Different Varietals
Posted: Thu Oct 28, 2004 2:56 pm
Hello
I thought some of you may find the below interesting, and perhaps wish to attend?
Gavin
Rare varietals cure wine boredom
The future of the Australian wine industry will be shaped by a group
of innovative grapegrowers and winemakers who are busily experimenting
with new varieties in new regions.
The phenomenal success of the industry in producing quality wine at
competitive prices does not need recounting here. But this success
has led some critics to brand Australian wine as boring. Nothing
could be further from the truth.
A pioneering spirit has been sweeping the industry and this has
resulted in a much wider range of winegrape varieties being used.
There are over a hundred winegrape varieties grown in Australia. In a
recent book Varietal Wines, leading Australian wine writer James
Halliday uses a classification of varieties into classic, second tier
and Lesser varietals for both red and white. He identifies four
classic whites (chardonnay, semillon, riesling and sauvignon blanc)
and five classic reds (cabernet sauvignon, pinot noir, merlot, shiraz
and grenache).
The Australian wine industry is heavily dependent on these classic
varieties. They are all French by the way; although there is merit in
the argument that grenache can be regarded as a Spanish variety.
A supporting role is played by a cast thirteen white varieties and
seventeen red varieties, second tier varietals in Halliday's language.
For the rest there are about seventy varieties that are used by ten or
less producers. Let's call them the under-tens. You might wonder why
anyone would bother with these obscure varieties when It is easier to
grow and make Shiraz or Chardonnay.
But this is the exciting part of the industry. This group of varieties
is being used by people are the pioneers who are intent on leading the
industry into new territory.
Some of the under-tens are survivors of an earlier age. Chasselas for
example is now much less common than it was previously. Others have
been introduced into Australia more recently from diverse European
sources. Australians will soon be able to sample wine from such exotic
varieties as Graciano (Spain), petit manseng France, lagrein (Italy)
and Saperavi (Russia).
Yet another group of under-tens are of Australian origin. The
Australian research body CSIRO has bred a few varieties to suit
particular Australian viticultural niches. Cienna and tyrian are two
such varieties.
Two varieties, malian and shalistin have also emerged from a vigneron
identifying and breeding from sports (mutations) of existing
varieties.
Purists may recoil in horror at this kaleidoscope of varietal
diversity. But a closer analysis reveals that this diversity is a sign
of a healthy dynamic industry. It is quite possible that the next
success story in Australian wine will emerge from this group of
under-tens.
If this seems a bit far-fetched, then look at what has happened to
Viognier. In the late sixties the variety was virtually extinct, with
just a few hectares in the Northern Rhone Valley. It is now seemingly
ubiquitous, with plantings in other regions of France, California as
well as in Australia. There are more a hundred winemakers using
viognier in Australia.
In November each year the diversity lovers have their day in the sun,
both literally and figuratively. While Melbourne is preoccupied with
horseracing the Australian Alternative Wine Varieties Show is held in
Mildura, on the banks of the Murray River.
Growers and winemakers from throughout Australia and New Zealand will
be showing off their products, sharing knowledge and experience as
they plan to stretch the boundaries of Australian wine even further.
The end result will be an ever-widening choice for discerning
winelovers.
I thought some of you may find the below interesting, and perhaps wish to attend?
Gavin
Rare varietals cure wine boredom
The future of the Australian wine industry will be shaped by a group
of innovative grapegrowers and winemakers who are busily experimenting
with new varieties in new regions.
The phenomenal success of the industry in producing quality wine at
competitive prices does not need recounting here. But this success
has led some critics to brand Australian wine as boring. Nothing
could be further from the truth.
A pioneering spirit has been sweeping the industry and this has
resulted in a much wider range of winegrape varieties being used.
There are over a hundred winegrape varieties grown in Australia. In a
recent book Varietal Wines, leading Australian wine writer James
Halliday uses a classification of varieties into classic, second tier
and Lesser varietals for both red and white. He identifies four
classic whites (chardonnay, semillon, riesling and sauvignon blanc)
and five classic reds (cabernet sauvignon, pinot noir, merlot, shiraz
and grenache).
The Australian wine industry is heavily dependent on these classic
varieties. They are all French by the way; although there is merit in
the argument that grenache can be regarded as a Spanish variety.
A supporting role is played by a cast thirteen white varieties and
seventeen red varieties, second tier varietals in Halliday's language.
For the rest there are about seventy varieties that are used by ten or
less producers. Let's call them the under-tens. You might wonder why
anyone would bother with these obscure varieties when It is easier to
grow and make Shiraz or Chardonnay.
But this is the exciting part of the industry. This group of varieties
is being used by people are the pioneers who are intent on leading the
industry into new territory.
Some of the under-tens are survivors of an earlier age. Chasselas for
example is now much less common than it was previously. Others have
been introduced into Australia more recently from diverse European
sources. Australians will soon be able to sample wine from such exotic
varieties as Graciano (Spain), petit manseng France, lagrein (Italy)
and Saperavi (Russia).
Yet another group of under-tens are of Australian origin. The
Australian research body CSIRO has bred a few varieties to suit
particular Australian viticultural niches. Cienna and tyrian are two
such varieties.
Two varieties, malian and shalistin have also emerged from a vigneron
identifying and breeding from sports (mutations) of existing
varieties.
Purists may recoil in horror at this kaleidoscope of varietal
diversity. But a closer analysis reveals that this diversity is a sign
of a healthy dynamic industry. It is quite possible that the next
success story in Australian wine will emerge from this group of
under-tens.
If this seems a bit far-fetched, then look at what has happened to
Viognier. In the late sixties the variety was virtually extinct, with
just a few hectares in the Northern Rhone Valley. It is now seemingly
ubiquitous, with plantings in other regions of France, California as
well as in Australia. There are more a hundred winemakers using
viognier in Australia.
In November each year the diversity lovers have their day in the sun,
both literally and figuratively. While Melbourne is preoccupied with
horseracing the Australian Alternative Wine Varieties Show is held in
Mildura, on the banks of the Murray River.
Growers and winemakers from throughout Australia and New Zealand will
be showing off their products, sharing knowledge and experience as
they plan to stretch the boundaries of Australian wine even further.
The end result will be an ever-widening choice for discerning
winelovers.
