French wine has a rich and influential history, with an extraordinary diversity of grape varietals that are the origin of many wines beloved across New Zealand, Australia, and South Africa. French wines offer both classic reference points and exciting alternatives for New Zealand wine lovers seeking to expand their palates. This guide introduces the history of French wine, details the key varietals, and presents direct comparisons to well-known New Zealand, Australian, and South African wines, hopefully making it easier for you to discover amazing French wines that are similar in style to the wines you are most familiar with. The Enduring Heritage of French WineFrench wine traditions can be traced back over 2,600 years to the founding of Massalia (modern-day Marseille) by the Phocaeans in the 6th century BC. Viticulture survived invasions, the influence of the Roman Empire, and the stewardship of medieval monasteries, establishing France as the global standard-bearer for quality wine. French winemakers have pioneered concepts like terroir, the importance of unique soils and climates, and systems like Appellation d'Origine Contrôlée (AOC). Today, France faces vibrant competition from New World wines, led by regions including Marlborough, Barossa, and Stellenbosch, but remains a powerhouse of innovation and tradition. Core French Wine Varietals and RegionsFrench wine varietals, many the benchmark for their grape type, are cultivated in specific French regions. For example, Chardonnay reigns in Burgundy, Cabernet Sauvignon and Merlot in Bordeaux, Grenache/Syrah/Mourvèdre in the Rhône, and Sauvignon Blanc and Chenin Blanc in the Loire Valley. Each varietal, shaped by differences in climate and soil, expresses a unique regional character that provides a template replicated and reinterpreted in vineyards worldwide. Prominent French Wine Varietals French Varietal Key French Regions Typical French Flavour Profile NZ/Australia/South Africa Comparison Merlot Bordeaux, Languedoc Plum, black cherry, chocolate, supple Big in Hawke's Bay (NZ), Margaret River (AU) Pinot Noir Burgundy, Champagne Red cherry, raspberry, earthy, high acidity NZ Central Otago, Yarra Valley (AU) Chardonnay Burgundy, Champagne, Chablis Green apple, lemon, mineral, rich/buttery Oaked in Margaret River (AU), vibrant from Gisborne (NZ) Grenache Rhône, Languedoc Red fruit, black pepper, herbal, warmth Grenache, Syrah, Mourvèdre (GSM) blends in Barossa (AU), rare in NZ Sauvignon Blanc Loire Valley, Bordeaux Green apple, gooseberry, grass, flint Marlborough (NZ): tropical, pungent Pinot Gris Alsace Stone fruit, honeyed, floral, spice Pinot Gris in Nelson & Marlborough (NZ) Riesling Alsace Green apple, citrus, floral, mineral Aromatic from Waipara (NZ), Clare and Eden Valley (AU) Cabernet Sauvignon Bordeaux, Languedoc Blackcurrant, cedar, tannin, bell pepper Coonawarra (AU): bold, structured; Hawke’s Bay (NZ) Chenin Blanc Loire Valley Apple, pear, quince, honey, high acidity Rare, but grown in SA and Hawke’s Bay (NZ) Gamay Beaujolais, Loire Strawberry, cherry, light, fresh/juicy Limited Gamay (NZ) Muscat Alsace, Southern France Aromatic, grape, floral, orange blossom Used for dessert and fortified wines Aligoté Burgundy Crisp, citrus, floral, high acidity Just a handful of producers in AU Cabernet Franc Loire Valley, Bordeaux Raspberry, herb, light, bell pepper Adelaide Hills (AU), Hawke’s Bay (NZ), mostly in blends Carignan Languedoc, Southern France Plum, spice, rustic, high acid/tannin Grenache, Syrah, Mourvèdre (GSM) blends (AU), rarely single varietal Manseng (Petit/Bros) South-West France Citrus, apple, floral, keen acidity Rare but grown in Marlborough (NZ) Marsanne Rhône Peach, honeysuckle, nutty, full white Notable in Victoria (AU), rare in NZ Mourvèdre Provence, Rhône Black fruit, leather, game, tannic GSM blends: Mataro in Barossa (AU) Pinot Blanc Alsace Apple, pear, floral, fresh, creamy Rare in NZ and AU Savagnin Jura Nutty, oxidative, citrus, saline Mainly in South Australia and Victoria Semillon Bordeaux, South-West Lemon, beeswax, honey, medium-high acid Hunter Valley (AU): textural, ageworthy French vs New Zealand Wine StylesExploring the world of French wine alongside New Zealand favourites is like chatting with a friend who wants to help widen your wine horizons, not change your beloved tastes. Here’s a warm introduction to the classic French varietals and why New Zealanders might just fall in love with these new (yet familiar) friends. Sauvignon Blanc: Sancerre (Loire Valley) vs MarlboroughIf Marlborough Sauvignon Blanc is a go-to - the one that’s always zesty, fresh, and bursting with tropical flavours and passionfruit - then tasting a Sancerre from France is like meeting a cousin with a cool European accent. Sancerre is made from the same Sauvignon Blanc grape, but the Loire Valley’s slightly cooler climate and flinty, mineral-rich soils mean the wine is often more subtle: think citrus, green apple, and a sophisticated streak of minerality or gentle smokiness. Why Sancerre Feels Familiar: Both have high acidity and a refreshing character—great with seafood or summer salads. Why It’s Worth Trying: Sancerre dials down the exuberant fruit and ramps up elegance, with layers that linger and a mouthwatering finish. For fans who want to see Sauvignon Blanc’s sophisticated side, Sancerre is the perfect step. A Real Conversation Starter: Some say if “grassiness” in Marlborough isn’t a favourite, Sancerre’s cleaner style might actually be even more appealing. Shop French Sauvignon Blanc at Maison Vauron today Chardonnay: Burgundy vs Gisborne, Hawke’s Bay, Central OtagoNew Zealand is quietly world-class for Chardonnay - Gisborne and Hawke’s Bay offer sun-filled, stone-fruited styles, while places like Central Otago create crisp, flinty examples with poise. Burgundy is where Chardonnay was born, and here it is often elegant and mineral, with hints of green apple, subtle citrus, or refined buttery notes from oak. How They Relate: Both French and New Zealand Chardonnays benefit from cool climates, which keep them crisp with zippy acidity (that’s why seafood and chicken work so well). Why Try a Burgundy?: Fans of NZ’s more mineral, restrained Chardonnays will find a soulmate in Chablis, while lovers of rounder, creamier styles might swoon for Côte d'Or whites. Taste them side by side for a journey from fruit to stone to spice. Fun Fact: In French and Kiwi blind tastings, top Kiwi Chardonnays can hold their own, and sometimes win, against esteemed Burgundies. Shop French Chardonnay at Maison Vauron today Pinot Noir: Burgundy vs Central Otago/MartinboroughCentral Otago Pinot Noir is a modern Kiwi icon - lush, pure, bursting with cherry and wild berry. Burgundy, the original home of Pinot Noir, has centuries of experience coaxing out its subtle, earthy, sometimes truffly, always beguiling side. On Their Shared Journey: Both regions craft wines that are aromatic, elegant, and all about red fruit, but Central Otago tends to be a touch more fruit-forward and plush, while Burgundy might be a bit more earthy and complex with age. Why Make the Leap?: Burgundy is an eye-opener for anyone who loves Pinot Noir’s silky, savoury possibilities and wants a sense of “where it all began.” The best Burgundies, like many top Otago wines, can age beautifully, revealing new layers over time. Shop French Pinot Noir at Maison Vauron today Merlot & Cabernet Sauvignon: Bordeaux vs Hawke’s BayBordeaux is famous for blending Merlot with Cabernet Sauvignon and Cabernet Franc, creating wines that balance plummy softness, firm tannins, and dark berry power. Hawke’s Bay Bordeaux blends (often Merlot-dominant) tend to be plush, approachable, and bright with fruit, echoing the sensibilities of a Right Bank Bordeaux. Connecting the Dots: Love a supple, juicy Hawke’s Bay red blend? Bordeaux is the blueprint. Expect a touch more structure, firmer tannins, and perhaps a savoury layer of cedar or earth that comes with time. Why It’s Exciting: Exploring Bordeaux is about seeing just how far these familiar grapes can go - towards depth, age-worthy intrigue, and new food pairings. Shop French Merlot or French Cabernet Sauvignon Blanc at Maison Vauron today GSM and Southern French VarietalsGrenache, Syrah, Mourvèdre, and Carignan make spicy, robust wines in France’s Rhône and Languedoc regions. While New Zealand’s climate is trickier for these sunlovers, the Southern Rhône blends are perfect for fans of bold, warming reds, and many Australian GSMs. Taste Adventure: If complex, peppery Aussie Shiraz or GSM appeals, look for a Côtes du Rhône or Châteauneuf-du-Pape from France - spicy, layered, and built for good company and hearty dishes. Shop French Grenache, Mourvedre, or Carignan at Maison Vauron today Aromatic Whites: Chenin Blanc, Marsanne, Pinot Gris Chenin Blanc from the Loire is zingy and honeyed, perfect for Riesling and Pinot Gris fans. South African versions are worth a try too. Marsanne shines with creamy stone fruit and nutty flavours, championed in Australia (Victoria) - an alternative to fuller-bodied NZ Chardonnays. Pinot Gris has exploded in NZ and Alsace, both offering aromatic, floral, and spicy styles for white wine lovers looking to branch out. Encouragement for the Curious DrinkerThe best thing about exploring French wines is discovering how the familiar meets the new. For every vibrant Marlborough Sauvignon Blanc, there’s a refined Sancerre. For every plush Pinot Noir from Central Otago, there’s a complex Burgundy. It’s not about better or best - it’s about broadening your table, and every wine glass is a new possibility. Why not grab a bottle of Sancerre or white Burgundy next time, pour a glass alongside your regular favourite, and taste the subtle similarities and delicious differences for yourself? You just might find a new classic - one that feels both artfully French and delightfully you. Why Try French Wine? Broaden Your Palate: French wines offer new expressions of familiar grapes. For example, if Marlborough Sauvignon Blanc is a favourite, Sancerre or Pouilly-Fumé offers a subtler, mineral-laden take on the style. Explore Benchmark Styles: Many varietals reach their classic or origin point in France. Pinot Noir from Burgundy or Chardonnay from Chablis sets a global standard for balance and complexity. Food Matching: The acidity, structure, and balance of French wines are famously food friendly - see the Loire for white wines with seafood or Provence Rosé with summer salads. Seasonal Variation: French rosé is a perfect light summer wine, while aged Bordeaux and Rhône blends suit hearty winter fare. FAQsAre French wines always drier or more subtle than their NZ/AU counterparts?French winemaking often suits a more restrained, mineral style, especially for whites, while New Zealand and Australian wines are known for fruit-forward, robust expressions. There are exceptions, and oaked chardonnay, for instance, can be rich and textured in both countries. Which French varietals are most similar to New Zealand and Australian favourites?Sauvignon Blanc (Loire), Pinot Noir (Burgundy), Merlot/Cabernet Blends (Bordeaux), Chardonnay (Burgundy/Chablis). Are all French wines blends?Many French styles (e.g., Bordeaux, Rhône) are blends, but Burgundy and Loire generally produce varietal wines, as do Alsace’s aromatic whites. Why do the same varietals taste so different?Soil, climate, sunshine hours, and winemaking technique all impact grape growth and expression of flavour (see Sauvignon Blanc and Pinot Noir for excellent demonstrations). Where should newcomers start with French wine?For fans of Marlborough Sauvignon Blanc: try Sancerre or Pouilly-Fumé. For Hawke’s Bay Bordeaux blends: try Right Bank Bordeaux. Central Otago Pinot lovers should seek out Burgundy’s Côte de Beaune or Côte de Nuits.