Over the past few years, both in our own vineyards and with the support of our growers, Nautilus Estate has continued to expand and develop its vineyards with 2006 seeing the introduction of the Nautilus VSP pruning system – a world first.

Ongoing research into the best combination of the preference of different clones for different sites continues to improve the fruit characters and aroma intensity of our fruit. For example, we now have over twenty-four hectares of Pinot Noir planted in vineyards throughout the Marlborough region, in a variety of clones including AM10/5, the Pommard clones 5 and 6 and the Dijon clones 114, 115, 667 and 777.

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The Wandering Palate is heading to our Melbourne residence for the festive season and preparations for the Christmas day feast are already well in hand.

Priority of course is procuring the appropriate turkey, and I can tell you after enduring a commercial frozen turkey from the USA for the last three years here in Singapore, we are looking forward to a free-range, chemical-free, wholesome, flavoursome bird (one of the issues Singapore has yet to come to terms with) moreover, at a third of the price!

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For a better appreciation of the nature and versatility of this wine style, begin with the Germans.

Life is filling in time between meals, and a meal without wine could only be breakfast,” my doctrine and usual sign-off in correspondence. It often sparks facetious replies, predictably involving champagne.

Occasionally, I encounter more compelling responses, such as this from Schloss Johannisberg: “About breakfast, I can only quote former US president Thomas Jefferson on his journey to the Rhine in 1788: `On our way we lodged at Rudesheim at Johannisberg Abbey, and breakfasted the next morning on samples of Johannisberg wine. It is the best made on the Rhine and is incomparable and costs about twice as much as the oldest Hochheimer. The 1775 vintage is the best. What a delicious liquor, sir, it is!”‘

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So what do you get the wine enthusiast who seemingly has everything for Christmas? WINESAVE of course – so they can start their very own wine bar at home!

With the very nature of wine appreciably less intimidating nowadays and a growing familiarity amongst the populace, a glass of wine is increasingly becoming a part of everyday life around the world.

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‘The Pearl of the Côte – the Great Wines of Vosne-Romanée’ – Allen Meadows of Burghound.com

Notwithstanding this touchstone book is the perfect Christmas present for Burgundy and pinot noir lovers, or all wine enthusiasts for that matter, it is imperative reading for anyone wanting to better understand the deep complexities of Burgundy and more specifically, the pinnacle of the region and the pinot noir grape, the appellation Vosne-Romanée – as Meadow’s puts it more evocatively, ‘The Pearl of the Cote’.

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Cloudy Bay may have put a certain white wine and a region on the map but Australian expertise started the trend.

Despite being shunned by wine buffs and recalcitrant writers such as myself, sauvignon blanc remains the world’s most popular white grape variety and has been for more than a decade, dismissing any notion it is a passing trend. While there is no sign of sauvignon blanc’s prevalence waning, overconfident producers should not be complacent. As witnessed in the past, entrenched styles and fashionable varieties can easily become passe.

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New Zealand pinot noir is joining the fame game with vineyards being name-dropped in the most glamorous of circles.

There is a compelling association between Hollywood and the meteoric ascent in popularity of wines from New Zealand, now juxtaposed as a chic destination for the eco-conscious avant-garde.

New Zealand born actor Sam Neill, with his exemplary Central Otago vineyards and auteurist pinot noir Two Paddocks is spreading his wine liberally among Hollywood friends, as well a luring the cognoscenti to Queenstown, the picturesque epicentre of viticulture in the far- South Island.

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The Wandering Palate shouts celebrity Chef, Luke Mangan lunch at the Adam Park Food Court, total bill S$21.

Where do you go when one of world’s most celebrated chef’s drops in to Singapore and says, “Let’s have lunch”!  Take him to a hawker stall of course, for some wholesome local food.

And that’s precisely what we did, heading to my local, The Adam Park Food Court, and my favourite roti-prata stall.

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