If your wine journey hasn’t yet led you to the shores of South America, there’s a whole new world to be discovered.
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There’s a whole new vintage of Aussie whites on the shelves and the perfect weather to enjoy them. The great news is that whites are improving more rapidly than any other wine style in Australia.
readThe announcement was made last month that annual Australian wine imports were up by nearly 60% – that’s the biggest increase in history.
readAn unlikely partnership in the wine world, the cabernet shiraz duo first found its place in Australia in the late 1880s as generic “claret.” Its revival in the 1960s defined it as Australia’s most definitive and most unique red wine.
readFortified wines remain a tough sell, but there are remarkable treasures to be discovered among the Barossa’s most historic barrel halls, glorious remnants of those heady days of old.
readIt’s always perplexed me that the world has never fallen in love with Barossa sparkling red. Is Lambrusco to blame for scarring another generation? “I don’t like sparkling red,” is the typical response when I offer a sparkling shiraz. One sip and that changes forever.
readThere’s a new buzzword in the Barossa. Once upon a time, the regional identity of a wine was simply “Barossa.” Now winemakers are honing in on “subregionality”. It’s a sign of coming of age for a region to celebrate the subtle uniqueness of each of its zones.
readI’ve never seen a vintage quite like 2008 in the Barossa. There have been plenty of dismal vintages and the occasional triumph, but never one that has shown both extremes in the same season quite like this.
readLet’s be honest, robust reds aren’t everyone’s bag.
The wine world is increasingly prizing diversity and subtlety.
If there’s a word to sum up our food and wine tastes of the past decade it has to be “experimentation.”
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