In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.
Aged tawny port is a fortified Portuguese wine aged in wood and one of the best known styles of port. It is generally a blend of ports from several years, aged in barrels for at least six years until it takes on the nutty, brown sugar and vanilla flavors, a silky texture and changes in color from deep ruby red to tawny. It is designated on the label as 10, 20, 30 or more years old (the age is the average age of the wine by taste). Many prefer its gentleness compared to the full intensity of vintage ports. It can be drunk both as an aperitif and as a dessert wine. (See PORT for more information on the region and fortification process.)
|
