Nutty, biscuity aromas, balanced with fresh acidity and fruit are the hallmark characters of New Zealand sparkling wine.
Traditional sparkling winemaking techniques combined with New Zealand’s cool climate and plentiful sunshine produce impressively high quality sparkling wine.
Balanced, well-structured wines can be found across a wide range of styles.
With precise fruit expression, naturally high acidity and mouth-filling palates, New Zealand’s sparkling wines have become renowned for their depth, finesse and drinking pleasure.
Marlborough produces a significant portion of New Zealand sparkling, though diverse styles are produced the country’s length and breadth.
A wide range of styles are produced in New Zealand, predominantly Méthode Traditionnelle from the classic varieties of Pinot Noir and Chardonnay.
Typical regional styles
The regional stronghold of production, Marlborough’s cool climate and high sunshine enhance crispness, structure and defined fruit character. Benchmark quality and well established production has also attracted investment by French Champagne Houses to produce their own classically Marlborough sparkling wines.
The sunny Gisborne climate delivers fruit rich wines in a generous, approachable style, with often remarkably good value.
Committed producers, attention to detail and an eminently well suited climate are a winning combination. The country’s most continental grape growing area, Central Otago’s marked diurnal variation delivers delicacy with depth and precision, crispness alongside texture, richness with vivacity.
Hawke’s Bay's northerly location allows for richer, weightier base wines, which in turn produce complex, refined sparkling wines.
Food matching
New Zealand sparkling wine’s high acidity makes it an excellent companion to food, so look beyond its usual role as a celebratory wine.
It is a particularly brilliant partner for seafood and not just the classic match with oysters... smoked salmon, caviar and fresh sashimi will also shine.
Sparkling wines cut through the richness of pork and will partner many Chinese dishes very well. Sweeter styles (Demi-Sec or Doux) can be excellent partners to lighter fruit-based desserts or used as palate cleansers between the main and dessert courses.
Cellaring and serving
Most Non-Vintage sparkling wines are ready to drink upon purchase. Vintage New Zealand sparkling wines can be aged for 2-5+ years and are best served at 5 degrees Celsius/41 degrees Fahrenheit.
