You must be reading this because you’re an adventurous and inquisitive wine drinker, not content on just drinking the famous grape varieties all the time, you want to explore, and see what else is out there...good for you!
In New Zealand we are 80% Sauvignon Blanc dominant, so you’d be forgiven for thinking that we like to play it safe. However, we are just as experimental these days as other parts of the wine world.
Why not sample some white wine that's been made like red wine? These are called ‘orange wines’ due to their distinctive colour, and are made by leaving the grapes on their skins during fermentation and after, sometimes for as long as 30 days. These wines are distinctive and different and great with soft cheese like feta or brie. Try the Valli Vineyards ‘The Real McCoy’ or the ‘Amber Wine’ from Aurum Winery.
We have different grape varieties that often fly under the radar over here, but well worth a try! Pinot Blanc, made by Mount Edward, Hawkshead Vineyard and Gibbston Valley, is rounder and often spicier than its brother, Pinot Gris, or Gruner Veltliner, from Mount Edward or Eaton Wines; it's a lovely fresh white grape variety which is so nice with Asian food. Other good choices include the Pegasus Bay Semillon-Sauvignon Blanc blend, and Rippon Vineyard’s Osteiner. Enjoy your exploration!