Originally from Bordeaux, France, Sauvignon Blanc is now the most widely planted grape in New Zealand. The soil in Marlborough is ideal for plantings and encourages the vine to concentrate its flavours in lower yields. The diversity of the soils in the plain and the types of harvest time decisions that wine producers must make, that add a unique element to New Zealand Sauvignon blanc.

Marlborough Chardonnays are one of the few white varieties to work well with oak. Chardonnay was the most grown wine in New Zealand's with the most widely-planted variety until the early 2000's by which time the popularity of Sauvignon Blanc rose. Chardonnay is still a favourite amongst many with its buttery tones and subtle flavours excellent with chicken, risotto and fish.

Native to Burgundy, Pinot Noir has found in New Zealand a home away from home. It has become the equivalent to Sauvignon Blanc in many circles. In the last 10 years plantings have doubled and expectations are that they will double again within the next five years. Currently in the second place of the most produced grape variety in New Zealand, Pinot Noir has distinct flavours excellent with New Zealand Lamb or Beef and just great to drink on its own.

Aromatic wines are white wines, such as Pinot Gris, Riesling or Gewürztraminer. The names of those wines are exact the same as the grape that is used, so as the aromas and flavours.

Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines.

Cabernet wines are well-known for their power, rich colour, aroma, depth of flavour and tannic quality. Most of the time, the variety is blended with other varieties, for example Merlot, to make the wine more soften and round. Traditionally, the blend is put through malolactic fermentation and aged-barrelled, so it will get a smoother, mellower texture. Cabernet Sauvignon is a well known blend.

In New Zealand the highest volume of Sparkling Wine is produced in Marlborough. Originally it was used in the French Region Champagne. Only sparkling wines from this region can use the name Champagne. Méthode Traditionelle is used in the Marlborough region too (it only can’t use the name Champgane) and the region was the first in NZ that made this type of wine. Marlborough has many high quality sparkling wines to offer.

Typically served with dessert, dessert wines are sweet wines. Quite often the wine itself can be a dessert, but bakery sweets, cheese and fruits can all make a good match, particularly desserts with a little bitterness like almond biscuits.

Syrah, or Shiraz as we call it in Australia and New Zealand, is not a new variety in New Zealand. More than 100 years ago it was grown in New Zealand. Comparing to the Cabernet Sauvignon and Pinot Noir, it is easier to grow the Shiraz and is easy to grow and cellars well.

Rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method.

Marlborough is an excellent region to produce outstanding Olive oil much the same as it does with famous Marlborough Sauvignon Blanc and Pinot Noir. There are exceptional Olive Oils available in many of the cellar doors as wine makers have the prefect base to grow olives.

Marlborough is home to two of New Zealand’s Multi-award winning breweries, Renaissance and Moa. Indulge in the delectable taste of the beers in a wide range of bars, restaurants and cafes all across the region.