Learning About The Australian Wine
Initially, when thinking of wine-producing regions, Niagara, Chautauqua and Napa Valley in the US, as well as France, Germany and Italy may come to mind. However, an often under-rated wine producer is the land down under! In fact, Australian wine is the fourth most-imported wine in the world, following France, Italy and Northern California. Over 95% of all Australian wines are grown in South Australia and though there are more than 800 wineries, 80% of the wine produced comes from Foster’s Group, Hardy Wine Company, Casella Wines and Orlando Wines. On your next visit to the wine shop, grab a bottle of Yellow Tail, Wyndham Estate or Penfold.
You will likely never forget the first time you try an Australian Riesling: as the white wine explodes with hints of apricot, peat and a particularly sweet-and-sour green grape flavor. Compared to German Rieslings, the Aussie variety is drier, with less sweetness and more aroma. Chardonnay is a relatively new variety in Australia, but you can find smooth or crisp varieties, depending on which vineyard you buy from. The Australians sometimes pair Chardonnay with Semillon white wine.
Semillon itself is a drier white that goes well with fish. Unlike Semillon, which is produced in humid regions of Australia, the Pinot Grigios come from the cooler climate regions and are a crisper, more tart wine, as opposed to aromatic and subtle. Red wines, like Shiraz, are very popular and include ripe fruit, tannins and spices that complement beef, lamb and pork entrees. Pinot Noirs are smooth reds with a long finish that is delicious with ham, duck and cheese. Drier in nature, Cabernet Sauvignon has a bold taste and deep flavor, and is often popular as a “Bordeaux Blend,” mixed with Merlot.
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