|
While the
U.S. produces many world-class
wines, to "know"
wine is to experience more
than just a few California
Chardonnays. Powerhouses such
as Italy, Spain, and France
are just a few of the
world’s best wine producing
countries. Serenading Grapes
takes you on an International
tour of the finest wine
regions within the United
States and around the world.
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|
France
|
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of France
|
No
other county can boast the
culture, tradition, and
expertise of wine making quite
like France. France produces
virtually all of the most
acclaimed wine varieties in
the world, including Cabernet
Sauvignon, Chardonnay, Merlot,
Pinot Noir, Syrah and
Sauvignon Blanc. The
production of wine is a key
element of French culture, and
the perfection of wine is the
pride of the French people.
For centuries, the vineyards
of France have enjoyed the
advantage of terroir
– a combination of soil and
climate which ensures that
grapes ripen to perfection.
France’s geography also
provides a range of climatic
conditions in which a wide
variety of grapes can succeed.
The success of French wine,
however, is not merely a
product of good fortune: the
French method has matured and
perfected over many, many
years. Most wine producing
countries emulate the French
model and are producing their
own versions of Cabernet
Sauvignon, Chardonnay, Merlot,
and Pinot Noir. The French
system of wine classification,
AOC (Appellation d’Origine
Controlée), is used
throughout Europe (except in
Germany) to determine the
category of a wine based on
its method of production.
These regulations are the
basis for other systems of
categorization which have
emerged in other wine
producing regions in the
world. From the cool maritime
climate of Bordeaux, to the
northern dampness and chill of
Alsace, to the warmth of the
Mediterranean coastal regions
of Provence and
Languedoc-Roussillon, France
asserts itself as the
world’s greatest wine
producing country.
|
Wine
Regions of France and
Their Wines
|
| Red
Wines |
White
Wines |
Grape
Varieties |
| Bordeaux
Region |
| Bordeaux |
|
Cabernet
Sauvignon, Merlot,
Cabernet Franc, Petite
Verdot, Malbec |
| Burgundy
Region |
| Burgundy |
|
Pinot
Noir |
| |
White
Burgundy |
Chardonnay |
| Beaujolais |
|
Gamay |
| |
Chablis |
Chardonnay |
| Rhône
Valley |
| Hermitage |
|
Syrah |
| Côte-Rôtie |
|
Syrah,
Viognier |
| |
Châteauneuf-du-Pape |
Grenache,
Mourvèdre,
Syrah, (many others) |
| Côtes
du Rhone |
|
Grenache,
Mourvèdre,
Carignan, Syrah,(many
others) |
| |
Condrieu |
Viognier |
| Loire
Valley |
| |
Sancerre;
Pouilly-Fumé |
Sauvignon
Blanc |
| |
Vouvray |
Chenin
Blanc |
| |
Muscadet |
Melon
de Bourgogne, alias
Muscadet |
| Alsace
Region |
| |
Riesling |
Riesling |
| |
Gewurztraminer |
Gewurztraminer |
| |
Tokay-Pinot
Gris |
Pinot
Gris |
| |
Pinot
Blanc |
Pinot
Blanc |
|
|
Italy
|
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of Italy
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|
Much
like Italian culture itself,
Italian wine is diverse: wines
are made with both traditional
and modern techniques; flavors
can be serious and exciting;
tastes are made to blend with
international and local
preferences. The variety of
grapes produced within this
range is a wonderful treasure
for any wine lover to explore.
Fortunately, this treasure is
easy to access. The popularity
of Italian food and Italian
restaurants allows us many
opportunities to enjoy Italian
wines such as Soave, Pinto
Grigio, Valpolicella, and
Chianti. There are however
many other lesser known but
nonetheless distinct wine
personalities produced
throughout Italy’s various
wine regions. The more
rebellious Italian vineyards
produce wines with unusual,
sprightly flavors using
techniques that, up until 1992
when the Goria law was passed,
prevented the wild flavored
wine from using the Italian
classification system. There
are also clean crisp wines
that demonstrate more modern
methods. Italy produces an
extraordinary amount of wine
per vineyard and though the
quality is not always
consistent, the complexity of
taste to be discovered is well
worth the exploration.
|
The
Non-Varietal Wines
of Italy's Main
Regions
|
| Red
Wine |
White
Wine |
Grape
Variety |
| Piedmont
region |
| Barolo |
|
Nebbiolo |
| Barbaresco |
|
Nebbiolo |
| Gattinara |
|
Nebbiolo,
Bonarda |
| |
Gavi
Roero Arneis |
Cortese
Arneis |
| Tuscany
region |
| Chianti,
Chianti Classico |
|
Sangiovese,
Canaiolo and others |
| Brunello
di Montalcino |
|
Sangiovese
Grosso |
| |
Vernacci
di San Gimignano |
Vernacci |
| Vino
Nobile di
Montepulciano |
|
Sangiovese,
Canaiolo, and others |
| Carmignano |
|
Sangiovese,
Cabernet Sauvignon |
| Super-Tuscans |
|
Cabernet
Sauvignon,
Sangiovese, others |
| Venetto
region |
| |
Soave |
Garganega,
Trebbiano, and
others |
| Valpolicella |
|
Corvina,
Rondinella, Molinara |
| Amarone |
|
(same
grapes as
Valpolicella;
semi-dried) |
| Bardolino |
|
Corvina,
Rondinella, Molinara |
| |
Bianco
di Custoza |
Trebbiano,
Garganega, Tocai |
| |
Lugana |
Trebbiano |
|
|
Spain
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of Spain
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Up until the
1950s, Spanish wine catered
almost exclusively to the
Spanish palate, producing
relatively dull flavors by
aging wine in barrels for a
comparatively long period of
time. In the late 1950s in the
Rioja region (ree OH ha), a
revolution in Spanish wine
making began. Disadvantaged by
climate, and without access to
a vast grape variety such as
in France, Spanish vineyards
have focused on methods of
production as a means to
improve the quality of their
wine. As a result, Spanish
wine has evolved to a level
that competes with French and
Italian wine (Spain ranks
third in the world in wine
production). By expanding its
techniques and adopting more
modern standards of
production, Spain has elevated
its wine to a caliber that
defies the country’s former
reputation for bland and
common red wine. The creation
of subtle fruit flavored
whites and juicy reds has
increased international
appreciation for Spanish wine
and thereby increased its
market. By continuing
traditional practices and
embracing new techniques, the
following regions have
established themselves as the
premier wine producers of
Spain:
|
Spain's
Main Wine Regions
|
| Ribera
del Duero |
| Ribera
del Duero (ree BEAR ah
dell DWAIR oh), known
traditionally for red
wines, has greatly
influenced the
world’s perception
of Spanish wine by
increasing interest in
Spain’s wine
varieties other than
Sherry. |
| Rías
Baixas |
| The
Rías Baixas (REE
ahse BYCE ahse) region
of Galicia (gah LEETH
eeah) has recently
gained recognition for
for its exciting white
wine, Albariño. |
| Navarra |
| Traditionally
known for dry rosé
wines, the Navarra
region is now
producing an important
variety of red wine. |
| Penedés |
| The
Penedés (pen eh
DAIS) wine region,
located in Catalonia,
south of Barcelona, is
important for both its
red and white wines
and is also home to
most of Spain's
sparkling wines. |
| Rueda |
| The
Rueda region is
recognized for its
white wine. |
|
|
Portugal
|
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|
| Historically,
Portugal has made its mark in
the wine market as the premier
producer of quality port.
Current trends indicate that
Portugal’s future success
will be based on far more than
this great dessert wine.
Because of the many indigenous
vine varieties of Portugal,
there is a tremendous
potential to produce truly
unique flavors. Traditional
methods of production, and the
lack of funds to bring them to
modern standards, have kept
Portugal from using its
natural advantage of vine
varieties that do not grow
anywhere else in the world.
With recent subsidies from the
European Union, Portuguese
vineyards are experiencing an
accelerated version of
modernization which is
refining winemaking practices
and producing improved table
and red wines. Portugal’s
"Green" White wine,
vinho verde (VEEN yo VAIRD), a
highly acidic, subtly
effervescent white, deserves
special recognition as an
excellent choice to accompany
grilled fish or seafood, or
simply as a refreshing wine on
warm summer evenings.
Portuguese wines – and their
reasonable prices – are
something to watch for on the
wine market as we approach the
next century. |
|
Germany
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of Germ.
|
| Germany’s
13 wine regions are a pleasant
anomaly in the wine industry:
most vineyards ignore
international trends in taste
and concentrate on the
distinct German style – a
style that is not always
appreciated on the world wine
market. To gain a more
universal appreciation, a
small number of German
vineyards have recently begun
to produce wine according
their own standards,
disregarding national
regulations of production,
which some believe have
damaged the global reputation
of German wine by lowering the
standard of quality. There is
plenty of evidence, however,
that German wine maintains a
considerable international
audience – regardless of
whether the production
standards are guided by German
or international influences.
German labels indicate
grape variety, unlike most
labels in the world, and
German wines are not
classified by the French AOC
system, as in most European
countries. German vineyards
produce a variety of both red
and white wine, but the
majority of German wine
production is white wine
(approximately 85%) with
fruity, sweetish flavors. This
predominance of white wine is
explained by Germany’s cool
climate in which red grapes do
not ripen adequately (except
for in a few regions further
south in Germany, like Ahr).
The terrain in Germany is
difficult and the climate
inconsistent from one year to
the next. It is important to
be aware of vintages when
purchasing German wine because
it makes a considerable
difference in quality. Germany
produces some of the finest
wines available by keeping the
vineyards close to the rivers
where conditions are more
gentle on the grapes, like the
Rheingau region along the
Rhine river, and the
Mosel-Saar-Ruwer region along
the Mosel river. German
vineyards can take the most
precarious conditions and
create magical tastes, as with
the noble rot fungus (botrytis
cinerea) which infects
grapes that hang on the vine
beyond the typical ripening
period. The fungus accentuates
the flavors and sugars by
dehydrating the grape. The
result is an exquisitely rich,
complex and sweet wine. German
wines are made in a style that
produces marvelously distinct
flavors that cannot be found
in any other wine-producing
nation.
|
|
U.S.A.
|
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of USA
|
| The
wine industry in the United
States has had its share of
battles with soil and climate
beginning in the East when the
first settlers tried to grow
European vines. It was
politics, and not
environmental conditions, that
proved to be the biggest
challenge to viticulture in
the United States. During the
years of prohibition, 1919 to
1933, the manufacture,
transportation and sale of
wine was illegal. By no means
did any of these activities
cease during this time,
especially since it was not
illegal to grow grapes,
but the production of fine
wines and quality tastes was
significantly damaged. It took
about three decades for the
industry to recover, and in
1976, America emerged as a
leading wine producing region
when two wines from
California, a Cabernet
Sauvignon and a Chardonnay,
beat out the French versions
of the same wines at a Paris
wine tasting. The French have
had to share the stage with
the United States ever since.
Wine of various levels of
quality is produced in almost
all fifty states, but the best
known wines come from California,
Oregon, Washington,
and New
York.
|
CALIFORNIA
Thanks
to California,
American wine has
acquired international
recognition and
appreciation. In the
past twenty-five
years, California
wines have become a
leading competitor on
the world market, for
both fine wines and
good, inexpensive,
everyday wines. The
climate in
California’s various
wine producing regions
is surprisingly
diverse, but the
common element for
success is a long,
cool ripening period.
Some European
prototypes are
produced in
California’s wine
regions, but imitation
is not the standard.
There are plenty of
distinct California
styles and each region
has its own way of
doing things.
California’s main
AVA wine regions are:
|
|
North
Coast AVA
|
| Nappa
Valley |
| Nappa
Valley is the
quintessential wine
region of America and
the inspiration for
other California
wineries. The
reputation of this
region is based on
Cabernet Sauvignon and
Chardonnay, but Nappa
produces a broad range
of wine varieties. As
part of the North
Coast vineyards, the
climate in Nappa is
ideal for viticulture
and the grapes grown
here are perfectly
ripe and full of
fruity flavor. Nappa
Valley vineyards are
upscale, and the wines
they produce are
typically expensive. |
| Sonoma
County |
| Sonoma
County is an
historically
significant region for
wine. Missionaries
brought vines to
Sonoma in 1825, and
this is where all
major European
varieties were
introduced: Cabernet
Sauvignon, Pinot Noir,
Chardonnay, Riesling -
all the varieties on
which California’s
reputation is built.
Sonoma’s success
with these varieties
has allowed other
regions to explore
their own identity and
style. The variation
in climate permits the
growth of many
different grapes. In
the Southern part of Sonoma
Valley where the
fog rolls in, Pinot
Noir and Chardonnay
flourish; just outside
of the fog, Cabernet
Sauvignon and
Zinfandel excel. The Russian
River Valley is
known for Pinot Noir,
Merlot and Chardonnay.
Along the hillsides of
the valley, Korbel
sparkling wine
thrives. Further north
in the warmer Alexander
Valley,
Sauvignon Blanc and
Chardonnay do very
well. Even further
north in Dry Creek
Valley, Zinfandel
is the prized wine.
Despite the reputation
of this region, there
can be some
disappointments due to
variations in climate,
and AVAs are not
necessarily a
guarantee for quality. |
| Mendocino |
| Thanks
again to the North
Coast climate, this
region produces a
tremendous variety of
styles. The cool Anderson
Valley is
recognized for its
champagne and has even
attracted some French
companies who have
defected to the area
to profit from the
climate. Pinot Noir
and Chardonnay grapes
are also grown in this
region and made into
sparkling wines. McDowell
Valley is warmer
by comparison and
permits the growth of
red varieties. |
| Lake
Counties |
| This
region is recognized
for fine Sauvignon
Blanc and Cabernet
Sauvignon. Compared to
California’s other
wine regions, there
are few wineries in
this area. Grapes are
grown here and then
sent to Sonoma for
wine production. The
altitude of the Lake
Counties makes for
perfect growing
conditions. |
|
Central
Coast AVA
|
| Livermore
Valley |
| The
Livermore Valley is
known for fine
Sauvignon Blanc.
Recently, this part of
the Central Coast has
been taken over by
real estate and the
vineyards are up
against strong
competition for the
land. |
| Santa
Cruz Mountains |
| Few
vines grow in this
area, but those that
do are well worth
trying. Some
exceptional wines are
made from Cabernet
Sauvignon, Pinot Noir
and recently from
Syrah, Roussanne and
Marsanne. |
| Monterey
County |
| The
first vines planted in
this area were mostly
red, especially
Cabernet Sauvignon.
The conditions are not
ideal for red grapes,
and the red wines
grown here took on too
many earthy flavors.
Today, this region
grows predominantly
white wine. |
| San
Luis Obispo County |
| Each
of California’s
climatic extremes is
represented in this
area. For this reason,
the range of
California wine
variety is also
condensed into this
small region. In the
warmer areas, some
Italian varieties
grow. The cool parts
produce wonderful
Chardonnays and
Gewurztraminer. The
even cooler areas
produce sparkling
wine, Pinot Blanc,
Pinot Noir and
Zinfandel as well as
Chardonnay. |
| Santa
Barbara County |
| Cool
climate grapes prosper
here: Pinot Noir,
Chardonnay, Sauvignon
Blanc. If not for the
fog, this area would
be much too hot for
these varieties. |
|
Central
Valley AVA
|
| Although
this region swelters
under the sun, both
red and white
wine are made here.
This is where
inexpensive, decent
everyday wines are
made - wines for which
climate and soil are
less critical, and the
right equipment
everything. Some AVAs
include Madera,
Lodi and Clarksburg. |
|
Sierra
Foothills AVA
|
| Vines
were planted in this
region to meet the
demand of thirsty
miners who came to
take part in the Gold
Rush. The temperature
here isn’t as severe
as it is in the
Central Valley.
Rieslings, Zinfandels
and Sauvignon Blancs
all do well here. |
|
OREGON
Oregon
does not produce wine
on a grand scale, but
the vines that do grow
in these cool, wet
vineyards produce
wines with complex
flavors and strong
individuality.
Vineyards here are
small and typically
family run. Because
the weather is
sporadic, these
vineyards cannot
provide a consistent
style. But when the
weather cooperates,
this region produces
first class wines. In
1979, a Pinot Noir for
the Willamette Valley
took Second Place at a
wine tasting in Paris.
Chardonnay and
Riesling are the most
planted grapes. Other
vines grown in Oregon
include Sauvignon
Blanc, Gewurztraminer,
Cabernet Sauvignon,
Merlot and Zinfandel.
Pinot Noir is the main
red of this region. In
Oregon there are
strict label rules.
The variety named on
the label must
constitute at least
90% of the wine.
Although Oregon
vineyards have small
yields, they do hold
their wines to the
highest of standards:
quality is everything.
For this reason,
don’t be surprised
to find prices a
little higher for
wines from this area.
The main AVA regions
are the Willamette
Valley, the Umpqua
Valley and the Rogue
Valley.
|
|
WASHINGTON
Although
Washington seems an
unlikely wine growing
region, wine has grown
here since the 1930s
with surprising
success. A small
number of vineyards
hug the waterline
along the Puget Sound
and are grouped into
the Puget Sound AVA.
Most of Washington’s
vines grow along
rivers in the eastern
part of the state in
the rain shadow of the
Cascade mountain range
(Yakima Valley AVA,
Walla Walla Valley
AVA, Columbia
Valley AVA). Here
the climate is more
fitting to traditional
wine growing
conditions: in the
summer the days are
long and hot but the
nights cool, and the
winters are severe.
Cool climate grapes do
well here, such as
Riesling, Sauvignon
Blanc, Semillon and
Chenin Blanc, but a
lot of Chardonnay is
also produced here -
more out of commercial
necessity than any
real accomplishment in
style or flavor. The
region was once known
to produce mainly
whites, but is now
showing some
impressive Merlots
that do well in the
cool climate.
|
|
NEW
YORK
Through
long struggles with
climate, soil, and
vine variety, East
Coast vineyards have
learned to compromise
their techniques -
without compromising
quality. The first
settlers in this
region were unable to
grow European vines,
but they did not like
the flavor of grapes
from native vines.
They decided to graft
the imported vines to
the native ones. In
doing so they got the
European flavor they
desired and the native
vines’ resistance to
disease. The next
battle was climate. To
avoid the harsh
elements as much as
possible, wine growers
planted vines near
rivers, lakes and
oceans - a strategy
used the world over.
Wine has been made
here ever since. The
region is still
dominated by hybrids,
but vanifera vines are
increasing. New York
is home to the
country’s oldest
operating winery in
the Hudson River
AVA. But New
York’s quality wines
come from Long Island
wineries. A few new
Long Island vineyards
produce excellent
Sauvignon Blanc and
Cabernet Sauvignon -
arguably the best on
the east coast, but
Long Island’s North
Fork AVA has the
cooperation of better
soil and is therefore
the leading wine
producing area in this
region.
|
|
|
Chile
|
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of Chile
|
Chile has
produced wine since the mid-16th
century when the Spaniards
introduced viniferous vines to
the region. Since then, Chile
has produced the best quality
wine in South America.
Traditional Chilean wine made
from the Pais grape for the
home market is not
particularly distinct.
Chile’s remarkable wines are
made specifically for export
and are influenced by wine
producing regions from all
over the world. Chilean
viticulture has recently shown
an inclination toward French
wines, including Cabernet
Sauvignon, Sauvignon Blanc,
Chardonnay, and Merlot. Chile
also produces other varieties
such as Zinfandel and Riesling
that indicate the country’s
propensity for international
flavors. This tendency has
been profitable for Chile:
beginning in the mid-1980s,
the Chilean wine industry has
grown considerably and has
earned a reputation for fine
wine. Though the hype about
Chilean wine was slightly
premature, we are now seeing
true quality wines from Chile
which live up to its
reputation and realize the
country’s potential for
excellence. Chilean vines grow
in ideal conditions where the
climate is temperate, the land
is irrigated by glacial melts
from the Andes, and the
vineyards are sheltered in the
Central Valley between coastal
hills to the west and the
Andes to the east. There are
four primary wine regions
within this area, they are:
|
Chile's
Central Valley Wine
Regions from North to
South
|
| Aconcagua |
| North
of Santiago, the
warmest area for fine
grapes |
| Maipo |
| A
region where many of
the major wineries are
based |
| Rapel |
| A
cooler region than
Maipo, Rapel includes
the renowned Cochagua
district. |
| Maule |
| Where
the Curicó
district is located,
cooler and less dry
than Rapel; parts of
this region grow Pais |
|
|
Argentina
|
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|
| In terms of
wine production, Argentina
ranks first in South America,
and fourth in the world
(sometimes fifth, in
competition with US levels of
production). Although
Argentina produces this
impressive quantity of wine,
we have had access to only a
small portion of it since most
of their wine is consumed
domestically. As with Chile,
Argentinean vineyards were
established in the mid-16th
century with the arrival of
the Spanish. More recently,
Italian immigrants introduced
many wines to the region which
make Argentina’s variety of
vines more diverse than
Chile’s. And yet the
international market has yet
to see the full splendor of
this vine variety. Argentinean
wine has developed according
to domestic tastes and since
export wines are only a small
percentage of Argentina’s
wine production, only four
international vine varieties
grow there. Fortunately for
us, domestic wine consumption
is declining, forcing many
vineyards to open their
production to the larger world
market. As this trend
continues, we will see new
varieties available through
the international market, and
increased acclaim for
Argentina’s already
international, though little
known, red wines made from the
Malbec grape variety. |
|
South
Africa
|
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of
S. Afr.
|
The
South African wine industry
has blossomed since auspicious
political changes began there
in 1994. During the years of
apartheid, wine makers were
isolated from their
international counterparts,
and unable to share in the
exchange of new techniques and
tastes. When the South African
wine industry was able to
emerge and wanting to
reinstate itself as a leading
wine-producing nation, it
found it had a lot of catching
up to do. Remarkably, South
African wine makers have
succeeded, and have done so at
an impressive pace. Perhaps
the rich history of the South
African wine industry has
helped advance the vineyards
to current standards so
smoothly. Throughout its
history, the South African
wine industry has experienced
hardships ranging from
decreased production to low
standards of quality, but has
always been able to revive
itself to higher standards.
The first European settlers,
the Dutch, brought vines to
South Africa in the 1650s. By
the end of the next century,
South African dessert wine,
Constantia, was in high demand
in European courts. The wine
industry then suffered through
viruses, changes in tariffs
and trade regulations, and
flat markets. In 1918, the KWV
was formed as a regulatory
body to stabilize the industry
(Co-operative Winegrowers
Association); the industry was
indeed stabilized, but wine
makers lost their autonomy and
the individuality of their
wines was sacrificed. The KWV
was reformed in the early
1990s and the independence of
the wine makers was restored,
allowing them to use more
modern methods and experiment
with new styles and tastes.
South Africa’s reputation
abroad is based on its quality
Cabernets, Pinotages and
Chardonnays. South Africa has
once again restored its wine
industry, and is now on the
cusp of creating wines that
exceed the quality of any
wines ever before produced in
the country.
|
South
Africa's Five Major
Wine Districts
|
| Constantia |
| Located
in the south of Cape
Town, Constantia is
the oldest wine
producing region in
South Africa for which
the famous dessert
wine is named. |
| Durbanville |
| Just
north of Cape Town,
this region is known
for richly flavored
Sauvignon Blanc and
its beautiful rolling
hills. |
| Stellenbosch |
| In
terms of both quality
and quantity,
Stellenbosch is the
most important wine
district in South
Africa. |
| Paarl |
| As
the home of the KWV,
Paarl produces wines
more like sherry and
port, and is the
best-established
quality wine-producing
area. |
| Franschhoek
Valley |
| The
Franschhoek Valley,
meaning "French
corner", is a
subdistrict of Paarl
and inspires
innovation in many of
the winemakers
established there. |
|
|
Australia
|
Back
Top
Top
of Austr
|
| The
history of the Australian wine
industry is a curious one. In
the early 19th
century, the temperance
movement brought wine to
Australia in an effort to
distract local affection for
rum with a more civilized
temptation – wine. The plan
was successful to the extent
that vines were planted and
did indeed grow, but the
grapes were made into sweet
fortified wine and table wines
with a very high alcohol
content, and rarely did the
vineyards produce anything of
quality. And yet today,
Australia is one of the two
most influential quality
wine-producing regions and
arguably the most innovative
wine nation in the world.
Technology is to thank for
this transformation. Beginning
in the 1950s, Australian
vineyards began to ferment
wine in stainless steal vats
at low temperatures. The
quality of table wine improved
instantly, and fermented wine
lost its popularity. Australia
now produces some of the
finest wines available and
also provides inexpensive,
reliable quality wines.
Australia’s vineyards are
concentrated in the southeast
of the continent, along the
periphery where the harsh and
arid environment is tempered
by the coastal climate. Modern
technology has made climate
less critical for Australian
wine production, and recent
trends show vineyards creeping
toward cooler and higher
regions. Australia’s number
one grape for fine wine is
Syrah (locally called Shiraz).
Next come Cabernet Sauvignon,
Chardonnay, Riesling and
Semillon. The grape variety of
a wine is generally designated
on the label; this listing
indicates that the grape
variety constitutes 85% of the
wine. Australia is known for
its unique practice of
blending two grape varieties
and naming the blend after
both, the dominant being
first, as with Shiraz/Cabernet
Sauvignon. Although Australia
has just begun to classify
their wines by a system of
geographic indication,
Australian wine production
enjoys a great deal of freedom
compared with the regulations
and often rigid systems used
in other wine-producing
regions. This lack of
regulations certainly has not
hindered the success of
Australian wine. In a matter
of decades, Australia has
redefined its international
reputation as a premier
producer of quality wine and
now leads the world in modern
wine production techniques.
|
Australia's
Southern Wine Regions
|
| Barossa
Valley |
| North
of Adelaide, this
relatively warm region
is one of
Australia’s oldest
wine producing areas,
and is famous for
Shiraz, Cabernet
Sauvignon and
Semillon. |
| Clare
Valley |
| Australia’s
best Rieslings, as
well as many other
white and red wines
come from the
climatically diverse
Clare Valley in South
Australia. |
| McLaren
Vale |
| Recognized
for its Sauvignon
Blanc, as well as for
Shiraz and Cabernet
Sauvignon, the
McLarren Vale region
is south of Adelaide
and enjoys a moderate,
coastal climate. |
| Adelaide
Hills |
| This
region, nestled
between Barossa and
McLaren Vale, is
gaining admiration for
rather good Pinot
Noir, Chardonnay, and
Riesling. |
| Coonawarra |
| Along
the coast, about
midway between
Adelaide and
Melbourne, a cool
region famous for its
red soil and its
Cabernet Sauvignon. |
| Padthaway |
| North
of Coonawarra, this
cool region produces
white wines, and is
know particularly for
its Chardonnay and
Sauvignon Blanc. |
| Rutherglen |
| Outside
of the traditional
winemaking areas In
the northeast, this
long-established, warm
climate region
produces fortified
Muscats and Tokays. |
| Goulburn
Valley |
| Located
in the center of the
state of Victoria,
north of Melbourne,
this area is known
especially for its
Marsanne and Shiraz. |
| Yarra
Valley |
| Close
to Melbourne, the cool
climate of this region
is perfect for fine
Pinot Noir,
Chardonnay, and
sparkling wine. |
| Lower
Hunter Valley |
| This
historic grape-growing
area, about 100 miles
north of Sydney, with
a warm, damp climate,
is important for its
Semillon, Shiraz, and
Chardonnay. |
| Upper
Hunter Valley |
| Solid
Chardonnay and
Semillon are produced
in this dry climate
area north of Sidney. |
| Mudgee |
| The
Mudgee region is
further inland toward
the mountains and
specializes in
Chardonnay, Merlot,
and Cabernet
Sauvignon. |
| Margaret
River |
| This
relatively cool region
on the Indian Ocean in
West Australia makes
excellent Cabernet
Sauvignon, Chardonnay,
and Semillon, an is
home to fine wineries
such as Leeuwin and
Cape Mentelle. |
| Great
Southern |
| The
potential for
excellence in this
region has not yet
been fully realized,
but it produces
austere Cabernet
Sauvignon, Riesling,
and Shiraz – which
only gets better and
better. |
|
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