Before we take a tour of the cricket world cup venues in NZ and delve into the specifics of each region, a brief overview of the wines of NZ for the uninitiated.
Over the past 20 years particularly New Zealand wine has won an international audience. However, for most people overseas (particularly in the UK, Australia and North America – the three biggest importers of New Zealand wine) the awareness of New Zealand wine often begins and ends with sauvignon blanc, and perhaps pinot noir. More specifically, the distinctive Marlborough-style sauvignon blanc has won an international following, and the pinot noir from Central Otago particularly is likewise held in very high regard by audiences overseas.
Sauvignon blanc does represent by far the most exported NZ wine (85% of all NZ wine exports), and yes the majority of this comes from the Marlborough region. To fuel the international demand over the past decade the production of sauvignon blanc within New Zealand has exploded, now standing at ten times higher than the second placed variety – which is pinot noir, funnily enough. By far the most hectares are now dedicated to growing sauvignon blanc in relation to other grape varieties – pinot noir comes in as a very distant second. Less known is that chardonnay ranks third in terms of production, and pinot gris is catching up in fourth place.
HOWEVER, this is only part of the story – my own list of favoured New Zealand wine varieties features neither the classical Marlborough sauvignon blanc or in fact pinot noir of any variety. The distinctive Marlborough style has been cultivated using methods such as mechanical harvesting that are anathema to many purists in order to retain the taste and aroma that is particular to the style. Whilst it is no doubt distinctive and gives the audience what it has come to expect, there are nonetheless other styles of sauvignon blanc made within New Zealand, and indeed within Marlborough, that are closer to the classical french style – and I would argue these are superior, at least to my palate.
Similarly, despite the pinot noir obsession of audiences within NZ and overseas, I would make the bold and no doubt controversial statement that pinot noir is not even the best of the New Zealand red wines available. I admit that I have never had a bad pinot noir, and I absolutely agree that it is very accessible and easy drinking wine. Equally, I cannot get excited about pinot noir – certainly I have never been blown away by any pinot noir, and I would suggest that I never will.
So, what are the standout white and red wines characteristic of New Zealand? Well, as mentioned, chardonnay is suggested by many in the know as a coming force. Excellent chardonnay is produced in many regions within New Zealand, notably Gisborne, and many different styles of chardonnay are now available to suit different palates. However, my pick for the stand out white wine of New Zealand would be Riesling grown in the cooler regions – such as Central Otago. The New Zealand style of Riesling is totally different to the sweeter German style and is much the better for it. Unfortunately I think many associate Riesling with the sweet German style, and until New Zealand Riesling overcomes that hurdle from a consumer point of view it may never attract the big following of the other varieties. Still, it is quite excellent and distinctive – hence gets my vote as the New Zealand white wine.
In terms of reds, for those dare to be a bit more bold I would choose the New Zealand Syrah produced on Waiheke Island and in Hawkes Bay above any pinot noir. Mentions should also go to the Bordeaux-style blends from Hawkes Bay and Waiheke; however if you want a good Bordeaux style red, I would suggest the imported French variety direct from Bordeaux itself still wins out, not least in terms of price.
sport+wine match 