Wine Glasses and Grapes Photographic Print
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Reds
Australian wines are easy to understand. All show clearly on their labels the varietal/s used and the character of the wine. Many will also suggest foods to complement.
Often more than one variety is used so that different varietal characteristics complement each other to provide a better overall wine. For example Shiraz Cabernet is a blend of Shiraz and Cabernet Sauvignon grapes, however Cabernet Sauvignon is simply a grape with a double-barreled name.
Shiraz
Shiraz is a medium to full-bodied wine, deep crimson in colour and with rich, ripe plum and pepper flavours. Most Shiraz wines benefit from oak maturation and can be kept for many years. The Barossa Valley and Hunter valley produce our best Shiraz.
Cabernet Sauvignon
Cabernet Sauvignon is the classic red variety of Bordeaux and can be medium to full bodied, typically leafy with ripe cassis like flavours and are always well structured and elegant. Coonawarra and Langhorne Creek produce the best Cabernet Sauvignon wines.
Merlot
Merlot, another of the Bordeaux red varieties, is characterised by soft ‘rose petal’ like flavours and lovely subtle palate. Historically, Merlot has been blended with Cabernet Sauvignon to produce a softer easy drinking wine, but more straight Merlot red wines are appearing on the shelves.
Grenache
Grenache is a variety that, when grown in a warm climate like Australia, produces highly perfumed wines, soft, round and very flavoursome. The Grenache blends are an ideal accompaniment for highly spiced foods, and most appealing when served chilled.
Pinot Noir
Pinot Noir is used to produce base wines for sparkling or light bodied, elegant dry red wines. When grown in the cooler areas of southern Australia and blended with Chardonnay, Pinot Noir produces some of our sparkling wines. Pinot Noir wines are best accompanying light red meat dishes or gamy poultry.