A recent success story: the history of New Zealand wines

This Pacific island has been making its way in the wine world for just two hundred years, facing many challenges and always coming out on top.

Known for its beer and spirits production, New Zealand became acquainted with vitis vinifera in the first half of the 19th century thanks to Reverend Samuel Marsden, who started the first forms of cultivation.

However, the spread of powdery mildew and phylloxera hindered production, with further difficulties caused by the World Wars and laws that severely restricted the sale of alcohol.

New Zealand did not let itself be held back by these limitations, and looked to the great European wine traditions, embracing the world's best-known international grape varieties, including Sauvignon Blanc and Pinot Noir.

A massive production of table wine around the 1970s was followed by a late refinement of winemaking methods, which gave rise to higher quality products. It is thanks to the efforts of local producers that today New Zealand is becoming an increasingly important player on the world wine scene.

The characteristics of New Zealand's wine-growing areas and wines

In New Zealand, vines are mainly grown on the east coast, where they enjoy excellent sun exposure and are protected by the presence of mountains. The west coast, on the other hand, has unfavourable climatic characteristics, including heavy rainfall and excessive ventilation.

Canonically, the country is divided into 10 wine-growing areas covering about 1,600 square kilometres:

• Northland: near the north coast, it has traits similar to the subtropics. Hot, dry springs and summers and cool, mild winters result in full-bodied, aromatic wines, such as a tropical-hued Chardonnay, a fresh Pinot Grigio, a spicy Syrah and fine Cabernet and Merlot.

• Auckland: characterised by a tendentially warm climate, which gives depth to the wines. Among the local reds, Cabernet Sauvignon and Merlot stand out, while among the whites, Chardonnay and Pinot Grigio are popular, the former spicy, the latter slightly acidic.

• Gisborne: renowned for its aromatic, fruity, low-acid Chardonnay, it also produces excellent varietals of Pinot Grigio and Sauvignon Blanc. It enjoys warm temperatures, mitigated by the oceanic influence, which favours early ripening of the grapes and intensifies the aromas. The vineyards extend mainly along rivers, on soils rich in clay and silt. There is no shortage of black varieties, such as Merlot, Pinot Noir and Malbec.

• Hawke's Bay: characterised by a temperate climate and excellent sun exposure. Soils are clay and limestone on the hills, gravelly on the plains and sandy on the coast. The most renowned wines include Merlot and Cabernet Sauvignon, which are intense and full-bodied, and characterised by medium acidity. Syrah, which is distinctly fruity, and Pinot Noir, with its distinctive aromatic characteristics, are also well known. There is no shortage of whites with good acidity, such as Sauvignon Blanc.

• Wirararapa: Located in the south-east of the North Island, Wairararapa benefits from a cool climate, mitigated by the presence of mountains. It guarantees wine enthusiasts excellent quality products with remarkable aromatic richness, including Pinot Noir, Chardonnay, Sauvignon Blanc and Syrah.

• Nelson: composed mainly of valley floor soils, it is characterised by a cool climate due to the proximity of the mountains. The temperature fluctuations are considerable, which is why the wines produced here are elegant and fresh, characterised by a good degree of acidity. Chardonnay, Riesling, Pinot Grigio and Gewürztraminer stand out in particular.

• Marlborough: sunny and dry, it nevertheless has a tendentially cool climate and varied soils, from clay to gravelly. The star of this area is Sauvignon Blanc, with its distinctly aromatic identity, but there is also considerable production of Chardonnay, Pinot Noir, Riesling and Gewürztraminer.

• North Canterbury: on the east coast of New Zealand, halfway between ocean and mountains, it is best known for Pinot Noir and Chardonnay, but also for other aromatic white wines. It is characterised by an averagely cool and dry climate, but also by good sun exposure, which favours vine growth.

• Waitaki Valley: located inland, with the mountains on one side and the coast on the other, it experiences dry, hot summers and a rather harsh, low rainfall cold season, as well as soils that tend to be chalky. These traits give rise to excellent examples of Pinot Noir, Chardonnay, Riesling, Pinot Grigio and Gewürztraminer

• Central Otago: this is the southernmost wine-growing area in the world. The vineyards are located close to the mountain slopes, which is why the grapes are exposed to a climate that tends to be cool, resulting in high quality Pinot Noirs and excellent Sauvignon Blanc.

New Zealand wines and food pairings

The considerable geographical distance between Europe and New Zealand may seem an insurmountable obstacle for those who want to visit the latter. However, it only takes a sip of the local wine to get to know this land better, starting with its most famous white wine, well represented by a bottle of 'Mount Riley' Sauvignon Blanc 2023.

Characterised by a pale straw yellow colour with green reflections, it has bewitching, lively notes of pink grapefruit, gooseberries and currants, with slight tropical hints. But it is its freshness and acidity that captivate the palate, preparing it to accompany tasty aperitifs and fish menus. It is as well suited to salmon canapés, sausage puff pastries, savoury scones, fritters and fried delicacies (such as fish & chips and scotched eggs) as it is to smoked salmon or cod fillets, shellfish dishes or raw fish such as oysters and sushi.

The New Zealand wine tasting can then continue with a Marlborough Chardonnay 2021, a wine with irresistible fruity tones that goes well with both fatty fish dishes, such as salmon, mackerel and eel, and white meats. Try it with salads and chicken casseroles, but also with grilled chicken breast, roast chicken or turkey or more complex preparations such as meatballs, burgers and ethnic recipes. The pairing is particularly successful due to the fruity hints, including citrus notes with heady hints of panbrioche. The palate is structured and dry, with a very pleasant hint of savouriness.

On the other hand, those who like elegant, fruity reds must try a glass of 'Bishop's Leap' Pinot Noir 2020, which reveals its richness right from the visual inspection. The deep red colour is accompanied by an aromatic bouquet of red fruits and herbs, and a smooth, fruity and moderately acidic taste. Try it with meat pies and flans, game dishes, beef ribs, roasts, as well as with rustic vegetarian dishes, such as excellent spring savoury pies.

All set for the wine trip to New Zealand? No need for a plane, just a sip of its best wines. Discover them on Svinando!