Kiwi costs highest for UK markets

New Zealand's wine industry developed as a result of the drop in demand for their dairy products.

Some farmers turned to the wine business as means of diversifying out of the milk and butter business.

At first, the country's main grape variety was the Muller-Thurgau, a fairly reliable if boring, German cross bred variety.

Gallons of rather average medium white wine was churned out, principally for the domestic market.

Then, in the late Seventies, some firms saw the potential of the outside world as a market.

It was obvious they were not going to have much success with the old Muller Thurgau that dominated vineyard plantings.

New varietals were brought in and planted in what at the time were virtually experimental sites.

The big international grape varieties were planted in areas where they hoped they would be a success.

One benefit of the dairy industry was an awareness of the handling of a perishable liquid in large quantities.

A familiarity with modern hygienic, stainless steel handling and cooling equipment was a key factor at the outset.

The first big international success and probably still the best known style of New Zealand wine was the Marlborough region's Sauvignon Blanc.

International celebrity was achieved back in the early eighties since when these wines have, for some, taken the mantle of the best Sauvignon Blanc in the world from the French regions of Sancerre and Pouilly Fume.

New Zealand Sauvignon Blanc has become extremely popular over here and it may come as a surprise that most New Zealand winemakers prefer their Chardonnay.

On the back of this enormous success , other great New Zealand wines have gained popularity over here and the wines of Hawkes Bay, to the north of Marlborough, are destined to show just what they can do with red wines.

Other regions such as Gisborne and Nelson make some really good wines, but are often used for bolstering the wine s of the big two regions.

The reason for the expensive average is the relatively small amount of exports they send us and the high quality and therefore price factor.

The entire industry in New Zealand is dominated by three firms, Montana, Corbans and Villa Maria, all are noted for the excellent quality of their wines, even at the basic end of the range.

The remainder of the industry is made up of the increasingly numerous 'boutique' wineries that are not noted for their low prices.

They are, however, reliable when it comes to quality as are the big companies.

Best buys:

Our favourite wine this week was the Montana Reserve Sauvignon 1999, priced £7.99 Majestic Wine.

Classic grassy, gooseberry tones have an added depth of ripe tropical fruits with a touch of asparagus.

Bentalls of Kingston, contactable on 020 8540 1001, have a wonderful Matariki Anthology 1997 from Hawkes Bay.

The warm, ripe strawberry nose has hints of cigarbox oak on the edge with a depth of fruit gum richness. On the palate, it is full and warm with an earthy edge and that richness of blackcurrant fruit gums.

Corbans Estate Sauvignon Blanc 1999 is priced £5.49 and has a superb, crisp, beansprout and asparagus edge. On the palate, it has an almost crisp, crunchy texture, like biting into a stick of celery but with a juicy, lime and gooseberry fruit flavour.

I HEARD recently New Zealand wines are, on average, the most expensive in the UK. That's quite a statement for a country that only started to export wines in the late 1970's.

New Zealand's wine industry developed as a result of the drop in demand for their dairy products.

Some farmers turned to the wine business as means of diversifying out of the milk and butter business.

At first, the country's main grape variety was the Muller-Thurgau, a fairly reliable if boring, German cross bred variety.

Gallons of rather average medium white wine was churned out, principally for the domestic market.

Then, in the late Seventies, some firms saw the potential of the outside world as a market.

It was obvious they were not going to have much success with the old Muller Thurgau that dominated vineyard plantings.

New varietals were brought in and planted in what at the time were virtually experimental sites.

The big international grape varieties were planted in areas where they hoped they would be a success.

One benefit of the dairy industry was an awareness of the handling of a perishable liquid in large quantities.

A familiarity with modern hygienic, stainless steel handling and cooling equipment was a key factor at the outset.

The first big international success and probably still the best known style of New Zealand wine was the Marlborough region's Sauvignon Blanc.

International celebrity was achieved back in the early eighties since when these wines have, for some, taken the mantle of the best Sauvignon Blanc in the world from the French regions of Sancerre and Pouilly Fume.

New Zealand Sauvignon Blanc has become extremely popular over here and it may come as a surprise that most New Zealand winemakers prefer their Chardonnay.

On the back of this enormous success , other great New Zealand wines have gained popularity over here and the wines of Hawkes Bay, to the north of Marlborough, are destined to show just what they can do with red wines.

Other regions such as Gisborne and Nelson make some really good wines, but are often used for bolstering the wine s of the big two regions.

The reason for the expensive average is the relatively small amount of exports they send us and the high quality and therefore price factor.

The entire industry in New Zealand is dominated by three firms, Montana, Corbans and Villa Maria, all are noted for the excellent quality of their wines, even at the basic end of the range.

The remainder of the industry is made up of the increasingly numerous 'boutique' wineries that are not noted for their low prices.

They are, however, reliable when it comes to quality as are the big companies.

Best buys:

Our favourite wine this week was the Montana Reserve Sauvignon 1999, priced £7.99 Majestic Wine.

Classic grassy, gooseberry tones have an added depth of ripe tropical fruits with a touch of asparagus.

Bentalls of Kingston, contactable on 020 8540 1001, have a wonderful Matariki Anthology 1997 from Hawkes Bay.

The warm, ripe strawberry nose has hints of cigarbox oak on the edge with a depth of fruit gum richness. On the palate, it is full and warm with an earthy edge and that richness of blackcurrant fruit gums.

Corbans Estate Sauvignon Blanc 1999 is priced £5.49 and has a superb, crisp, beansprout and asparagus edge. On the palate, it has an almost crisp, crunchy texture, like biting into a stick of celery but with a juicy, lime and gooseberry fruit flavour.