Seaweed wonder
OPINION: Research across the ditch has found that seaweed doesn’t just make a tasty wrap for sushi rolls.
He says he has had concerns about the future of the Aussie wine industry for a number of years.
And likewise has been proud to watch the growth of New Zealand. In particular as he has pointed out, there are a number of reasons why the two countries have gone in almost opposite directions.
“New Zealand has made a number of moves that have been essential to their success,” he told NZ Winegrower. “Having a single body representing the industry is one. And having a cool climate varietal mix is another.”
He said this country has done a very good job of continuing the European model of associating certain varieties with specific regions.
“So in Hawke’s Bay you have certain varieties, Marlborough has others and then Central Otago has others again. Australia has not done that. They have planted the same varieties everywhere. In Australia if the marketing people have said people want to drink Shiraz, it has seen Shiraz being grown everywhere, from the cool climates to the hot climates.”
While Smart believes our cousins across the Tasman will find their way back, he did have a warning for New Zealand. We can’t go on thinking that we will forever be able to make the most distinctive Sauvignon
Blanc in the world and/or that will always be the preferred consumer choice.
“These two factors are what the New Zealand wine industry’s success has been built on.”
He agreed that the emergence of quality Pinot Noir is providing us “many years in the wine world,” but also believed that more emphasis should be placed on promoting the quality of our sparkling wines.
“For reasons I do not understand, New Zealand has not tried to capture the world for sparkling wines. It is the most obvious fit; high premium, high prestige, and you can only do it in cool climates. Why does New Zealand not do this? It is the country’s blind spot.”
