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New Zealands wine came to the worlds attention in the late 1980s with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has gained an international reputation as a producer of quality, boutique wines.
This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place from multi-disciplinary perspectives to offer insight into the social, cultural and economic impacts of wine production and consumption in this region. The title will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.
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