Day 2 of Our Napier Winery Tour
Day 2 of our Napier Winery Tours started at the prestigious CRAGGY RANGE. An impressive venue. Matthew showed us around the exterior of the venue & told us its history. We had a tasting outside before moving into the venue & having a further tasting in the barrel room. The wines here have a proven international track record & were partaken of enthusiastically!
At mid-day, we had an excellent tasting & lunch at BLACK BARN. We had the tasting on arrival & enjoyed the award-winning wines, The lunch choices were many & varied, on the first trip but the service, though good, was slow., because of the school holidays We had a schedule to which we had to adhere, so we were very grateful that, on our second trip, things were changed & we were given a delicious 2-course menu ( Entree & Main),
SMITH & SHETH is a venue of which many have not heard. Each year since 2008, the Gimblett Gravels Winegrowers Association has hired Sydney-based Master of Wine, Andrew Caillard, to choose his top syrah and blended red wines from a single vintage. His latest selection features wines from the 2018 vintage.
Of the 6 syrah chosen for the 2018 Vintage Selection, two were from Smith &Sheth - The CRU Heretaunga Syrah & the S&S Cru Omaha Syrah. The presenters here were a wealth of knowledge & had been sommeliers. It waswas an outstanding presentation.
We had green olives provided & were told that they make you salivate, which improves your tasting.
PARITUA WINERY has only recently opened its cellar door.Their greatest strength is in Bordeaux-style red wines.With the help of a high-tech digital sorting machine that photographs every berry, rejecting those with imperfections, Paritua seems to be able to make good wines from challenging vintages such as 2018 and 2016, from which others would quail
It was worth visiting this stylish, modern winery’s recently-opened cellar door and many added their name to the mailing list. The bus was a bit heavier when we left this venue.
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
🌉🛶 Early Birds Might Crack This One First… or Not? 🥚🧠
A person is crossing a bridge and sees a boat full of people, yet there isn't a single person on board.
How is this possible?
(Susan from Massey kindly provided this head-scratcher ... thanks, Susan!)
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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🪱🐦 When are you the most productive? 🌙🦉
The Post has been diving into our daily habits, and research suggests being an early bird or a night owl isn’t just a choice—it’s biology! We all have that specific time when our brains finally "click" into gear.
This raises a big question for the modern workplace. To get the best out of everyone, should employers accommodate our natural body clocks? This idea is at the heart of the four-day work week and flexible scheduling movements.
We want to hear from you:
1. When does your brain "click" into gear?
2. Would a flexible (or shortened) schedule change the way you work?
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