New Zealand Flashcards
Where’s New Zealand?
Southern Hemisphere
Two islands: North Island and South Island
4,100 km/2,500 miles to the southeast of Australia.
Grape growing info?
South Island: Long sunlight hours
North Island: Humidity
Climate category of NZ?
South Island: Cool
Marlborough: Cool maritime (with protection)
Central Otago: Cool continental
North Island: Warmer, humidHawke’s Bay: Moderate maritime
Gisborne: Cool maritime
Wairarapa: Cool maritime
Physical feature of New Zealand?
Southern Alps
Winemaking info?
Clean, modern, winemaking, use of screwcaps.
Soil type?
Gimblett Gravels: Gravel
Tell me appellation info and name appellations. Point to them on map too.
Geographical Indications (GIs): trademark only with no minimums, no rules.
New Zealand GI
North Island GI:
Hawke’s Bay GI
Gimblett Gravels
South Island GI:
Marlborough GI
Central Otago GI
North Island GI:
Gisborne GI
Wairarapa GI
- Martinborough GI
South Island GI:
Marlborough GI:
- Labeling requires 100% fruit from the region.
- Subregions:
- Awatere Valley
- Wairau Valley
Nelson GI
Canterbury GI
White grape varieties?
Sauvignon Blanc, Chardonnay
Pinot Gris, Gewürztraminer, Riesling (Central Otago)
Red grape varieties?
Pinot Noir, Cabernet Sauvignon, Syrah, Merlot
Wine laws?
85% min to list the grape variety on a label.
New Zealand wine styles?
Whites: Typically unoaked, high flavor intensity with high natural acidity.
Reds: Lightly oaked
Producer/proprietary brands?
Cloudy Bay, Felton Road, Villa Maria
Vintage info?
Recent vintages are 6 months ahead of Northern Hemisphere.
History info?
Young industry, temperance movement, innovation, screwcap initiative.
Know Scott Henry and Vertical Shoot Position (VSP) trellis systems.
Food and beverage pairing?
High-acid and unoaked wines with seafood, starters, salads. Intense flavors can be too much for super delicate dishes.
Sauvignon Blanc has ripeness for sweet-savory ingredients (e.g., mango salsa); pair acid with acid. Pinot Noir and Bordeaux blends can be elegant non-European options.
