Wines of Australia

Australia is the fourth-largest wine producer by volume in the world. This makes wine a significant industry in Australia. Winemaking in Australia is still relatively young, with the first vine cuttings being brought in during the late 1700s. By the mid-19th century, however, emigrants from all over the world had brought their knowledge of winemaking to Australia, and the Australian wine culture began to bloom.

 

In the late 1800s, Australian wines were faring well in international competition, winning top awards in Vienna and Paris. Shiraz and Bordeaux were likened to similar French wines, and the Australian wine industry seemed unstoppable.

 

Unfortunately, in the late 1970s Australia was hit with a devastating infestation of phylloxera. This parasitic aphid destroyed wine vines and vineyards throughout the continent. Luckily, the country was able to rebound and has become known for quality wines.

Australia has no native species, so all of the over 130 grape varieties that are grown there have been imported.

 

Reds shine in Australia, owing in large part to the abundant sunshine that the continent receives. Shiraz, a full-bodied red wine, is one of Australia's most well-known varieties. Shiraz clippings were originally brought to Australia by James Busby in 1832. Southern Australian regions produce the best Shiraz grapes, which create very high-alcohol wines that have the coolest pouring temperature (approximately 65˚F).

 

Shiraz is also often mixed with a very small quantity of Viognier, which adds a touch of fruity blend to the wine. In such low quantities, these wines can still be labeled Shiraz, though Shiraz Viognier labels have come into vogue in recent years.

 

Cabernet Sauvignon is another popular Australian red wine. This grape fares well in many different regions, and especially good vintages come out of the Yarra Valley in the region of Victoria.

 

Pinot Noirs are also an important Australian wine varietal, grown in cooler regions. Many of these wines age well and can be cellared for a few years before drinking.

 

Australia also has several celebrated white wines, chief among them Chardonnay. These buttery and fruity offerings enjoy popularity both in Australia and around the world. Other important Australian whites include Sauvignon Blanc and Reisling.

Australia is host to over 2,000 wineries, most representing smaller enterprises.

 

Winemaking in Australia is unique. Winemakers in the country tend to work seasonally, cultivating crops during Australia's growing season and then traveling to points north to continue their trade during peak seasons around the world.

 

Australia is also leading the way with biodynamic wines. These wines are made from grapes that are grown using specialized methods of biodiversity, soil development and disease prevention. The goal is an ethical and spiritual approach to winemaking.

Given the wide range of wines produced in Australia, there is a corresponding wide range of foods that pair well with Australian wines. A robust Shiraz is a perfect complement to stronger flavors, such as red meat, game and strong cheeses, as is Cabernet Sauvignon.

 

Chardonnays pair well with lighter meals, including seafood, salads and light cheeses, such as Chèvre. Bright Rieslings hold up to spicy and flavorful Asian dishes as well as saltier fare like ham.

 

Sparkling varieties and dessert wines also abound, from spumantes to ports. Enjoy these with fruits, chocolate and more.