There was a time when New Zealanders could get all the locally-produced wine they wanted, so long as they got it from a handful of diehard Dalmatian winemakers making do with limited viticultural resources and licensing laws that viewed sales of wine to the general public as sly-grogging.
Auckland. Our diverse and buzzing supercity attracts lovers of good food, good beaches and hearty adventures in the great outdoors.
Poverty Bay is one of the most fertile areas of New Zealand, famous for its luscious chardonnay wine and its fruit and vegetables, which flourish in the rich, alluvial soils here and in the abundant sunshine. The land is so fertile that when we rip plants out of the garden, they take root again instantly and continue to grow.
You don’t have to go too far back— a matter of 30 years or so — to find yourself contemplating a bleak period in our history when wine was a sheila’s drink and the ladies in question were confronted with a choice that boiled down to: ‘Do I want white (muller thurgau, black tower or wohnsiedler), or do I want red — and if so, with bubbles (cold duck) or without (imported chianti)?’