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 Regional Overview
Visiting Australia? Discover our main wine states and regions
Australian wine regions
Australia is a large country - Margaret River is further from the Hunter Valley than Jerez in Spain is from Tokaji in Hungary - so, despite the distinctive national approach to wine, Australian wines are not all the same. The wines of Margaret River and of the Hunter Valley differ as much as sherry and tokay do. The three most important wine-producing states are South Australia, Victoria and New South Wales. As well as bulk production, they each have specific premium wine regions.
Read more about the wine regions of Australia here.
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OXFORD COMPANION TO WINE |
Home : Oxford Companion : Search Results |
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Once-famous sweet white wine produced in wild, hilly countryside in the north Romanian Moldavia (see Romania for geographical details). At one time it rivalled Hungarian Tokaji as an elixir of fashion sought after in the courts of northern Europe. It was still fashionable in Paris at the end of the 19th century, and it is clear that noble rot has played an important role here for several centuries, and continues to do so every three or four years today.
The wine is made from a blend of white grape varieties of which Grasa (whose very name means `fat') provides the body and sugar, tamiioasa Romaneasca provides its `frankincense' nerve (and sugar without losing acidity in the Cotnari mesoclimate), Frincusa the acidity (it must make up at least 30 per cent of the blend, although it can suffer from poor fruit set), and Feteasca Alba the aroma. Grasa ripens so dramatically that in 1958, for example, Grasa de Cotnari grapes reached a sugar level of 520 g/l. Cotnari the finished wine usually has at least 60 g/l residual sugar and an alcoholic strength of at least 12 per cent. Unlike Tokaji, it is aged in wood for no more than a year, and is carefully protected from oxygen. Although golden, it retains a greenish tinge after many years in bottle. References fashion fruit set Grasa mesoclimate noble rot residual sugar Romania Tokaji wood
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© Jancis Robinson & Oxford University Press 1999 All rights reserved
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