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New Zealand Wines

Given the incentive to produce white wines to match the rich and varied seafood available to them, New Zealanders are blessed with the ideal cool climate to achieve first class Sauvignon Blanc and Riesling wines and increasingly respectable Chardonnays.   Sauvignon Blanc remains the dominant variety, producing intense, aromatic flavours of gooseberry and passionfruit in Marlborough and slightly fuller, riper variations in Hawkes Bay.  Sauvignon washes nicely over – or cuts neatly through – a good deal of the fish on offer locally, but the barrel-aging of increasingly good Chardonnay is for many a lot more rewarding . The opposite of aromatic, it tends to work to show the fish in the best possible light, emphasising the delicate fish flavours.

The cool climate also helps provide New Zealanders with ripe Pinot Noir fruit which goes nicely with their rabbit, duck and venison, but will also accompany fish dishes in red wine sauce. Cabernet and Merlot production is limited to very small warm pockets of New Zealand, especially good in Hawkes Bay, which locals enjoy with their sweet and succulent lamb.  Sparkling wines are also produced with great results, as are sweet wines though as yet they are not eligible for export to uk.  

White

Red

Rose

Sparkling

Sweet