Australia was not always considered to be wine heaven. But over the years it developed into a wine country proud of its production. Now, it has one of the most diverse wine selections that can satisfy every wine-lovers taste. It has around 100 grape varieties that grow in 65 different wine regions. Each wine represents the region it comes from and reflects the personality of the community that tends to them.Over time, cultivating grapes has become a family business and now there are hundreds of family-owned wineries that produce delicate and refined reds and whites. Because of Australia’s climate, Aussies were able to experiment and combine vines in their own way and produce new rootstocks. They were big, bold and affordable, and maintained that reputation until this very day.
Cabernet Sauvignon
Source: cellartracker.com
This is one of Australia’s most planted grapes. It's definitely among the oldest wines produced in the world, with a long and rich history. It came to Australia in 1832 and rains the wine culture ever since. Some people even call it the king of reds. Its initial homes are the Coonawarra and Margaret River regions, but it also spread its wings in Barossa Valley, Clare Valley, Langhorne Creek and McLaren Vale, with huge success. Each region has its own unique characteristics that make the flavour-packed cabernet sauvignon wine even better.This gorgeous drink has a rich pallet of black fruit flavours such as black cherry, plum and black currant. It's often infused with hints of cedar, eucalyptus or mint for freshness. Cabernet wine has the ability to age for decades if left undisturbed. It will soften over time while still keeping its fruit characteristics. There are three things that influence the flavour, intensity and longevity of cabernet sauvignon. The first is the region where it grows, its soil and its climate. For example, McLaren Vale gives it dark chocolate notes, Barossa Valley is rich in blackberries and Coonawarra adds mint and cedar.The second thing is viticulture. This includes the pruning and harvesting, is it trellised and irrigated? And the third factor is the winemaking process. This includes the way the grapes are pressed, how carbonic maceration is used, what kind of yeast the manufacturer uses for fermentation, how long the wine is in contact with the seeds and skins, and the use of oak in the process. All of these factors give the wine complexity and uniqueness.
Shiraz
Source: cambridgewineblogger.blogspot.com
No other wine speaks Australia more than Shiraz. It came to Australia with the James Busby collection in 1832 and it quickly settled in the hearts of Australians. Because it can thrive in dry and hot climates, the shiraz fit perfectly in the Barossa Valley region which today has a history of over 160 years of production. It's also produced in every other wine region, and Australia has become the home to the most diverse shiraz styles in the world.Shiraz that grows in the warmer climates ripens faster and has a fuller dark fruit flavour combined with lusciousness. The colder climates make the wine savoury, their skins are thinner and this means there are fewer tannins in it. These wines are combined with red fruits instead of black, and white pepper instead of black, which results in elegance and restraint.Aussies often pair this wine with simple and not so strongly flavoured foods, such as beef and kangaroo. It also pairs well with lamb stew, aged cheese like Gouda, duck, barbeque, chicken and grilled vegetables. People also found imaginative ways to incorporate shiraz in cocktails, and some of the most popular choices are Blood & Tonic, Caruso, Ruby and Absinthe Special.
Chardonnay
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Chardonnay emerged in its true glory in Australia in the 1970s. People started to drift from the flavours of the reds and leaned towards the lighter options. Chardonnay thrives in different climates, from the cool ones like Margaret River to the warmer places like Hunter Valley. Margaret River chardonnay has a full and powerful pallet and can age for more than a decade. Tasmania offers wines with more acidity and intense flavours, and the Victoria wine region enjoys a fruit-infused style with a big and bold taste.One thing that can give the chardonnay a beautiful flavour is the oak aging process. People often describe it as woody, rich and full-bodied. Oak will make the wine complex, delicious and creamy at the same time. But, overuse of oak is not always recommended because it can destroy the fruit flavours of the wine. Oaked Chardonnay has a deep golden colour, and unoaked is paler with some tangs of citrus. Either way, you can pair it with so many types of foods and cuisines, chicken, oysters, pasta, salmon, spicy foods and so much more.
Pinot Noir
Pinot Noir was first planted in Australia in the early 1800s in Coonawarra, and since the 1960s it’s widely planted all over the country. It's always growing in quality, that’s why its popularity never stops. Winemakers never stop exploring new grounds to grow pinot noir, and this leads to making it thrive even in the colder regions. These grapes need to be handled carefully because of their thin skins that may damage and break the flavour of the wine.Tasmania has the perfect climate for this grape together with the Macedon Ranges. The wines produced here have finesse and power accompanied by complexity. The Mornington Peninsula has elegant and light pinot noirs, and the Adelaide Hills offer rich cherry and berry flavours. The pinot noir is low in colour pigmentation with plum shades. Because of its fine tannins, it can age for more than 10 years to gain that perfect berry-like taste.
Riesling
Australia is the 4th largest producer of Riesling in the world. This shows the love that Australians have for this wine. It was first brought to Australia in the early 1800s but the mass production and its rise began in the 1960s when winemakers started truly understanding and improving this grape. Riesling is planted and produced in the regions of Clare, Eden Valley and Henty, but new places join this adventure and those are Canberra and Tasmania.This wine is fragrant and elegant. It can be lime scented and infused with herbs for a zesty, refreshing and deeper flavour. It can also have hints of some green apple, beeswax or jasmine. It can be aged for decades in cool and dark places where the temperature doesn’t change significantly. You can pair it with foods such as oysters, fish, salads, cheese and dessert.
In Summary
All of these wines have grown over time and became better and better with the devotion of winemakers all over Australia. Each and every one of them deserves a special place in our hearts and our tables. Give them a try and choose a favourite, if you can.
