Sunday, January 22, 2023

What Wine Is New Zealand Known For

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Key Regions And Grape Varieties: North Island

Hawke’s Bay Wine Region

Northland

The most popular plantings are of Chardonnay, Pinot Gris, Viognier, Syrah, Cabernet Sauvignon, Merlot and Pinotage .

Auckland

A region of volcanic clay-rich soils where both Chardonnay and Bordeaux varieties produce excellent wines surrounds this key port city. Additionally, prime examples of Syrah are coming from the unbelievably gorgeous Waiheke Island where vineyards planted on extreme slopes cascade down toward a striking coastline .

Waikato / Bay of Plenty

Here plantings of Chardonnay, Sauvignon Blanc and Cabernet Sauvignon dominate.

Gisborne

The third-largest wine-producing region in the country, Gisborne is gaining ground in the premium market with Chardonnay and Pinot Gris. The British explorer, Captain James Cook, credited with the first comprehensive mapping of New Zealand, first made landfall here in 1769.

Hawke’s Bay

This second-largest growing region is home to the country’s oldest winery Mission Winery, established in 1851. The best Merlot, Pinot Noir and Malbec wines possess gorgeous aromatics, and lighter-styles of Syrah are gaining in popularity, while crisp and vibrant white wine strongholds are Sauvignon Blanc, Chardonnay and Pinot Gris.

Decibel Malbec Gimblett Gravels Hawkes Bay

From Philadelphia-born winemaker Daniel Brennan, this rolls from the glass with a deep well of blackberries, black raspberries, cracked peppercorns, and hints of plum cake and spice cake. The concentrated palate reminds me of a Northern Rhône Syrah crossed with Cahors. Blackberries and mulberries are complicated with allspice, star anise, tobacco, mineral, and peppercorn.

Sauvignon Blanc And Beyond: A Regional Guide To New Zealand Wine

For a nation roughly the size of Colorado, New Zealand produces an outsized amount of wine. Nearly 100,000 acres are devoted to wine production. On the North and South islands, where most of the population lives, grapevines dot the dry riverbeds, valleys, lake edges and rolling hills pocked with limestone boulders. Vineyards span the subtropical Northland region to arid Central Otago, the most southerly wine region in the world.

With no vineyard further than 80 miles from the ocean, New Zealands maritime climate, cool nights and long hours of sunshine mean many of its wines are refreshing, with bright fruit, heady aromatics and abundant acidity.

These characteristics apply to New Zealands unmistakable, gregarious Sauvignon Blanc. But New Zealands diverse climate, soil and topography also delivers muscular reds, long-lived Chardonnay, traditional-method sparkling wines, Riesling of all shapes and sizes, as well as myriad other aromatic styles.

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Industry Structure And Production Methods

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New Zealand’s winemakers employ a variety of production techniques. The traditional concept of a vineyard, where grapes are grown on the land surrounding a central simply owned or family-owned estate with its own discrete viticultural and winemaking equipment and storage, is only one model. While the European cooperative model is uncommon, contract growing of fruit for winemakers has been a feature of the New Zealand industry since the start of the winemaking boom in the 1970s. Indeed, many well-known producers began as contract growers.

Many fledgling producers started out using contract fruit while waiting for their own vines to mature enough to produce production-quality fruit. Some producers use contract fruit to supplement the range of varieties they market, even using fruit from other geographical regions. For example, it is common to see an Auckland producer market a “Marlborough Sauvignon Blanc” or a Marlborough producer market a “Gisborne Chardonnay”. Contract growing is an example of the use of indigenous agro-industrial methods that predate the New Zealand wine industry.

What Is The Best New Zealand Red Wine

New Zealand is Committed to Protecting the Places that ...

Red wine in New Zealand runs the gamut from fresh yet complex Pinot Noir to more profound, denser expressions of grape varieties like Syrah, Cabernet Sauvignon, and more. Many critics love the reds of Felton Road, but there are too many great ones to possibly consider them all in one place. And in general, sommeliers and critics have recently fallen in love with Central Otago Pinot Noir, which can go toe to toe with the best of anywhere in the world.

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Traditional And Unique Kiwi Food

New Zealand cuisine was heavily influenced by the early British settlers, but its evolved over the years as we became more culturally diverse. The traditional Kiwi dinner used to be homemade roast lamb with gravy, roast potatoes and other vegetables, with fish and chips from a local takeaway shop on Fridays.

Barbeques are always a popular option, especially for informal gatherings. A single-serve meat pie is popular for lunch or a snack on the go.

Perhaps the most famous New Zealand dessert is the pavlova, a large meringue covered in whipped cream and fruit the origins of this are hotly contested by New Zealanders and Australians! Make sure you try hokey pokey ice cream while in New Zealand vanilla icecream with small lumps of honeycomb.

These days New Zealand food goes way beyond fish and chips or meat and three veg weve developed a distinct Pacific Rim cuisine that draws on our local produce and multicultural heritage. When dining in New Zealand, expect to indulge in plenty of seafood , award-winning cheeses and of course our famous lamb.

But whether youre eating a whitebait fritter on the side of the road or sitting in a fine dining establishment, you can expect a laidback, friendly atmosphere wherever you eat we Kiwis love to keep things casual.

New Zealand pavlova dessert

How Many Wineries Are In New Zealand

All told, there are about 700 wineries throughout the entire country spread across 13 unique wine-growing appellations. The majority of vineyards are located near the coast, where cooler summers and mild winters offer long sunny days with cooling night temperatures that are conducive to providing a long growing season. Long growing seasons and slow ripening aid in producing more complex wines that New Zealand has become so famous for.

While the country produces a wide range of grape varieties, Sauvignon Blanc has attracted the most worldwide attention.

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Wine Regions Of New Zealand

  • Central Otago
  • New law came into force in New Zealand in 2017 that established a Geographical Indication classification for New Zealand wine, equivalent to the European Protected Geographical Indication classification and the American Viticultural Areas in the United States. In 2017, a total of 18 applications were lodged with the GI register at the Intellectual Property Office of New Zealand, and registrations were complete by early 2019.

    New Zealand Grape Varieties And Wine Styles

    Central Otago Wine Region
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    New Zealand is well known for its wines, and there are a wide number of grape varieties planted throughout the country. While the major French varieties dominate, as they do in most other wine countries, there has been increasing experimentation and success with other styles of wine. Here are the main grape varieties planted in New Zealand and a description of the types of wine they produce.

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    Why Is Nz Wine So Good

    New Zealand Sauvignon Blancs are bold wines with loads of flavor. That boldness is likely part of the reason these wines are so popular in America. The hallmark high level of acidity in these wines makes them refreshing on a hot summer day and also helps them pair well with a wide variety of foods.

    Chard Farm Sur Lie Pinot Gris 2017

    The grapes used for producing Chard Farm Sur Lie Pinot Gris 2017 thrive in the Parkburn vineyards in Cromwell region. Small lots of hand-harvested grapes undergo fermentation in stainless steel cisterns that help to hold onto the fruits freshness and purity. The flavors of this Pinot Gris remind you of pears and figs with subtle notes of spice and nuts.

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    Vines : The 10 Best New Zealand Wines

    Culture & Lifestyle | Asia-Pacific | By Rob Grieve

    Winemaking is still fairly new to New Zealand. Yet after only a couple decades, Kiwi winemakers are already producing wines that are consistently lauded by international experts.

    In 2002, American wine guru Robert Parker declared a Felton Road 1997 Pinot Noir as one of the top 3 wines in a blind tasting of Burgundy reds.

    In April 2003, Wine Spectator rated central Otago as one of the top 5 most exciting New World wine regions. And now the up-and-coming Hawkes Bay Shiraz is rivaling even the best Australian Shirazes. So what on earth is going on here?

    Otago is one of the four major wine-producing areas in the country . Many experts attribute the oenological successes of Otago wines to the extreme temperatures experienced by the region.

    Demand for the best New Zealand wines is high and the wineries are small, so there is a limited volume for export. The quality is excellent and keeps getting better.

    The four main grapes are sauvignon blanc, chardonnay, pinot noir and cabernet sauvignon. Vineyards that achieve consistent 4- or 5-star labels, both in reds and whites, include Coopers Creek, Morton Estate, Hunter, Te Mata, Cloudy Bay and Babich. According to the wine maestro for New Zealand wines, Bob Campbell, the following are the top ten:

    Pairing Wine With New Zealand Delicacies

    Classic New Zealand Wine

    New Zealand is known for its amazing natural beauty, having more sheep than people, and producing some of the best Sauvignon Blanc in the world. But what food do New Zealanders pair their amazing wine with? We’re already familiar with New Zealand lamb dishes, so we set out to find what other delicacies New Zealand has to offer.

    As an island nation you can expect to find an abundance of seafood and local ingredients in their dishes. New Zealand cuisine was greatly influenced by the British and from the Maori culture, the result are dishes you might recognize with fun twists.

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    Humble New Zealand Pies

    • Pitches Store, Ophir, Central Otago

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    Traditionally, the only available pie flavour would have been mince. Today, pie flavours in New Zealand are only limited by the imagination of the baker. Always encrusted in a buttery flaky pastry and often served in a brown paper bag, it’s easy to find a good pie in New Zealand. Be sure to try ‘hng’ in a pie’ or a creamed pua pie. Bacon and egg, steak and cheese and potato-top pies are Kiwi classics. However, salmon and bacon, butter chicken, bacon and egg, lamb and mint and venison pies are award-winners at the annual New Zealand pie awards.

    A Beginner’s Guide To New Zealand Wine

    The world’s southernmost and easternmost winemaking country, New Zealand is made up of two land masses in the South Pacific Ocean known as the North and South Islands. It’s so sparsely populated that sheep outnumber people . And it’s growing rapidly as a wine producer: In the mid-1980s there were only about 100 wineries in the country, and now there are nearly 700!

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    Gisborne Wine Tours: Sample World Class Chardonnay

    Settled on the most easterly edge of New Zealands North Island, Gisbornes vineyards are the first in the country to welcome the sunrise each morning.

    Historically, New Zealands third largest wine growing region was regarded as one of the countrys fruit bowls where the golden climate encourages orchards bearing citrus and stone fruits as well avocados and a wide assortment of vegetables. And, with 19 wineries in the region, Gisborne wine tours have drawn visitors to the area with the lure of an exciting range of wine styles, a sun kissed verdant landscape and a fascinating history this is where Captain James Cook made his first landing in 1769.

    The relatively remote region, which can be reached from the towns of Napier and Hastings, has become critically acclaimed for its diverse range of wines, which are dominated by Chardonnay followed by Pinot Gris. European red wine styles from France, Northern Italy and Spain including Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Syrah, Tempranillo and Grenache have also found a home here. Gisbornes warm and dry climate is moderated by cool breezes from the nearby ocean, while mountain ranges to the north provide shelter for vineyards to create enviable conditions for growing wines with natural acidity, tropical fruit flavours and subtle marine undertones.

    There are three main sub-regions that can be visited as part of Gisborne wine tours, each with their own characteristics and subtle differences in wine styles:

    Food And Wine In New Zealand

    New Zealand Wine Regions Showreel

    New Zealand is famous for its clean green image and fertile farmland. Agriculture is the largest earner in the New Zealand economy and with farms for everything from sheep and beef to plums, grapes and oysters around the country, its no wonder New Zealand is also a top destination for quality food and wine.

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    Syrah From Hawkes Bay

    Syrah is considered the darling grape of Hawkes Bay. Its signature profile is one with plenty of dark fruits and black pepper. With a little bottle age expect to find olive tapenade and earthy notes.Some of the best Syrah wines come from the famous Gimblett Gravels region or right next door in the Bridge Pa Triangle which are often the hottest parts of the region. When tasting Hawkes Bay Syrah do not expect big jammy reds like the Australian Barossa Valley Shiraz, instead look for subtle characters, violet perfumed linear wines that match terrifically with food.

    Despite the best examples of Hawkes Bay Syrah coming from the hotter subregions in Hawkes Bay, winemakers have focused on picking the fruit early to ensure the fruit isnt over-ripe and maintains its signature structure for age worthy wines. If there is only one type of wine you should try from Hawkes Bay, it must be Syrah!

    Recommendations:One of the most iconic New Zealand Syrahs produced is the Trinity Hill Homage. Trinity Hill is usually a stop on the Bay Tours Gold Reserve Wine Tour.

    Wines From New Zealand

    Explore Wines from New Zealand the Sauvignon Blanc Capital of the World

    The first vines in New Zealand were planted in 1819, although it was only in the 1970s that vineyards really began to develop and wines from New Zealand were exported. The first wine that really took off was Sauvignon Blanc from Marlborough. It has since set the standard for New World expressions of this wine variety. However, Sauvignon Blanc isnt the only star in New Zealand.

    The cooler maritime climate found on the two islands has proven favorable to a variety of other wines. Most notably: Pinot Noir, Chardonnay, and Riesling. The reason that white wine with the exception of Pinot Noir does so well here is that the long and generally cool growing season allows for grapes to mature fully whilst maintaining their acidity. With that being said, Hawkes Bay – the oldest wine growing region in New Zealand is known for growing the classic Bordeaux blends: Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc.

    Nevertheless, because of its label as the Sauvignon Blanc capital of the world, we think New Zealand is a great place for Filipino wine drinkers to explore the world of white wine. Whether youre a wine lover or just getting into wine, this new world wine country will show the best of the best when it comes to cool climate white wines. Shop our curated selection of wines from New Zealand above and well deliver them to your anywhere in the Philippines. Quality guaranteed.

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    The Ultimate Guide To New Zealand Wine

    Three hours by plane from Australia, New Zealand is one of the most isolated places in the world. Its also one of the globes most enigmatic wine countries. Strong westerly winds from the Pacific, the countrys spine of mountains, and physical makeup of two islands create a maritime climate with a wide range of growing conditions, from wet and humid to cold and dry. Across the two islands, which span latitudes between those of Bordeaux and Lebanon with most vineyards no further than 80 miles from the water, a long and generally cool growing season helps to produce grapes with striking acidity.

    Vines were planted here in earnest in the mid-1800s, but winemaking only truly took off in the 1970s. Since then, rich soils combined with progressive winemaking techniques 96 percent of New Zealands vineyard-producing areas are certified by the Sustainable Winegrowing NZ program have resulted in an impressive range of complex and flavorful wines.

    Astonishing, too, is the number of distinct growing regions given the countrys small acreage. At just over 100,000 square miles, its just roughly the same size as the state of Colorado. And yet theres much to explore, from the petite, northernmost Northland growing region to the sprawling, southerly Central Otago region that grips much of the South Island coast . In between, theres the Auckland Region , Gisborne , Hawkes Bay , Wairarapa , Nelson , Marlborough , Canterbury , and Waitaki Valley .

    Excellent New Zealand Wines That Aren’t Sauvignon Blanc

    Explore Central Otago, New Zealand

    New Zealand may be synonymous with fruit-forward Sauvignon Blancand often remarkably affordable Pinot Noirbut it has so much more to offer. Earlier this year I traveled extensively through the gorgeous country, and came away beyond impressed with the stunning range and depth of the wine culture there.

    From the Bay of Islands in the North Island, where the boat ride to The Landing looks like something out of a Disney film, to the almost alpine landscapes of Central Otago in the South Island, New Zealand is a country of magnificently diverse terroir, a proud wine history, and a winemaking culture that’s as passionate and forward-thinking as any around the world.

    It’s a recipe for remarkable wines, and the reds, whites, rosés, and bubblies of New Zealand seem to only be getting better. Here are nine non-Sauvignon Blanc bottlings from all over the country, listed alphabetically, that represent both where the industry is right now and where it’s heading. From readily available wines to ones that require a bit of hunting, they each have a delicious story to tell about the excitement and sense of electricity coursing through the nation’s wine.

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