 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.
wineFACT
The cooler climate in southern New Zealand, conversely,
is home to some up-and-coming Pinot Noir growers. This
much-loved red is pegged as one of the country's rising
stars. |
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.
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