With due respect to the old guard, there’s a new wave of varietals coming through in Australian wine regions – something that’s definitely worth getting excited about. Much like our tried-and-true staples – think classic big, bold Aussie shiraz and golden, textural chardonnay – these up-and-comers reflect the unique conditions of Australian growing regions, are bursting with flavour and can easily slot into all of our favourite moments, from the big celebrations to the casual nights in. In that spirit, we’ve narrowed the field to six varietals that are just hitting their stride in Australia, plus the moments they’re made for.
Fiano at a summer barbeque
If you’re not yet friends with fiano, consider this a formal introduction. This white grape traditionally thrives in the hot sun of southern Italy, and it’s found a second home in warmer regions across Australia – particularly places like McLaren Vale and the Clare Valley in South Australia. Fiano is often a fuller flavoured white wine, with zesty citrus notes and plenty of acidity, making it a winner for warm afternoons chatting with friends around the barbeque. Pair fiano with some grilled prawns or charred summer vegetables and you’ll see what the fuss is about.
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Tempranillo for taco Tuesday with friends
Spanish varieties can fly under the radar here in Australia, but things are definitely changing – thanks in large part to this rising red wine. Tempranillo (pronounced “tem-pra-nee-yo”) loves to grow in warm regions like the Barossa Valley and Rutherglen, but it’s no stranger to the cooler climes, doing particularly well in the Adelaide Hills.
Tempranillo is a bit of an all-rounder, which makes it a great go-to if you’re not really sure which red wine to pick up. It’s usually medium bodied (so not too heavy), full of fruity plum and cherry flavours, and a serious match for the complex spices of Mexican food. Next taco Tuesday, you and your friends will know what to do.
Vermentino at a beachside getaway
Traditionally, vermentino grows in those parts of the Mediterranean surrounded by blue water and white sand – places like Sardinia and Liguria. While Australian winemakers in regions like the Hunter Valley and the Granite Belt are putting their own inland spin on this crisp, dry white wine, we’d suggest keeping the coastline within view when raising a glass. As a wine that’s bright, juicy and loaded with zippy citrus and stone-fruit flavours (and, sometimes, a touch of salty sea spray, vermentino is made for those spur-of-the-moment beach holidays.
Nero d’avola with dinner-party pasta
Let’s say it up front: fans of big, fruity red wines like shiraz are going to find love with nero d’avola. While nero has always been a staple of Sicilian vineyards, local winemakers have found the Italian grape loves the Australian sun just as much, developing its signature bright acidity, full body, and juicy plum and raspberry flavours. Spots like Riverland, McLaren Vale and Heathcote are nero d’avola territory over here.
While nero could easily partner with a steak or roast beef, it makes a natural pairing with tomato-based pasta sauces – especially something slow-cooked, rich and dinner party-worthy like ragu. Load up the table with pasta, salads, sides and a few bottles of nero d’avola and let your guests help themselves.
Grüner veltliner and long family lunches
Austria considers the white wine grüner veltliner a bit of a national icon, but we’re really starting to get the hang of it here in Australia too. Grüner is known for its silky texture, juicy acidity and gentle aromatic notes like lime and pear, all of which get a boost from cooler zones like the Adelaide Hills and the Canberra region.
Because of its more-ish acidity and swag of flavours, it’s hard to get bored of grüner veltliner, making this a great wine for those long lunches with the whole family. Put a glass of grüner next to anything, from grilled chicken or seafood pasta to a simple sandwich platter, and the family will be stoked.
Gamay on date night
If you’re familiar with Burgundy’s famous beaujolais, you’ll know gamay. In France, wines are named after the region where they’re produced, but in Australia we just call this variety gamay. Known for its light body, low tannins and juicy raspberry and cherry flavours, gamay grows well in cool regions like the Yarra Valley and parts of Tasmania. Here, it has made a name for itself as a pinot noir alternative and as a great candidate for chilling in the summertime – truly, a wine for all occasions.
While it’s a great casual sipper, there’s something refined and elegant about gamay, making it a sneaky hit for date-night dinners. Pair it with anything from a charcuterie board to fancy roast duck and see why gamay is a rising star of Australian wine.
This article is produced by Broadsheet in partnership with Australian Wine.
Produced by Broadsheet in partnership with Australian Wine.
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Dining and Cooking