There are many factors which make New Zealand red wine so good including the fact that the wine regions are those that are mostly located at free draining valleys. Valleys such as Martinborough, Wairau and Hawke’s Bay, with a few exceptions such as Kawarau Gorge.

The most predominant deposits of alluvial are sandstone also called grey wacke. This material can be found in most parts of New Zealand. This alluvial nature of soil is imperative and wine growers have noticed this which is whey this often mentioned on labels such as Gimblett Gravels. This area was once a river bed teaming with all sorts of marine life which a very stone filled soil. Today the stones act a as a way to lower the fertility of the area as to lower the water table it also is a heat source for the cool wind that blows though the area. This combined with other factors creates what is called a meso climate. 

In addition to growing conditions there is also a diversity of the growing methods used to produce New Zealand red wine. There is the one concept of traditional growing where there is a vineyard and grapes are grown in the land surrounding the place where wine is produced usually owned by a family which has it own wine making culture and equipment along with their own storage methods. The other is what is called the European model. This is where AOC village wine making is done at a production facility which is centralized. Also fruit is often grown on contract for wine makes and its nothing new when it comes to New Zealand wine making industry. Both of these wine making cultures have been in existence since the late 1960s. 

Many wine makers originally started out as contract growers. Also many of today’s small producers started out using fruit grown on contract for them. Many of the good wine producers often use contract fruit so some how supplement the variety of fruit as well as the wine they market, many use fruits from various geographical regions. So its not uncommon to see a wine producer in Auckland who is marketing a “Marlborough Sauvignon Blanc” or you see a Marlborough wine producer who is marketing a Gisborne Chardonnay. 

New Zealand Red wine is made from a bled of a varietals Merlot, Cabernet Franc, etc or even Hawkes Bay. There are also many wines which are made from Syrah now this is either done solely or it’s a blend. Even Mostepulciano, Sangiovese and Tempranillo is used. 

New Zealand red wine is considered one of the best in the world. This is owing to the fact that many wine producers are using a variety of methods to produce wine so you get a taste of various manufacturing and growing methods. Contract growing in combination with various fledgling wine production businesses mean that wine is cheaper than other types of wine as well as of a high quality. 

What is the first thing that people notice about red wine?  The color of course!  It is the rich red color.  Did you know that red wine is produced from grapes that are not only red but purple and blue as well?  The many different varietals of red wine give it names like “dark red, light red, almost black, maroon, deep violet, and burgundy”.  That list could expand to include many more descriptors, but most of all we love the romance and taste of reds.  It has become a part of our culture to see people in the movies in intimate settings drinking red wine.  In part, this is due to its color, the color that represents love, but also for the rich bold flavor that reminds us of love and romance.

Popular reds are Shiraz, Merlot, Pinot Noir, and Cabernet.  The list could continue for another few sentences, but the important thing to remember is that each wine will be made from a different grape or many different varietals of grapes.  Knowing what grape can be grown in what region depends on the longitude line the region falls on.  Many grapes that made Italy famous are also grown in places like Michigan in the United States.  The longitude line will dictate the climate in which a grape can be grown.  If where you live falls on or near the same line that a famous grape growing region does, you too can grown the same varietals and maybe become famous yourself.

Pairing food with wine is an important part of the whole experience.  Red wine is versatile, but there are some definite rules to follow.  Rule number one should always be, if you like the taste of the wine, then drink it.  Apart from that there are some other guidelines that can be followed to make the experience the best one possible.  For instance, reds should never be paired with mild cheeses.  Mild cheeses are always great with white wines.  Strong cheese on the other hand is perfect for red wine and can be paired with just about any red available.  In fact many cheese spreads are mixed with Port or Merlot which is to die for.  Pastas with cream sauces and seafood will never pair well with red wine.  Pasta with red sauce however will taste lovely with a nice red like Zinfandel or Merlot.  Unfortunately Asian food is another pairing you shouldn’t make with reds.  Poultry should only be paired with Beaujolais and pork with only Pinot Noir or Beaujolais.  The good news is that beef was made for pairing with reds and you should feel free to pair almost any red with beef except for Port or Beaujolais.  It is the robustness and full flavor that makes red pairing with red meat so perfect.  Surprisingly, chocolate is a perfect companion for Port, Cabernet or Merlot.

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