New Zealand Flashcards
What parts of New Zealand produce grapes for sparkling wine? Why?
Southern Island is cooler, thus better suited for sparkling wine
Marlborough - cool temperatures, north-west winds that increase transpiration and reduce fungal threats, low risk of hailstorms
Central Otago - P. Noir ripens well, a few adventurous producers there
Northern Island is warmer and home to large volume sparkling producers
Gisborne - home to large volume producers of fuller bodied, lower acid sparkling producers
Why is Marlborough suited for the production of sparkling wine?
Cool temperatures, north-west winds that increase transpiration and reduce fungal threat, low risk of late frost or hailstorms, clean water always present in an underground water table.
What factors must grape growers in Marlborough face regarding soil and wind?
The alluvial soils are free draining and the winds increase transpiration, thus requiring irrigation to maintain healthy water levels in the soil.
When does harvest for sparkling wines generally begin in New Zealand?
Two weeks before harvest for still wine
What grapes are typically used in New Zealand sparkling wine?
Chardonnay and Pinot Noir
What methods of production are used to produce sparkling wine in New Zealand? What price points do they fit?
Traditional method for mid to premium prices
Transfer method among the biggest producers
Carbonation for inexpensive wines
True or False
Wineries in New Zealand are mostly able to bottle sparkling wines in-house.
False.
The majority of wineries do not have the equipment or expertise to make high quality sparkling wine, thus relying on contract winemaking facilities.
How are grapes for sparkling wine harvested in New Zealand?
Either by machine or by hand, with quality conscious producers preferring the latter to take advantage of bunch pressing.
What method of harvest and pressing is used by quality conscious sparkling wine producers in New Zealand?
Hand harvest and whole bunch pressing
How are the majority of sparkling wines initially fermented in New Zealand?
With cultured yeast in stainless steel tanks.
Do New Zealand sparkling wines undergo malolactic fermentation? Why or why not.
Usually yes to reduce the harshness of the region’s acidity and to prevent the process from occurring later.
A small number prevent it to preserve the malic acid.
How long do traditional or transfer method wines from New Zealand spend on the lees?
Around 18 months
Do sparkling wine producers in New Zealand maintain reserve wines for non-vintage bottlings?
Some do
What is the typical level of dryness in New Zealand sparkling wines?
Brut (6 g/l to 12 g/l)
Some zero dosage wines are produced
What type of sparkling wine was developed in New Zealand following the 2008 harvest? Why? Has it remained successful?
A sparkling sauvignon blanc due to a massive harvest in 2008. Produced with the carbonation method, the country exported less than 60,000 liters in 2017 and it is not sought after.
