Excited to see which new foods I would try after arriving in Auckland, New Zealand, I was surprised that it was gelato and fine wine that really stood out. 

Right outside of our Airbnb in the business district was a small ice cream shop that was always filled with diverse crowds of people. From the outside, Giapo didn’t look like anything out of the ordinary. After waiting in line, a hostess walked us through the gelato menu which boasted oddities like “buffalo milk salted caramel” and “hokey pokey”.

Hokey Pokey is New Zealand’s national ice cream flavor, and consists of plain vanilla ice cream with honeycomb toffee mixed in. Jeff and I both ordered cups of it, and the dessert chef dipped them in dark chocolate. Apparently each order is decorated differently for each order. The chef designs the ice cream in any way they are feeling inspired that day. Giapo is a must-try ice gelato and ice cream parlor in the city. 

Some of New Zealand’s finest wines are made on Waiheke Island, about an hour ferry ride from the mainland. Dozens of different vineyards occupy the large Island, and a hop-on-hop-off bus service is a cheap and efficient way to taste wine all day long. We stopped at the beautiful Mudbrick Vineyard and Bob, the tasting guide on site, walked us through several wines made from grapes grown on the property. He explained how Sauvignon Blanc is one of the most successful wines made from New Zealand grapes because of the warm and humid climate, with plenty of sunshine and rain throughout the year. The grounds of the Mudbrick vineyard were so lavish, that Bob explained its popularity as a wedding venue boasted a waitlist of two years.

Tantalus, one of the later stops of the tour, had a more contemporary feel and offered a full tasting selection of wine and craft beers. A friendly and knowledgable tasting guide brought us five bottles of wine to our table. She poured us a glass and explained who the wine was made, where the grapes were grown, what flavors we should taste, and she discussed the aroma. I enjoyed the different flavors and smells as I learned a great deal about wine that I had not known before. I learned that wine-makers age many wines in oak-barrels and that harsher wines contain more tannin. 

The upstairs tasting room allowed us to look down through large glass panels into the beer brewery area. A man which a thick red beard smiled and waved up at us as he worked. We paid and left the tasting room, but explored the vineyard a bit more before re-boarding the hop-on-hop-off bus to bring us back to the ferry. Gravel paths showcased the rows of grapes, flower gardens and a spectacular view of the ocean. 

Wine Tasting on Waiheke Island is a necessity in Auckland, and is more inexpensive than one might expect. Many vineyards served happy-hour appetizers such as oysters, squid, cheese and prosciutto plates and more perfectly paired dishes with the wine.