New Zealand
New Zealand maps and comparison exercises
Trace the North and South Islands and learn about regional differences within a cool climate, as well as how winemaking can change aroma and texture.
Read the key points in the diagram
First, consider your answer to the question, then read the comparison table and explanation. The table is organized based on articles and sources. Lastly, please jot down the basis for your answer and any reflections in your notes.
GI & Méthode Marlborough
If the 85% condition is met, can the group certification mark also be used?
Read the comparison table and reasoning
| Items for comparison. | NZ GIs | Organization logo |
|---|---|---|
| Place of origin | At least 85% from the labeled region, the remainder also from New Zealand. | 100% Marlborough |
| Production method. | The GI itself does not uniformly specify traditional method (in-bottle) secondary fermentation | Bottle-fermented |
| Aging | There is no common 18-month condition for the GI itself | Minimum 18 months on lees before the first disgorgement |
Not usable. Unique criteria exist for raw materials, processes, locations, and aging.
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Compare Pinot regions by their terrain
Can you describe both regions using only the country's overall maritime climate?
Read the comparison table and reasoning
| Items for comparison. | Wairarapa | Central Otago |
|---|---|---|
| Location. | Southeastern North Island | Inland South Island |
| Topography | Terraces etc. on the eastern side of the mountains | Basins, lakes, and slopes of varying elevation |
| In more detail | Martinborough, etc. | Gibbston, Bannockburn, and others |
Insufficient. Add continentality, elevation, lakes, and mountain rain shadow.
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Compare Marlborough’s whites from the perspective of vinification
Can thickness (structure) be explained by barrels alone?
Read the comparison table and reasoning
| Items for comparison. | Focus on aromas during observation. | Reading Te Koko 2023 from the technical sheet |
|---|---|---|
| Aroma | Herbs, citrus, tropical fruits, etc. | Record toastiness in addition to fruit |
| Texture. | Directly compare acidity, body, and finish. | Clues from lees contact in several types of vessels |
| Caution | You cannot determine the vessel by aroma alone | Barrel fermentation and 100% maturation in new oak are not equivalent. |
Ripeness in the vineyard, fermentation, and contact with lees are also involved. Consider each process separately.
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CHECK YOUR UNDERSTANDING
Check your understanding, 3 questions.
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Answers and feedback for comparison exercises
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