Low Key Vino

With the demands on our time ever present and there seemingly being a busy couple of months coming up, what with an election, Riverfire, festivals, concerts, parties, weddings, and all the rest of it, I thought it might be timely for a slightly subdued WoW. So, it will be a quieter than usual wine that we go for on the last Wednesday of August, one where we can perhaps pause, and take a breath as the days fast roll by. If that sounds appealing, head to The Laneway (it's the wine bar at Urbane restaurant on Mary Street) on 25 August around 6:30-7pm.

Automatic. Systematic. Hydromatic.

The machines at Fifth Element were v cool. It's a novel way to sample a few different wines, and it can be as expensive or cheap as you like. For instance, they had a 2004 Grange Hermitage on offer at $24.00 for a taste. One observation I would make is that trying wines in this fashion certainly presences the size of the glass and the amount of wine we're used to drinking versus what is standard. I think that's part of the reason why at Fifth Element, from the Enomatic machines, you appreciate the wine you're drinking that little bit more.


There was plenty of variety to choose from - over 50 bottles are hooked up to the card-operated vending-like wine machines - so we were spoilt for choice. There's two I tried that I'd like to mention:

One is a Gamay Noir. Now, I'm familiar with (and quite partial to) a Pinot Noir, likewise a nice Beaujolais (produced from Gamay grapes) - both lighter, fruitier red wines. However, I haven't seen a Gamay Noir before. It was delightful and I think is just my introduction to New World versions of Burgandy's Beaujolais. This particular one was from Hawkes Bay in NZ.

The other is a red wine from the Bekaa Valley in Lebannon. You see, I hadn't tried one of these before and my brother and my cousins were travelling in Lebannon last week, so I thought a toast was in order. It smells like chocolate and tastes like a red wine - a v rich and distinct red wine. Wine-making has been going on in this area for about 6000 years apparently and I have heard the red wine referred to as "a serious Bordeaux/Rhone combination". Think CabSav+Shiraz. Serious indeed.


Thanks to all who came last week. See you next time.

Ant