White Wine

This is our white wine NZ range, with bottles from Marlborough, Central Otago and Hawke's Bay. You'll find classic New Zealand wines here: crisp Sauvignon Blanc, rounded Chardonnay, and food-friendly Pinot Gris.

Picking Your White Wine

Start with what you're eating. Craggy Range Marlborough Sauvignon Blanc and Rabbit Ranch Sauvignon Blanc both work well with seafood and salads. For richer dishes, try something textured. Esk Valley Estate Pinot Gris pairs nicely with roast chicken or pork, and Rockburn Chardonnay suits creamy pasta. If you prefer something aromatic, Ostler Blue House Riesling is a good pick. NZ Sauvignon Blanc is known for bright, zesty flavours. Pinot Gris NZ tends to sit between crisp and soft. Chardonnay NZ can vary but often shows stone fruit and creaminess.

Frequently Asked Questions

What is a dry white wine?

A dry white wine has little or no residual sugar, so it tastes crisp rather than sweet. Most Sauvignon Blanc, Chardonnay and Pinot Gris from New Zealand is dry. Riesling and Gewurztraminer can be dry or off-dry, so check the label or tasting notes.

How long does white wine last once opened?

White wine lasts about three to five days in the fridge with the cork or screwcap back on. It starts losing freshness and fruit after that. Fuller whites like oaked Chardonnay often hold up slightly longer than light, aromatic styles.

What grapes make New Zealand white wine?

Sauvignon Blanc, Chardonnay, Pinot Gris and Riesling are New Zealand's main white varieties. Sauvignon Blanc is the most planted grape in the country, mostly in Marlborough. Hawke's Bay is known for Chardonnay, while Central Otago and Waipara produce fine aromatic whites.

What temperature should white wine be served at?

Serve light whites like Sauvignon Blanc and Riesling at 7 to 10C, straight from the fridge. Fuller whites like oaked Chardonnay taste better a little warmer, at 10 to 13C, so take them out 15 minutes before pouring. Too cold hides the flavour.