How good is Australian Wine?

Early Australian wine production dates back to 1791, when grapes were imported from Europe and wine was returned to the United Kingdom. Slowly but surely, Australian vineyards in New South Wales, Tasmania, Western Australia, Victoria and South Australia to shoot up. The industry was encouraged by the Land Selection Act, which freed up land that had been locked for gold rush mine and removal of trade barriers when the federation was created in 1901. , The industry has experienced ups and downs during the world wars, because of space constraints, overproduction and successive British government rules, but by the 1950s, was the thriving industry of South Australia in the lead. Australians have grown to love and appreciate wine even more over the years as their wineries gain international recognition. 

You will probably never forget the first time you try an Australian Riesling: the white wine explodes with hints of apricot, peat and a special sweet-and-sour green grape flavors. Compared with German Riesling, Aussie variety is drier, with less sweetness and more flavor. Chardonnay is a relatively new variety in Australia, but you can find smooth or crunchy varieties, depending on which vineyard you buy from. Australians sometimes pair with Chardonnay Semillon white wine. Semillon itself is a drier white that goes well with fish. Unlike Semillon produced in humid areas of Australia, is the Pinot Grigio from the cooler climate regions and is sharper, more acidic wine, in contrast to aromatic and subtle. 

Red wines, Shiraz is very popular and include ripe fruit, tannins and spices that complement beef, lamb and pork ENTREES. Pinot Noirs are smooth red wine with a long finish that is delicious with ham, duck and cheese. Drier in nature, Cabernet Sauvignon has a rich taste and deep flavor, and is often popular as a "Bordeaux Blend," blended with Merlot. 

With so many different Australian climate, the wine producing regions run far and wide. Just north of Adelaide, situated in southeastern Australia, you can find Barossa Valley, an area known for its warm dry climate and the production of Shiraz and Cabernet. North of the Barossa Valley, you will find the hotter and drier wines in Clare Valley, which produces the highly flavored Riesling, Shiraz and Cabernet. The southernmost vineyard in the South Australian Coonawarra appellation is producing excellent Cabernet Sauvignon, with limestone subsoil and low heat. In eastern Australia, near Sydney to the Hunter Valley is known for tasty Shiraz, but also its Rosemount Reserve Chardonnay and Pinot Noir. South of Adelaide, McLaren Vale produces full-bodied Sauvignon Blanc, Shiraz and Cabernet. In case you have not figured it out, Adelaide is a good starting point if you want to add an Australian wine experience for your next vacation! 

Australian vineyard operators say that 2008 has been a particularly bad year for the Australian wine industry. For starters, as the South Australia 15 days in a row above 95 ° F during the harvest season, at the height of harvest, causing fruit to wither on the vine and the decrease in volume. High blood sugar of over-ripe fruit speckled variations. In New South Wales Central Highland, cooler temperatures, record rainfall and flash flooding decimated red grapes. Approximately three quarters of Cabernet Sauvignon production was cut because the Murray dried up in a drought. Despite various setbacks, Aussie vineyards are still optimistic, believing that this year was just a fluke.