Coming from Australia and being a wine drinker has its perks but also its disadvantages. As a wine-producing country we make more than enough wine to consumer ourselves. In actual fact, we produce so much that more Australian wine is exported than consumed within the country. Most of the wine is fairly basic approachable wine, a lot of which gets exported and has subsequently led to Australian wine being assumed to be all the same. This is of course not the case, as Australia is an extremely large country with a very wide variety of climates and regions. Thus Australia is quite possibly the most diverse producer of wine in the world, and Australian consumers now have access to an endless number of varieties and styles from over 100 regions. Like many other New World wine producers the vast majority of the wine is made from varieties of French origin, but unlike others we now grow a range of Italian, Spanish, Portuguese and even more obscure Eastern European varieties. Because of the accessibility and quality of the wines produced locally, Australia is not a large importer of wine, apart for that from New Zealand. The wines we do import are generally those we can’t produce ourselves, and are of a much higher quality. Thus in the past most of the wine was from the best regions in France, some from Italy and Germany, and less from Spain and Portugal. This has meant that many varieties and regions from around Europe are largely unheard of in Australia that may be better known elsewhere. This leads me to my point that it was necessary for me to actually come to the regions that are unfamiliar, to learn about these varieties and styles, because as the quality of wine improves new wines will become more available around the world.
|Newly forming bunches pre-capfall|