New Zealand’s ocean-influenced climate favors wine grape growing. Sauvignon Blanc in particular thrives on Kiwi land and accounts for over 40 percent of the country’s total wine production. In 30 short years, New Zealand winemakers have gained a celebrated reputation for producing the finest wines of this grape.

Marlborough is considered to be the best growing region, but other parts of New Zealand such as Martinborough, Waipara, and Hawkes Bay produce excellent Sauvignon Blanc wines as well.

Typically, they are clean, steely, unoaked and refreshing, exhibiting pungent grassiness and fresh green fruit flavors. Their high acidity provides diversity for food pairings and matches up well with oilier Chinese dishes such as hongshao rou (braised pork) and shui zhu yu (spicy fish).

I recommend Cloudy Bay Sauvignon Blanc 2008 from JustGrapes (¥358, Tel: 3311-3205). Partly owned by luxury conglomerate LVMH, this is arguably the most famous Sauvignon Blanc producer in the world. Also, try Matua Valley Hawkes Bay Sauvignon Blanc 2008 from ASC Fine Wines (¥244, Tel: 6445-3214) and Villa Maria Private Bin Sauvignon Blanc 2008 from The Wine Way (¥239,Tel: 6090-7075).