Australian wine

Reflecting the country’s huge size and variety of landscapes, Australia boasts over 100 grape varieties and makes wines in every style – from rich, full-bodied reds to elegant and refined whites. This variety, combined with Australian winemakers’ creativity and innovation, has gained the country a reputation for creating exceptional, high-quality wines with a wide range of flavours to explore.

Australia’s winemaking industry dates back to the late 1700s, with wine starting to be exported in the early 1800s. Barossa Valley – one of Australia's best-known wine regions – is home to some of the world's oldest continually producing Shiraz, Cabernet Sauvignon, Grenache and Riesling vines, many dating back to the early 1840s.

Today, Australia ranks as the fifth largest wine-producing country in the world, making a whopping 285 million gallons per year. Despite the majority of Australian wine staying firmly in the glasses of the Aussies, the country is now one of the largest global exporters of wine – shipping high-quality red, white, fortified and sparkling wines worldwide.

Australia has over 60 wine regions with varying climates and soils spread across the country.

South Australia is the heart of Australian winemaking. It's home to well-known regions such as Barossa Valley, McLaren Vale, Coonawarra and Eden Vale. These warmer regions are responsible for Australia’s bold, big-flavour wines, including fruity Aussie staples such as Chardonnay, Riesling, Shiraz and Cabernet Sauvignon.

The Yarra Valley, near Melbourne, and the Adelaide Hills offer cooler climates. These regions are famous for grapes such as Pinot Noir and Chardonnay, making wines with lighter flavours and brighter acidity.

Australia’s oldest wine region, Hunter Valley, has a global reputation for its Semillon and Shiraz wines, while Margaret River stands out for its high-quality Cabernet Sauvignon and Chardonnay wines.

Australia is known for producing quality red wines, particularly Cabernet Sauvignon and Shiraz.

Australian Cabernet Sauvignon is known for its straightforward black cherry, blackcurrant, spices and cedar notes. It’s a full-bodied, dry wine with strong tannins and is mainly found in the Coonawarra and Margaret River regions.

Shiraz from Australia is similarly big and bold. It's full-bodied, offering straightforward tastes of black fruits with hints of black pepper and dark chocolate. The best ones are often from the Barossa Valley and McLaren Vale.

Aside from Cabernet Sauvignon and Shiraz, other notable red wines from Australia include Merlot, Cabernet Franc (often mixed with Cabernet Sauvignon), Pinot Noir and Grenache.

Australia is celebrated for its impressive variety of high-quality white wines.

One of the most planted white grapes in Australia is Chardonnay. Depending on how they’re aged – commonly in oak barrels – these wines can be fresh and sharp or take on a rich and smooth profile with hints of vanilla and baking spices. For top-notch Chardonnay, Margaret River and Adelaide Hills are the go-to regions.

Sauvignon Blanc from Australia is known for its lively and sharp taste, showcasing tropical fruits, citrus, gooseberry and herbal notes. While Margaret River and Adelaide Hills produce great Sauvignon Blanc, the Marlborough region in Western Australia is another region to explore for great tasting Sauvignon Blanc.

Riesling thrives in the cool climate regions of Australia and is known for its intense blossom aromas and flavours of citrus and stone fruits such as nectarine and apricot. For standout Riesling wines, Clare Valley and Eden Valley are the leading regions.

Unsurprisingly, Aussie white wines can perfectly match the country’s signature dishes.

An unoaked Chardonnay is a great partner to fresh shellfish such as crab and shrimp, while oaked styles work well with a roast chicken or creamy chicken pie.

Given the influence of Asian cuisines in Australia, there’s no surprise that a vibrant Riesling is a good choice with spicy food. The wine’s sharp and refreshing nature is an excellent partner to dishes such as teriyaki vegetables or Sichuan pepper pork. Consider pairing it with Vietnamese summer rolls or Thai green curry for a fusion of flavours.

Because of their robust structure and fruit-forward character, many Australian reds are paired perfectly with barbecue dishes featuring red meats and hearty vegetables. Pair your Cabernet Sauvignon with ribs or braised lamb or lighter dishes such as salads topped with Gorgonzola or Parmesan.

However, if you’re pouring a Shiraz, its bold and rich character calls for equally robust dishes. Think of BBQ classics such as steak or venison. Even a hearty burger, layered with toppings, works alongside a Shiraz. And for an authentic Aussie experience, pair it with a lamb pie or spicy grilled prawns.

Learn more food and wine pairing tips.