New Zealand is seen by many as a relative newcomer to the international wine scene, New Zealand has actually been producing wine since the early 1800s.

The strength of the country's temperance movement throughout the 1900s hindered the growth of the industry, however. The first liquor license for a sports club wasn't granted until 1980, and the last "dry" areas were abolished as recently as 1990.

Over the past 10 years, the country's wine exports have more than quadrupled in volume.

New Zealand's wineries are grouped in 10 main regions, mainly along the country's coast: Northland, Auckland, Waikato, Gisborne, Hawkes Bay, Wellington, Marlborough, Nelson, Canterbury, and Central Otago. With wine growing regions spanning the latitudes of 36 to 45 degrees, the variety of soil types, climates and terrain present an array of growing conditions and a wide selection of wine styles.

Connaisseurs often sing the praises of the Marlborough region's unique-tasting Sauvignon Blanc, although Riesling is also popular, as is Chardonnay, the country's most widely planted white grape. Marlborough is also the country's largest and most acclaimed region for sparkling wine.