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Matching Wine with Fish and Seafood

Sparkling Wines

Geography:  Temperate climate, cool nights
Areas:  Gisborne, Hawkes Bay (rich and weightier), Marlborough (fine with natural acidity) 
Includes:   Rich, full-flavoured Pinot Noir  styles to finer, delicate Blanc de Blancs

COOKING: Light, moderately flavoured dishes - crayfish, oyster, crab, scallops, caviar and white-fleshed fish

 

Chardonnay

Geography:   Flavour depends on climate and soil
Areas:  Gisborne, Marlborough - every wine region 

COOKING: Fresh youthful Chardonnay with crayfish, lobster, crabs, scallops, white-fleshed fish and salmon, and
COOKING: Mature New Zealand Chardonnays suit fish with creamy sauces  

 

Sauvignon Blanc 

Geography:   Climate, low rainfall, soil drainage
Areas (North):   Northern styles (ripe and rich), 
Areas (South):  Southern styles (light and crisp) 

Cooking: “fresh is best” – seafood and white fish served with citrus or garlic sauces and summer salads with tomatoes, cucumber, radishes, etc and vinegar dressings.

 

Pinot Noir  

Geography:    Cool temp, low rainfall
Areas:   Marlborough, Canterbury, Martinborough, Nelson

COOKING: A light red with a rich flavour and soft tannin New Zealand Pinot Noir suits barbecued salmon and tuna.

 

Cabernet Sauvignon and Merlot  

Geography:  Warm, dry, free-draining sites
Areas:  Hawkes Bay, Waiheke Island, Waikato 

COOKING: Not a traditional match but we recommend these heavy-bodied reds with monkfish fillets in a mushroom sauce or seared tuna steaks.

 

Pinot Gris

Geography:  Cool climate, early ripening
Areas:  Marlborough, Canterbury 

COOKING: Fish dishes that include fruit salsa, masala, or oyster sauce. Recommended with spicy Asian dishes.

 

Riesling

Geography:  Cool climate, long sunshine hours
Areas: South Island Regions also Gisborne, Hawkes Bay

COOKING: Riesling is a good fit for Asian dishes. Also suits fish dishes with Cajun, citrus (especially orange or lime), honey, light curry, or sweet flavours.