Portal:New Zealand/Selected article/Week 46, 2006

From Wikipedia, the free encyclopedia

New Zealand wine is largely produced in ten major wine growing regions spanning latitudes 36° to 45° South and extending 1,600 km (1,000 miles).

Both red and white wine are produced in New Zealand. Reds are typically made from either a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec) or pinot noir. Recently from Hawkes Bay there have been wines made from Syrah, either solely or blends, and even Tempranillo, Montepulciano and Sangiovese.

In white wines Chardonnay and Sauvignon Blanc predominate in plantings and production. Typically Chardonnay planting predominate more the further north one goes, however it is planted and produced in Central Otago. There is no discernible difference in styles for Chardonnay between the New Zealand wine regions so far. Individual wine makers and the particular qualities of a vintage are more likely to determine factors such as malolactic fermentation or the use of oak for aging.