New Zealand Gets it Right.byJerry GreenfieldEverybody says New Zealand is an absolutely gorgeous country, and I can personally testify that it's true. only thing wrong is you have to sit on your butt for eighteen hours on an airplane to get there. On the bright side, the people down there make fabulous wine, and they’re nice enough to ship it all the way to us here in the States.In fact, it was a glass of Sauvignon Blanc from New Zealand that turned me into a wine geek. One sip, and my life was changed, and I do mean that literally. So the wines of this isolated country hold a special place in my heart.The signature grape of New Zealand is Sauvignon Blanc, and the wines they make from it are not only marvelous, but sensational values as well. In a way, you could consider Sauvignon Blanc to be the opposite of Chardonnay. It’s herbal, citrusy, and acidic, with a bright and lively feel in the mouth that makes it a perfect accompaniment for seafood.The remarkable thing about New Zealand wines is that the industry has developed so recently. The country was home to an aggressive temperance movement for a very long time, and only started allowing wine to be served in restaurants in the late 1960s. But they’ve made up for it. Between 1994 and 1998, the industry grew from 31 wineries to almost 300.Wine grapes are grown on both the North and South Islands, and several regions have become famous. The name you’ll probably see the most on a New Zealand wine label is Marlborough, which is the largest district, located at the north end of the South Island. Other districts to look for are Martinborough, Hawke’s Bay, and Gisborne, which specializes in Chardonnay.So what’s the big deal about Sauvignon Blanc? The typical effort from New Zealand has a very predictable and characteristic flavor and aroma profile. The first thing you’re likely to sense is a distinct aroma of grapefruit or pineapple. The citrus overtones are also easy to pick out, especially lime and lemon. Depending on the producer, you’ll also taste herbal notes, like grass and straw. Most of the wines are fermented and stored in stainless steel tanks, which preserves the lively acidity and zippy fruit flavors I mentioned above. If they ferment the wine in oak containers, the result will be riper, a bit heavier, with more complexity. This all makes Sauvignon Blanc a perfect wine for weekend afternoon sipping. And though I hesitate a bit to mention it in this publication, it’s great with all kinds of trayf like shrimp, lobster, and oysters.New Zealand also is making its mark with other varietals, especially Pinot Noir. Normally, a decent Pinot can cost upwards of $30, but some of the Kiwi brands offer a great drinking experience for under $15.Here’s a list of my favorite Sauvignon Blancs from this food- and wallet- friendly country.Kim Crawford – A perennial favorite, this Sauvignon Blanc routinely receives 90+ points from the critics and costs under $13. They also make a great value Pinot Noir.Nobilo –Look for the basic bottling at around $11, and the Icon Series with the green label for maybe $15Brancott – another very dependable producer. Most of their offerings are under $20, and well worth it.Goldwater – Grown on Waiheke Island, a 30-minute ferry ride from Auckland, their Dog Point Sauvignon Blanc offers flavors of lychee, passionfruit, and citrus with lovely herbal overtones for under $18.Cloudy Bay – This producer put New Zealand Sauvignon Blanc on the map about 20 years ago with a wonderfully complex and flavorful style. This is the wine that changed my life. A bit of a splurge at around $30.So. We may not make it to New Zealand any time soon, but it’s nice to know that their wines come here on a regular basis, and offer incredible value for the dollar. Cheers!
