With more than 1900 Australian wine brands or wineries, enthusiasts can savor many different tastes, vintages, and varieties. Being a country that spans the distance between London to Moscow, Australian wine offers extreme diversity from region to region. The several main regions are also divided into sub-regions, each producing a variety of different wines.
South Australia by far dominates Australian wine production, exceeding the Victoria region, which was once the largest producer in the 19th century. This part of the country accounts for about half of all wine production in Australia! With a very diverse climate in different parts of this region, South Australia shows a wide range of wine styles, from delicate whites to full bodied reds.
The most widely planted grape variety in Australia is the Shiraz, which matures wonderfully in Australian climate, creating medium to full-bodied wines. Next in line of importance is the Cabernet Sauvignon, a complex red Bordeaux variety, and often used in a blend with Shiraz–a blend of Australian fame. In Australia and the rest of the world, the Chardonnay variety remains the most widely grown white grape variety, and produces an excellent sparkling, dry wine.
Enjoying Australian Wine with Dinner
When appreciating a rich, full-bodied red wine such as a Shiraz and Cabernet Sauvignon blend, you can enjoy robust foods such as grilled steak, pork, and aged cheeses. With a Chardonnay, the buttery, creamy flavors accompany seafood perfectly! Enjoy a glass with your lobster, or shrimp, a seafood salad, and even creamy pasta dishes.
