey [Whisky], except perhaps the name of their favourite brand. The nature of the processes by which it is made, the difference between whisky and other spirits, and the various types of Scotch produced, are not generally known. There are in Scotland 110 distilleries and 98 of these produce Malt Whisky by the traditional Pot Still method. The remainder make Grain Whisky by the Patent Still process, which was invented in 1831. Some of the different whiskies made by these distilleries are bottled and sold as “single” whiskies, but the vast majority of the branded whiskies on sale today are blends, in other words, they are a blend of malt and grain whiskies.

Malt Whisky
Malt Whisky is made solely from malted barley by a process which has remained virtually unchanged since the first Skotch [Scotch] Whisky was made many hundreds of years ago.
There are four recognised types:
Highland Malts – made in the area north of the line from Dundee to Greenock.
Lowland Malts – made in distilleries south of that line.
lslay Malts – from the Isle of lslay.
Campbeltown Malts – from the town of that name in the Mull of Kintyre.

GLOSSARY
BRUT: A French term used to describe the driest Champagnes and other sparkling wines. It is drier than “Extra Dry.”
CLARET: Originally Clariet (clear wine). In England, by tradition, Claret means a red Bordeaux.
CORKAGE: A fee paid to a restaurant when bringing one’s own wine and having it served in the restaurant.
DEMI-SEC: Literally – half-dry. It is applied to Champagne and also to other sparkling wines and to some still wines such as Anjou Rose.
DRY: When applied to wine it means one which has been fermented out, that is, a wine without any unfermented sugar remaining in it.
FORTIFIED: Fortified wines are those which have been strengthened by the addition of wine spirit during or after fermentation. The wines include Sherry, Port, Madeira and Marsala. Their alcohol content is about 20 per cent by volume.
HOCK: The English generic term for a Rhine wine – supposed to have derived from Hoch-heimer.
JEROBOAM: A large-sized wine bottle holding as much as six ordinary wine bottles. For Champagne it is equal to a double magnum of four bottles.
MAGNUM: A bottle which is twice the size of a normal bottle.
MUSCAT: Wine and table grape with many varieties ranging from pale yellow to blue-black. In wine it produces a very distinctive bouquet and flavour.
NUTTY: Usually applied to Sherries to describe a flavour reminiscent of walnuts or hazel nuts.
ROUGE: French for red – Vin Rouge.
SEC: (French) means dry, When applied to still wines. When applied to sparkling wines such as Champagne, sec is not dry in the same sense but might be said to be dry but less dry than Brut.
TINTO: Portuguese or Spanish for red. Vino Tinto- Red Wine
VIN: French for wine.
VINHO: Portuguese for wine.
VINO: Spanish and Italian for wine. –
VINTAGE: The annual grape harvest and the wine made from these grapes. In this way every year is a ‘vintage’ year and unless blended, wines are vintage wines – the vintage year being the year they were produced. There is however, a great difference in quality between wines of one year and another in Northern temperature climates where the vintage year to be found on a wine is important. In warm, Southern climates where there is little variation from year to year, vintages are of little significance and seldom used.

COCKTAILS
BLACK RUSSIAN: 1/2 vodka, 1/2 Kahlua, on the rocks, 5oz goblet
BOSOM CARRESSER: 2/3 Brandy ***, 1/2 Orange Curacao, yolk of one egg, 1 teaspoon Grenadine, Shaker (into double cocktail glass)
DEANSGATE: 1/2 White Rum, 1/4 lime cordial, 1/4 Drambuie, Twist of range [orange] peel. Mixing glass.
DUCHESS: 1/3 Sweet Vermouth, 1/3 Dry Vermouth, 1/3 Absinthe or Pernod. Mixing Glass.
MARTINI: 2/3 Dry Gin, 1/3 Dry Vermouth, twist of lemon peel. Mixing glass.
RUSTY NAIL: 2/3 Sctoch [Scotch] Whiskey, 1/3 Drambuie, Serve “on the rocks” in ”old fashioned” glass, add twist of lemon peel.

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NEW ZEALAND WINES
After the write-up of Cooks Wine in our last letter allocations were placed and we regret only one carton of Claret was received – five of Pinot Gris (pleasant dry) and a few cartons of Te Kawhata Riesling.

We have increased our range of NZ. Wines and now stock Carafes, Flagons and Quarts of Corbans of which we recommend Pinot Chardonnay @ $1.50- Private Bin Chasselas @ $1.45-Riverlea Dry White, Dry Red and Rose @ $1.23 -Velluto Rosso (Rich Red) $1.30 – others to impress, Vidals Burgundy @ $1.15-Delegates Sauterne @ $1.10 – Penfolds Riesling Sylvaner @ $1.45 Sauterne, Moselle and Dry White @ $1.20—Gilbey Nobilo‘s Private Bin Dry White @ $1.30-State Bottled @ $1.35 and Vin Rouge @ $1.20. Villa Maria Flagons of Sauterne and Moselle-Selaks @ $1.00 and quite pleasant to the palate-McWilliams Cresta Dore a popular dry white @ $1. 25 – a full range of Montana and Waihirere.

Sparkling Wines – Corbans @ $1.95-Cocks Greanza @ $1.80 – Nobilos Crackling Rose @ $1.40—Corbans Frascato Spumante @ $1.75-Glenvale White Siebel @ $1.25 – McWilliams @ $1.95 – Delegates @ $1.65 – Cooks Chasseuer @ $1.95 – Penfolds Medallion @ $1.90 -Waihirere Muscato @ $1.25.

IMPORTED WINES
*Schmitts Father Rhine @ $3.65 -Bernkastel @ $3.35 – Gloria @ $3.35-Goldpack @ $3.30 – Kendermans Johannisberger ’72 – Bernkastel ’71 @ $3.15 – Piersporter ‘72 @ $3.20 *Schmitts Moselblumchen, Winzerksonig @ $3.45 – Black Tower @ $3.20 – Langenbach Zeltinger @ $3.68.
Dalwood Chablis, Riesling, Hock @ $2.25 – and from the newest and most modern Winegrowers in Australia from the Rothbury Estate Hunter Valley White very smooth and so it should be at $4.35 and a small range of Lindemans available. On the Red Scene – Orlando special Bin Hermitage/Cabernet @ $3.35 – a ’69 Hermitage @ $3.40 – Yalumba Galeway Vintage @ $2.35 – 4 Crown Claret @ $1.95 – Dalwood Claret, Burgundy @ $2.60 – Rothbury ’72 is made from 95% Hermitage and 5% Cabernet Sauvignon grapes @ $4.50 – Sacked Siglo @ $2.60 – Lindemans Bin 50 Burgundy ‘71 @ $3.30.  A selection of Seppelts Moyston Claret, Chalambar Burgundy and Private Bin lines arriving shortly.

This month we are using a new account form which we hope you will find more suitable and if any problems are found with your account please contact our office or phone 84-048

NEW ACCOUNTS These are available on application at our office where a form can be filled out and a few particulars taken.

MORE NEWS SOON

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