NZ Chardonnay
Please scroll down for entry form.
Ahoy Chardonnayliens! We at dish are pumped because our sensational Spring issue is going hard fast and heavy on Chardonnay! So it’s time to get your good stuff in to the dish offices pronto.
ENTRY IS NOW AVAILABLE ONLINE. Simply scroll to the bottom of this page to fill out the online form. Entry payment can be made securely online by credit card. Please ensure you fill out all information requested
Over the last 13 years our dish Tasting Panels have become a highly respected wine judging forum and we’re proud to have built a platform that champions great wines to a growing international audience.
The significant growth of dish’s print, digital and social reach means that top-ranked wines enjoy substantial brand exposure – through the magazine feature (which reaches New Zealand’s largest cross-platform lifestyle audience), on our website and via dish’s e-newsletter, which is sent directly to over 58,000 opted-in subscribers, as well as to our 473,000 Facebook and 76,000 Instagram followers.
THE DETAILS…
· The deadline for submission entries is 9am Thursday 25th June 2026.
- Bottles must arrive at Yvonne’s place by 5PM Monday 29th June to be judged.
- All wines entered must be available for purchase as of September 2026.
- A fee of $75 is payable per wine entered by each individual company
- Open to still wines only, no sparkling or dessert styles sorry.
ENTER NOW - WE WANT TO SEE THOSE SALUBRIOUS CHARDONNAYS!
Tasting Panel Submission
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

