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根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類 。
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James suckling 90+ new zealand wines
The wine history of
New Zealand
is relatively short, only two hundred years or so, but from that early vine planted at
Kerikeri
in the
1819
this magnificent land made a lot of road, so much so that today it produces two of the most appreciated and appreciated
white wines
in the world: the
Sauvignon Blanc and the Chardonnay.
This did not happen with little difficulty. Before the prohibition, then the problems faced due to some diseases of the vines slowed down a lot the spread of wine-growing in New Zealand, up to the
years '70
that allowed a cultivation aware and very fruitful, first through the use of type
Muller Thurgau
screws (the German and New Zealand climate are very similar) and
Pinor Nero
, which still remained important products of the area, then understanding that it was wiser to focus on Sauvignon Blanc and Chardonnay. The
morphology
of New Zealand is precisely what creates the ideal environmental conditions for the cultivation of the two main wine varieties of the area. The
elongated shape
of the nation subjects this land
to oceanic influence
, while the
generically fresh climate
represents an ideal base for the most widespread and for the ripening of their fruits, despite the damage often caused by the
frequent rains
. As far as the
ground
is concerned, it is very
fertile
for the production of wine, of
volcanic origin
and predominantly
clayey < / b>. After the first cultivation attempts carried out through German and French vineyards, New Zealand has specialized in the production of
Sauvignon Blanc and Chardonnay
, white wines now known and particularly appreciated all over the world for their b> fruity aroma, slightly acidic
and
citrus nuances
. The goodness of these products, which have helped make New Zealand a leading country for the production of white, lies above all in their
processing method
, ie in the
vinification
carried out exclusively in
steel tanks
to enhance their
fresh and flavored flavor
.
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