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With its diverse climate, it is not surprising that Australia produces a wide variety of wine styles, from delicate sparkling wines and full-bodied red wines through to exceptionally rich and sweet fortified wines. Australia has more than 1100 wineries and is ranked in the top ten countries in the world for both wine consumption and exports. The success of Australian wines has stemmed from a unique combination of highly favour-able physical conditions and skilled human resources. The common characteristic of Australian wines is their technical excellence and the underlying winemaking philosophy, which places a strong emphasis on the retention of fruit flavour of the grapes used. One of the finest Australian wines is Penfolds' Grange Hermitage, which led the way during the 1970s in establishing an international reputation for Australian wines. Grange Hermitage has rich, deep, and lasting flavour with depth and intensity like no other red wine in Australia. A 1971 bottle is currently priced at around A$800 (about 60,000 Yen). My favorite wine seems to change with the season; however, in my opinion a fine bottle of wine should always be accompanied by great food, an enchanting location and of course, fantastic company. Here, my wife and I are enjoying a bottle of Cape Mentelle Semillon Sauvignon (about A$30) from the Margaret River region of Western Australia. This is a lively, racy wine with freshly cut lemon grass and passionfruit aromas, soft and subtle to start, leading into fresh, zingy flavours of citrus and gooseberry. The finish is dry and clean with a lingering aftertaste. On the menu is a grilled Sword-fish from the deep sea fishing region of Far North Queensland, and oven baked Whiting off the coast of Victoria. We are overlooking the beautiful Yarra River and historic Flinders Street Station. It is definitely a special occasion - our fourth wedding anniversary! |
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