Australian Wine: The Basics

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Today the new generation of wine drinkers in the US and in the UK has always known Australia to be a force in the wine world. For those just a bit older it seems just like yesterday that Australia jumped onto the scene with its fruity and spicy Shiraz and quirky Sem-Chards (Semillon and Chardonnay blend). In the 1980s Australian wines took the market by storm; first in the UK and quickly followed by the US. The wines were tasty and frankly better than most anything else at a similar asking price. It didn’t hurt that the labels were in English and the names that while new, were somehow familiar. Gone were the hot, alcohol-laden wines that had dominated Australia’s winemaking history and in were wines that were reminiscent of the nation’s promising beginnings in the late 19th century. Today Australia produces everything from world-class Shiraz (Syrah) and Cabernet, as well as dry and sweet whites, to inexpensive, tasty wines that cleverly fight the world’s best value Vino. There is truly something for every drinker and every market segment all delivered in the classic cheerful, and laid-back Oz style.