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The Canterbury wine region is a New Zealand wine region and geographical indication that covers wine made anywhere within the Canterbury Region excluding the Kaikōura District, an area of some 44,500 square kilometres (17,200 sq mi) in the South Island.
New Zealand is ranked 21st in beer consumption per capita, at around 75.5 litres per person per annum. The vast majority of beer produced in New Zealand is a type of lager, either pale or amber in colour, and between 4%–5% alcohol by volume.
Wests – local brand similar to Schweppes found mainly in the South Island, includes a wide range of sugar free, is New Zealand's oldest continuous manufacturer of soft drinks; Chi - carbonated herbal soft drink; Endeavour Mixers; Illicit cola
Riesling is often put through a process of cold stabilization, where the wine is stored just above its freezing point. The wine is kept at this temperature until much of the tartaric acid has crystallized and precipitated out of the wine. This helps prevent crystallization of the acid (often called "wine diamonds") in the bottle. [46]
Commercial wine-making began in earnest only in 1973 when the first large-scale vineyards were planted by Montana Wines, at the time New Zealand's largest producer (now Brancott Estate, owned by Pernod Ricard). [6] Meanwhile in 1975 Daniel Le Brun, a Champagne maker, emigrated to New Zealand to begin producing méthode traditionelle in Marlborough.
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In Australia and New Zealand, "soft drink" [14] or "fizzy drink" is typically used. [15] In South African English, "cool drink" is any soft drink. [16] In other languages, various names are used: descriptive names as "non-alcoholic beverages", equivalents of "soda water", or generalized names.
The Central Otago wine region is a geographical indication in New Zealand's South Island, and the world's southernmost commercial wine growing region. [3] While Central Otago is best known for Pinot Noir , many white wine varieties are also popular.