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Australia is about twenty hours away from Europe by plane. It lies on the other side of the world, so to speak. Which wine lovers are aware of this when they choose Australian wines? People like to compare it with what they know: with Bordeaux, the Rhone, Piedmont, Burgenland, the Moselle, Priorat and all the other well-known European wine regions. We emphasise the differences in terroir, climate, grape varieties, cultivation culture, cellar techniques. Perhaps we also have to take note: Australia is very different, also in its wines.

Welcome drink in the hotel room in Sydney

From my journey of discovery in Australia, I first send a few postcards, wine postcards. The first one comes from Sydney, the secret second capital of Australia. A welcome drink is ready in the room: Ross Hill, Orange Merlot 2006, from Australia's second largest wine region, with almost thirty percent of the Australian vineyard area.

First Australian wine on Australian soil

There is little space on postcards for differentiated texts. So I note in keywords: "14.5 per cent alcohol, very dark, almost black, screw cap, warm aroma, elderberry, a lot of wood, still a lot of fruit, but still rather plump. Love from the east of Australia."

The second postcard comes from the east coast, from Queensland, a little south of the current disaster area of Brisbane: "Consumed more than ten different wines so far. Many take some getting used to. No wine in the superstore - only in the bottle shop, always screw cap, colour dark to almost black, high alcohol, grape varieties: shiraz, merlot, cabrernet sauvignon and Bordeaux blends (reds), chardonnay and semillon (whites). Love from Queensland."

At the bottle shop in Cairns

I write the third card in the northernmost corner of Australia, in Darwin. Already in Queensland there are hardly any vines left. Further north, not at all. It is too hot! Tropical forests. Everything is damp, even wet. The alcohol laws are particularly strict here - as in Central Australia. Wine only with ID. Not in the tourist hotels, though. Gradually, I have also got used to the Australian way of dealing with wines. In the restaurants there is little choice, two three wines by the glass, two three by the bottle. I prefer the reds, white wines have - according to previous experiences - far less character, are more interchangeable. Australia is simply too hot for really good white wines, for top wines. James Halliday is the name of the wine guru, his wine guide now leads me through regions, wineries and growths. I'm looking for alternatives to the fruity, lush, strong, alcoholic wines. At most, the labels are individual. Five consortia seem to dominate the market: Southcorp, BRL Hardy, Orlando Wyndham, Mildara Blass and Yalumba. Best regards from Darwin"

Australian Wine Guide

Now we are heading south, out of the humid tropics into the dry tropics. It remains hot, very hot. People tend to drink beer rather than wine. Accordingly, the wine selection becomes even more modest. A good opportunity to drink even simpler wines. The two top wines, however, purchased in the city's sophisticated bottle shop, are forgotten. But I still made a note in time: "Torbreck Barossa, 'The Struie' 2007, Shiraz, fruity, perfect acidity, subtle aromas, discreet wood, well structured. - Rock Bare, 'Barossa Babe' 2006, Shiraz, fruit, tannin and alcohol bomb. Long finish, black, blackberry, forest earth, tar. Intense aroma: cherries, black fruits and black fruits again... Both wines with cork stoppers. Warm greetings from the rainforest."

So far the only new insight is that Shiraz are the most differentiated, Barossa Valley the most striking and the wines from the south the best.

It's far too hot. Hence the reach for sparkling wine

Now we have arrived in the Outback - in the heart of Australia. It is tropically hot. There are no vines here, wine only in the resorts and restaurants. The demand - especially from tourists - is more for white wines and above all sparkling wines. The wine lists are becoming more modest and the laws restricting alcohol consumption much stricter. Sale of alcoholic beverages only with identification (driver's licence or identity card), alcohol cannot be served before 3 pm. This is how the Northern Territory is trying to get a grip on the alcohol problem of many aborigines, we are told. I haven't heard anything about the success of this, with tourists they tend to turn a blind eye: I can't see any time or place restrictions and I never need ID cards. One last card from the hottest area in Australia: "Even we reach for a sparkling wine now and then. With well over 40 degrees in the shade, it's just too hot for red. Sparkling wines are popular, but rather simple and often quite "sour". Best regards from Uluru (Ayers Rock)."

Uluru or Ayers Rock

In just a few days we will be in the south, in the Adelaide area. There - I have learned - the best Australian wine is made. We're off to find it and experience it.

Sincerely
Yours/Yours

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