New Zealand Wines

The fertile area of Marlborough in New Zealand is known for its Sauvignon Blanc wines, and the 2011 Nobilo Sauvignon Blanc ($13), which comes out of a winery in the region that's been around since the 1940s, is a great representation of it.

I tried this bottle in the middle of the day, when the tropical aroma and perspirating label enticed my palate. I opened the twist-off bottle to find that recognizable passion-fruit scent released into the air; the flavor mirrored the bouquet. Like a tall, chilly glass of lemonade, this Sauvignon Blanc finished tart, crisp, and refreshing, with a numbing spiciness on the tongue that reminded me of fresh pineapple.

I tend to prefer a rich, oaky, and buttery Chardonnay, but this particular Sauvignon Blanc has my vote for patio drinking, on those days when the temperature remains high in the triple digits even into 8 p.m. Its dry, tart notes are stimulating and won't leave you in a heady wine fog. I'm apt to pair the wine with just about any cuisine calling for an acidic wash-down, from sticky, sweet Hawaiian barbecue to spicy Indian food.

The Marlborough region of New Zealand has become world famous for its tropical fruit-tinged, grassy Sauvignon Blancs, but I've developed a recent interest in the Kiwi region's other grape of note, Pinot Noir.

Although Central Otago is perhaps best known for its Pinot (case in point: Peregrine's excellent 2007 vintage), Pinot Noir is a popular but finicky grape that does best in lower-temperature climes, and Marlborough's cooler nights lend themselves well to the grape's growth. I loved the drinkability of this 2010 Stoneleigh Pinot Noir ($13), which started out with smooth berry notes and ended on an earthy note. Its tannin made me dream of pairing it with food, rather than consuming it alone; it'd be great for dinner this time of year, paired with duck legs and grilled plums.

Where do your favorite Pinot Noirs come from? Have you tried any of New Zealand origin?

Photo: Anna Monette Roberts

As the weather warms up, it's natural to gravitate toward crisp, clean New Zealand whites, as they're both refreshing and easy to drink on their own, and perfect as a pick-me-up on a weekend excursion or a sunny Summer afternoon. One new label to look for that easily fits that bill — and then some — is Eco.Love Wines.

Eco.Love hails from the country's South Island. Rather impressively, it focuses exclusively on grapes that have been sustainably farmed and produced in the country's first-ever carboNZero winery. The founders even purchase carbon credits to offset the company's CO2 emissions. But I was equally taken by their Riesling's layers of fruit: peach skins and petrol on the nose to start, followed by a puckery citrus and green apple palate, then a gooseberry finish.

As I dusted off more than a glass or two, I couldn't help but conjure up the ideal food pairing: lemon and pepper shrimp skewers, hot off the grill. At $17, I think I can fulfill that dream sometime very soon. Do you have a favorite earth-friendly wine?

I've had a longtime love affair with the wines of New Zealand, not only for their affordability, but also for their lack of pretension. From Babich to Kim Crawford, I've quaffed my share of Sauvignon Blanc from the famed Marlborough region, but at a trade tasting yesterday, I got my first taste of the area's fine Gewürztraminer.

There was only one Gewürzt on pour, a 2010 Spy Valley, but it's quality, not quantity, that counts. The creamy, soft, and highly aromatic wine nearly won me over before it hit my lips, arresting me with its intoxicating scent of soft garden roses, ripe peaches, and just-peeled lychees. In one word, it reminded me of Spring. And at just $20 retail, I could easily envision the white paired with my favorite Thai and Burmese takeout.

New Zealand isn't quite as known for its Gewürztraminer as it is for Riesling and Sauvignon Blanc, but it's enjoyed some growth over the past several decades. Here's to hoping we see more of it stocked on wine shop shelves stateside. What's your favorite New Zealand white?

Lately, I haven't just been drinking a ton of New Zealand wines; I've also been learning a lot about them, too. At a recent wine tasting, I was taken by the aromatic whites and Pinot Noirs of Central Otago, a remote, barren, plains-swept region in the South Island that occupies a valley between the snow-capped mountain ranges where Lord of the Rings was filmed.

It's amongst the dry, high plains that the grapes of Peregrine are hand-harvested to produce wines such as a luscious 2007 Pinot Noir ($29). The silty soil allows for exceptional drainage, producing a Pinot that's Burgundian in style, yet even darker and more concentrated. I noted the wine was soft on the nose, with cherry up front, some red plum in the middle of the palate, and a supple finish. It's a reserve-quality bottle with an extremely reasonable price tag. Have you ever had a New Zealand Pinot Noir?