New Zealand Sparkling Wine
A temperate climate, combined with the planting of the classical Champagne varieties Chardonnay, Pinot Noir and Pinot Meunier, plus the use of the latest winemaking technology have enabled New Zealand to produce outstanding sparkling wine wines, now acclaimed throughout the world. Local winemakers may have adapted traditional winemaking methods, but they produce wine styles unique to New Zealand with subtle fruit flavours that express the character of an array of vineyard sites.

Origins of Sparkling Wine in New Zealand
In 1900 Pinot Noir and Pinot Meunier were in evidence in Hawkes Bay and were most likely used in the production of sparkling wine. However, the first commercial releases from wineries in Auckland and Hawkes Bay were not recorded until 1970. After discussions with the CIVC (Comité Interprofessionnel du Vin de Champagne) New Zealand winemakers agreed not to use the term "champagne". Since the late 1970s several New Zealand wineries have formed alliances with French champagne houses to assist in the development of their premium sparkling wines. These wines have now earned international acclaim and increasing consumer demand in export markets is fuelling extensive expansion in plantings of sparkling wine varieties.

Regional Focus
Chardonnay and Pinot Noir vines for sparkling wine production are grown in all regions except the warmer Auckland and Northland regions. A very small amount of Pinot Meunier for sparkling wine is grown in Marlborough and Central Otago. Gisborne and Hawkes Bay produce a significant amount of sparkling wine which typically has more weight and richness than wine from the cooler South Island regions which is finer with higher levels of natural acidity. Although regional styles tend to reflect these differences, a number of sparkling wines are made by blending richer North Island wines with finer and more vibrant South Island wines in order to retain the best features of both regions. Marlborough is New Zealand's largest and most acclaimed region for sparkling wine. Cool nights help to retain good levels of natural acidity, while a long, slow ripening period allows the grapes to be picked when they have attained full physiological ripeness but before pronounced ripe fruit flavours have developed.

Vineyard and Winemaking Influences
The most popular Chardonnay clones for sparkling wine production are UCD4, UCD6 and UCD5 although other clones are also used including the highly regarded Mendoza clone. The most favoured clones of Pinot Noir are the light-flavoured Bactobel, UCD5 (Pommard) and UCD6. In the vineyard grapes for sparkling wine production are among the first to be harvested. They are picked at a target sugar level of 19-20o Brix, when the grapes have lost all herbaceous character, but before they have developed strong, ripe flavours. Only premium free-run or light first-press juice is used to produce delicate, soft-textured wine. In the winery barrel fermentation is used by some winemakers to produce greater complexity in the finished wine. Pris de mousse (EC1118) yeast is widely used for secondary fermentation in the bottle. Bottle maturation times vary between eighteen months to four years, or even more for prestige labels. Although most wine is labelled as non-vintage a significant percentage of vintage wine is produced. Chardonnay and Pinot Noir are usually blended in varying proportions, occasionally with a small addition of Pinot Meunier. Wines made from 100% Chardonnay (Blanc de Blancs) are also popular, while 100% Pinot Noir wines are less common.

Sparkling Wine with Food
New Zealand sparkling wines, from rich, full-flavoured Pinot Noir dominant styles to finer and more delicate Blanc de Blancs, are good food wines and can suit a wide range of light or moderately flavoured dishes. Seafoods, including crayfish, crab, scallops, caviar and white-fleshed fish are popular choices although the vibrant flavours and subtle complexity of New Zealand sparkling wines are at ease with all but very sweet or very robust dishes.