Summary of New Zealand Wines
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, 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.
White Wines
Sauvignon Blanc
Sauvignon blanc originates from the Loire Valley in France, where it appears in names such as Sancerre and Pouilly-Fumé. It was first planted in New Zealand in the 1970s and has since become the country’s most famous wine style, accounting for the vast majority of the country’s wine exports.
Eighty percent of New Zealand’s sauvignon blanc is grown in Marlborough, the country’s largest wine region. Small amounts are also cultivated in Hawkes Bay, Canterbury, and Central Otago.
New Zealand’s sauvignon blanc is recognized for its distinctive profile, with flavors ranging from capsicum and freshly cut grass to passionfruit, melon, and lime. It boasts a fresh acidity, making it best enjoyed within four years of vintage.
- Food Pairings: Salads and seafood (especially shellfish)
Chardonnay
The renowned white grape of Burgundy is grown in all of New Zealand’s major wine regions, producing a variety of styles. The wines from the North Island (especially in Gisborne and Hawkes Bay) are ripe and tropical, often aged in oak barrels.
In contrast, South Island wines are typically higher in acidity and less fruity.
New Zealand chardonnay has excellent aging potential. Many wines are now produced without oak aging, making them appealing when young.
- Food Pairings: White meats and seafood
Pinot Gris
Originally from Alsace in France and also known as pinot grigio in Italy, pinot gris is a relatively new addition to New Zealand’s wine scene. Winemakers are still determining a distinctive style for this grape, with most wines crafted to be dry and lightly fruity.
Pinot gris thrives in cooler climates, so most are grown in the South Island.
- Food Pairings: White meats and seafood
Riesling
New Zealand produces remarkable Riesling wines, which are often underrated. These wines can range from off-dry to quite sweet, so careful selection is important. Flavors often include citrus notes such as lemon and lime, along with tropical fruits.
Most Riesling in New Zealand stems from the South Island in key regions like Nelson, Marlborough, Canterbury, and Central Otago.
- Food Pairings: White meats and salads
Gewürztraminer
Featuring in small quantities in New Zealand, Gewürztraminer shows great potential. The predominant flavors include lychees and apricots; northern production often yields a more lush and tropical style. This wine can vary from bone dry to intensely sweet.
Gisborne and Marlborough are considered the best regions for Gewürztraminer.
- Food Pairings: Best matched with Asian cuisine
Red Wines
Pinot Noir
Regarded as New Zealand’s finest red wine grape, Pinot Noir benefits from climate similarities with Burgundy in France, its country of origin.
New Zealand pinot noir exhibits diverse styles, with the best wines emerging from Central Otago in the South Island and Martinborough in the North Island. Notable wines are also produced in Marlborough and Waipara.
- Food Pairings: Lamb, white meats, and game
Cabernet Sauvignon and Merlot
These grape varieties are typically blended, akin to the Bordeaux style, creating intensely flavored dry red wines. The warmer climate of the North Island is more conducive to their growth, with the best wines originating from Hawkes Bay and Auckland (notably Waiheke Island).
Other Bordeaux varieties like cabernet franc, malbec, and petit verdot are also cultivated in smaller quantities, often incorporated into blends.
- Food Pairings: Red meats, cheeses, and game
Syrah
Also known as Shiraz in Australia and originating in the Rhone Valley of France, Syrah is gaining popularity in New Zealand. This grape requires a warm climate for proper ripening, making Hawkes Bay in the North Island the optimal region for successful wines.
While full-bodied, New Zealand Syrah offers a lighter and more elegant profile compared to its Australian counterpart.
- Food Pairings: Red meats, cheese, and game
Sweet Wines
New Zealand produces exceptional sweet wines, primarily from Riesling, but also from chardonnay and Sauvignon blanc. Typically, these wines are made from late-harvested grapes or those affected by botrytis cinerea, similar to the wines of Sauternes in France.
Sparkling Wines
The cool climate of the South Island has led to successful production of dry sparkling wines, with Marlborough noted for its top offerings, which are usually a blend of chardonnay and pinot noir.
