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food & wine dictionary
Food and Wine Dictionary
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New England clam cho...
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Although New Zealand had vineyards and produced wines as far back as 1819, it didn't have a reputation for making high-quality
until recently. It's essentially been a nation of beer drinkers, and the wine it did produce was usually
. Many of New Zealand's grapes were
but, starting in the mid-1960s, winemakers gradually began to experiment with European varieties like
. What resulted was a rapid expansion of vineyards producing
wines, with New Zealand winemakers determining they had better success with white wines. Today
is the most widely planted white grape, followed by
. Other popular white varieties include
. New Zealand's most highly regarded wines are their Chardonnays, Sauvignon Blancs, and sweet
Riesling grapes. Cabernet Sauvignon is the top red variety, followed by
. Because of New Zealand's cool climate, Cabernet Sauvignon and Cabernet Sauvignon/Merlot blends lean toward being slightly
. Pinot Noir is gaining ground as producers discover it's doing better than expected in New Zealand, particularly when used for
. New Zealand's North Island-with growing areas in Auckland, Gisborne/Poverty Bay, Hawkes Bay, and the Wairarapa/Martinborough area-was the first of the islands to start producing wines. The South Island subsequently followed and now has growing areas in Marlborough, Caterbury, and Central Otago. New Zealand wineries include Babich, Cloudy Bay, Collards, Cooks, Hunters, Montana, Morton Estate, Nobilo Te Mata, Vidal, and Villa Maria.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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