If you’ve never tasted viognier before, or whether you’re a seasoned pro, here’s a wine that you’ve got to try. The tricky thing about growing viognier is the acidity can drop and become soapy – but that’s where Waiheke Island has an edge. Constantly fanned by the seabreezes, the grapes don’t get a chance to ‘cook’ on the vine, so they’re fresh, zesty and retain exotic tangelo and orange oil sauciness. It’s lipsmackingly lovely.
Sip with: roast pork and salty crackling