Wine from New Zealand-Where do I start?
It has been some time since New Zealand burst onto the wine scene in the 1980′s with their Sauvignon Blanc, which at the time was a complete revelation in comparison to the oak/butter flavor profiles being proliferated by California Chardonnay. At the time their focus on high acidity to keep flavors on the palate for the longest possible time was a unique winemaking event.
What makes wine from New Zealand interesting and unique today you ask? The terroir as the French would say. New Zealand is the most southern wine growing region in the world today. They site approximately the same distance from the equator that Washington State sits north of it, for comparison. This distance from the equator gives the winemakers some unique aspects to build on. Grapes often lose acidity during warm summer days, however in New Zealand their temperature still drops quite severely at night year around, so the grapes actually gain acidity at night. This dichotomy gives the wines their higher acidity and allows for more intense flavor profiles because the grapes can be left on the vine well into the fall without as high of risk as you’d have in other regions. Additionally, as a long thin island(or two island for that matter) nation these natural temperature changes are emphasized by the lands interaction with the ocean.
New Zealand follows the lead of the United States and other new world wine producers by labeling their wine by varietal. To carry a label of Cabernet Sauvignon for example, the wine needs to include at least 75% Cabernet Sauvignon. Winemakers in New Zealand often will go farther then that though, they typically only label their wines as single varietals if they are 100% of that varietal, for example 100% Cabernet Sauvignon. Additionally if more then one varietal is used they list them in decreasing order which makes rational sense, but is fairly unique in the wine world.
One area many wine drinkers do wish New Zealand would upgrade their regulations comes with the use of place names. Although there are no laws currently acitve regarding place names, unlike the United States New Zealand winemakers typically list the place as where the grapes were grown.
Ok, so what do they grow? New Zealand grows the typical cast of characters in the wine world. Almost all New Zealand Sauvignon Blanc carries the traditional style from the 1980′s and the winemakers of the region have taken that success and transferred it to other wines. Specifically the Kiwi’s do quite well with Riesling, Pinot Gris and Chardonnay. Red wine varietals are not as well thought of internationally, but the opportunity is there to make some truly outstanding Pinot.
In conclusion, if you’re looking to try a wine from New Zealand, try a white wine and specificaly a Sauvignon Blanc. I’ll bet you’ll be happy you did as the acidity and flavor profiles may be quite different than you are used to.
Mark Aselstine is one of two Proprietors of Uncorked Ventures. UCV provides three different wine club membership options as well as many different wine gift services. I hope you’ll consider joining one of my wine clubs in the future! Article Source:http://www.articlesbase.com/wines-and-spirits-articles/wine-from-new-zealandwhere-do-i-start-1566880.html