Australia is the world’s fourth biggest wine exporter, producing 760 million litres of wine and adding 5.5 million USD to the Australian economy per year. Wineries in Yarra Valley and other regions yield a vast array of red and white wines, with every winery concentrating on certain vintages.
Generally speaking, white wines suit lighter meals. Additionally, it can serve as a fantastic aperitif (alcohol based drinks served before meals to stimulate appetite). The best times of calendar year to drink white wine is in the summer months or spring, when their refreshing flavours truly shine. White wine is derived from non-coloured grapes. Red grapes may also yield white wine if the vintner, or winemaker, doesn’t extract coloring from the grapes’ red skin. Various grapes and wine regions make different kinds of white wine.
Yarra Valley, located in Victoria, is amongst the leading makers of white wines within australia. Named after the local Yarra River, the area is relatively cool, making it perfect for planting Chardonnay, Pinot grigio, Marsanne, Riesling, Semillon, and Fume (or Sauvignon) blanc. Understanding the difference between these sorts of white wine will help you select the right one to serve with your food.
Chardonnay is amongst the most in-demand grape varieties planted by wineries in Yarra Valley. The grape vines are versatile, allowing winemakers to nurture them in a wide range of environments. Chardonnay wines have rich flavours with a minor touch of citrus. Fermenting Chardonnay wine in oak kegs also provides it with one more layer of buttery taste (comparable to vanilla, toast, or coffee). Chardonnay should go well with chicken or fish.
James Busby first planted Pinot gris (or Pinot grigio) in Australia in 1832. This grape variety yields more dry, sharp wines with an acidic kick. Wineries in Yarra Valley and other parts of Australia refer to sweet wines created from this grape variety “Pinot gris”, while more dry ones are known as “Pinot grigio”. Pinot gris or grigio have versatile flavours which go well with almost any kind of food.
A number of the most ancient Marsanne grape vines are in Australia, dating all the way back to 1927. Vintners often combine Marsanne and another grape selection (Roussanne) to produce white wines with rich, nutty flavours, with hints of pear and spices or herbs. Younger Marsanne vintages match seafood, while aged vintages are fantastic with roast chicken or veal.
Riesling originates from Germany, but it swiftly grew to become one of Australia’s most widely planted grapes, 2nd only to Chardonnay. Riesling’s flavour can vary subject to region and vintner. Aussie Rieslings, just like the ones from wineries in Yarra Valley, typically have fresh citrusy flavours, which turns out to be richer as the wine ages.
Fume or Sauvignon Blanc
Sauvignon blanc comes from the Bordeaux area in France. Sauvignon blancs have a distinct, herbal taste, which reminds a lot of people of fresh grass or sweet peppers. These wines are versatile and fit most dishes, but go best with salads, poultry, or sea food.
Whether you’re organizing a party or planning dinner with a special someone, selecting the most appropriate white wine to go with your meal is important. Don’t go for the first wine you can see at the store. Study certain wine and food pairings before you make a decision.
Madison Thomson Author is a wine critic who thinks the ideal <a href=”http://www.yering.com/”>white wines</a> originated from <a href=”http://www.yering.com/”>wineries Yarra Valley</a>.