New Zealand Flashcards
What is are the main production-methods in New Zealand?
Traditional Method and Carbonation
What are the maingrapes of sparkling wines? Both Carbonation and Traditional Method
Chardonnay, Pinot Noir, Sauvignon Blanc and Pinot Gris.
How is the typical quality and price of traditional made wines?
Mid to premium-priced
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Good to Very Good quality (a few outstanding examples)
How is the typical quality and price of a carbonated wine?
inexpensive
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acceptable to good quality
When does harvest typically take place?
2 weeks before still-wine harvest
At what potential alcohol are grapes typically harvested?
10-11% potential alcohol
What type of production takes place on the southern island? What regions are highlighted and why?
Generally the quality-production of traditional sparkling wine.
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Marlborough are the main-production area with most plantings and a very “easy” growing-environment
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Central Otage is the cooler area with mainly Pinot Noir and the most serious producers work here
What type of production takes place on the northern island? What region is highlighted?
Inexpensive, high-volume production, by large companies - typically carbonated wines.
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Gisbourne is the main-region of sparkling wine of the northern island.
What are the typical dosage-level and lees-ageing time on a traditional sparkling wine of New Zealand?
6-12 g/l (Most wines kept brut, a few examples of zero-dosage)
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18 months of lees ageing is the norm.
Is Malolactic fermentation traditionally carried out? why/ why not?
Yes - to soften the high acidity
What did the 2008 harvest lead to?
Crazy harvest, oversupply of Sauvignon Blanc - Many producers did carbonated Sauvignon Blanc, to deal with the oversupply.
What is the sought to be the most recognized specialist-producer in New Zealand?
No 1 Family Estate
