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SAUVIGNON BLANC
A New Zealand specialty
Fresh, zesty wines with an aroma that hits you at 40 paces, the world’s leading Sauvignon Blanc style is from Marlborough. Aromatic, intense, zesty, one sniff and the taste buds are tingling with anticipation. The array of pungent flavours can include ripe and juicy tropical fruits or follow a more herbaceous style with chopped capsicum, citrus and grassy overtones.
European offerings
France’s Loire Valley produces perhaps the most famous French styles, being those of Sancerre and Pouilly Fume. Bone dry with no oak influence, these elegant, mineral style, ‘flinty’ wines are a more subtle alternative to the Marlborough style.
Match with
As a fruit filled, flavoursome wine with quite firm acidity and hint of sweetness, Marlborough Sauvignon Blanc is great as a glass to enjoy on its own or with seafood such as shellfish, green salads and dishes with freshly chopped herbs. The most famous tipple in the Land. Just drinking it makes you a good citizen!
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CHARDONNAY
The full-flavoured white
The white wine for red wine drinkers, Chardonnay is usually fuller-bodied than other white wines and has usually been made with some oak influence (unless the wine label states 'unoaked'). With quite a low natural acidity, the wines tend to be quite rich with a creamy, almost buttery character. Tropical fruits are often found in New Zealand Chardonnay’s, particularly those from the North Island, while the South Island wines and Marlborough in particular tend to produce chardonnays with a more citrus character and slightly firmer acidity.
Worldwide offerings
The most famous Chardonnays come from the Burgundy region of France, but it is a grape variety that travels well and can be found extensively in Australia, South America, the USA and Europe.
Match with
Easy with food, Chardonnay works well with chicken and pork dishes – particularly roasts, as well as chargrilled vegetables and white meats. It is a natural with root veges too and loves fish such as fresh salmon. Enjoy with Liquorland’s national bird – roast chook.
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VIOGNIER
The next big thing
Viognier is a full-on, full-bodied white wine with plenty of aroma, flavour and weight. Often reminiscent of peaches and apricots together with spicy, toasty oak. Dry, but with lots of concentrated ripe stone fruit flavours, this is a satisfying wine style not for the faint hearted.
In Australasia
Though originally from the northern Cotes du Rhone in France, Viognier makes some great wines in Australia and New Zealand and at far more accessible prices. South Australia, Gisborne and Hawkes Bay are the ones to look out for.
Match with
Full flavoured wine needs a full flavoured dish. Try with Moroccan flavours such as tagines, roast chicken with herb and fruit stuffing, pork, rich risottos, and the odd Asian inspired dish such as laksa.
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RIESLING
Variety and flavour
The king of white grape varieties, Riesling makes a huge array of different styles. From the searingly bone dry, more mineral styles of South Australia to the famous sweeter German wines and even luscious, sweet, botrytis (noble) wines, this grape is incredibly versatile.
Riesling in New Zealand
Riesling flourishes in the South Island producing delicate off dry wines, medium style wines with floral notes and ‘late harvest’ as well as botrytis styles. With its naturally high acidity, good quality Riesling is ideal for cellaring; developing subtle honeyed characters.
Match with
As a food wine, off dry and medium style Rieslings are wonderful with patés, spicy Asian foods and soft cheeses such as Camembert and Brie. Dry Riesling is perfect with smoked salmon, grilled fish and light chicken dishes. None of which you’ll find at Liquorland, because we stick to what we do best – liquor.
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GEWÜRZTRAMINER
The demanding grape
Gewurz (as it is fondly known) is a very perfumed, aromatic wine with aromas and flavours of Turkish Delight, roses, lychees and jasmine. Sometimes dry but usually with some sweetness, Gewurztraminer is a fickle grape to grow and demands much attention in both the vineyard and winery.
New Zealand Gewurz growing areas
Gisborne, Hawkes Bay and Marlborough all make excellent Gewurz, managing to capture the essence of its heady nature. It is also widely planted in Germany and in Alsace, France.
Match with
A lovely glass of wine on its own, its powerful array of spicy, pungent flavours are well matched with Thai food in particular or if a sweet wine, then with subtle fruit desserts. You don’t need to be able to pronounce it to enjoy this fine tipple!
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