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New Zealand Wine And Culture

New Zealand Wine And Culture

By Laura Blake

Although New Zealand produces less than 1% of the world’s wine, its impressive variety of styles should not be overlooked. The country’s history of wine dates back to the mid-1800s, but it was the 1970s that saw the greatest vineyard development.  Now, it is home to 698 wineries, with Sauvignon Blanc at the forefront of international success at 68% of production.  Other grapes grown include Chardonnay, Riesling, Pinot Noir and Syrah, showcasing a truly diverse production.

The maritime climate of New Zealand lends itself to winemaking, producing cooler summers and milder winters than countries at similar latitudes.  No vineyard is over 80 miles from the ocean, enabling long sunshine hours and nights cooled by sea breezes.  Wines from the warmer North Island regions include Syrah and Bordeaux grapes such as Cabernet Sauvignon and Merlot.  The Syrah wine produced in Hawke’s Bay consists of spicy flavours accompanied with hints of plum and black pepper.  In the cooler climates, Pinot Noir flourishes, such as in Central Otago (the world’s most southerly grape growing region) with its very cool winters.

Marlborough in particular benefits from the maritime climate.  Situated on the east coast at the tip of the South Island, it is one of the country’s sunniest and driest areas, yet remains relatively cool; enabling a long but intensifying ripening period.  The distinct variation between day and night temperatures enables grapes to keep fresh, crisp and palatable.  Housing 152 wineries, it is the largest region for wine, and home to the Cloudy Bay Sauvignon Blanc, arguably the catalyst for New Zealand’s international rise.  Sauvignon Blancs of this region are unique in their aromatic blend of capsicum (bell peppers), gooseberry, passion fruit and tropical fruit; a style that complements the fresh flavours of seafood, summer salads and raw vegetables.

The region’s spectacular winemaking is showcased at The Marlborough Wine and Food Festival held annually on the second Saturday of February.  Hosted at the Brancott Vineyard, festival goers are welcome to sample varieties of wine, local produce and gourmet cuisine, and are invited to attend wine tutorials run by the region’s leading winemakers.  Available throughout the year are guided wine tours of the region, be that on foot, by bike, or bus, of which some are combined with exploring the remarkable sight of waterways, coves, islands and peninsulas that is the Marlborough Sounds.

Second to Sauvignon Blanc in the white wine category is Chardonnay, with plantings of the grape in the 1900s exceeding those of every other, and remain planted in every region across the country.  There is variety within the style itself, from fruity unoaked flavours suited to seafood, to richer mature Chardonnays complementing poultry.  Gisborne in the North Island is the grape’s capital, with its warm climates and fertile clay soils making it New Zealand’s third largest producer, and one that is continuing to develop.
 

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