Factfile:
NORTH ISLAND
Northland: where the first New Zealand vines were planted near the old capital of Russell in the Bay of Islands. Has four wineries in the area. Food – local specialities include seafood.
Auckland: three wine regions boasting 40 vineyards. Food – specialities include salmon and venison.
Waikato: has a lengthy wine trail along State Highway One and Thames with eight wineries.
Bay of Plenty: five estates. Food – seafood and pizza specialities.
Gisborne: known as the chardonnay capital of the world, although is also known for its gewurztraminer and chenin blanc. Seven wineries. Food – Ohiwa oysters and smoked duck.
Hawkes Bay: offers a greater diversity of wines and estates than any other region and includes the country’s oldest winery, Te Mata Estate, which celebrated its centenary in 1996. You can also visit the Winemaker’s Museum at Church Road Winery. Food – spicy Pacific Rim dishes.
Wellington: 12 wineries mostly in the district of Martinborough. Noted for pinot noir, cabernets and sauvignon blanc. Food – seafood and sushi dishes.
SOUTH ISLAND
Marlborough: New Zealand’s largest wine region and noted for Marlborough Sauvignon. Has nearly 20 wineries, including the famous Cloudy Bay Vineyards and Montana. Food – rainbow and brown trout, green shell mussels, snapper and blue cod.
Nelson: many small boutique wineries producing pinot noir, chardonnay and riesling.
Canterbury: large selection of estates in two main areas north and southwest of Christchurch, except for the French Farm Winery on the Banks Peninsula. Food – Canterbury lamb.
Otago: the fastest-growing wine region in the country and the furthest inland from the coast. Includes six estates and noted for Burgundy, among other vintages.