Burgundian Pinot Noir likewise can offer a variety of styles not dissimilar to the array on offer in Australia. Whether one wants to compare Yarra Valley to Volnay, Macedon Ranges to Pommard, the wines can vary in weight, richness and finesse.
Loire whites made from sauvignon blanc in Sancerre and Pouilly-Fumé, amongst other appellations of the Central Loire, can offer a variety of styles from unoaked to oaked with various amounts of texture from lees. Australian Sauvignon Blanc is often unoaked, light, crisp, dry and herbaceous as well as occasionally richly textured from oak and lees. However, Chenin Blanc from the areas of Touraine can also lay claim to a level of international distinctiveness, in a similar way that Hunter Valley Semillon is unique to region and variety even though the wines could not be much more different.
Loire reds made from cabernet franc, malbec or cabernet sauvignon are also uniquely different to most examples in Australia, where the sumptuous use of new oak often tends to be much stronger in its impact, as opposed to the more delicate Loire reds. Spicy Northern Rhone Valley Syrah too is quite different particularly from classic warmer regions of South Australia with their dark, rich fruit and oak, whereas some of the cooler climate Australian examples can resemble the wines of Saint-Joseph, Côte-Rôtie and Hermitage, with similar spice and pepper.
Getting customers heads around French wine is actually much simpler than may be imagined. Giving useful advice on the essential differences in acidity, tannin, alcohol and fruit condition goes a long way to broaching that difference. Varietal characteristics also differ and provide both French and Australian wines with their essential character.