Australia
For a country once known for its beer drinking, Australia has made a name for itself in the wine world. In fact, Australia has become the biggest wine exporter after Italy, France, and Spain. What makes it such an awesome feat is that 70 percent of Australia's land can't support agriculture of any kind. There are no native vines in Australia, and the wine industry there would not have taken shape were it not for European immigration.
The New Settlers
Beginning in 1788 England shipped off its felons to Australia — to exile them and to provide labor to create an infrastructure there. The “relocation” stopped in the middle of the nineteenth century when there were enough people to do the work.
The state of South Australia was the only “free” state, meaning that it was the only area not settled by British convicts. In 1836 the land was awarded to George Fife Angus, founder of the South Australian Company. He needed settlers to help develop the land, and he began to recruit them. It was ideal timing for European Lutherans who were fleeing the Continent because of religious persecution. They could buy land in South Australia for very little money in return for farming the land.
Many of the new immigrants came from Germany and left their imprint in town names, traditional foods, and wines. The area is still renowned for its Rieslings. By the 1890s the Barossa, Hunter, and Yarra Valleys were all producing wine.
Aussie Wines
Prior to the 1950s wine production focused on fortified wines. They were the most affordable wines during the worldwide Depression, and the added alcohol made them better for longer storage. The 1960s and 1970s saw a shift toward table wines — first the sweeter versions and, ultimately, dry styles.
While there is amazing diversity in Australian wines, they could be described as fun, bold, and affordable. Winemakers have been creative in their blends of Chardonnay-Sémillon and Shiraz-Cabernet Sauvignon. Probably the country's best reds are blends of Shiraz — recently with Viogner and other Rhone varieties as well as with Cabernet. Shiraz, the Aussie name for Syrah, is Australia's utility grape. Classic Australian Shiraz is big and ripe with touches of American oak, perfect for a well-aged steak. Australia has been so successful in marketing their Shiraz wines that other countries have recently chosen to label their Syrah “Shiraz.”
Australia was responsible in the 1970s for creating a phenomenon that's generating renewed interest today: wine in a box. Aussies have been drinking wine from a box nonstop since the 1970s. Now it's catching on elsewhere as wine producers seek ways to package their wines to keep them away from corks and oxygen.
You can find some true treasures in Australia's dessert wines — nicknamed “stickies.” Also of local interest is sparkling Shiraz — dark, dry, and slightly fizzy.
Australia's Wine Regions
Like the United States, Australia has a number of outstanding wine regions — fifty regions and subregions spread throughout the country. Many of them are clustered in southeastern Australia — particularly in the states of South Australia, Victoria, and New South Wales — and the more isolated maritime area of Western Australia.
The Barossa Valley in South Australia is home to some of Australia's most famous wineries, including Penfolds, which produces Grange, the country's most celebrated Shiraz. Grenache and Cabernet Sauvignon also dominate the region.
Coonawara in South Australia is noteworthy for its reddish “terra rossa” soil. Cabernet Sauvignon is especially popular, but Shiraz does well here too.
The Yarra Valley in Victoria is a cooler region known for its Pinot Noir, Chardonnay, and Riesling.
Hunter Valley in New South Wales produces Sémillon and Shiraz, among many others.
The island state of Tasmania is famous in that it produces more Pinot Noir than any other region in Australia.
