Why New Zealand wine is having a golden moment

OVER A relatively short space of time, thanks to its reliably sunny climate and ample rainfall, fertile alluvial soils and prolific grape yields, New Zealand has become one of the world’s great wine-producing nations. Until around 1990, production was on the whole domestically focused. Since then, it has skyrocketed and, last year alone, wine exports were valued at a staggering £1billion. Plus, the post-Brexit free-trade deal the Government is promising with the Kiwis should push prices down in the medium term.

The country’s island geography resulted in maritime climates (mild summers and cool winters) with considerable variation from north to south. Fun facts: its vineyards are the first on earth to see the sun each day and it has the world’s most southerly commercially harvested grapes. Production is dominated by three regions: Marlborough (58 per cent) in the South Island and Hawkes Bay (20 per cent) and Gisborne (16 per cent) in the North Island.

All have become widely recognised brands among British wine lovers.The long cool ripening period allows flavour to develop while preserving fresh acidity, a balance for which New Zealand wines are renowned.

Wine production is mostly white (the main red wine grape grown is pinot noir – aided by the cool climate).Although New Zealand has long been famous for its sauvignon blancs, pinot gris/grigio has come from nowhere to become very popular due to how well it grows, both in the rich, full-bodied pinot gris style and the dryer pinot grigio style.

With their aromatic fruit and fresh acidity, New Zealand wines are a great match with spicy food. There are regional variations, but Kiwi wines tend to be full-bodied for the variety. Just what we need to brighten a British winter.

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