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New Zealand Broadens Its Range

Stalwart Sauvignon Blanc and crowd-pleasing Pinot Noir are yielding some ground to other food-friendly varietals
MaryAnn Worobiec
Issue: June 30, 2011

Crisp, aromatic and delicious, Marlborough Sauvignon Blanc helped introduce New Zealand to the wine-drinking world, while Pinot Noir solidified this idyllic country's reputation for refreshing wines that match well with food. Now, New Zealand is experiencing success with a number of other varietals that are at home on the table, starting with Chardonnay but increasingly branching out to include varietals. Wine Spectator's MaryAnn Worobiec reports.

For the full article, check out the new issue of Wine Spectator, on newsstands June 7, 2011.

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