New Zealand Wine Guide: An Introduction to the Wine Styles and Regions of New Zealand
The spectacular growth of New Zealand’s wine industry has attracted worldwide attention. Never far from the sea, New Zealand’s long warm summers with cool nights provide a unique grape growing environment. Wine lovers, captivated by the brightness of fruit aromas displayed in each glass of New Zealand wine; are eager to learn more about the grape varieties and the unique wine regions they come from. Celia Hay, Director of the New Zealand School of Food and Wine and well-respected wine educator, explains in detail about New Zealand’s wine regions, significant grape varieties and wines produced. A selection of local maps, explanations of vine growing and winemaking processes, illustrated with helpful photographs and diagrams, makes this book an invaluable resource. Also included, are extensive recommendations of wines to taste that express the different styles of winemaking and their regional character. Kevin Judd’s breath-taking photographs give depth and dramatically illustrate vineyard life in these beautiful winegrowing regions of New Zealand. New Zealand Wine Guide is a concise and accessible guide for people wishing to discover New Zealand’s rich and distinctive world of wine.
Celia Hay, chef, BA, MBA, M.Ed, AIWSMG 6085 Celia's passion for great food and fine wine led her to establish the New Zealand School of Food and Wine in 1995 As well, her creative talents inspired her to establish a number of hospitality businesses including the award winning Hay's Restaurant in Christchurch and the Duvauchelle Store and Café located in Akaroa Harbour near Christchurch. Damage to Celia’s building, where the businesses were located, and the destruction of her home in the Christchurch earthquake of February 22, 2012 has resulted in Celia moving to Auckland with her three children and establishing a new campus in Auckland’s Viaduct in 2012. Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She is a Master of Education (Distinction) and Master of Business Administration. Celia's book, How to Grow your Hospitality Business: a guide for owners and managers, was first published in 2000 with a revised edition in 2006. It provides invaluable advice to hospitality students and people wishing to establish their own café, restaurant or catering business. Drawing on her wealth of experience as a chef and restaurateur Celia has been able to develop a range of exciting and relevant programs and courses in various aspects of the hospitality industry that are suitable and enjoyed by professionals and food and wine lovers.