An uninformed friend of mine said that New Zealand wine is famous for its Germanic characteristics.
Well, it is true that this country makes the best Rieslings and Gewurtztraminers outside of Germany and France (Alsace which is arguably more German than French) and used to make outstanding Muller Thurgau's (better than the crappy German examples of this grape varietal). New Zealand wine however is best known for the French varietals that we have adopted and adapted to suit our very advantageous climate. Sauvignon Blanc is the leading grape, followed by Chardonnay, then Pinot Noir, Pinot Gris, Cabernet Sauvignon, Merlot and Syrah. French all.
Although the majority of New Zealand's plantings are of French origin, continual improvement, investment and of course a generally better grape growing climate has produced a New Zealand style that is quite different to the French. Our wines are fruitier and show less minerality. The winemaking practices are better, producing cleaner wines that have less sulphur, rot, fungal spoilage and other winemaking problems.
Although the majority of New Zealand's plantings are of French origin, continual improvement, investment and of course a generally better grape growing climate has produced a New Zealand style that is quite different to the French. Our wines are fruitier and show less minerality. The winemaking practices are better, producing cleaner wines that have less sulphur, rot, fungal spoilage and other winemaking problems.
13 comments:
"less sulphur, rot, fungal spoilage and other winemaking problems."
Goodness, I can accept these occasionally in my beer brewed in my back yard shed. Thought the wine makers would have it sorted!
Welcome back Second.
word verification is PRESSEC
weird!
I like cheap supermarket wine
Yes, well, it sort of figures. Didn't you recommend Half Mile Creek (see one of my earlier posts). I'm surprised that you are still alive and able to comment. The bowel replacement services can do wonders nowadays.
I like cheap supermarket wine as well.
Actually my wife (who buys most of our wine) likes cheap supermarket wine.
I just drink what is put in front of me.
The reasonably priced Aussie Banrock reds are quite nice.
Fruity and alcoholic.
You can't ask for more at $6.00 a bottle.
My goodness, confirming word was Proust. Very philisophical.
Banrock Station is one of the brands I marketed for many years. It is outstanding value for money and never really should be sold so cheap. I set up a fund whereby every bottle sold in NZ contributed money to various conservation projects (wetlands, endangered species etc). Supermarket discounting puts projects like that under threat.
Would you have any special recommendation on varietal or year? We're both quite partial to fruity aussie reds.
Actually having for years only french reds available in the UK, I've found the aussie and nz reds much more palatable within the basic supermarket price range.
Spanish reds are good. Are they available in New Zealand?
Aurel Mueller
"Spanish reds are good. Are they available in New Zealand?"
Your Condor Legion bombed shit out of them in 1937. I doubt if there are any left.
TSB.
At the 'value' price level vintage of Aussi reds is not a big consideration. They will be blended in bulk blends to give consistency. There are general quality considerations to be had though as there is a lot of rubbish, particularly from the big irrigated regions. It is best to stick to trusted labels - Banrock Station, Jacobs Creek, Wolf Blass, Penfolds, Hardys etc as opposed to the newly created ones e.g. Half Mile Creek.
The best thing though is to wait for the deep cut specials of the better wines. If you don't know what these are look for the clues on the label. Vintage is a start. South Australia next. A region in South Australia (other than 'South East Australia' like Barossa Valley, Clare Valley, McLaren Vale, Coonawarra, Adelaide Hills etc is a good indicator of quality. Failing that Google it.
"Your Condor Legion bombed shit out of them in 1937. I doubt if there are any left."
Oooooh, that's a bit near the bone The Curmudgeon, just like the piece of shrapnel left in my left thigh by that potato masher (Model 24 Stielhandgranate) at Mersa Matruh.
Anyway, I though most of the vines in Spain were used by the Fascists to burn the Republicans, and all those that were left (with the exception of Rioja) were used to make red ink for teachers' pens.
TWG.
Thanks, I'll try your advice.
I've liked most of the "big" name Aussie reds I've tried, with the exception of Corbans "White Label" which to my uncultured palate tasted like a mixture of Horse Piss (don't ask, but I know Horse Piss when I taste it)and fermented cabbage with a subtle aftertaste of Potassium Permanganate.
The confirming word was boranki, which according to Google is a world famous Serbian hand-ball player. Where do they get these words?
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