Australia

With most of Australia's landmass being inhospitable and uninhabitable, it's no surprise to find that the majority of wine-growing regions tend to be along coastal areas, especially in South Australia, Victoria and New South Wales. Within these areas, climatic variations account for a wide variety of wines which are more than a match for their European counterparts.

More than a match for Europe
South Australia's Barossa Valley, for example, has a climate similar to that of Bordeaux, whilst Yarra Valley, in Victoria, is cooler than the coolest wine-making areas in France, which makes for wines of extraordinary subtlety and complexity. However, warmer vineyards triumph, with high-yield, good-value results which often have a strong fruity flavour and pungent overtones of new oak.

White Wines of Distinction
Whilst Australia has been making wine since the 1850s, affordable Cabernet Sauvignon and Chardonnay have been key Australian exports for the last thirty years, though semi-indigenous Semillon and Riesling are also popular whites which improve superbly with up to twenty years of ageing. Semillon is sometimes allowed to mature in oak, whilst Reisling is a crisp dry wine with an unmistakable aroma.

Variety and Diversity
Australia's own Shiraz is a popular red, whilst Pinot Noir allows for the production of excellent sparkling wines, especially when combined with Chardonnay.