A light-bodied wine, with racy acidity and moderate alcohol content, Sauvignon blanc has been a mainstay of the New Zealand wine industry and a favourite of wine connoisseurs around the world since the 1970s. With hints of passionfruit and tropical fruits, New Zealand “sav” is internationally renown as being powerfully aromatic, and perfect for pairing with seafood dishes, light salads, and cheeseboards. A hearty seafood chowder can be complemented with the crisp and zingy Kim Crawford Sauvignon blanc. The spicy tastes of a hoki thai curry is made all the tastier when paired with the refreshing tropical fruit profile with aromas of passionfruit, guava and lemongrass of a Boatshed Bay Sauvignon blanc. You can find an extensive collection of New Zealand Sauvignon blanc in-store and online.

With a history going back two centuries, Syrah (known as ‘Shiraz’ by Antipodean winemakers) was the first wine to be produced in Aotearoa New Zealand. Its elegant texture has full plum and savoury flavours, making it perfect for pairing with red meat or tomato-based dishes. Try Spaghetti Bolognese with a glass of Mission Estate Syrah. As a medium to full-bodied wine, it has the great flavours expected from a Hawke's Bay Syrah – the region renown for producing it – but without the strong influence of having been matured in oak barrels like syrah from other countries. The Villa Maria Cellar Selection Syrah is one such medium to full-bodied syrah, and is an excellent match to dishes like Venison Steaks with a Chilli Plum Sauce or Spicy Beef Koftas. Syrah is also a great match for sausage, ribs, grilled lamb and rib-eye steak – meaning a tasty New Zealand syrah is a must-have for backyard dinners from the BBQ.

Like Sauvignon blanc and Syrah, Pinot noir originates from the wine-growing regions of France, but the diverse terroirs of our country has led to a wide range of Pinot noir being grown in the cooler, more southern regions of New Zealand. The unique terroir of each region – from the Wairarapa, to Marlborough, Nelson and Central Otago – means that Pinot noir can vary in taste. But New Zealand is known for producing more delicate and light-bodied Pinot noir due to its climate. Try pairing a Rua Pinot noir from Central Otago with a baked salmon with crispy potatoes. Pinot noir is also the perfect pair to decadent dishes like roast leg of pork with ears and parsnips, and game meats such as venison and duck.