From the vineyard to the glass – what really goes into New Zealand wine?

While you sip on your favourite Kiwi drop, let chemical scientist, winemaker and wine taster Ali Lowrey talk you through the complex journey from grape to glass.

Using examples from our two biggest winemaking regions, Marlborough and Hawke’s Bay, this talk will discuss the delicate chemical balance within a vineyard and the influence of external factors such as climate change and the use of synthetic chemicals. What impacts could climate change and chemical sprays have on grape growing and winemaking in New Zealand? What are the similarities between the concepts of terroir, mātauranga Māori and kaitiakitanga, and how do we harness that knowledge?

By making connections between the vineyard, climate and chemical interactions, Ali will highlight the importance of successful sustainability for the future of the New Zealand wine industry.

Bio

Alexandra (Ali) Lowrey is a PhD candidate in chemistry whose main research interest is vineyard soil chemistry and its connections to the grapevine and subsequent wine. More broadly she is interested in vineyard synthetic chemical applications, climate change and sustainability. Born in Hawke’s Bay, she has extensive local wine industry knowledge. The geographical basis of her research involves the two largest wine-producing regions in New Zealand, Marlborough and Hawke’s Bay. She completed her masters’ and postgraduate degrees at the University of Auckland’s Goldwater Wine Science Centre on Waiheke Island.

Event

8:00pm @The Paw Bar and Eatery, 225 Parnell Rd, Parnell

Also speaking at this location at 6:30pm is Karen Waldie