New Zealand Wine: Marlborough Sauvignon Blanc

New Zealand's signature is Marlborough Sauvignon Blanc. Showy, lively aromas of tropical fruit and herbs, with crisp acidity, have made it popular worldwide. Further south, Central Otago makes delicate, elegant Pinot Noir.

New Zealand's main regions

Go deeper by grape

New Zealand's charm shows in its grapes. See our Sauvignon Blanc guide (which also explains the difference from the Loire) and our Pinot Noir guide.

Why Sauvignon Blanc is so popular

Marlborough Sauvignon Blanc is defined by its impactful aromas and clean acidity. It pairs well with fresh seafood, salad and Japanese food, and works as an aperitif.

Marlborough's classic: Greenshell mussels and a chilled Sauvignon Blanc

On the ground, Marlborough Sauvignon Blanc has one inseparable partner: the green-lipped mussel (a mussel with a green rim around its shell, native to New Zealand and known locally as the Greenshell mussel). The maze of inlets called the Marlborough Sounds is one of the world's great mussel-farming grounds, and its gateway town, Havelock, proudly calls itself the "Greenshell Mussel Capital of the World." What is charming is that mussel farming and grape growing began here at almost the same moment (the first mussel lines went in around 1971, the first vines in 1973). Wine and mussels grew up together in this place, like childhood friends.

Steamed Greenshell mussels with a crisp, cold glass of local Sauvignon Blanc: the herb-and-lime notes of the wine echo the briny minerality of the shellfish. It is an everyday pairing for the locals, yet still little known in Japan. At home you can recreate the same joy with clams or mussels steamed in white wine, vongole style.

FAQ

Q. How does New Zealand Sauvignon Blanc differ from French?
A. New Zealand is showy and impactful with tropical fruit aromas; French Loire is more mineral and restrained.