INTRODUCTION

TO WINE
FA C I L I TAT O R G U I D E
AUSTRALIAN
WINE
DISCOVERED
EDUCATION PROGRAM

The comprehensive, free education

program providing information, tools and
resources to discover Australian wine.

To access course presentation,

videos and tasting tools, as well
as other programs, visit
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www.australianwinediscovered.com supports the responsible
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INTRODUCTION
TO WINE

Australia’s unique climate and

landscape have fostered a fiercely
independent wine scene, home
to a vibrant community of growers,
winemakers, viticulturists, and
vignerons. With more than 100
grape varieties grown across 65
distinct wine regions, we have the
freedom to make exceptional wine,
and to do it our own way. We’re not
beholden by tradition, but continue
to push the boundaries in the pursuit
of the most diverse, thrilling wines
in the world. That’s just our way.

Introduction to wine / Facilitator guide

 TODAY

WE’LL
- What wine is
- Regional influences
on grape growing
- How wine is made
- How to taste
- Different wine styles
and varieties
- Australia’s best-known

COVER…
wine regions
- How to serve and enjoy
- Wine faults and how
to identify them

VIDEO
FUN FACT
Now is a great time to play the
Introduction to wine loop video in the ABOUT 600-800 GRAPES GO
background, as you welcome people. INTO MAKING JUST ONE
BOTTLE OF WINE.

WELCOME TO THE WORLD OF WINE

There is much more to wine than just
fermented fruit juice – from where and
how the grapes are grown to the techniques
used to turn them into wine to how we
experience it in the glass.
This program explores several introductory
topics through the lens of Australia’s
innovative wine community and unique
wine styles.

Introduction to wine / Facilitator guide

W H AT
IS
WINE?
An alcoholic drink made by fermenting grape juice.
Why grapes?
- Higher acidity to preserve the wine
- Higher sugar content for better fermentation

WHAT IS WINE? Wine grapes:

Wine can be both very simple and Not your average snacking grape
incredibly complex. It’s an alcoholic drink Wine grapes are very different from the
made by fermenting grape juice. Most grapes you buy in the grocery store. Around
wine as we know it is made with grapes, 90% of cultivated wine grapes worldwide
but it can technically be made from other are ‘Vitis vinifera’. Within this species there
fruits too, such as apples, blueberries and are thousands of different varieties – both
strawberries. red and white. Some varieties are more
common than others due to their ability
Why have grapes become the standard?
to produce high-quality wine.
There are two main reasons. Grapes contain
acids – malic, tartaric and citric acids – that
preserve the wine, allowing it to be aged for
decades or even centuries. Secondly, grapes
have a much higher sugar content than
other fruits, which allows them to ferment so
successfully and produce complex wines.

Introduction to wine / Facilitator guide

 WINE GRAPES
VERSUS TABLE GRAPES
Key differences:
- Origin
- Size
- Skin thickness
- Sweetness
- Seeds
WINE GRAPE TABLE GRAPE

THE BUSINESS OF GRAPE GROWING

Grapes are a big business. Around the
world, there are approximately 7.5 million
hectares dedicated to growing grapes,
with roughly half dedicated to table grapes
and half to wine grapes*. Australia is the
fifth largest producer and exporter of wine
internationally.
*Source: 2017 World Vitiviniculture Situation,
International Organisation of Vine and Wine
http://www.oiv.int/public/medias/5479/oiv-en-bilan-2017.pdf

Introduction to wine / Facilitator guide

KE Y FAC TO R S
INFLUENC ING GRAPE GROWING

1 DIURNAL
TEMPERATURE RANGE 6 WATER
QUALITY

2 HOURS OF SUNSHINE
7 SOIL

3 CLIMATE
8 TOPOGRAPHY

4 WEATHER PATTERNS
9 PROXIMITY TO
BODIES OF WATER

5 RAINFALL
10 MICROBES PRESENT
IN THE REGION

And the list goes on...

A D VA N C E D
KEY FACTORS INFLUENCING NOTES
GRAPE GROWING Australia’s terroir is incredibly diverse
How these regional factors interplay has and spans 65 wine regions, from the
a significant impact on the quality and Mediterranean climate of McLaren
characteristics of the grapes. This explains Vale to the cooler climates of
why grapes from different regions and even Tasmania and parts of Victoria, and
specific sites within regions have a signature from the low humidity of the Barossa
style and taste. This is what’s referred to as Valley to the warm-to-hot climate and
“terroir” or “regionality”. moist soils of the Hunter Valley. This
diversity allows Australian winemakers
to produce nearly every major wine
variety while ensuring each wine has
a strong sense of place.

Introduction to wine / Facilitator guide

HOW RED WINE
IS MADE

1. HARVEST 2. DESTEMMING 3. FERMENTATION 4. PRESSING

& CRUSHING

5. MALOLACTIC
FERMENTATION

9. BOTTLING 8. FINING & 6. BLENDING

FILTERING 7. MATURATION

VIDEO
FROM VINE TO WINE:
HOW WINE IS MADE FEATURE VIDEO
In its simplest form, wine doesn’t require Now is a good time to play the feature
much at all. It is simply fermented grape video – How is red wine made?.
juice – and fermentation is a natural Alternatively you can play the feature
process that occurs with or without human video – How is white wine made?. As
intervention. these videos are very similar, it’s not
What makes wine complex – and extremely necessarily to play both.
enjoyable – is the potential to influence the
winemaking process in many ways, and this
is what gives us all different kinds and styles RED WINE
of wine. The fact is, you can technically Harvest
make wine by letting a pile of grapes The grapes are either cut from the vine by a
ferment in a bucket or your bathtub. But it machine or by hand with shears. They need
probably won’t be wine you want to drink! to be harvested at just the right time and
The process is slightly different for red optimum ripeness – you can’t make a good
and white wines, and, of course, the exact wine from bad grapes.
process and techniques vary across wineries
and winemakers. What follows is an De-stemming and crushing
overview of the basic winemaking steps The grapes are usually separated from their
for red and white wine. stems and leaves, often by a de-stemmer,
before they are crushed to get their juices
flowing. Methods for crushing range

Introduction to wine / Facilitator guide

from barefoot stomping to elaborate and During this process, malic acid in wine
expensive machines. is converted to lactic acid, which has a
This is where winemaking differs depending on creamier, fuller mouthfeel. It reduces acidity
which style of wine is being produced. Some in the wine, giving it a more velvety texture,
winemakers opt to crush grapes ‘whole cluster’, and releases carbon dioxide.
which means with the stems left on. Stems can
be included to add extra tannin structure to Blending
some red wines, but many winemakers remove Different batches of wine can be mixed
the stems before crushing as they do not want together before bottling to create a desired
these extra tannins. style and taste. For example, a winemaker
Once crushed, red and rosé wines are might blend different varieties to achieve a
fermented on their skins for varying more ‘complete’ and consistent wine, such
lengths of time, while white wines are as in GSM (Grenache Shiraz Mataro). Or
pressed, separating juice from skins, before they may blend different batches of the
fermentation. Skin contact time is essential same variety to adjust acid or tannin levels.
for darker wines – it’s what gives them their
colour and imparts flavour and tannin. But Maturation
those same skins would ruin delicate white Maturation can be done in a number of
and sparkling wines. Seeds are very high in ways and for varying lengths of time,
tannin and can also impart an unpleasant allowing winemakers to influence the
astringency to the wine. finished product. Wine can be aged in
oak or stainless steel, or in traditional
Fermentation vessels such as amphora or concrete – or
Fermentation is when yeast turns sugars into a combination of these. Depending on the
alcohol, with two by-products: carbon dioxide style and desired characteristics, it can
and heat. This process can occur naturally be aged for several months or as long as
because yeast already exists on grapes and several years.
grapevines. However, some winemakers also
add cultivated yeast to better control the Fining and filtering
process and produce different outcomes. These processes help to create a more
It’s during the fermentation and ageing polished and refined wine. During fining,
stages that winemakers can have the an agent is added to the wine that binds to
most influence and things get exciting, sediment and particles, helping to remove
particularly in countries like Australia where tannins and reduce astringency. These
winemaking guidelines are less restrictive. particles fall to the bottom of the vessel
This more experimental approach has led to ready to be removed. During filtration, the
many new inventions and creative solutions, wine is passed through a filter to remove
with innovation becoming the engine of particles. Filtration removes particles that
Australia’s winemaking success – and make the wine look cloudy as well as
benefiting winemakers the world over. organisms that can make the wine unstable.
Winemakers can choose whether they
remove all particles or only the larger ones.
Pressing
Once fermentation is complete, the grapes
are pressed to remove the skins from the wine. Bottling
The wine is bottled, with sulfite often added
to help preserve the wine. It’s then sealed,
Malolactic fermentation usually either with a traditional cork or a
Nearly all red wines undergo a secondary
screw cap, and labelled. And that, of course,
fermentation called malolactic fermentation.
is where we as drinkers come in!

Introduction to wine / Facilitator guide

HOW WHITE WINE
IS MADE

1. HARVEST 2. DESTEMMING 3. PRESSING 4. JUICE SETTLING 5. FERMENTATION

& CRUSHING

10. BOTTLING 9. FINING & 8. STABILISATION 7. BLENDING 6. MATURATION

FILTERING

WHITE WINE
Harvest Fermentation
The major difference between white and red
De-stemming and crushing wine is that the juice is fermented without
Grape stems add extra tannin structure that the grape skins when making white wine.
is unwanted in white wines, so the stems are White wine is generally fermented at lower
removed before crushing. temperatures than red wine, to preserve its
fresh, fruity flavours, and can be done in
stainless steel or oak barrels. During primary
Pressing
fermentation, yeast converts the sugars
Once crushed, the grapes are pressed,
into alcohol. A secondary fermentation,
separating juice from skins, before
malolactic fermentation, is optional,
fermentation.
allowing the winemaker to either preserve
the racy malic acid (such as in Riesling), or
Settling convert it to softer, creamer lactic acid (such
This is the optional process of clarifying juice as in many Chardonnays).
after pressing. Solids that remain in the juice
after pressing potentially lead to harsh, bitter
Stabilisation
characteristics in the final wine. It should
Nearly all white wine needs to be stabilised,
be noted that these solids can, in the right
and most goes through cold stabilisation,
circumstances, add character and structure
where the wine is kept at a consistently low
to certain wines e.g. skin contact white and
temperature for several days to remove acid
“orange wine” styles.
tartrates.

Introduction to wine / Facilitator guide

Blending

Maturation
Like red wine, white wine can be matured in
oak or stainless steel, but is generally aged for
less time.

Fining and filtering

Bottling

Introduction to wine / Facilitator guide

THE ART - Oak barrels or stainless steel?
- New oak or used barrels?

OF AGEING French oak or American oak?

- How long will the wine age for?
It could be anywhere from a few
months to several years

D I D YO U K N O W
How a winemaker ages wine depends on the kind of wine they want to create.
Some of the questions they need to ask include:
– Ageing in oak barrels or stainless steel?
– If ageing in oak, will they use new oak (which releases more oak flavours and tannin)
or used barrels? French oak or American oak?
– How long will the wine age for? It could be anywhere from a few months to several
years. Some whites can be bottled after just three months, while many dry reds
can be aged for 12–24 months.

Introduction to wine / Facilitator guide

OAK
VERSUS
S TA I N L E S S - Oak barrels increase wine’s exposure to oxygen,

STEEL giving it complex flavours and softening the tannin

structure in red wines.

TA N K S - Stainless steel tanks minimise oxygen exposure,

ensuring wines retain their fruitiness and floral flavours.

A D VA N C E D
NOTES
THE OAK EFFECT
Ageing in oak affects the colour, flavour, tannins and texture of a wine. Wines can either
be barrel-fermented in oak or moved to oak after fermentation for maturing or ageing.
Does oak make wine taste better? This is open to interpretation, but most of the world’s
most expensive wines are oak-aged in some way. It’s important to note that new oak
adds greater aroma and flavour from the oak, whereas older oak imparts little flavour
and tannin.
There are two main types of oak used in winemaking:
French oak: Most popular for ageing premium wines, it tends to impart more subtle
flavours and aromas due to its tighter grains, and gives wines a silky, cedary or
satiny mouthfeel.
American oak: With its looser grains, American oak adds more flavour to the wine, often
coconut and vanilla, and gives it a creamy mouthfeel.

Introduction to wine / Facilitator guide

 5. Conclude

HOW TO 1. Look

TAST E WINE 2. Swirl

3. Smell
4. Taste
5. Conclude

01
XXXX
- Errit huctum satem mo.
- Conventi culicastam muliis
huituam iaecuper.
- Bi erridet huctum satem mo.

HOW TO TASTE WINE

The five steps of wine tasting:
Look.
Swirl.
Smell.
Taste.
Conclude.

Introduction to wine / Facilitator guide

 1
LO O K
- Glass about one-third full
- Hold it at a 45-degree angle against
a white background
- Observe the colour of the wine

1. LOOK
Your glass should be about one-third full.
Hold it at a 45-degree angle (ideally against
a white background) and observe the colour
of the wine. This will give you clues about
the wine’s style, body and character. If it’s
a red, is it deep garnet or light magenta? If
it’s a white, is it pale lemon, buttery or deep
golden? Colour can also reflect the age of
the wine. Generally, white wine deepens in
colour as it ages while red wine gets paler.

Introduction to wine / Facilitator guide

T H E C O LO U R
OF WINE
stRAw leMOn yellow gold bROwn

pink salmon magenta

purple ruby GArnet TAwny brown

Next examine the clarity and brightness.

Is the wine clear or hazy? How much does
it reflect light? A cloudy or hazy wine usually
means the wine is either intentionally
unfiltered or it is flawed. A brilliant wine is
unmistakable: it’s usually a pale, young white
wine such as a Semillon from Australia’s
Hunter Valley.

Introduction to wine / Facilitator guide

 - Swirling wine helps to open
up the aromas
- Swirl the glass while holding
firmly on a flat surface
- See if the wine forms ‘legs’
or ‘tears’
- A wine with more legs is
generally bigger, riper and
more mouth-filling

2
W i ne
l eg s

SWIRL
2. SWIRL
Give the glass a swirl while holding it firmly
on a flat surface. This spreads and aerates
the wine, releasing its aromas. After you
swirl, see if the wine has ‘legs’ or ‘tears’
running down the sides of the glass. A wine
with lots of legs has higher alcohol and
glycerine content, which generally means
it’s a bigger, riper, more mouth-filling wine
than one with fewer legs.

Introduction to wine / Facilitator guide

3
SMELL
- The most important step
- Humans can identify thousands of
different odours
- Experts can learn almost everything about
a wine by smelling it
- Deep inhalation versus quick short sniffs
– find a style that works for you

3. SMELL
Smell is the most important sense. While
humans can only taste five flavour
sensations (sweet, sour, bitter, salty and
umami), we can identify thousands of
different odours. So a good sniff of your wine
will reveal more complexity than if you jump
straight into tasting. In fact, experienced
tasters can find out almost everything about
a wine by smelling it.
Experts develop their own unique way of
smelling wine: some put their nose right in
the glass and inhale deeply, while others
hover their nose over the top and take a
series of quick, short sniffs. You might like
to experiment and find a technique you
like best.

Introduction to wine / Facilitator guide

THE THREE TYPES OF

WINE
AROMAS
PRIMARY
AROMAS
Fruit, herbs,
florals

SECONDARY TERTIARY
AROMAS AROMAS
Bready, yeasty,
Earth, mineral,
toast, vanilla,
leather, tobacco
chocolate, spice

THE THREE TYPES OF AROMAS Tertiary aromas:

Ageing in the bottle can produce a new set
Primary aromas: of aromas, sometimes referred to as the
Depending on the growing conditions, wine’s ‘bouquet’. As wine ages, its primary
each grape variety has certain flavours and flavours soften and other notes become
aroma profiles. These are most commonly more prominent, such as earth, mineral,
fruit flavours, as well as herbs and florals. For leather and tobacco.
example, Australian Cabernet Sauvignon is
typically associated with blackcurrants and Note that when you’re just starting out with
herbs. wine tasting, it can be difficult to identify
aromas beyond ‘red wine’ and ‘white wine’,
Secondary aromas: and this can be frustrating. But through
These come from the winemaking practice, your brain will begin to pick up
process. Bready or yeasty aromas such on more complex smells and you will learn
as cheese rind or stale beer are a result to distinguish and identify these. Simply
of fermentation. Ageing in oak produces be curious, trust your instinct and enjoy
savoury aromas such as toast, vanilla, the process.
chocolate and spice. In the case of aged
Riesling or a Hunter Valley Semillon,
secondary aromas develop without
oak ageing.

Introduction to wine / Facilitator guide

 4
TA S T E
Five main elements to note:
- Sweetness/dryness
- Acidity
- Tannin
- Alcohol
- Body

4. TASTE
It’s time to confirm what you’ve hopefully
already smelled and to find out more about
the wine, including structure – that is the
level of alcohol and acidity, the tannin and
the finish. Take a small sip and breathe in
gently to draw the aromas into both your
mouth and nasal passages in the back of
your throat.
There are five main elements to take note of
when you taste:
– Sweetness/dryness.
– Acidity.
– Tannin.
– Alcohol.
– Body.

Introduction to wine / Facilitator guide

 SWEETNESS/
DRYNESS WHAT IT FEELS LIKE:
- A bone-dry wine can
SWEETNESS
SCALE
feel as though it’s Bone-
drawing moisture from dry
your tongue. But this
sensation can also be Dry
due to high tannin
- Light tingling Off-dry
sensation on the tip
of your tongue
Medium-
- Slightly oily sensation dry
on the middle of your
tongue Medium-
sweet
- Sweeter wine will have
sweetness on the finish
Sweet
- The natural sweetness
of fruit juice.

SWEETNESS/DRYNESS
First notice the taste structure: is it sweet,
sour, bitter? Sweetness in wine isn’t like the
artificial flavour you get from something like
chocolate – it’s more of a natural sweetness
derived from the grapes. Dryness is simply
the opposite of sweet, meaning the wine
has no residual sugar. However you can still
taste fruit in a dry wine. Most wines are dry
or off-dry.
What it feels like:
A light tingling sensation on the tip of your
tongue and a slightly oily sensation on the
middle of your tongue. You’ll also notice
sweetness on the finish of a sweeter wine.
A bone-dry wine can feel as though it’s
drawing moisture from your tongue. Be
careful though: a dry wine can sometimes
be confused with having high tannin.
Comparison:
The natural sweetness of fruit juice.

Introduction to wine / Facilitator guide

TA S T E S

– Green apple

SWEET WHITE
– Figs
– Herbs
DRY WHITE – Honey
– Lemon
– Tropical fruit
– Tropical fruit

TA S T E S

– Tart fruit
SWEET RED

– Candied fruit
DRY RED

– Herbs
– Honey
– Dark berries
– Flowers

– Ripe berries

Introduction to wine / Facilitator guide

 ACIDITY WHAT IT FEELS LIKE: ACIDITY
- Mouth-watering SCALE
- Tart Low

- Rush of juiciness
on both sides of
your tongue

COMPARISON:
Eating a green apple Medium
or lemon.

High

ACIDITY
What it feels like:
Mouth-watering, tart, a rush of juiciness on
both sides of your tongue.
Comparison:
The reactive sensations in your mouth
caused by eating a green apple or lemon.

Introduction to wine / Facilitator guide

 TANNIN Tannins add structure,
backbone and complexity
to a wine, particularly TANNIN
SCALE
in reds. They’re also vital
if the wine needs to Low
age, as they act as a
preservative.
WHAT IT FEELS LIKE:
- Bitterness on the sides
of your tongue
Medium
- Texture throughout
your mouth
- Strong tannins make
your tongue and teeth
dry out and cause a
puckering feeling on
your gums High

COMPARISON:
Strongly brewed tea
turned cold.

TANNIN
Tannins come from grape skins and the oak
barrels used to age wine. In moderation,
they add structure, backbone and
complexity to a wine, particularly in reds.
They’re also vital if the wine is intended to
age, as they act as a preservative.
Tannins can help a wine feel ripe and soft
as opposed to green or stalky, and coarse
rather than fine-grained.
What it feels like:
Bitterness on the sides of your tongue and
texture throughout your mouth. When
tannins are strong they make your tongue
and teeth dry out and cause a puckering of
your gums.
Comparison:
Strongly brewed tea turned cold.

Introduction to wine / Facilitator guide

 BODY Swish the wine around
your mouth to coat your
tongue, cheeks and
BODY
SCALE
palate. Generally the
more alcohol, the fuller Light-
bodied
the body.
WHAT IT FEELS LIKE:
- Light-bodied wine:
lighter, thinner, less
viscous mouthfeel
Medium-
- Full-bodied wine: bodied
heavy or creamy
COMPARISON:
- Light-bodied wine:
non-fat milk
Full-
- Medium-bodied wine: bodied
whole milk
- Very full-bodied wine:
heavy cream

BODY
Swish the wine around in your mouth so it
coats your tongue, cheeks and palate, and
consider the weight of the wine. It will sit
somewhere along the spectrum of light to
full-bodied. Generally the more alcohol, the
fuller the body.
What it feels like:
A light-bodied wine will have a lighter,
thinner, less viscous mouthfeel, whereas a
full-bodied wine will feel heavy and creamy
in your mouth.
Comparison:
Light-bodied wine – non-fat milk.
Medium-bodied wine – whole milk.
Very full-bodied wine – heavy cream.

Introduction to wine / Facilitator guide

 ALCOHOL WHAT IT FEELS LIKE: ALCOHOL
SCALE
- Heat in the middle of
your tongue, throat
8% Low
and chest
9%
- Fortified wine will
produce a warming 10%
glow in your mouth, 11%
throat and chest
12%
COMPARISON: 13%
The warm, burning 14%
sensation of spirits.
15%
TASTES:
16%
Wines high in alcohol
17% High
can taste more tannic
or sweeter.

OPTIONAL
ALCOHOL D E M O N S T R AT I O N
What it feels like: Sweetness/dryness: Mix solutions
Wines high in alcohol give a sensation of of sugar and water in different
heat in the middle of your tongue, your concentrations: dry – less than 4g/litre;
throat and your chest. A fortified wine such off-dry – 5–9g/litre; medium-dry/sweet
as port will produce a warming glow in your – 10–45g/litre; sweet – above 45g/litre.
mouth, throat and chest.
Acidity: Set up five glasses of water.
Comparison: Keep one plain and in the others
The warm, burning sensation of spirits. squeeze the juice of: ¼ orange,
Tastes: ¼ grapefruit, ½ lemon, ½ lime. You
You shouldn’t be able to taste alcohol in can also use tartaric or citric acid –
wine, but wines high in alcohol can taste as it is very sour, only mix 1:4 acid.
more tannic or sweeter. Tannins: Place three black tea bags
in three mugs. After two minutes,
remove the first bag. After four
minutes, remove the second. After
eight minutes, remove the final tea
bag. Let the tea cool.
Body: Light-bodied wine – non-fat milk.
Medium-bodied wine – whole milk.
Very full-bodied wine – heavy cream.

Introduction to wine / Facilitator guide

5 - Short or long finish?

CONCLUDE
- Does it taste balanced?

01
- Do the flavours linger?
- Do any particular characteristics

XXXX
stand out?
-- Errit
What huctum satem
have you mo. about
learned
the wine?
- Conventi culicastam muliis
huituam iaecuper.
- Bi erridet huctum satem mo.

SUGGESTED
5. CONCLUDE DISCUSSION POINTS
Savour the wine and notice how it finishes: – Age can strongly affect every
short or long? Consider your overall opinion element of wine. Have you tasted
of the wine. Everyone has a unique palate any old wines, and if so how did
so we experience the same wine in different they taste compared to similar,
ways. Does it taste balanced? Are there any younger wines of the same variety?
particular characteristics that stand out?
– Must a wine be well balanced at the
What have you learned about the wine?
time it’s bottled, or could it develop
BALANCE AND HARMONY harmony in the bottle over time?
All winemakers seek balance: that perfect
harmony of components where no one
characteristic shouts over the others. There’s
no single formula for wine, and varying
opinions abound on what makes a great
one, but there should always be a balance
between five elements: alcohol, acidity,
sweetness, tannins and fruit. If a wine is too
sugary, too astringent or too sour, it’s not
well balanced. A balanced wine is enjoyable
to drink and is often described as elegant.

Introduction to wine / Facilitator guide

 A D VA N C E D
NOTES
VINTAGE: WINE’S BIRTH DATE
A wine vintage is simply the year the grapes were harvested and turned into wine.
Although the same wine variety may be made at the same winery in exactly the same
manner, wines can vary greatly year to year. This is mainly due to the influence of
weather on the vines. In Australia, the growing season is October to April, with grapes
usually harvested between January and April.
A vintage wine indicates that all the grapes were picked in a single year. The weather in a
given growing season – and primarily the amount of sunshine – is the biggest influence
determining whether it’s a good or bad vintage. Plenty of sunny days help grapes ripen
fully – but not too many or they can burn – and generally lead to better-quality grapes.
Non-vintage wine is made by blending multiple years together. A traditional non-vintage
wine is Champagne or sparkling wine, labelled as ‘NV’, in which a certain amount of
reserve wine – that is, older wine – is added to achieve complexity and the desired style
and consistency.

IS VINTAGE IMPORTANT?
The significance of vintage depends on the grape-growing region. It can be very
important in less predictable climates, where some seasons are warmer and sunnier than
others and produce better quality grapes. A poor vintage is less likely in warmer regions,
where the weather tends to be more consistent.

A D VA N C E D
NOTES
WHY DO SOME WINES TASTE BETTER WITH AGE?
As wine ages, its colours, flavours and aromas change. White wines grow darker
in colour while red wines become paler. Their primary, fruity aromas begin to soften
and make way for earthier, more savoury tertiary aromas such as leather, chocolate
and spice. These changes are due to complex chemical reactions that scientists are still
unravelling, but are largely a result of tannins and acid interacting with oxygen.
The adage that wine gets better with age does not apply universally: most wine we buy
from the bottle shop or liquor store was made to be opened within months and will lose
its fruit characters if left too long. Wines that age well usually have high levels of tannins
and acid, which act as preservatives that slow oxidation and flavour-changing chemical
reactions. This also means they may not be pleasant to drink young.

Introduction to wine / Facilitator guide

W I N E
STYL E S
A N D
VA R I E T I E S

TIME TO TASTE
NOW IS A GOOD TIME TO
TASTE AND DISCUSS YOUR
SELECTED MIX OF WINES.

Introduction to wine / Facilitator guide

 SPARKLING
WINE
A number of methods have
been developed for producing
sparkling wine, each resulting in
a slightly different style.
- Traditional method
(méthode traditionnelle)
- Transfer
- Ancestral
- Tank
- Carbonation

SPARKLING WINE only be produced in the French region

The pop of a cork, the splash of foam, of Champagne, using approved grape
the bead of fine bubbles: nothing says varieties and made according to specific
celebration like a bottle of sparkling wine. rules. Despite this, the traditional method
Traditionally synonymous with Champagne can also be used in other countries, such
in France, sparkling wines from other as in Australian sparkling wine regions like
regions, including cool-climate regions in Tasmania and Adelaide Hills.
Australia, have stepped up to compete. – Transfer method.
Of all wines, sparkling wines are the – Ancestral method (Méthode Ancestrale):
most technical and time-consuming to This is the oldest – and most difficult to
make because they have to undergo two control – method of making sparkling
fermentations: first to make the wine and wine, and in recent years it’s had a
second to produce bubbles. resurgence. It’s used to make Pétillant
How it’s made Naturel, also referred to as ‘Pét-Nat’,
Over time, a number of methods have been which is currently making a splash in the
developed for producing sparkling wine, Australian wine scene.
each resulting in a slightly different style. – Tank: Popular method used in many
This includes, from highest quality to lowest: countries. Used to make Prosecco and
– Traditional method (méthode Sekt.
traditionnelle): This is the most well- – Carbonation.
known method and the one used to
make Champagne – which legally can

Introduction to wine / Facilitator guide

 C O M P L E M E N TA R Y
Sparkling Shiraz READING
The evocative sparkling Shiraz is a unique
style made the same way as sparkling wine, THE STORY OF AUSTRALIA’S
but with Shiraz most often used as the base RUBY RED BUBBLES
wine instead of Chardonnay and Pinot Noir. Australians have been drinking
Sparkling red can actually be made with sparkling wine for many years. Indeed,
any red wine grape, but Shiraz is the most as far back as 1881, Victoria was
predominant. It should be served slightly home to the Victorian Champagne
chilled. Company. This was where French
winemaker Auguste D’Argent made
one of the first examples of Australian
‘sparkling burgundy’ (out of Shiraz).
The Victorian Champagne Company
didn’t last, but Hans Irvine at Great
Western took up the sparkling
burgundy baton and the trend
continued under Seppelt with the
legendary Colin Preece. His delicious,
rich, long-lived sparkling reds have
inspired many other producers to
create their own take on this unique
Australian style – a style that is still
sought out by connoisseurs.

Introduction to wine / Facilitator guide

 LIGHT-BODIED WHITE WINE

RIESLING

LLY
N ATI ONA
INTER WNED REGIONS

RENO GROWS
PRIMARILY IN:
Clare Valley
Eden Valley
Tasmania

RIESLI NG
Orange
Canberra District
NATURAL Great Southern
ACIDITY Henty

CHARACTERISTICS
- Citrus fruits
- Green apple
AGES - Perfumed
WELL - Bright fruit characters

LIGHT-BODIED WHITE WINE Australian examples

These popular wines are light, dry and Riesling: Australian Rieslings are some
easy-drinking, with particularly good of the world’s best, with many local
examples coming from cooler climates. winemakers taking a minimalist approach
Popular wines in this category include to let the wine’s clarity, freshness and purity
Riesling, Sauvignon Blanc, Pinot Gris speak for itself.
and Pinot Grigio.
Characteristics: Crisp, light-bodied wines
are generally enjoyed for their zesty acidity,
and flavours and aromas of citrus, green
apple, white stone fruit, white flowers and
fresh herbs.

Introduction to wine / Facilitator guide

 LIGHT-BODIED WHITE WINE

S E M I L LO N

REGIONS

GROWS IN
LIGHT TO MANY REGIONS
MEDIUM-BODIED particularly the
Hunter Valley and
Margaret River.

SEMILLON
The unique style
of Hunter Valley
Semillon ages well
COMMONLY
BLENDED WITH
SAUVIGNON
BLANC - Citrus
- Floral
- Green apple
- Stone fruits

Semillon: Semillon has a long history in

Australia and is grown in many regions
across the country. Hunter Valley Semillon
is one of the wine world’s great wonders,
morphing over time from a zesty, crisp
young wine into a deep golden, nutty, honey
and straw-scented wine – almost as if it has
spent time in oak (even though it hasn’t).
Margaret River produces a lighter-style
Semillon that can be similar to Sauvignon
Blanc. It’s also commonly blended with
Sauvignon Blanc.

Introduction to wine / Facilitator guide

 FULL-BODIED WHITE WINE

C H A R D O N N AY
REGIONS

UCTION
WINE PROD GROWS IN
+ OF AUSTRALIA’S WHITE
50% ALL REGIONS

- Pear
CHARACTERISTICS - Apple
- Peach
- Citrus
HARDY, Big oaky
VERSATILE styles replaced - Toasty
GRAPE by wines with - Subtle oak
crisper acidity,
minerality and
elegance

FULL-BODIED WHITE WINE Australian example

These are richer, creamier, textural and fuller Chardonnay: One of the most planted
wines, often with characteristics developed white wine grapes in the world, Chardonnay
through the winemaking process. For is an iconic wine in Australia. Previously
example, ageing in oak adds new flavour known for the big, oaky styles of the 1980s
compounds. Popular examples include and ’90s, which subsequently became less
Chardonnay and Viognier, with some fashionable, modern Australian Chardonnay
expressions ranging from medium to full- is all about acidity, restraint, elegance
bodied. and minerality.
Characteristics: These diverse wines offer
flavours ranging from lemon and green
apple through to guava and mango. Those
from warm climates have ripe tropical fruit
flavours or those aged in oak can have
flavours of vanilla, caramel, butter, spice and
ripe tropical fruits, along with a bold yellow
colour and smooth, creamy mouthfeel. Cool-
climate Chardonnays typically have aromas
and flavours spanning citrus and stone fruit,
and are minerally and floral. With age, they
can develop appealing flavours of fig and a
savoury dimension.

Introduction to wine / Facilitator guide

 AROMATIC WHITE WINE

M O S C AT O

PA I R I N G

APERITIF
POPULAR AS AN E
IN
Best AND DESSERT W
examples
from cooler

MOSCATO
regions

LOW
ALCOHOL - Light, refreshing,
CONTENT sweet wine

- Pretty, floral
characteristics

AROMATIC WHITE WINE Australian example

These floral, fruity wines are full of aromas Moscato: This is a light, sweet wine popular
that leap out of the glass. They are often in Australia for its refreshing character
refreshing, yet have complex, pronounced and low alcohol content. Moscato is the
aromas that come from the grapes Italian name for the Muscat family of
themselves rather than the winemaking grapes. It’s produced in many Australian
process. Classic aromatic varieties include regions including the Hunter Valley,
Gewürztraminer, Riesling and Sauvignon McLaren Vale, Adelaide Hills, Barossa Valley
Blanc. and Margaret River.
Characteristics: Aromatic wines often have
tropical fruit, exotic flowers and perfumed
characteristics. Look for aromas such as
melon, peach, citrus fruits, passionfruit,
orange blossom and rose.

Introduction to wine / Facilitator guide

 ROSÉ WINE

RO S É

REGIONS

GROWN
RN ACROSS

L A R M OD E AUSTRALIA
P OPU T YLE IS
S
A L E A ND DRY
P

ROSE
FRESH RED FRUITS:
- Cherry
- Strawberry
EXTREMELY - Raspberry
DIVERSE STYLES
made from a variety
of red wine grapes

ROSÉ WINE Australian examples

Rosé is made from red wine grapes, with Rosé is diverse in Australia, with wineries
the skins only left on long enough to stain across the country producing different styles
the wine pink. It can be made from a single using a wide variety of grapes including
grape variety or a blend of two or three, and Shiraz, Grenache, Merlot and Nebbiolo. In
its pretty colours can range from soft peach the past, Australian rosé wines erred on
to deep magenta. Another – less popular the side of sweet, medium-bodied and
– method involves blending red wine with dark pink. But today the style proving most
some white wine. Rosé wines are made all popular is the light and delicately flavoured
over the world in both sweet and dry styles. dry rosé.
Characteristics: Rosé wines vary greatly
depending on where they are produced and
from which grapes. Their primary delicate
and fresh flavours often include red fruits
such as strawberry, raspberry and cherry,
and flowers, citrus and melon.

Introduction to wine / Facilitator guide

 LIGHT-BODIED RED WINE

P I N OT N O I R
REGIONS

FOCUS ON COOL-CLIMATE
YOUNG regions such as Yarra
Valley, Mornington
Peninsula and Tasmania
bright red
and black fruit
flavours

ALIA’S
AUSTR

PINOT NOIR
LAR
CHARACTERISTICS
O S T POPU
M
RED
LIGHT
AGED

more complex STYLES VARY

characters such depending on region
as tobacco, forest and winemaking process
floor, earthsmoke
and spice

LIGHT-BODIED RED WINE Australian example

Light red wines are typically paler in colour Pinot Noir: Australia’s favourite light red
than fuller-bodied wines and much lower wine. Australian Pinot Noir offers an array
in tannins, making them easier to drink for of characteristics depending on where
many people. As a result, they are easy to it’s grown and how it’s made. The best
pair with food. Common varieties include examples are cool-climate wines that are
Pinot Noir and Gamay. light-bodied yet intensely aromatic with
multi-layered characters and long length.
Characteristics: These elegant wines
are often slightly translucent in colour,
with a delicate mouthfeel and aromas of
red berries, flowers and sometimes the
savouriness of spice.

Introduction to wine / Facilitator guide

 FULL-BODIED RED WINE

SHIRAZ
REGIONS

GROWN IN
ALL REGIONS
with the Barossa
AU S T RA LI A’S M OS T Valley and Hunter
Valley the most
FA M OU S WI NE EX P OR T well-known

SHIRAZ
WARM Rich, ripe fruit
CLIMATES flavours,
WORLD’S spicy styles
OLDEST
SHIRAZ VINES C L I M AT E
STILL IN
PRODUCTION
COOLER Fresh, mid-weight,
CLIMATES elegant styles

FULL-BODIED RED WINE Australian examples

Boasting rich flavours, high tannin and high Shiraz: Shiraz is firmly established as
alcohol content, these wines are bold, dark Australia’s iconic grape and its most famous
and rich. They get their deep colour and wine export. It has the world’s oldest Shiraz
much of their flavour from the skin of the vines still in production, with vineyards
grapes. Popular varieties include Shiraz, dating back to 1843, and displays innovative
Cabernet Sauvignon, Merlot and Malbec. modern-day winemaking techniques. Shiraz
is grown in virtually every wine region, one of
Characteristics: Full-bodied red wines
the most famous being the Barossa Valley,
appear in deep reds and purples, and have
and a wide range of quality exists – from
a heavier, rounder and sometimes velvety
affordable everyday drinking to some
mouthfeel. Flavour characteristics tend to
of the world’s greatest expressions
centre on black fruits along with savoury
of the grape.
aromas like leather and tobacco.

Introduction to wine / Facilitator guide

 FULL-BODIED RED WINE

CABERNET
SAU V I G N O N
D
IA’S THIR
AUSTRAL NTED
A
MOST PL REGIONS
V ARIETY
GRAPE
THICK GROWN ACROSS
SKINNED, AUSTRALIA
ROBUST, FIRM in moderate
TANNIN climates, notably
STRUCTURE
in Coonawarra,

CABERNET
Margaret River
CHARACTERISTICS and Yarra Valley

SAUVIGNON
- Blackcurrant
- Capsicum OFTEN BLENDED
- Mint with Merlot,
GREAT Shiraz, Cabernet
AGEING Franc and Petit
POTENTIAL Verdot

Cabernet Sauvignon: This is Australia’s third

most planted grape variety (after Shiraz
and Chardonnay), and while it’s often
blended with Merlot or in multi-varietal
blends, single-varietal Cabernet Sauvignon
can create well-structured, complex wines.
Grown across Australia – most successfully
in a moderate climate – styles range from
soft, approachable and elegant to powerful,
plush and tannic.

Introduction to wine / Facilitator guide

 LATE HARVEST AND SWEET WINE

B O T RY T I S
S E M I L LO N
REGIONS

BOTRYTIS BREEDS BEST

IN HUMID CONDITIONS
BRATED
SUCH AS THE RIVERINA AND
MOS T C ELE HUNTER VALLEY REGIONS
LIA’S
AUSTRA WINE STY LE
SWee T

SEMI LLON
- Stone fruit flavours,

BOTRYTIS
most often apricot
- Citrus
- Honey
Pale yellow
to deep golden
in colour

LATE HARVEST AND SWEET WINE Australian example

While there are numerous styles and Botrytis Semillon: This elegant wine is
production methods, sweet wines are Australia’s most celebrated sweet wine style,
characterised by high levels of sugar, along with Botrytis Riesling. Botrytis breeds
achieved in part by leaving grapes to ripen best in humid conditions, including New
longer. Another style involves allowing the South Wales’ Riverina and Hunter Valley
growth of a fungus called ‘Botrytis cinerea’, regions, and a number of these wines such
or ‘noble rot’, which sucks the water out of as De Bortoli Noble One Botrytis Semillon
the grapes and concentrates their juice. are highly sought after globally.

Introduction to wine / Facilitator guide

 F O RT I F I E D
WINE
REGIONS

Fortified wine RUTHERGLEN

is still wine that MUSCAT:
has been fortified Rutherglen is a
with a distilled benchmark region,
renowned for its

FORTIFIED WINE
grape spirit
incredible Muscats

RICH, LUSCIOUS
AND MOLASSES-LIKE,
WITH STICKY
BETWEEN 15.5 SWEETNESS AND GREAT
ALCOHOL COMPLEXITY
LEVELS AND 20

FORTIFIED WINE While Portugal is known for its Port and

Fortified wines were the backbone of the Madeira and Spain for its Sherry, Australia
early 20th century Australian wine industry. produces some of the world’s finest
Fortified wines are often rich, luscious Muscat, Topaque, Vintage and Tawny
and molasses-like, with sticky sweetness fortified wines.
and great complexity. Alcohol levels vary
Like Champagne, fortified wines are
between 15.5% and 20%.
protected by the European Unions’
The standard winemaking process is Protected Designation of Origin guidelines.
followed up until fermentation, when the In Australia, we now use names such as:
grape spirit is added to the base wine.
Port → Vintage, Ruby and Tawny fortified.
The length of time a wine ferments before
being fortified determines whether it will be Sherry → Apera.
sweet or dry, because once the alcohol is Tokay → Topaque.
added the yeast stops converting sugar to
alcohol, leaving residual sugar. For a sweeter Australian example
fortified, spirits are usually added within the Rutherglen Muscat: Rutherglen is a
first day and a half of fermentation. For a benchmark region, renowned for its
dry fortified, the full fermentation process incredible Muscats. A rich, complex and
is left to run its course. intense fortified wine, local winemakers
take their Muscat very seriously and use
a tiered system to classify the wine, based
on how long the wine is aged for.

Introduction to wine / Facilitator guide

 SUGGESTED
The foundational Rutherglen Muscat DISCUSSION POINTS
displays fresh raisin aromas and great
length of flavour on the palate, while – Were any of these styles or varieties
Classic Rutherglen Muscat is produced by new to you today? What did you
blending selected parcels of wine, often think of them?
matured in various sizes of oak cask to – Were there any styles or varieties
impart the distinctive dry ‘rancio’ characters you particularly liked or disliked?
produced from maturation in seasoned – Did any of the Australian varieties
wood. Grand Rutherglen Muscat displays challenge your previous ideas about
complexity that imparts additional layers that style?
of texture and flavour, and Rare Rutherglen
Muscat is rare by both name and nature
– fully developed and displaying the
extraordinary qualities that result from
the blending of only the very richest and
most complete wines in the cellar.

Introduction to wine / Facilitator guide

S I NGLE
VA R I E TA L S
V ERSUS B LENDS

SINGLE VARIETALS VERSUS BLENDS

Varietal wines are made from a single grape
variety, whereas blended wines are created
by combining two or more. Blends are based
on the idea that the whole is more than the
sum of its parts, with each grape bringing
different qualities to the final blend. Blending
is used to enhance a wine’s aroma or
improve its flavour, and it can help balance
a wine’s acidity, tannin or alcohol level.
Blending also adds complexity to the wine’s
flavour and texture.

Introduction to wine / Facilitator guide

VARIETAL - Made from a single grape variety

WINES
- Able to tell a story of the grape,
region, climate and soil, and
winemaker
- Some wines sold as single
varietals contain a percentage
of other grapes – in Australia up
to 15% (15% in France, 25% in US)

If a wine is labelled as a blend, the D I D YO U K N O W

varieties on the label will be listed in order LABELLING LAWS
of percentage composition. Reds are more Rules apply to all variety claims
common as blends, but white blends stipulating the minimum amount
shouldn’t be discounted. of a single grape that a wine must
Varietal wines, on the other hand, are able contain for that wine to be labelled
to tell a clear story of the grape, the region, as a single variety. An 85% rule
the climate and soil, and the winemaker. applies in Australia, which means at
That said, many wines sold as single least 85% of the wine must be from
varietals contain a percentage of other the grape in question.
grapes; in Australia, single varietals can This percentage varies from
have up to 15% other grapes. country to country – for example,
Many of the world’s most famous wines it’s 75% in the US and 85% in the EU.
employ the best winemakers to blend
wines made from different grapes, vintages
and regions. This is where the expression
of terroir takes a backseat and the
winemaker’s art comes to the fore, creating
a unique style and signature of a particular
wine. Winemakers have blended for
centuries and Australia’s best-known wine,
Penfolds Grange, is a multi-regional blend.

Introduction to wine / Facilitator guide

CLASSIC AUSTRALIAN BLENDS
SAUVIGNON BLANC SEMILLON GRENACHE SHIRAZ MATARO

REGIONS

BAROSSA VALLEY
DRY, AND MCLAREN VALE
CRISP AND
REFRESHING

SHIRAZ ADDS RICHNESS

AND WEIGHT IN THE MOUTH
SAUVIGNON B LAN C
contributes tropical
fruits and sharper
acidity
GRENACHE
SAUVIGNON GRENACHE provides
SEMILLON BRINGS
BLANC SHIRAZ MATARO aromatic
spiciness and
LEMONY NOTES SEMILLON MATARO (MOURVÈDRE)
gives perfume delicacy
and anise
Grassy, characters and
herbal aromas grainy tannins

CLASSIC AUSTRALIAN BLENDS Grenache Shiraz Mataro

Australian blends showcase the innovation The emergence of Grenache blends in
and craftsmanship of the Australian wine Australia has led to a renaissance in red
community and are tasting better than ever. blends, with winemakers experimenting
The freedom to blend at a winemaker’s with classic and alternative varieties.
whim is producing modern Australian wine Grenache Shiraz Mataro (Mourvèdre),
styles that are pleasing palates around or GSM, is a classic red blend from
the world. Châteauneuf-du-Pape in France and has
become a particularly important style
Sauvignon Blanc Semillon
in South Australia’s Barossa Valley and
Originating in Bordeaux, this zesty blend
McLaren Vale, where some of the country’s
helped put Western Australia’s Margaret
oldest and best Grenache grapes
River region on the map, and along with
are grown.
Chardonnay it’s the region’s signature
white wine style. The two varieties compete
and complement each other, with Semillon
contributing flavour and roundness to
the more austere, sharper Sauvignon
Blanc notes.

Introduction to wine / Facilitator guide

CLASSIC AUSTRALIAN BLENDS
CABERNET SHIRAZ CABERNET MERLOT

EXCELLENT
STRUCTURE
FUL STYLE
WITH GOOD
WER
BOLD, PO
AGEING
POTENTIAL
- Blueberry
- Black fruits
F L AV O U R S - Mint
- Olive
DEEP
TANNINS LONG FINISH

LONG FINISH
CHARACTERISTICS CABERNET CABERNET
SHIRAZ MERLOT
- Cassis
WELL BALANCED A RO M AS - Mocha
- Sweet spice

Cabernet Shiraz Penfolds’ 1962 Bin 60A Cabernet Shiraz is

Cabernet Sauvignon is one of the tougher widely regarded as one of the best red wines
grapes to grow and make successful as ever made in Australia.
a varietal wine. Cabernet Franc, Merlot, Cabernet Merlot
Malbec or Petit Verdot help flesh it out and This is a classic blend, famous for being
ensure that a quality wine can be made in the combination of varieties originating
almost all years. In Australia, vignerons in from Bordeaux. Margaret River, in particular,
the 1950s didn’t always have these varieties produces some excellent Cabernet Merlot
to turn to. But one thing Australia has blends.
had and always will have is access to
The Cabernet Sauvignon provides a fine
exceptional Shiraz.
structure – tannins and acidity – while the
Cabernet Shiraz has great ageing potential, Merlot fills it with fruit flavours like plums
and stylistically these two varieties blend and cherries. And while the Merlot has little
well. Cabernet captures structure and structure but is full of fruity flavours, the
texture, which is overlaid by the suppleness Cabernet possesses a robust structure and
and generosity of Shiraz. Cabernet also offers blackcurrant nuances.
retains freshness and has its ‘hole in the
middle’ palate structure, which is filled
texturally by the sweet fruit of Shiraz.
This uniquely Australian blend has become
one of the world’s great wines, in large
part thanks to winemaker Max Schubert
who created the iconic Penfolds Grange.

Introduction to wine / Facilitator guide

C O M P L E M E N TA R Y
READING
THE ILLUSTRIOUS HISTORY OF AUSTRALIA’S RED BLENDS
Blending grapes to make an (arguably) better wine has been happening since humans
first started making wine. Regions like Bordeaux and the Southern Rhône have built
global fine-wine reputations on blends, and Australia is no different. Things really got
going when Australia’s first great winemaker, Maurice O’Shea, convinced his widowed
mother to purchase Charles King’s property in the Pokolbin area of the Hunter Valley in
New South Wales.
Maurice O’Shea made thrilling table wines at a time when the vast majority of wine
produced and consumed in Australia was fortified. He was an innovator, using varietal
labelling for his wines alongside the first names of friends, grapegrowers and relatives
while others were using vat numbers and letters. From a simple shack on the side of a hill,
he defined just how great fine Australian wine could be.
Over the course of 35 years he gained the respect and admiration of wine lovers across
Australia. Maurice was a master blender and a creative genius. Varieties like Shiraz and
Pinot Noir were blended to make wines that were much greater than the sum of their
parts. Wines were sourced from wine regions across Australia to make seamless blends
that thrilled wine drinkers. While he may have trained overseas, Maurice embraced the
freedom that making wine in Australia gave him. He laid the groundwork for generations
of innovative Australian winemakers to come.

Introduction to wine / Facilitator guide

WINE REGIONS
AUSTRALIA’S WELL-KNOWN

1 Adelaide Hills, SA
NORTHERN
TERRITORY
2 Barossa Valley, SA
QUEENSLAND 3 Canberra District, ACT
4 Clare Valley, SA
WESTERN AUSTRALIA
5 Coonawarra, SA
SOUTH
AUSTRALIA
6 Heathcote, VIC
7 Hunter Valley, NSW
NEW SOUTH WALES 8 Margaret River, WA
4 7
2 9 McLaren Vale, SA
8 91 3
10 Mornington Peninsula, VIC
5 6
VICTORIA
12 11 Tasmania
10
12 Yarra Valley, VIC
0 500

Kilometres 11 TASMANIA

AN OVERVIEW OF AUSTRALIA’S
WINE REGIONS
The Australian wine community today is
founded on the explorers of the past who
identified the optimal vineyard sites. From
the iconic to the lesser known, Australia’s 65
wine regions boast distinct characteristics
that are expressed in wines produced by
makers attuned to their land.
The wine regions of Australia are largely
concentrated in the south east and south
west of Australia where temperatures don’t
climb too high.

Introduction to wine / Facilitator guide

WINE REGIONS OF AUSTRALIA

A D VA N C E D
NOTES
MULTI-REGIONAL BLENDING
Multi-regional blends take the best from multiple regions to create balanced and consistent
wines. The concept has long been part of Australia’s revolutionary winemaking history.
It takes advantage of regional strengths and allows the winemaker to develop the style,
lessen the effect of vintage variation and replicate the wine year after year.
Strict regulations in some regions prevent European winemakers from using this method –
and varying opinions exist about its merits. In Australia, it’s an example of a bold, risk-
taking approach paying off. Some of the country’s most successful wine producers are
multi-regional brands producing globally coveted and premium wines. The most famous
of these is the Penfolds Bin 60A, a blend of Coonawarra Cabernet Sauvignon and Barossa
Valley Shiraz.

Introduction to wine / Facilitator guide

W I N E S E RV I N G
T E M P E R AT U R E
SPARKLING LIGHT-BODIED
WINE: RED WINE:
I C E CO L D CO O L

5°C 6°C 7°C 8°C 9°C 10°C 11°C 12°C 13°C 14°C 15°C 16°C 17°C 18°C 19°C 20°C 21°C

WHITE WINE
AND ROSÉ:
F RI D G E CO L D

HOW TO SERVE AND ENJOY

Temperature
Sparkling wine: Ice cold (5–10°C, 41–50°F)
White wine and rosé: Fridge cold (7–14°C, 45–57°F)
Light-bodied red wine: Cool (12–17°C, 54–63°F)
Full-bodied red wine: Slightly cool (17–21°C, 63–70°F)

Introduction to wine / Facilitator guide

SELECTING
T H E R I G H T G L A S S

WHITE
SPARKLIN G
WIN E WINE ROSé LIGHT–BODIED
RED WINE
FULL-BODIED
reD WINE
FORTIFIED
WINE

FUN FACT
CENOSILLICAPHOBIA
IS THE FEAR OF
AN EMPTY GLASS.

Introduction to wine / Facilitator guide

 FO O D PA I RI N G
AND WINE
- A complementary pairing
creates balance through
similar flavour profiles, with
neither the wine nor the food
overpowering the other.
- A contrasting pairing creates
balance by combining
opposing qualities that still
have a common element to
link them.

PAIRING FOOD AND WINE

The aim of food and wine pairing is to create
a good balance between a dish and the
characteristics of a wine. Also consider the
progression of a meal: usually from lighter
dishes and wines through to heavier courses
and more lush wine styles. In many ways it’s
a science, but it also comes down to your
personal preferences.
Complement or contrast
A complementary pairing creates balance
through similar flavour profiles, with
neither the wine nor the food overpowering
the other.
A contrasting pairing creates balance by
combining opposing qualities that still have
a common element to link them.

Introduction to wine / Facilitator guide

CLASSIC FOOD
AND WIN E PAI RI NGS

SALAD FISH SPICY FOOD SHELLFISH POULTRY

Light white Light to medium Aromatic, off-dry Medium to Light red or medium
white white full-bodied white to full-bodied white

CURED MEAT PORK RED MEAT DESSERT CHEESE

Light red Medium red Full-bodied red Sweet white, Hard: bold red.
dessert wine Soft: light red or sparkling.
Pungent: medium
red or dessert wine

SUGGESTED
CLASSIC PAIRINGS DISCUSSION POINTS
While the pairings above are tried- What are some food and wine
and-tested classics, wine is all about pairings you have either enjoyed or
experimentation. So try new combinations not enjoyed?
for yourself and see what works well
What have you learned today that
with your palate.
will change the way you match
wine with food?

Introduction to wine / Facilitator guide

W I N E
FA U LT S
A N D H OW TO I D E N T I F Y T H E M

WINE FAULTS AND HOW

TO IDENTIFY THEM
A wine fault is a character that spoils the
aromatics, flavour or both. These characters
may come from winemaking, storage and
the environmental causes.

Introduction to wine / Facilitator guide

 When wine has been exposed to oxygen.
How you can tell:
- Loss of primary, fruity aromas
- Dull colour
- Lacking vibrant character on palate

OX I D
- Flat flavours

-AT I O N O X ID A T IO N

OXIDATION
What it is: When wine encounters oxygen
it begins to break down, and too much
exposure to oxygen will spoil it. It’s the same
reaction that occurs when you leave a cut
avocado or apple out. This can happen
during the winemaking process or in the
bottle, when too much oxygen seeps in.
How you can tell: Oxidised wine loses its
fruity aromas and is flat on the palate,
potentially with notes of stewed apple or
bitter fruit. It also appears flatter in colour,
with red wines turning a brown-brick colour
and white wines turning golden.
What to do about it: Once a wine is
oxidised, there’s no going back.

Introduction to wine / Facilitator guide

C O R K TA I N T
When wine has come
into contact with
2,4,6-trichloroanisole (TCA)
through the cork or oak barrels
How you can tell:
- Smells like wet cardboard,
musty newspapers,
mushrooms, mouldy basement
- Other flavours and aromas
hidden in background

CORK TAINT OTHER FAULTS

What it is: When we say a wine is ‘corked’, Oxidation and cork taint are the most
it means the wine has come into common wine faults you’ll find. Some other
contact with a chemical known as faults you may encounter:
2,4,6-trichloroanisole, or TCA for short. TCA Brettanomyces (Brett): This is a type of yeast
usually comes from the cork in a bottle but often found in wineries that can grow in
can also be found in a winery environment, wine and produce off-smelling compounds
for example in wooden crates or packing called volatile phenols. Brett is present in
material, meaning that even wines bottled many wines; it generally only becomes a
under screwcap can be affected by cork problem at high concentrations. You can
taint. Exposure to TCA is harmless at low recognise Brett from its mousy, barnyard or
levels, but it can ruin a wine. rotten-meat aromas.
How you can tell: The wine will smell dank, Lightstrike/cooked wine: A wine is ruined
like wet cardboard, musty newspapers, when it’s exposed to too much heat. Warm
mushrooms or a mouldy basement. These temperatures dull a wine’s flavour, and
characteristics will also dominate its flavour, extreme heat will give the wine a stewed,
with all other flavours and aromas hidden in jammy, roasted-sugar aroma.
the background. You can’t notice cork taint
Volatile acid (VA): This is what gives vinegar
by looking at the colour.
its acidic flavour and it exists naturally in
What to do about it: As with oxidised wines, wine. It’s not a problem in smaller quantities
unfortunately if a wine is corked there’s little and some winemakers use it to develop
you can do about it. Your best bet is to try more complex flavour profiles. But if the
another bottle.

Introduction to wine / Facilitator guide

bacteria that produces VA gets out of D E M O N S T R AT I O N
control, the wine will smell of nail polish DEMONSTRATING OXIDATION
remover.
While oxidised wine is usually a bad
Second fermentation: Allowing a second thing, some wines are intentionally
fermentation to occur in the bottle is how oxidised as a winemaking technique.
sparkling wine is traditionally made, but it’s Sherry, for example, owes its nutty,
not a desirable outcome in most still wines. stewed fruit flavours to oxidation.
You’ll recognise this from the tiny bubbles
You can demonstrate the various
in a wine that should not be fizzy, and
effects of oxygen on wine by
sometimes a flavour that’s slightly off.
comparing a glass of oxidised wine
with the same wine, unoxidized, and
a bottle of Sherry.

Introduction to wine / Facilitator guide

SUGGESTED
TIMINGS
This is a modular program that allows you to select which modules you teach and how long
you spend on them. You may also choose to teach the entire program as a half- or one-day
course. Below are the three key modules as well an example of how you may wish to divide
your time over a half-day program. If time is limited, you may prefer to cover fewer topics.

KEY MODULES SUGGESTED WINES TO TASTE

These are just suggestions – you can select
1. What wine is and how it’s made whichever wines best suit your tasting
and audience. Wines may or may not be
2. How to taste wine available in your area.
3. Wine styles, varieties and regions – Sparkling wine: Tasmanian NV
– Sparkling Shiraz: Great Western
– Riesling: Eden Valley or Clare Valley
– Chardonnay: Mornington Peninsula,
HALF-DAY PROGRAM
Yarra Valley or Margaret River
– Moscato: Various regions
Topic Time
(mins) – Rosé: Various regions
– Pinot Noir: Yarra Valley, Mornington
Welcome and introduction 10 mins Peninsula or Tasmania
– Shiraz: Barossa Valley, McLaren Vale or
What is wine? 10 mins
Hunter Valley
How it’s made 15 mins – Botrytis Semillon: Riverina or Hunter Valley
– Semillon: Hunter Valley
How to taste wine 1 hour
– Cabernet Sauvignon: Coonawarra,
Break 15 mins Margaret River or Yarra Valley
– Cabernet Shiraz: Barossa Valley or
Wine styles and varieties Coonawarra
(including tasting) 1.5 hours
– Skin-contact wine: Adelaide Hills
Regionality and
why it matters 15 mins
How to serve and enjoy 10 mins

Class close 10 mins

Introduction to wine / Facilitator guide

T H A N K YO U