It’s good to be far from the madding crowd!

We don’t whine and we have spirit.

Kia Ora wine and spirited friends.

Crazy to think we are almost in winter mode.  We hope that it has been a successful one for you  so far, despite the chaotic times we live in. Good news, is that Martin is back from his recent trip to South Africa and will surely have a few stories to tell in the future; and Frankie will take you to the dark side of the beer.

NEW ARRIVALS IN STORE

We are that place where you discover products you cannot find elsewhere. Check out our fresh new arrivals and collectables.

UPCOMING TASTINGS & EVENTS

No upcoming tastings at the moment

BUT STAY TUNED FOR THE NEXT EVENT.

Winter is coming, and the consensus is that we shift from rosé and white wine to red wine. It makes sense, as the typical flavour profiles for red and white wine can express notes we associate with particular seasons. But, what if I told you, it does not have to be like that, and you could have a white wine or rosé suited to the colder weather? Here are a few examples of varietals and styles that lean more towards the winter palate: Viognier, Marsanne, Roussanne, or any white blend composed of other Rhône varietals. Chardonnay from a warm climate with a touch more new oak influence, and certain styles of Pinot Gris and Gewurztraminer. I would also suggest flor-aged, fortified, and old-world whites heavy on skin fermentation. And don’t forget Chenin Blanc from South Africa, including some of the white blends based on that variety.  For rosé - Tavel and anything that is saignée (longer maceration and skin time) and not direct press. Truth be told, there are plenty of options for white wines and rosés to satisfy you winter palate, and I/we would love to chat about more. Do pop into Cahn’s or give us a buzz to find your perfect winter drop.

Frankie’s Words of Beers-dom:

The Dark Side of the Beer.

The weather is turning colder, the sun is setting earlier, it’s finally getting to my favourite time of year - Autumn. Blinded maybe by nostalgia of my New England upbringing, where the forests are aglow with autumn foliage, bright oranges and burnished reds. The trees are less dramatic here. in NZ.  But regardless of that, what autumn also brings is dark beer season: stouts, porters, and Schwarzbier are starting to be released now, especially as fresh hop season draws to a close. For some reason though, dark beers don’t always get the love they deserve, with more people opting for their familiar pale ales and lagers. But, nevertheless, I will include a few of my favourites that we sell, and explain why.

Sawmill Doctor Dark Lager - A beautiful example of a Schwarzbier, or German style dark (black) lager, rich and full of flavours like chocolate and coffee, but less heavy because of the lagering process, making it more spritz-y than most dark beers. Good to pair with heartier fare as it won’t overpower or be too heavy.

Cassels Milk Stout- A Classic for a reason, sessionable abv and silky from the addition of Lactose,  an unfermentable sugar.  Creamy chocolate, coffee milk or coffee ice cream. Nice lingering bitterness from the malt to help balance out the sweetness.

8 Wired ‘Hell of the North Imperial Oude Bruin’ - a mouthfull and a New Zealand take on a traditional Flemish brown beer. Complex from barrel aging and tart; treat it more like a wine! Would be good with foods like hard cheeses and mussels. From the oak aging there’s a tannin structure as well as notes of wood, tobacco, leather, and general musky earthiness. A dark beer with a fun edge to it, something different, and will age well for a few more years!

You may know the song I am referring to. Randy Newman wrote it in the late 1960s

but (to me) it was made famous by Joe Cocker. It was featured in the movies 9.5

weeks and The Full Monty in slightly more lewd scenes than the one which I am

referring to in this monthly ramble.

If you are into wine, the odds are that your beverage wardrobe also includes coffee.

I have a bee in my bonnet (keep your hat on?) about the lid on take-away coffee

cups. I understand the reason for the lid – spillage. HOWEVER, drinking the coffee

(I was charged $7 for a piccolo in Parnell recently!) through that small little gap in the

lid is a travesty. As a tasting exercise, the next time you purchase a take-away coffee, sit

down and taste the coffee through the small hole. Then, take the lid off and take a

swig. Notice the difference. Your tongue experiences different tastes on different

parts of the tongue: Sides – sour and saltiness; Back – bitterness; Tip and Edges –

sweet, salt, sour.

By drinking/tasting coffee through a gap in a plastic lid, you are limiting your coffee-

drinking experience. Riedel glassware recognised the importance of this many years

ago and have built a worldwide business based on suggesting different-shaped

glasses for different grape varieties and from different regions. My opinion is that

they have taken it too far and, for me, an elegant, fine wine glass with a thin stem will

do the trick – for most wines.

Please, do try the coffee experiment and let me know!

Martin – aka The Cahn

LET US DO THE HARD WORK

We look forward to seeing you at Cahn’s again soon.  And remember to visit Aleks and Hugo at Ground Wine Bar below the shop (open 7 days a week).

We look forward to seeing you in store soon, from Martin, Tristan and Frankie (The C-Team)