Buy White Wine Online in NZ

New Zealand producers fill most of our white shelves, including Villa Maria, The Ned, Church Road and Man O' War. Wolf Blass and Squealing Pig add riper Australian styles.

Styles of White Wine

  • Zesty and aromatic: Sauvignon Blanc, the grape that made Marlborough famous, with passionfruit, citrus and fresh herbs.
  • Rich and textured: Chardonnay, from fresh, unoaked styles to creamy, oak-aged wines.
  • Soft and spicy: Pinot Gris, with pear, stone fruit and a rounder texture.
  • Pure and floral: Riesling, made dry through to sweet, with lime and high acidity.
  • Sweet and gently fizzy: Moscato, grapey and light, often lower in alcohol.

How to Choose White Wine

Think about how crisp or full you like your wine. For seafood and salads, a vibrant Sauvignon Blanc such as Esk Valley Estate Sauvignon Blanc is a natural match. Creamy pasta, roast chicken and pork suit a richer white like Man O' War Estate Chardonnay, while Stoneleigh Pinot Gris works with Asian dishes and mild curries.

White Wine FAQs

What temperature should white wine be served at?

Serve light, crisp white wine at about 7 to 10 degrees, straight from the fridge. Fuller whites such as oaked Chardonnay show more flavour at 10 to 13 degrees, so take them out 10 to 15 minutes before pouring. Over-chilling hides aroma and flavour.

How long does white wine last once opened?

An opened bottle of white wine usually keeps for three to five days in the fridge with the cork or screwcap back on. Crisp, high-acid whites like Sauvignon Blanc and Riesling hold their freshness well. Fuller styles can lose fruit a little sooner.

What is the difference between dry and sweet white wine?

A dry white wine has had nearly all of its grape sugar fermented into alcohol, while a sweet one keeps some natural sugar. Most Sauvignon Blanc, Chardonnay and Pinot Gris are dry. Moscato and some Rieslings are sweeter, and off-dry wines sit in between.

What white wine goes with seafood?

Crisp, high-acid whites such as Sauvignon Blanc and dry Riesling pair well with oysters, white fish and shellfish. Richer seafood like crayfish, scallops or creamy chowder suits Chardonnay or Pinot Gris, which have the body to match.