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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from News Talks.

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Speaker 2: That'd be now Master of Wine. Cameron Douglas is here

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Speaker 2: this morning. Hey Cameron, good morning, Nice to be back here,

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Speaker 2: Nice to be chatting with you. So you've chosen for

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Speaker 2: us A Hunter's Givertz Tremina twenty twenty five is the

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Speaker 2: vintage from Marlborough. Let's start off with that beautiful word,

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Speaker 2: gaverts tremina. What does gaverts tremina mean? Where does it?

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Speaker 2: Presume it's German? But where where does it come from?

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Speaker 3: It absolutely is German and congratulations, I'm announcing it correctly.

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Speaker 3: So gavertse tremina is actually made up of three different words,

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Speaker 3: and it's all sort of thought about in reverse order.

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Speaker 3: So er at the end of any German word means

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Speaker 3: from And there was a little village in northern Italy

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Speaker 3: called Traman. And if you when the Germans cultivated the

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Speaker 3: Treman grape variety into Germany, it delivered a very spicy

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Speaker 3: herbaceous style. So giverts is a German word meaning spicy

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Speaker 3: or herbaceous, So from tram and spicy herbaceous, and we

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Speaker 3: say it in English the other way around. Yeavert's Tremina.

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Speaker 2: Yeah nice, Oh that makes sense. That's great. A little

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Speaker 2: bit of etomology for us all this morning. Kevin much

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Speaker 2: appreciate us, So tell us about the wine itself.

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Speaker 3: Well, Verse Tremina is always a beautifully or should be

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Speaker 3: a beautifully fragrant wine, and that's what this one is.

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Speaker 3: And it's got wonderful scents and flavors of pomaceous fruits,

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Speaker 3: very very ripe, so all of the apple, pear and pepper.

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Speaker 3: This one has a little amandarin orange peel character to it.

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Speaker 3: And that spiciness that we smell on the nose and

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Speaker 3: a palette is part of the skin contact component of

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Speaker 3: the wine that's teased out by the wine maker and

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Speaker 3: always has a little bit more alcohol, but that carries

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Speaker 3: all of those flavors in a delicious acid line as well.

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Speaker 3: It's vibrant and youthful and the wine that you can

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Speaker 3: buy and open today, and it's always good with food.

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Speaker 2: Yeah, yeah, fantastic. I'm a bit of a Givertz fan

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Speaker 2: for whatever reason. I think it's that, you know, maybe

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Speaker 2: the fragrant kind of nature of it. But yeah, I'm

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Speaker 2: a big fan. So the twenty twenty five vintage in

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Speaker 2: Marlborough had a hot December, right and then it got

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Speaker 2: quite cool.

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Speaker 3: Yeah, it exemplified this idea of diurnal shifts, so cool nights,

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Speaker 3: warm days, typical summer, not without its rain, of course,

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Speaker 3: but that happens more often than not these days with

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Speaker 3: New Zealand. But it yielded above average crop level, so

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Speaker 3: it was a bumper crop, a return to what they

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Speaker 3: call normal, and it produced enough wine packages that they

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Speaker 3: could really get their teeth into massaging these wines into

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Speaker 3: the right styles, especially Gaverts Tremena.

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Speaker 2: Yeah nice. So yeah, so the vintage was perfect. What

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Speaker 2: would you match this Gaverts with?

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Speaker 3: Well, often on a Friday night, sometimes on the sand

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Speaker 3: to night, my wife and I have what's called French takeouts,

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Speaker 3: and that is simply cheese with a bottle of wine.

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Speaker 2: You can't you can't be it, can you.

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Speaker 3: So if you're going for that sort of wash, rind,

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Speaker 3: stinky cheese, monster or it plice is my favorite with

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Speaker 3: Gaverse Romina. If you're more of a soft ripened cheese fan,

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Speaker 3: then there's what's called the King of Cheeses, which is

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Speaker 3: a raw cow's milk cheese called breedemot. Or if you're

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Speaker 3: a blue cheese fan, just go for the basic roque

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Speaker 3: foot or gorgonzola or something delicious from Capiti and an

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Speaker 3: actual dish. If you are a chef in the kitchen

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Speaker 3: at home, go for a Tarjine style dish, which is

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Speaker 3: essentially a savory stew, and then you add the protein

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Speaker 3: that you like to weave in an out of all

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Speaker 3: of these exotic spices like coomea and nutmeg and to

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Speaker 3: American ginger and allspice. So Gaverse Romena just loves food

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Speaker 3: like that.

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Speaker 2: Fantastic sounds sounds so good. Okay, So your pick for

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Speaker 2: us this week as a Hunter's Gavertz Treminor, Marlborough is

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Speaker 2: the region, twenty twenty five is the vintage. All the

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Speaker 2: details are on the Newstalk's EDB website.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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