Australia's love affair with wine began with the very first European settlers in 1788, as documented by the Queensland Horticulture Institute's Department of Primary Industries. Since then, the process of planting, harvesting, and enjoying this delightful beverage has become an integral part of Australian culture.
 
Wine Australia paints a fantastic picture of the industry's current state. Their 2018 report reveals a staggering 1.29 million tonnes of grapes harvested, translating to a whopping 852 million liters of wine exported worldwide! That leaves a cool 496 million liters for thirsty Australians themselves, which translates to a remarkable 33 million glasses enjoyed daily across the globe.
 
Uncorking Australia's Diverse Wine Regions
Now, let's delve into the heart of Australian wine production: its diverse regions! Each boasts a unique climate that cultivates distinct grape varietals and flavor profiles. Here's a closer look at some of the major players:

• South Australia: Bask in the sunshine and explore South Australia's warm climate, renowned for producing a wide range of wines. From crisp Chardonnays and spicy Malbecs to bold Shiraz and refreshing Rieslings, this region has something for every palate.
• New South Wales: Another haven for warm weather grapes, New South Wales offers a delightful selection. Chardonnay, Cabernet Sauvignon, and Sauvignon Blanc reign supreme here, alongside classic Shiraz and the aromatic Viognier.
• Victoria: Victoria takes the crown for climatic diversity, boasting three distinct zones. This translates to a fascinating array of wines. Explore elegant Pinot Noirs, robust Shiraz, and everything in between, including Chardonnay, Cabernet Sauvignon, Merlot, and even fortified wines.
• Finally, Tasmania, with its cool climate, produces stunning cool-climate wines. Here, Pinot Noir and Chardonnay take center stage, complemented by crisp Sauvignon Blanc and Riesling.

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Beyond the Big Names
Australia's wine story extends beyond these prominent regions. Smaller producers in Western Australia, known for their warmer climate, excel in crafting exceptional Pinot Noirs, Shiraz, and Cabernet Sauvignon, alongside classic whites like Sauvignon Blanc and Semillon.
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So, next time you raise a glass of Australian wine, remember the rich history, diverse regions, and passionate producers behind every delicious sip.

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A day out to a winery can be the most relaxing and relished experience that a friend, partner or work can take you to. It is a time to share, experience, saviour and talk about. Winery's over time have become the showman, letting you graze on their wines and some have expanded to opening restaurants and featuring only their wines with local produce! Simply chic and an immersive experience.

Here are a few pointers when stepping through the cellar door.
 
1.Before arriving understand your alcohol limit. Going to too many winery's will become a blur and your tongue will need a holiday. Perhaps eat first before trying a bevvy of drinks.  Do a good amount of research on the winery's that appeal to you. If you are only a white wine drinker then search for a recommended matching winery. If you are coming with friends then discuss your likes and dislikes and map out the winery's that everyone will be able to enjoy.
 
2.Dress appropriately with a little glam. Winery regions are located in cool climates. Recommended are flat shoes or wedges, as the winery grounds tend to be gravel, compacted soil or grass. Bigger and popular cellar doors will have paving stones or concrete. Leave perfumes and aftershaves at home, it will affect your smelling senses come wine tasting. Lathering your lips with lipstick can also affect the senses and leave lipstick marks on the glass that may not easily wash off.
 
3.Upon arriving, smile and greet the staff, they will understand straight away that you're ready to taste their products.
If there is a large crowd at the tastings, don't push in to get to the front. Go out and walk about the grounds of the winery, take selfies in the vineyard or even move onto the next winery on your map. Pushing yourself to the front will be noticed, in Australia, you may not be served.
 
4.The winery may offer free tastings or you may have to pay a small fee, that fee could be waived if you eat later at their in-house restaurant. When you are offered a tasting, go with the tasting order, (or indicate which wines you only like or really want to test). The tasting order will start with whites, rosé to reds and end with fortified wines. You may be given a sheet to mark the wines you enjoyed or didn't quite like. You can either swallow the wine or there will be a spittoon. Don't hesitate to use the spittoon, it is there for a good reason. You may want to have a tissue in readiness for you after you have spat the excess wine.
 
5.Some wineries have bookings for a detailed explanation of their wines, processes, viticulture, history and food matching. I fully recommend this type of booking. You will be attended to in a quiet corner and have access to wines that are not for general tasting. Perhaps as part of their paid booking you will receive a tasting plate of local produce that matches their wines during the wine experience.
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Staff are trained to speak positively about the wines they present. Saying you simply hate reds, when they are predominantly a red wine producer, will tell them you didn't do your homework and they could skip serving you in favour of another customer.
 
6.Use the see, swirl, smell, sip and savour techniques. Look and take note of how the wine looks, its colour, its thick or thinness. Close your eyes and identify what you are smelling and tasting. Feel the wine in your mouth. Notice how it tastes when you take the first sip and how it tastes when it languishes for 30-60 seconds in your mouth. Does it appeal to you? What foods could you match it with? Think about the area the winery is in... Do you taste the sea in it? Or possibly you taste eucalyptus laden bushlands? Let the creative side of your mind wander.
 
7.Be curious, be interested. Staff want to interact with you, they want to tell you the winery's history, their best wines, the types of vines that their wine is made from, the wine process and more. It will put the server at ease and you may be offered a great deal at the end of your stay!
 
8.It is also a time to step right outside your comfort zone. Why not try different wines than you're used to? You might be delighted and surprised and come home with a new match to your chicken vindaloo, beef shank or blue vein cheese.
 
9.Using the tasting area as a local bar or pub, could be frowned upon. The tasting area is provided for trying the wines, on a short term basis. If you want to stay longer, then use their restaurant, book a private room, or take your glass to the garden or balcony area.
 
10.When you are tasting, a good server will automatically change your wine glass once you have finished the white wines before you go onto red wine, fortified or sparkling. If they don't, then ask for a change of wine glasses. Rinsing it out with water, will tend to leave a pool of water in your glass, diluting the wine your tasting.
 
11.The last place you need to be seen drunk, is at a winery. The winery has a code of conduct that allows them to refuse to serve you and even to escort you off their premises, as they see fit.

Keep in mind that the wine you enjoy is a personal choice. No one else can fault your choice. Going to a winery is an experience. It is a way to escape to the country with friends, bond, talk, laugh and take lots of photos.

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​Wine is a beverage enjoyed for its complex flavours and aromas. But to truly appreciate it, proper etiquette plays a role. This guide delves into the art of holding a wine glass, taking sips, and serving wine to guests - all to enhance your wine experience, whether you're a seasoned host or a curious newcomer.
 
Holding Your Wine Glass - A Touch of Class
Gone are the days of clinking glasses by the bowl. When holding a wine glass, aim for elegance and practicality. Here's the key:

• Pinch the Stem: Grip the base of the stem between your thumb, index finger, and middle finger. Your remaining fingers should naturally rest on the lower part of the stem or base.
• Why the Stem Matters: Holding the stem prevents your body heat from warming the wine. Warmer wine can alter its taste and aroma, diminishing the experience.
• Fingerprint Free: An added benefit of holding the stem is avoiding unsightly fingerprints on the bowl. This is especially important for red wines, where a clear view of the colour adds to the enjoyment. Ladies, if lipstick stains are a concern, try wetting your lips before sipping.

 
Sipping with Grace - Savouring the Experience
Now that you're holding your glass properly, let's explore the art of sipping:

• Small Sips are Key: Take small, delicate sips to fully appreciate the wine's flavour profile. Swirl the wine gently in the glass before each sip to release its aromas.
• Savor the Journey: Let the wine linger on your tongue to experience its full range of flavours.

 
Serving with Confidence - The Host's Touch
As a host, serving wine graciously adds a special touch to your gathering. Here are some tips:

• The Napkin Trick (Optional): While not essential, tying a napkin around the base of the wine bottle can prevent drips and condensation from making the bottle slippery.
• Serving from the Right: Approach guests from their right side when pouring wine. This ensures you don't bump their arm or invade their personal space.
• Keeping Glasses Topped Up: As the host, you can politely monitor guest's wine levels and offer refills. However, avoid overfilling glasses. A general rule of thumb is to pour around 4 ounces (100-125 ml) at a time. In a restaurant setting, your server will handle this task.

 
Conclusion
By following these simple tips, you can enhance your enjoyment of wine and impress your guests with your newfound knowledge. Remember, wine is a journey of discovery, and with proper etiquette, you'll be well on your way to becoming a confident participant in this delightful world. So, raise a glass, embrace the experience, and let the art of wine unfold!

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​The drinking and cultivation of coffee has a relatively short history in Australia. Coffee landed on the Australian shores from 1788 on the first fleet from abroad. It has been said that during the first fleet’s voyage, it made a stop in Rio de Janeiro for plants and seedlings to grow in the new lands. 
 
At the time, coffee was often mixed with “fillers” like chicory and other food products such as mustard or eggshells, that had no business being in coffee. This changed with the arrival of immigrants to Australia, notably after the second world war, who brought their own styles of coffee-making with them.

Coffee became a well-known, popular beverage and cafés were set up to accommodate a little taste of Greece, Italy, Hungary, and the former Yugoslavia, from the 1950’s onwards. These immigrants  also brought with them different coffee grinders and coffee accoutrements, such as a briki, cafeteria or moka pot, that would fill the walls, piquing the interest of the consumers enjoying coffee and dessert with friends.
 
​By the 1970’s and 1980’s, the hot trend was for Australians to sit at a café and eat newly discovered, and even exotic desserts and biscuits, with their coffee, may it be cappuccinos, lattes, flat whites, long blacks etc. Australian’s are frequently ranked as top consumers of coffee. Many of the original coffee houses in Melbourne, Sydney and Adelaide still stand, even with their original fit out, now making icons of the Australian coffee scene. Namely: Pellegrini's Espresso Bar and Mediterranean Wholesalers.

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