Say G’Day: An Introduction to Australian Wines

Continuing on from our previous 2-part series on Spanish wines, which you can refer to right here, today we head all the way down south to the wild continent of Australia to explore the many varieties of Australian Wines. 

Although not as coverted as French or Italian wines, the Australian wine industry is considered one of the world’s largest exporters of wines, bringing in over $45 billion in Australian tourism each year.

Due to its wide variety of different temperatures and soil, Australia is capable of creating and manufacturing various wine varieties in over 100 different grape varieties. These include Shiraz, Cabernet Sauvignon, Chardonnay, Grenache, Semillon, Pinot Noir, Riesling, and Sauvignon Blanc. Let’s head down under to find out more!

Shiraz

As famous Australian winemaker Peter Lehmann once said - “When God invented Shiraz, he did it with Australia in mind”

Characterised by its iconic ties, Australia’s most planted grape, the Shiraz variety is found in the majority of its 65 designated wine regions. Thriving in more moderate to warm climate areas, the Shiraz performs exceptionally well in the Australian heat. 

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In the glass, the Australian Shiraz is a medium to full-bodied wine, carrying notes of red fruits and berries such as strawberries, raspberries, cherries, spices, and black fruit like blackberries and blackcurrants. Due to the sheer quantity in which it grows in different regions, the Shiraz variety is an affordable everyday drinking wine such as Rawsons Retreat Shiraz Cabernet or to the highest end of quality - the Penfolds Bin 170 Kalimna Shiraz

The Australian Shiraz often pairs well with food with more intense flavours such as stews, hard cheeses, and grilled or roasted meats such as lamb and beef. Flavours of Shiraz also pair well with other varieties of wine such as partnering with the Grenache and Mourvedre variety to create a blend known as GSM. 

Cabernet Sauvignon

The Cabernet Sauvignon is an absolute Australian classic. With its long and rough history in Australia since the mid 1800s, the grape is not an adaptable variety, taking many years of experimenting to grow in milder climates instead of the usual Australian heat.

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In the glass, the Cabernet Sauvignon is medium to full-bodied, with flavours of dark berries such as mulberries, blackcurrants, blackberries and cedar. Other nuances found within each bottle often stems from the different wine valleys where it's grown. For instance, sunshine soaked places such as the famous Barossa Valley found in Southern Australia have a riper fruit character as compared to those found in cooler areas such as Eden Valley, where the nights create a taste that’s more savory in the cabernet.

As a red wine, the Cabernet Sauvignon pairs exceptionally well with other darker red meats such as lamb, beef, braised meat stews and firm cheeses.

Chardonnay

For those looking for a sweeter touch, the white Australian Chardonnay is one of Australia’s more modern additions to their line up, becoming more popular amongst the public in the 1970s. Chardonnay grapes are rather adaptable and hardy, and are grown in all areas of the Australian wine making regions.

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In the glass, the Australian Chardonnay is often soft and light-bodied, fresh and is an easygoing drink. Notes of peaches, pears, apples and tropical citrus fruits are often found. Due to its extreme flexibility in growing under different climates and conditions, the range of nuances in Chardonnay vary greater from its unoaked counterparts and has more vibrant and refreshing palates, whilst those that have been oaked are often more complex in depth and flavour. A warmer climate also tends to make the Chardonnay more full-bodied, whereas cooler climates tend to produce a lighter-bodied, higher acidity and more subtle flavours. 

Unlike previous varieties seen, Australian Chardonnay pairs better with white meat and seafood such as chicken, pork, white fish and shellfish. 

Grenache

Although the Grenache is not a new type of variety found in Australia, it was often used by winemakers as a basic blended wine, or to be used in fortified wine rather than giving it due credit on its own. Fortunately, in recent years, the Grenache has been allowed to take centre stage alone with its spicy raspberry and cherry flavours, or in Rose, where it has been successfully used in its production.


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In the glass, the Australian Grenache can vary from medium-bodied to being rich and full flavoured. The typical flavours found in the Australian Grenache are cherries, raspberries and white pepper. Some tasters also report earthiness and other spices. 

Due to its unique notes, the Australian Grenache can be paired with more classic grilled meats such as steaks and charcuterie boards to more unique pairing such as light curries. 

Become great mates with Australian Wines

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