We also know there are known unknowns; that is to say we know there are some things we do not know.
-
Donald Rumsfeld
What has that got to do with anything? Known Unknown are a New Plymouth winery that specialise in aperitifs as well as wines. They were holding a special event at Amuse Snack Bar in Willis Street, to try some of their products, paired with tapas from Amuse. This allowed us to kill two birds with one stone – try a new place, and get some New Zealand aperitifs to taste.
The menu is shown below. The tapas is a bit wrong as we had something different for the second one: Jules, who was running the show and is Mr. Known Unknown, apologised for his lack of skill at copying and pasting.
The first drink to taste is what he calls Vin Jeanne (Jeanne was his grandmother), a play on words of vin jaune, a wine style from Jura in France, similar to a dry sherry. It tasted quite citrusy on first go, but mellowed a bit as we swirled it around. Very dry, but tasty. It’s made under a film of natural yeast, and is one of the few wines that KUW use fining on to remove impurities and cloudiness, otherwise it would be dominated by yeasty flavours.
Next up was kōwhai, which is their white vermouth style drink – think Martini Bianco rather than Dry - mixed with tonic. This was served with a skewer of white anchovy (pickled rather than brined), olive, chili and cheese. The idea is to try and eat it all in one go but I couldn’t quite make it. Delicious, though.
The third drink was a martini: gin and 144 Islands Vermouth,
which is a Dry style vermouth, and a drink I have been trying to find for some time,
so that I can make a true New Zealand Martini with local ingredients instead of
imported. We have a thriving gin industry here, but the accompaniments have had
a harder time getting off the ground. The tapa with this one was a crostini-style
toast with cream cheese and charred fennel, not as advertised.
Now time for the reds…Bloody Vermouth, a Rosso-style aperitif, mixed with triple-sec and Cappelletti – an Italian wine-based aperitif. This is apparently the Basque country’s answer to a Negroni. Quite rich and orange-forward. The tapas was a sliced pork pincho.
Our final drink was a Reserve Vermouth with orange foam, served with a whipped cheesecake dessert which was worth the price of admission alone!
That was a fun early evening out. We’d had enough that we didn’t need dinner afterwards, and I’ve ordered some of their products so that I can experiment at home.






















