The First Wine in Australia
The existence of the continent we now call Australia was first settled by explorers, fortune seekers, and convicts from England and other European countries. The Europeans who found themselves in this unexplored land had to work hard to discover what plants and animals would survive there. In an effort to create a land similar to those they have left behind, European settlers imported familiar crops, livestock, and hunting game.
Some of these early agricultural efforts were not very successful; the rabbits introduced to Australia for hunting in the eighteenth century are now an ecological menace. Some introduced species were far more successful. Wine grapes, specifically the syrah and reisling varieties, grew readily in South Australia’s low valley regions and sandy, loamy soil. One common story says that it was the Scotsman James Busby that first brought European grape vine cuttings to Australian soil in 1831. These cuttings were initially housed in the Botanical Gardens in Sydney and were later sent to the state of South Australia for more widespread cultivation.
Specifics of Australian Wine Production
The hardy syrah and reisling grapes grew well in what was then the little-understood South Australian land. Over time, more and more vineyards were planed and commercial wineries began to take hold. By the twentieth century wine was one of the state’s most lucrative products. To better distinguish one South Australian wine from another, in the 1960′s the Australian government developed a system of labeling that would specify the region of production.
These laws specify that at least 85% of the grapes used in the production of any bottle of wine must be from the region specified on the bottle. For example, if a bottle of South Australian wine is labeled Barossa, you can be confident that the majority, if not the entirety, of the grapes used to create that bottle came from the Barossa zone.
Australian zones are similar to the designated viticultural areas found in Washington State in the United States. These zones separate out regions of wine production and are referred to as geographic indications (or GIs). These GIs include zones, regions, and subregions, each of which is known for its own particular wineries and vineyards.
Appreciating Australian Wine
Today, South Australia produces both red and white wine, some of which has gained world-renowned popularity; its red wine has gained particular attention. In 2010, a 2005 shiraz from Chateau Tanuda called “The Everest” took home a trophy from a London tasting contest. The Everest beat out more than four hundred other syrah wines and did much to reaffirm the global reputation of the Australian wine industry as a whole. Since Australia’s primary overseas wine sales occur in the U. S. and Britain, it’s easy to locate one of these varieties to try for yourself.
The warm flavor associated with South Australian wine comes out strongly in its red varieties. Traditional food pairing with red wine include steak, pork, and heavy seafood. The piquant, peppery bite of syrah varietals and blends go well with strongly flavored dishes; its bold, well-rounded flavors make it a natural choice for pairing with everything from haute cuisine to home cooked favorites. Italian food, especially dishes with beef, pork, and tomato sauce go very well with any of the dry reds.
If you want to practice your wine tasting skills while sipping your next glass of syrah, try to detect the characteristic aromas of black pepper and berry, especially blackberry. The unique combination of spicy and sweet, bold and refined will create a beverage you’ll long remember.
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