New Zealand is an isolated island nation in the Pacific Ocean, about a thousand kilometres Southeast of Australia. It Lies between latitudes 36°S and 45°S, making it the southernmost wine producing country in the world. New Zealand has ten major wine-producing regions spread between the North and South Islands, the most important of which is Marlborough.
New Zealand produces a wide variety of wines, the best known of which are the zesty, grassy whites made from Marlborough Grape/sauvignon">Sauvignon blanc.
Pinot noir has also proven to be well suited to New Zealand's Terroir and has made a name for itself in Martinborough, Marlborough and especially Central Otago, where the wines can be described as Dense and muscular with strong black fruit Flavours. The AromaticRiesling, Pinot Gris and Gewurztraminer varieties have found their way into the cooler regions of the South Island, and the Syrah, Bordeaux Blend varieties (Merlot, Cabernet Sauvignon and Cabernet Franc) do well in the warmer regions of the North Island.
The first vines arrived in Northland in 1819 and were planted by the father of antipodean viticulture, James Busby (who went on to establish the Hunter Valley region of Australia). Missionaries brought vines to Hawkes Bay in the 1850s, and in the late 19th and early 20th centuries, Dalmatian gum-digging settlers planted vines throughout Auckland and Northland, laying the foundation for New Zealand's modern wine industry.
For much of the 20th century, the country's vineyards were mainly confined to the east coast of the North Island, and most wines were produced solely for local consumption. It wasn't until the 1970s that wine-growing areas began to expand and New Zealand wines began to be exported. In 1973, Auckland-based wine producer Montana (now Brancott Estate) bought land in Marlborough's Wairau Valley. After some problems with poorly chosen grape varieties and the scourge of phylloxera, Marlborough sauvignon blanc took off in the 1980s and 1990s, producing a style of wine praised for its earliness and grassy, sweaty character.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
pink wines from the region of New Zealand go well with generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of beef colombo bourguignon style, pulled pork (us pulled pork ) or duck breast with honey, potato and onion with garlic.
On the nose in the region of New Zealand often reveals types of flavors of pineapple, red fruit or spices and sometimes also flavors of citrus fruit, papaya or red fruit. In the mouth in the region of New Zealand is a with a nice freshness.
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
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