New Zealand wine is largely produced in ten major wine-producing regions. They are, from north to south:

• Northland
• Auckland
• Waikato/Bay of Plenty
• Gisborne
• Hawke's Bay
• Wellington
• Nelson
• Marlborough
• Canterbury
• Central Otago

Both red and white wine are produced in New Zealand. Reds are typically made from either a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec) or Pinot Noir. Recently from Hawkes Bay there have been wines made from Syrah, either solely or blends, and even Tempranillo and Sangiovese.

In white wines Chardonnay and Sauvignon Blanc predominate in plantings and production. Typically Chardonnay planting predominate more the further north one goes, however it is planted and produced in Central Otago. There is no discernable difference in styles for Chardonnay between the New Zealand wine regions so far. Individual winemakers and the particular qualities of a vintage are more likely to determine factors such as malolactic fermentation or the use of oak for aging.

New Zealand Sauvignon Blanc has been described by some as "alive with flavors of cut grass and fresh fruits", and others as "cat's pee on a gooseberry bush" (but not necessarily as a criticism).

Other white varietals commonly include (in no particular order) Riesling, Gewürtztraminer, and Pinot Gris, and less commonly Chenin Blanc, Pinot Blanc, Müller-Thurgau, and Viognier.