Marlborough: Sauvignon Blanc
Sauvignon Blanc puts New Zealand on the world stage and continues to prove its place there. The variety has nurtured a legacy of wine, where premium wines now flow from every corner of our subregions. Each sip is a splendid surprise that deepens the appreciation for the region and the industry alike. Impossible to imitate. The one you pick to impress, the one you pick that brings joy to the occasion and enlivens palates and sense. The one you choose above all others.
The hallmark Sauvignon Blanc region in New Zealand is Marlborough, although it is produced in different styles across the North and South Islands.
The first Sauvignon Blanc grapes were planted in Marlborough in 1975 by a daring winemaker named Frank Yukich, and plantings have steadily increased over the last four decades. Today, New Zealand is a leading innovator in Sauvignon Blanc.
Marlborough wines show incredible vibrancy of fruit and razor-sharp acidity. It’s normal to see a gram or two of residual sugar because acids are so high. Expect bell pepper, gooseberry and passionfruit notes alongside vegetal aromas, rich citrus, and freshly cut grass.
Appellation Marlborough Wine
Appellation Marlborough Wine was introduced and trademark registered in 2018 to safeguard Marlborough Wine, initially focused on Sauvignon Blanc, whose purity and flavour intensity has earned it a phenomenal global reputation.
Winemaking
The majority of Marlborough’s Sauvignon Blanc undergoes cool fermentations in stainless steel tanks to preserve its freshness and fruit purity and to optimize aromatic intensity.
Experimenting with degrees of oak influence (both old and new and of varying sizes) during either fermentation and/or maturation has become increasingly common, adding further complexity and aging potential to this wine style.
Some producers also seek greater lees influence in their wines, with extended contact and/or stirring, adding textural richness and aromatic depth.
Food pairing
When in doubt, go green. Sauvignon Blanc makes a wonderful choice with herb-driven sauces over chicken, tofu, or fish dishes. Match it with feta or chèvre or pair it with herb-driven Asian flavors such as Thai or Vietnamese cuisine.
Meat Pairing: The wine is light, so keep pairings light: try chicken, turkey, pork, halibut, crab, lobster, haddock, bass, cod, salmon, oysters, calamari, or smoked salmon.
Cheese Pairing: Seek out soft, flavorful cheeses like this warm goat cheese salad. Goat cheese, burrata, mozzarella di bufala (in a caprese salad), goat gouda, feta, parmesan, ricotta salad, yogurt, crème fraîche, or sour cream.
Vegetable Pairing: Inspirations include cucumber dill salad, fried zucchini, asparagus risotto, and Greek pasta salad. Try green peas, arugula, tomato, artichoke, lemon, lime, zucchini, bell pepper, eggplant, leek, and green beans.
Spices & Herbs: Mint, dill, cilantro, chive, rosemary, basil, thyme, bay leaf, caper, pesto, garlic, and green olive.
The more robust, bolder oak and lees influenced wines pair with chicken, veal and pasta dishes, including those with creamy sauces. A wide range of smoked seafoods are also great matches - just add salsa Verde!
- Marlborough: Wine Region - History, climate, viticulture and sub-regions of Marlborough
- Marlborough: Southern Valleys - The home of Midalidare New Zealand Sauvignon Blanc
- Marlborough: Grapes and Wines - Specifics of the varieties and characteristics of the wines
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- Central Otago: Grapes and Wines - Specifics of the varieties and wines characteristics
- Pinot Noir in Central Otago - What sets Central Otago's Pinot Noir apart from other regions?
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