Australian red wine

It seems there’s nothing Australia can’t achieve regarding red wine. With diverse climates ideal for growing a wide variety of red grapes, Australia makes red wines in every style, from the bold and punchy to the silky and fruity. Taking its lead from France’s prestigious Bordeaux wine region, Australian winemakers add twists to classic varieties and blends. The result? Flavour-packed wines that never fail to excite.

Some of the best-known Australian red wines are full-bodied Cabernet Sauvignon, robust Shiraz with notes of plum and blackberry and elegant Pinot Noir, known for its bright red fruit flavours.

Despite the country’s respect for its grape varieties and winemaking history, Australia is often ahead of the curve in the wine world. Winemakers often adopt the latest innovative technologies to push the boundaries of traditional wine blends and create new classics.

Australia is famous across the world for its red wines. The most popular include:

• Shiraz – Known as Syrah in other parts of the world, Australian Shiraz is big, bold and oh-so-beautiful. Expect intense dark fruit notes of plum, blackberry and pepper. Shiraz wines from warmer regions such as Barossa Valley can have tempting notes of chocolate and mocha, while cooler-climate Shiraz wine can have more subtle spice notes.
• Cabernet Sauvignon – At the top level, Australian Cabernet Sauvignon is among the finest in the world, up there with those from Bordeaux. These full-bodied wines have notes of ripe blackcurrant, mint and eucalyptus held up by firm tannins and a robust structure. Coonawarra and Margaret River are known for their premium Cabernet Sauvignons.
• Pinot Noir – Mostly grown in cooler regions such as Yarra Valley and Mornington Peninsula, silky smooth Australian Pinot Noir is a rewarding experience for its flavour and aroma. It’s typically medium-bodied with bright red fruit flavours like cherry and raspberry and deeper, earthier undertones.
• Grenache – This grape is commonly used in Australia’s premium ‘GSM’ blends, mixed with Shiraz and Mourvèdre. Australian Grenache is typically medium-bodied with a rich, fruity character. It has flavours of red fruit, like strawberry and raspberry, as well as spice and anise notes.

Australia is home to several prominent wine regions – and all home to creative winemakers focused on making exceptional red wines.

• Barossa Valley – Located in South Australia, Barossa Valley is one of Australia’s oldest wine regions. Winemakers here are known for their bold and punchy, full-bodied Shiraz wines. The warm climate produces wines with ripe fruit flavours, warming spice, and chocolate notes. You’ll also find Grenache and Mourvèdre grown here.
• McLaren Vale – Also in South Australia, McLaren Vale is famous for its intensely flavoured and richly textured Shiraz and Cabernet Sauvignon wines. The region has a Mediterranean climate with warm summers and mild winters, tempered by the nearby ocean. This makes it ideal for growing a variety of grapes.
• Coonawarra – This region, also in South Australia, is celebrated for its red wines, specifically Cabernet Sauvignon. The grapes are grown in unique terra rossa (red soil). The relatively cool climate means the region has a long growing season, allowing grapes to ripen slowly and develop more complex flavours.
• Margaret River – Situated in Western Australia, Margaret River could be described as a mini Bordeaux. The famous French wine region and Margaret River share a maritime climate – perfect for growing Cabernet Sauvignon and other Bordeaux varieties that winemakers use to make premium red wines with an international reputation.
• Yarra Valley – This cool climate region in Victoria is famous for its elegant and complex Pinot Noir. The cooler temperatures allow for a more delicate style of red wine, often with hints of cherry and earth.

Australian reds hold a special place in the world of wine. This is partly due to the warm Australian climate, which is ideal for growing fully ripe, flavourful grapes that turn into rich, full-bodied wines. The country’s winemaking journey began over 200 years ago, and now Australia is home to some of the oldest grape vines in the world.

The country’s stellar reputation is also thanks to the approach of its winemakers, who embrace innovation. Aussie winemakers aren’t afraid to experiment with different grape varieties and blends or to use cutting-edge technology to enhance their wines. This approach keeps Australian wines constantly evolving with every vintage.

When pairing Australian red wine with food, the general rule is go big or go home! With their characteristic full-bodied, rich and savoury flavours and robust tannins, Australian red wines are wonderful served with rich, hearty dishes. Grilled or roasted red meats, warming stews and strong cheeses – all Aussie staples – are made even more delicious when paired with a glass of Australian red.

An intense Australian Shiraz is delicious with a barbecue platter, especially one featuring spicy sauces and grilled, smoky meats, but it also works with rich, dark chocolate desserts. Cabernet Sauvignon is less intense, but its deep berry flavours and dried herbal notes complement fattier red meats like beef and lamb.

If you prefer something sweeter and fruitier, pair a glass of Australian Grenache with a grilled chicken salad or spicy Asian curry. A silky smooth, medium-bodied Pinot Noir works well alongside roast duck, pork, grilled salmon or mushrooms.

Australian red wines are best served in a large red wine glass. This glass style is perfect for allowing just enough oxygen in to release those rich aromas while trapping them for when you take a sip.

The ideal serving temperature for Australian red wine depends on the grape variety. Full-bodied varieties like Shiraz and Cabernet Sauvignon are best served below room temperature – between 16-18°C – so their tannins and alcohol burn soften. Lighter varieties, such as Grenache and Pinot Noir, are best enjoyed slightly cooler – around 12-16°C.

Decanting Australian red wine before serving can be beneficial, particularly for the more robust, full-bodied styles such as Shiraz and Cabernet Sauvignon. This helps to soften tannins, enhance flavours, and allow the wine to breathe. Lighter, older or more delicate red wines are typically best served directly from the bottle.