Following our Sommelier of the Year Asia on her New Zealand vineyard tour – Ata Rangi visit - The Wandering Palate

Our intrepid Sommelier of the Year Asia, Khun Cha, spent the day with Phyll Pattie and Clive Paton at Ata Rangi in Martinborough www.atarangi.co.nz sharing some pictures with us… clearly she’s fitting into the program and adapting to the Kiwi vigneron without much problem… and DRC Richebourg 1995 thanks very much!

Khun Cha and Harry at Ata Rangi

Khun Cha and Ata Rangi's vineyard dog, Harry

Khun Cha at Rangi - barrels

Khun Cha among the barrels at Ata Rangi

Khun Chat at Ata Rangi - barrel room

Khun Chat in Ata Rangi barrel room

Khun Cha at Ata Rangi - meet the press

Khun Cha at Ata Rangi - meet the press

Khun Cha at Ata Rangi - with Clive Patton tasting

Khun Cha at Ata Rangi - tasting with Clive Paton

Khun Cha at Ata Rangi about to do a little comparative with DRC

Khun Cha at Ata Rangi about to do a little comparative with DRC!

Khun Cha at Ata Rangi - DRC comparison

Khun Cha at Ata Rangi - just in case you did not pick up on the wines

Khun Cha at Ata Rangi - dinner

Khun Cha at Ata Rangi - time for dinner

Khun Cha at Ata Rangi - dinner 2

Khun Cha at Ata Rangi dinner

Khun Cha at Ata Rangi - with Clive Patton

Khun Cha and Clive Paton

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By Curtis Marsh | On the Wine Route | Related to: Ata Rangi, Martinborough, New Zealand, Sommelier |

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From a lost play by Eubulos, (c.405 BC - c.335 BC)
‘For sensible men I prepare only three kraters (large vase used to mix wine): one for health (which they drink first), the second for love and pleasure, and the third for sleep. After the third one is drained, wise men go home.

The fourth krater is not mine any more - it belongs to bad behaviour; the fifth is for shouting; the sixth is for rudeness and insults; the seventh is for fights; the eighth is for breaking the furniture; the ninth is for depression; the tenth is for madness and unconsciousness.’

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

As uttered by the vitriolic restaurant critic Anton Ego, in the film “Ratatouille”, after his epiphany.