rown rapidly over the last thirty years, with the world's wine drinkers falling particularly hard for the Marlborough region's distinctive Sauvignon Blancs. But New Zealand wine goes far beyond the exuberant whites grown in the north of its South Island.

In The Wines of New Zealand Master of Wine Rebecca Gibb takes us on a vinous journey through Aotearoa ('land of the long white cloud') and opens our eyes to the huge variety of wines created throughout the two islands of one of the world's most southerly wine-producing lands. She begins by covering the history of winemaking in New Zealand - the first grapes were planted 200 years ago, but it has only recently realized its potential. There is then an introduction to the New Zealand climate and the leading grapes - including 10 'must-try' wines for each variety.

The major wine producing regions are detailed in turn, from Northland, the most northerly and warmest region, offering ripe Chardonnays and rich reds, to the cooler South Island, where bright whites and nuanced Pinot Noirs abound. Profiles, including recommended wines, are given for a selection of the country's nearly 700 producers, providing an overview of the most exciting wineries and their differing approaches to viticulture and winemaking. For those readers seeking to complete their exploration of this breathtaking country in person, there is a useful chapter giving details on wine-related activities in New Zealand.

This expert and accessible guide to New Zealand wines is a refreshing addition to the library of any wine enthusiast.