New Zealand

Winemaking was introduced to New Zealand by the British during the colonial period but really took off in the later 20^th 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.