When the days start to get shorter and the outdoor temperatures also drop to zero, our taste buds begin to crave not only denser foods, but also warm, full-bodied wines. And what wines are ideal for this season? Curl up in a blanket, watch a series on Netflix and pour yourself a glass of wine. We have mixed for you tips on white and red New Zealand wines that we enjoy the most in winter.

1. Pinot Noir

New Zealand Pinot Noir (pinot noir) is the second most widely planted variety, grown on just under 6,000ha in the cooler southern regions such as Wairarapa, Hawke's Bay , Nelson , North Canterbury and Central Otago. The variety, originally from Burgundy, quickly became popular in New Zealand, given that the first bottles of New Zealand Pinot Noir began to be bottled only in 1987. Pinot Noir from New Zealand is intense, expressive and fruity.

Pairing with food : It is easy to combine with food and therefore pleases almost everyone. It is light enough to go with salmon or chicken, yet complex enough to complement red meats or game.

Storage and serving: Ideal aging time is 2-5 years, serving temperature is 15 degrees in a larger bell-shaped glass to capture the delicate aroma.

2. Syrah

Another of the red varieties - Syrah is characterized by a bright, spicy taste and an elegant structure. You will immediately appreciate the intense varietal personality, similar to the elegant style of the northern Rhône, full of flavors of plums and spicy black pepper, sometimes with a hint of violets.

Syrah plantings have grown rapidly from a small base, nearly doubling over the past ten years to 430 hectares in 2016. It has a long history in New Zealand, dating back to the mid-1800s, and today almost 90% of plantings are in the Hawke's Bay and Auckland areas.

Food Pairing: Perfect with grilled meats and beef served with a thick sauce or with tomato-based dishes such as pizza or Bolognese sauce.

Serving : Serve at a temperature of 15-20 degrees.

3. Merlot & Cabernet Sauvignon

The structure and finesse of New Zealand Cabernet Sauvignon is combined with the lively fruity expression of Merlot. New Zealand winemakers create elegant yet powerfully intense red wine blends by complementing the structure and finesse of Cabernet Sauvignon with full-bodied, ripe Merlot grapes. Merlot and Cabernet Sauvignon are mainly grown in warmer regions such as Auckland, Northland and Hawke's Bay , which benefit from longer heat accumulation due to lower daily temperature fluctuations.

Food pairing: It goes well with red meat and game or with winter puddings and tastes great with strong cheese.

Storage and serving: Best enjoyed between 2-5+ years and at a temperature of 17 degrees.

4. Riesling

How would one characterize Riesling from New Zealand? Harsh, aromatic, diverse. Naturally lively with zesty acidity. Styles range from dry to crisply sweet. More than 90% of Riesling is grown in the South Island, where the climatic conditions are ideal with cool, long, dry and sunny autumns, large diurnal fluctuations and low humidity.

Food pairing: The combination of fruity intensity, citrus notes and refreshing acidity of New Zealand Riesling perfectly complements Asian cuisine. You can enjoy drier styles with salads and light seafood dishes or with chicken. Sweeter styles for spicy yet fragrant Asian dishes such as curry.

5. Chardonnay

The relatively neutral fruit profile of the Chardonnay grape is ideal for winemakers to showcase their craft. New Zealand Chardonnay strongly reflects the unique terroir and enormous diversity of the individual regions where it is grown. A wide variety of styles are produced from fruity and unfiltered to juicy with complexity, elegance and a hint of oak.

Warmer climates usually produce wines with a full, medium body, a round, rich taste and a fine medium acidity. A medium-bodied to light taste with higher acidity and minerality and a fresh, citrusy and spicy flavor is typical of cool climate regions.

The Marlborough region typically produces zesty Chardonnay with good acidity and strong nectarine, grapefruit and other citrus flavors that work well with and without oak. Hawke's Bay, on the other hand, tends to produce very concentrated, medium to full-bodied wines with flavors of peaches, melons and citrus/grapefruit.

Food Pairing: Young Chardonnay or unaged Chardonnay goes wonderfully with seafood. New Zealand Chardonnay pairs well with full-bodied savory dishes such as chicken, veal and rabbit with creamy, garlic or lemon sauces. The creamy, fruity taste of a mature Chardonnay pairs well with apple and pear desserts.

Storage and serving: Drink chilled to a temperature of 12 degrees. In general, these wines drink well in the short to medium term, while the best examples improve significantly with further aging.

 

Source and photo: nzwine.com