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Privacy policyNew Zealand may be better known for Sauvignon Blanc and Pinot Noir, but it also has a growing sparkling wine culture that makes the country interesting for Champagne lovers. Champagne itself can be found in restaurants, hotels, wine bars and special-occasion dining across the country’s larger cities, while local sparkling wines offer another reason to explore New Zealand’s wine scene.
New Zealand’s cool climate and plentiful sunshine are particularly well suited to sparkling wine. Much of the country’s premium sparkling is made using the traditional method, with Chardonnay and Pinot Noir as the main varieties. The wines are known for fresh acidity, precise fruit, finesse and developing nutty and biscuity notes with bottle ageing.
Marlborough is the country’s main sparkling wine-producing region, but it is far from the only one. Hawke’s Bay, Central Otago, Gisborne and other wine regions also produce sparkling wines with very different expressions. Marlborough is particularly interesting for Champagne lovers because French Champagne Houses have also invested in sparkling wine production there.
New Zealand’s excellent seafood makes Champagne an easy pairing. Oysters, crayfish, mussels, fresh fish and other seafood work beautifully with the wine’s acidity and freshness. The country’s local cheeses, lamb and modern cuisine also offer plenty of possibilities.
For a Champagne lover, New Zealand is an opportunity to combine Champagne with a completely different wine culture. You can enjoy Champagne in the country’s cities, then head into the vineyards to discover traditional-method sparkling wines made at the other end of the world.
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Queenstown, New Zealand
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Add a spotYes. New Zealand has a sophisticated food and wine culture, and Champagne can be found in many of the country’s larger cities. Its own sparkling wine industry also makes it especially interesting for anyone who enjoys Champagne.
New Zealand is known for dramatic landscapes, hiking, beaches, wildlife, adventure activities and excellent food and wine. A trip can combine cities and vineyards with mountains, lakes, coastlines and national parks.
Champagne is available at restaurants, wine bars, hotels and wine-focused venues, particularly in the larger cities and major wine regions. The selection varies, so checking current wine lists is useful if you are looking for a specific bottle.
New Zealand seafood is an excellent match for Champagne. Oysters, crayfish, mussels, fresh fish and other seafood work particularly well, while local cheese, charcuterie and modern New Zealand cuisine offer plenty of other pairing options.
Look for Méthode Traditionnelle sparkling wines made from Chardonnay and Pinot Noir. Marlborough is the country’s main sparkling wine region, while Central Otago, Hawke’s Bay and other regions offer different styles worth exploring.
New Zealand has wine regions across both islands. Marlborough is famous for Sauvignon Blanc and also produces a significant share of the country’s sparkling wine, while Hawke’s Bay, Wairarapa, Central Otago and North Canterbury offer very different wine experiences.
Much of New Zealand’s premium sparkling wine is made using Méthode Traditionnelle, the same traditional bottle-fermentation method used for Champagne. The wines are not Champagne because they are produced outside the Champagne region, but the method and classic grape varieties can be very similar.
Late summer and autumn are particularly interesting for wine travellers, with harvest taking place in many regions. Spring and summer are also excellent for vineyard visits, outdoor dining and exploring the country’s landscapes.
Absolutely. New Zealand combines high-quality local produce, excellent seafood, a distinctive wine culture and some of the world’s most dramatic landscapes. For Champagne lovers, its traditional-method sparkling wines add another interesting layer to the trip.
