For a country that has no native grapes, Australia has developed a broad wine industry encompassing many of the most familiar EU varieties and excelling in making wines from most of them. Australia's Shiraz, for example, originally from France's north Rhne and known around the world as Syrah, has been such a success that other winemakers have begun using Australia's term for the red wine variety.
Shiraz is the most well-liked red wine produced in Australia but Cabernet Sauvignon is close behind, produced mainly round the Coonawarra and Margaret Rivers. Merlot has become increasingly well-liked latterly as Australian wine consumers notice the fondness for the grape abroad, especially in the States, and Pinot Noir has a tendency to be used for sparkling wines, particularly when mixed with Chardonnay.
Red wine types have long controlled Australia's wine scene but the country also produces a bunch of important white types. Of these, Chardonnay is easily the most well liked, with production more than double that of its nearest rival, Semillon, which until 1982 was the nations dominant white variety. The grapes are grown generally around the Margaret River, the Adelaide Hills, the Hunter Valley and the Melbourne "Dress Circle."
Semillon, in spite of its decline in favor, is an Australian scarceness. The wines produced from grapes grown round the Hunter Valley have a singular flavor especially when they've been left to mellow for 5 to 7 years. Today , however , drinkers are more likely to like an Australian Riesling. Muscat grapes are also grown in Australia and some are used to provide fortified wines.
In addition to those traditional wine types though, consumers have also shown an interest in more modern types, and growers have been avid to experiment. Other red wines lately produced in Australia include Cabernet Franc, Malbec, Petit Verdot and even Sangiovese, better known as the local specialty of Tuscany.
But it is not simply the range of grapes, with types from every part of the world coming together in Australia's varied climates, that sets the country's wines apart. It's also the way they're produced. While other wine industries have had a tendency to concentrate on manufacturing single-grape wines, sometimes from single regions, Australia's winemakers are thrilled to blend. Terroir has a tendency to be restricted to the top labels and most wines are produced with a watch on the flavour of the grape rather than the place â€" or places â€" the grape was grown.
Shiraz is the most well-liked red wine produced in Australia but Cabernet Sauvignon is close behind, produced mainly round the Coonawarra and Margaret Rivers. Merlot has become increasingly well-liked latterly as Australian wine consumers notice the fondness for the grape abroad, especially in the States, and Pinot Noir has a tendency to be used for sparkling wines, particularly when mixed with Chardonnay.
Red wine types have long controlled Australia's wine scene but the country also produces a bunch of important white types. Of these, Chardonnay is easily the most well liked, with production more than double that of its nearest rival, Semillon, which until 1982 was the nations dominant white variety. The grapes are grown generally around the Margaret River, the Adelaide Hills, the Hunter Valley and the Melbourne "Dress Circle."
Semillon, in spite of its decline in favor, is an Australian scarceness. The wines produced from grapes grown round the Hunter Valley have a singular flavor especially when they've been left to mellow for 5 to 7 years. Today , however , drinkers are more likely to like an Australian Riesling. Muscat grapes are also grown in Australia and some are used to provide fortified wines.
In addition to those traditional wine types though, consumers have also shown an interest in more modern types, and growers have been avid to experiment. Other red wines lately produced in Australia include Cabernet Franc, Malbec, Petit Verdot and even Sangiovese, better known as the local specialty of Tuscany.
But it is not simply the range of grapes, with types from every part of the world coming together in Australia's varied climates, that sets the country's wines apart. It's also the way they're produced. While other wine industries have had a tendency to concentrate on manufacturing single-grape wines, sometimes from single regions, Australia's winemakers are thrilled to blend. Terroir has a tendency to be restricted to the top labels and most wines are produced with a watch on the flavour of the grape rather than the place â€" or places â€" the grape was grown.
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