Mother Goose was right: birds of a feather flock together. Or, at least Via Pacifica Imports Winery brings together the best of the nest: wines from Bird and Huia Vineyards.

I had the opportunity to taste Bird 2007 Sauvignon Blanc, from Steve and Caroline Bird's winery in Marlborough, New Zealand. Alright, it was more than a taste, but I won't get into that! I'm putting this one on my holiday wish list. Maybe I'll be selfless and order a few bottles for my friends (I did say for my friends, right?). Delicate with a sweet, floral note and a slightly gingery effervescence, you'll taste hints of pear, apple, and grapefruit.

What makes Marlborough Sauvignon Blanc so special is the long ripening season and complex irrigation methods, in which viticulturists moderate growth and stress levels in the vines and allow light to penetrate into vine canopies. This way, the grapes open fully and deliver intense flavors in the resulting wine.

Steve Bird ferments only the ripest fruit in stainless steel, letting it mature for 2-3 months on fermentation yeast so that it pairs perfectly with food. It pairs beautifully with poultry and fish, as well as with Indian, Thai or Asian foods that aren't too spicy. Personally, I like to sip it while nibbling on an apple or a few strawberries.

Huia 2006 Pinot Noir, another favorite of the importer, Via Pacifica President David Duckhorn, is now a favorite of mine, too. The label bears the title of a New Zealand bird said to be extinct since the 1900s. Its namesake wine is a timeless delight.

This wine comes from three different pinot noir vineyards, where soil types range from Rapura riverstone to windblown clay. Climatic differences in the Wairau Valley add complexity and depth to the flavor of the grapes.

Once they're hand-picked and de-stemmed, they're left to soak for about three days. After natural fermentation and inoculation with wine yeast, the grapes are then pressed, and spend 11 months in French oak barrels, which produce silky tannins and berry aromas.

Redolent of cherries and plums that evoke a slightly fruity flavor to harmonize with the ripe tannins, its lush, crimson liquid glimmers in your goblet. Ooh la la. A sip of this + a few bites of dark chocolate = 1 full serving of total euphoria.

Many of the New Zealand wineries have replaced corks with screw caps. Top sommeliers believe screw caps actually preserve the wine better than traditional corks, which sometimes give it a musty, unpleasant smell. There's no time to waste between twist-off and first sip. You'll know why when you try it.

David Duckorn, who has been sipping small amounts of wine at his family's table since age seven, is our resident expert and imports these wines. David and the Via Pacifica team ONLY choose labels from humble, passionate, family-oriented vinters who do what they love...and love what they drink.

Their award-winning selections have been featured in Wine Enthusiast Magazine, Wine Spectator, Restaurant Wine and the Wine Advocate, and have won awards at the International Wine Competition, the New Zealand Wine Society Royal Estate Wine Show and the Air New Zealand Wine Awards.