Mark Aselstine
August 27, 2011 | Mark Aselstine

Wines from New Zealand

I enjoyed a glass of Boulder Banks Pinot Noir from a previous Wine Exploration Wine Club shipment last night and it made me think about New Zealand wine and the immense differences in both winemaking styles and end results from those in California.

Since starting Uncorked Ventures wines from New Zealand have been of interest and with our recent change of the Wine Exploration Wine Club from an international focus to solely California, Oregon and Washington…..there was nothing left to do with a single bottle than to open it.

So what’s the deal with wine from New Zealand? To start, the Pinot Noir and white wine’s grown on the islands are typically much more acidic than almost anywhere else in the world (Germany being a possible exception with their Riesling). This higher acidity is both a winemaking choice as well as a product of the cool, even cold breezes coming in off the Pacific Ocean. In fact, many of New Zealand’s top vineyards sit closer to the ocean than they do anywhere else in the world. This proximity creates a dramatic change in the wine. Secondly, winemakers in New Zealand took a cue from their dairy industry close to 40 years ago and used stainless steel containers to ferment their wine. These days, that’s standard practice world wide, but 40+ years ago everyone assumed the alcohol in the wine would kill anything which we didn’t want there. Personally, if there isn’t a change in the wine quality, I’ll take clean surfaces, thanks.

There are certainly a few famous wineries from New Zealand which are widely available in the States. Kim Crawford is a name which jumps immediately to mind. Many of the Kim Crawford wines offer a nice introduction to New Zealand’s winemaking style, at prices which are incredibly reasonable given the quality of wine. Many bottles imported are scored at around 90 points by major wine critics while being priced at around $20


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