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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Brilliant pale yellow with vibrant green hues.
Intensely fragrant with aroma's of stonefruits. Toasty oak from partial
barrel fermentation and maturation, with a creamy complexity that is
derived from malolactic fermentation and aging on lees.
Generously flavored with a creamy texture that is held together with
fresh acidity. All components of the wine are cleverly meshed
together so no one element dominates. Rich stone fruit and citrus with
balanced oak and malolactic ferment flavors. Obvious presence
through great length of flavour with complexity and creaminess
bound by fruit and acid zest.
This is a versatile wine that will complement a variety of chicken
and seafood dishes.
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales - home to Sydney and other tourist destinations, New South Wales has a smaller focused wine growing region, but many wines are a blend of these smaller appellations and so are deemed New...Read More About Other Australia
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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