By Robert Eigen

New Zealand may be known for its kiwi—the exotic bird, not the fruit—but it also boasts some of the best vineyards in the world. Who knew? In truth, there’s been wine production taking place Down Under since the ‘70s. But whereas the Australians focused on making quantity, New Zealanders concentrated on quality. Instead of trying every varietal, they poured all their energies into producing a stellar white and red—namely sauvignon blanc and pinot noir. And it’s a good thing they did. These light, fruity wines boast just the right acidity to complement any dish.

Goose Bay was the first kosher wine out of the region. Its Sauvignon Blanc is very bright with a whiff of grapefruit, a hint of grass and a touch of lemon. In other words, it’s fresh as a spring morning. Even better still, the wine is long on the finish, which means its wonderful flavor will linger on the tongue, making you want more.

The Pinot Noir is no slouch either. It’s so fruity, you’ll think you’re drinking raspberry juice, but without the sugary aftertaste. In fact, a tart finish perfectly offsets its berry notes. L’Chaim to that.

Order Goose Bay here…

Break out the Bubbly

And while we’re on the topic of toasting the new, uncork some champagne. (I’ve heard other cultures do it for the New Year.) You can turn any meal into a celebration with Champagne Pommery Royal Brut. With its hints of apple, its light mousse and tight bubbles, this classic French champagne is perfect for Rosh Hashana.

Order Champagne Pommery Royal Brut here…