WINES OF AUSTRALIA
· A prolific wine-producing country.
· Most consumed domestically.
· Some exported to North America, England, and now to more countries.
· Captain Arthur Phillip brought vine cuttings when he landed in Australia on 26. 01. 1788 (He, in fact, founded the colony of New South Wales).
· Now there are more than four hundred wineries.
· Initially most of the wines were fortified (Port, Sherry, etc.).
· Table wines are also very popular now.
· Many rival the best of European wines but are much cheaper.
· A wide range of climates and soils.
· Vineyards are as much as 2500 miles apart.
· Major districts are on the eastern coast, such as the Hunter River valley (north of Sydney).
· Hunter valley produces only 5% of all wines, but the highest quality.
· Other areas:
- Barossa valley, Clare valley and Coonawara in South Australia.
- Swan valley on the distant west coast (near Perth).
· Most have generic names (sometimes even without any proper likeness). For example – Claret, Burgundy, Chablis, Sherry, etc.
· Many marketed by district names. For example – Barossa, Hunter valley, Coonawara, etc.
· Some are sold by varietal names. For example – Cabernet Sauvignon, Pinot Noir, Riesling, etc.
· Some have combinations of the district and the grape names.
· Better to buy by shipper’s name.
· All classes and types are produced:
- table wines (many of them vintage).
- dessert wines
- most sparkling wines are made by méthode champenoise.
- a few by Charmat and impregnation methods also.
· Strict government and industry regulations exist.
· Very rigidly controlled by PFDR (Pure Food & Drug Regulations).
· Appellation system varies from state to state.
· Some regulations are standard.
· For example:
Varietal – 80% from the specified grape.
Region – 80% from the specified region.
Vintage – 100% from the specified year.
Names of some famous shippers:
· Penfolds
· McWilliam
· Lindeman
· Orlando
· Yalumba
· Hardy
· Hamilton
· Tulloch
· Best
· Seppelt
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