There is something about the sea that makes everything taste fresher. Maybe it’s something chemical in the salt air that enhances the flavours, or maybe it’s because we are relaxed and in good company. Jo Cribb shares her top picks for beach time toasts this summer.

My favourite summer childhood memories are of holidaying by the beach in a caravan, complete with a striped awning. Before dinner, the adults would gather for a pre-dinner drink and we kids would hover like seagulls over the bowl of chippies.

Enjoying wine by the beach does come with its challenges. Keeping wine chilled becomes a military operation and I am always amazed at the ubiquitous nature of sand and just how much ends up at the bottom of my wine glass! Although glass isn’t really a beach-worthy substance either. Luckily, there is now a wide range of chilly bins on the market, wine comes in cans, screw tops are commonplace and fancy shatterproof wine glasses are easy to come by.

Then there is the impact of the sea on wine growing. Our maritime climate, where the furthest you can get away from a beach is 120 kms, means moderate temperatures that are perfect for grape growing. 

Aotearoa grows aromatic white grapes, bursting with flavour, like nowhere else in the world. Waiheke Island is warmer and drier than Auckland thanks to its sea breezes, making it perfect for grape growing. Gisborne can also thank the Pacific Ocean for its cooling afternoon sea breezes that moderate its hot, dry climate, again making it great for grapes. There are vineyards in the Hawkes Bay and Nelson within a stones throw of beaches and even small plantings in seaside Kaikōura.

Finally, in the realm of the strange but true, there is currently a niche trend inspired by wine found in aging bottles in ancient shipwrecks under the sea. Left for years, deep at sea, the wine matures in the perfect aging conditions of stable temperatures, no light and no oxygen. Supposedly it is more complex and slightly saltier than land-locked bottles.   

Meet the Maker

NATALIE CHRISTENSEN

It was a quarter life crisis that propelled Chief Winemaker at Yealands, Natalie Christensen, into the industry. Armed with a range of degrees including Music and Psychology and a massive student loan, she worked a Marlborough harvest to save money to go travelling, and never left.

The ability to use all her senses to create something special keeps drawing her back each vintage, even when that means every year from harvest in March, to when her wine is safely in barrel in May, is a blur of long days and even longer weeks.

Her career highlight so far was winning White Winemaker of the Year 2023 at the International Wine Challenge in London. While her team wasn’t with her in person in London to celebrate, they were live on a Teams call, popping Champagne corks at 5am New Zealand time when her win was announced.

Chairing the organising committee for Sauvignon Blanc 2027 will take up much of Natalie’s spare time over the next two years. This global, prestigious event being held in Marlborough, will focus on celebrating Sauvignon Blanc, something Natalie is a dab hand at creating.

With a love of telling the New Zealand wine story and getting people excited about it, making connections and supporting people working together towards a common goal, you get the sense that more accolades and time on the global stage will feature strongly in Natalie’s future.

Jo’s Seasonal Picks

 

• Jo Cribb owns a small vineyard in Martinborough, is on the board of New Zealand Winegrowers, and Chair of Women in Wine NZ. She delights in introducing others to the wide and wonderful world of wine, like Tinder for wine-matching.