{"id":13002,"date":"2025-08-08T05:32:59","date_gmt":"2025-08-07T17:32:59","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=13002"},"modified":"2025-08-08T05:32:59","modified_gmt":"2025-08-07T17:32:59","slug":"the-latest-from-brood-fermentation","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=13002","title":{"rendered":"The latest from Brood Fermentation"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"13002\" class=\"elementor elementor-13002\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a888f57 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a888f57\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-aec177b\" data-id=\"aec177b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-501eab3 elementor-widget elementor-widget-text-editor\" data-id=\"501eab3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The best way to appreciate any wine is around a table with friends and food. At Jervois Supper Club last week chef Kane Wilson was fine-tuning his menu to align with the bottles that Jim Brown &#8211; the winemaker at Brood Fermentation &#8211; had brought along for the night. It\u2019s not many places you\u2019ll get not just a degustation menu\u2026 but one with \u2018matching wines\u2019 &#8211; we know that\u2019s common enough &#8211; but\u2026 where the food is specifically fine-tuned to pair with those wines? And it is $99. In the city, that might get you the food alone &#8211; if you\u2019re lucky.<\/p><p>I start on the <b>Lemonade Cake Field Blend 2023<\/b> &#8211; a \u201cfruit salad wine\u201d where as each varietal was picked, it would be added to the blend. Led by skin-contact Gewurztraminer and whole bunch pressed Sauvignon Blanc but including every varietal they process during the vintage. So there\u2019s also Pinot Noir, Pinot Gris, Chardonnay and Riesling. A touch of funk to this harvest wine, but also a crunch of cranberry, orange peel and sarsparilla.<\/p><p>\u2018Nothing boring\u2019 sums up what we get this evening. A farmhouse style cider (we would call it \u2018rough cider\u2019 back in Bristol) called \u2018<b>Many Hands<\/b>\u2019 and the <b>Forager Chardonnay 2023 <\/b>are on the table when platters of Grilled kahawai with yuzu dashi and spinach; Miso barley, koji cream and yukari seasoning; and pork croquette with fermented plum and pickled turnip also arrive.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a82e987 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a82e987\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a54356a\" data-id=\"a54356a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5a6194d elementor-widget elementor-widget-image\" data-id=\"5a6194d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"735\" height=\"980\" src=\"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-white-768x1024.jpeg\" class=\"attachment-large size-large wp-image-13006\" alt=\"\" srcset=\"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-white-768x1024.jpeg 768w, https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-white-225x300.jpeg 225w, https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-white.jpeg 950w\" sizes=\"(max-width: 735px) 100vw, 735px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-186d83a\" data-id=\"186d83a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b04acce elementor-widget elementor-widget-text-editor\" data-id=\"b04acce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Umami-rich flavours meet sharp and sour. The barley dish is homely, old-fashioned with a modern twist.<\/p><p>The cider kicks out of the glass &#8211; fresh and fizzy, alive and prickly, with lemon rind and honey notes. The Chardonnay quite clean, with an austerity and a spark of electric energy through the palate. Pithy citrus and peach also turn up at the generous, phenolic-laden finish.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d918497 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d918497\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-22ef3bb\" data-id=\"22ef3bb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c38b3b6 elementor-widget elementor-widget-text-editor\" data-id=\"c38b3b6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>More food. More happy faces around this long table. BBQ beetroot is slathered with black garlic and toasted hazelnuts; sitting next to beef tartare, dressed with a 1 year old tamari, to pile onto crisp black rice crackers. Miso soup with wakame completes the course. Rich, savoury, and with hint of sweetness &#8211; a maypole of intertwining flavours.<\/p><p>For me, the first of the reds &#8211; <b>Sedure Pinot Noir 2023<\/b> works best on the night. The bright, perky reds of Northern Italy come to mind. Intensely aromatic, with whole-bunch fermentation adding floral and spice character. A redcurrant and cranberry jubeyness to the fruit, with a little root beer and tamarillo thing going on too.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6b3e378 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6b3e378\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-1cdb41b\" data-id=\"1cdb41b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c53e570 elementor-widget elementor-widget-text-editor\" data-id=\"c53e570\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A more familiar style to the NZ palate is <b>Orchis Pinot Noir 2024<\/b>. Darker, richer and with that black cherry meets savoury personality we often have in local Pinot. Plum, roasted carrot, sage and some toasted, peppery spice. Well-made, with supple tannin and great acidity, I just prefer the tone of the Sedure myself.<\/p><p>The end of the food arrives, and what looks like a fairly straightforward slice of vanilla parfait, is drizzled with a magical ponderosa lemon cheong &#8211; a traditional fermented fruit syrup &#8211; to give a sweet, concentrated lick that has spoons scraping across plates to corner the last drops.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-dea0115\" data-id=\"dea0115\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8ea4eda elementor-widget elementor-widget-image\" data-id=\"8ea4eda\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"735\" height=\"827\" src=\"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Orchis-PNoir-910x1024.jpeg\" class=\"attachment-large size-large wp-image-13005\" alt=\"\" srcset=\"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Orchis-PNoir-910x1024.jpeg 910w, https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Orchis-PNoir-267x300.jpeg 267w, https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Orchis-PNoir-768x864.jpeg 768w, https:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Orchis-PNoir.jpeg 950w\" sizes=\"(max-width: 735px) 100vw, 735px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>The best way to appreciate any wine is around a table with friends and food. At Jervois Supper Club last week chef Kane Wilson was fine-tuning his menu to align &hellip; <\/p>\n","protected":false},"author":1,"featured_media":13003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-review-by-winefolio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The latest from Brood Fermentation - WineFolio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winefolio.co.nz\/?p=13002\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The latest from Brood Fermentation - WineFolio\" \/>\n<meta property=\"og:description\" content=\"The best way to appreciate any wine is around a table with friends and food. At Jervois Supper Club last week chef Kane Wilson was fine-tuning his menu to align &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/winefolio.co.nz\/?p=13002\" \/>\n<meta property=\"og:site_name\" content=\"WineFolio\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/wine.folio.1\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-07T17:32:59+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/winefolio.co.nz\/wp-content\/uploads\/2025\/08\/Brood-F-Pink-Lemonade.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1032\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"David Walker Bell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Walker Bell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002\"},\"author\":{\"name\":\"David Walker Bell\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#\\\/schema\\\/person\\\/8b8706e15ba32f9782222c431fa75d9f\"},\"headline\":\"The latest from Brood Fermentation\",\"datePublished\":\"2025-08-07T17:32:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002\"},\"wordCount\":523,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Brood-F-Pink-Lemonade.jpeg\",\"articleSection\":[\"Reviews\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=13002\",\"name\":\"The latest from Brood Fermentation - 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