Australian Wine

The history of wine-making in Australia dates back to the late 1700s when the first European settlers arrived, bringing vines to plant around the coast near Sydney. As settlement spread throughout the country, so did wine-making, and exports of mostly dry red wine became popular in the UK by the late 1800s. World War II brought an even larger influx of European immigrants who began to focus on more quality wine-making practices. By the mid 1990s, the international market was taken by storm and Australian wine became a globalized industry, with many labels recognized throughout the world.

Though a small continent, Australia has an astonishing range in climates, with distinct growing regions that adapt to these conditions and many different styles of wine produced from sparkling to dry to off dry, dessert, and even ice wine. Shiraz (Syrah) has become the signature grape of Australia, huge on the international market, with great ranges in style and quality. Most growing regions in the country were spared from Phylloxera, so many descendants of original vinifera vines still exist without the need for hybrid grafting.

The wine states of Australia are:

    * New South Wales, which includes Hunter Valley and its famous Semillon and Chardonnay.
    * Northen Territory, where Alice Springs is located.
    * Queensland, known for the cool climate Granite Belt.
    * South Australia, known for its prized Shiraz and Rhone style blends from McLaren Vale, Langhorne Creek, Coonawarra, Padthaway and Barossa, plus the Riesling-driven regions of Eden Valley and Clare.
    * Victoria with its huge territory and vast range of styles from the Yarra Valley to Gippsland.
    * Western Australia, home of the Bordeaux-like Margaret River and Burgundy-like Pemberton subregions
    * Tasmania, an up and coming state with increased focus on quality wine
    *The Australian Capital Territory (ACT) has an amazing array of leading vineyards and winemakers