Wine Abroad: New Zealand

New Zealand is gaining on Australia when it comes to the New World spotlight. In the past decade, the number of wineries has more than doubled (from 238 in 1996 to 530 in 2006). Today, New Zealand Sauvignon Blanc is known around the world as the benchmark style for the white wine varietal – grassy and bright with zippy acidity and abundant citrus notes.

The outdoor lifestyle and unspoiled nature of New Zealand’s stunning landscapes – dense forests, snowcapped mountains and rugged coastlines – combined with its commitment to sustainable winegrowing make it a worthwhile destination for green-minded wine enthusiasts. Furthermore, these diverse microclimates help vintners produce a wide range of wines, including noble red varietals and aromatic whites.

There are 10 major growing regions in New Zealand. Fine examples of lush, full-bodied Merlot and Cabernet Sauvignon, which thrive in dry, warm areas, are coming from Hawkes Bay and the Waiheke Island of Auckland. Marlborough, the country’s largest producer of Chardonnay, yields zesty versions of the wine while the fickle, thin-skinned Pinot Noir performs to world-class standards in the Wellington area.

Suggested producers: Cloudy Bay, Felton Road, Babich.