New Zealand

Winemaking was introduced to New Zealand by the British during the colonial period but really took off in the later twentieth century.  Nowadays Sauvignon Blanc from the Marlborough region is the Pacific nation’s best-known wine export, though other grape varieties have increasingly found favour, including Chardonnay and Pinot Gris, whilst the Central Otago region produces some highly prized red wines using Pinot Noir.

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