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120-552: New South Wales wine is Australian wine produced in New South Wales , Australia . New South Wales is Australia's most populous state and its wine consumption far outpaces the region's wine production. The Hunter Valley , located 130 km (81 mi) north of Sydney , is the most well-known wine region but the majority of the state's production takes place in the Big Rivers zone- Perricoota , Riverina and along

240-452: A hard cider . Cider is an ancient beverage. Evidence from pottery found shows that cider was made as early as 3000 B.C by the Celts. The first recorded reference to cider dates back to Julius Caesar 's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops. In

360-399: A barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack

480-512: A bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds. In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained 20.5 g (five teaspoons) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times

600-564: A celebratory dinner was more likely to be accompanied by an inferior French wine than a premium Australian wine. This is partly due to exchange rate fluctuations, making Australian wines appear much cheaper than French wines in the UK and hence perceived as being of poorer quality. While this situation may be somewhat mitigated by the continued rise in the Australian dollar during 2010, the stronger currency threatens to weaken Australian exports to

720-404: A cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces , Candida , Pichia , Hanseniaspora and Metschnikowia . Typically, the native yeast take up residence in

840-424: A cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted. Traditionally, the method for squeezing the juice from the apple pulp involves placing sweet straw or haircloths between stacked layers of apple pulp. Today, apples can be quickly pressed on

960-448: A clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but

1080-455: A common tannin present in cider is Procyanidin B2 . The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to

1200-673: A high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in hydrogen sulfide (H 2 S) production which

1320-402: A mechanized belt press. The juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The remaining solids ( pomace ) are given to farm animals as winter feed, composted, discarded or used to make liqueurs . Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by

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1440-526: A mix of eating and cider apples (as in Kent , England), or exclusively cider apples (as in the West Country , England) and West of England . There are many hundreds of varieties of cultivars developed specifically for cider making. Once the apples are gathered from trees in orchards they are scratted (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by

1560-456: A number of varietals, such as Chardonnay, Pinot noir and Shiraz. Moreover, Australians have innovated in canopy management and other viticultural and in wine-making techniques, and they have a general attitude toward their work that sets them apart from producers in Europe. Australian wine-makers travel the wine world as highly skilled seasonal workers, relocating to the northern hemisphere during

1680-474: A portion used for winemaking. Early Australian winemakers faced many difficulties, particularly due to the unfamiliar Australian climate. But because it is also warm, dry, and Mediterranean overall, making Australia ideal for wine production, they eventually achieved considerable success. "At the 1873 Vienna Exhibition the French judges, tasting blind, praised some wines from Victoria, but withdrew in protest when

1800-408: A protective layer, reducing air contact. This final fermentation creates a small amount of carbonation . Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy. Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry , raspberry , or cranberry . The cider

1920-534: A recipe calling for quince cider. Before the development of rapid long-distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, "wæs hæil": it

2040-466: A second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice . In

2160-692: A significant source of off odors in the finished product. Brettanomyces species produce volatile phenols , especially 4-ethyl phenol , which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid". While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like Hanseniaspora uvarum , Metschnikowia pulcherrima , Saccharomyces uvarum , Zygosaccharomyces cidri , Candida pomicole , and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors. The western British tradition of wassailing

2280-592: A similar climate with the Orange region of the Central Ranges-warm daytime temperatures and cool nights during the growing season followed by cool autumn days during the harvest season. The Shiraz from the Hilltops region are noted for their black pepper flavours, which are more Old World Syrah like than typical spicy and rich Australian Shiraz. The Canberra District wine region is located in and around

2400-551: A single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork. In Austria, cider is made in the southwest of Lower Austria , the so-called " Mostviertel " and in Upper Austria as well as in parts of Styria . Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider

2520-401: A sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed to extract the concentrated juice. For

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2640-794: A strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions. Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett , Kingston Black , Roxbury Russet , and Wickson . Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on

2760-411: A sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and

2880-585: A time when China was Australia's most lucrative market. As relations between the two countries improved the tariffs were removed in March 2024. In 2024, in part due to overproduction as well as falling consumption, Australian vignerons uprooted millions of vines. Major grape varieties are Shiraz , Pinot noir , Cabernet Sauvignon , Merlot , Chardonnay , Sauvignon blanc , Sémillon , and Riesling . The country has no native grapes, and Vitis vinifera varieties were introduced from Europe and South Africa in

3000-528: A vast expanse of varying microclimates . Overall, the climate shares some similarities with the French wine region of the Languedoc . The Great Dividing Range has a substantial influence on the climate of many of New South Wales' viticultural areas with areas of higher elevation , such as Orange , Canberra District and Hilltops have cooler climates with more continental influences . The Hunter Valley

3120-499: Is Australia's second most prolific wine-producing region and is responsible for many of Australia's box and mass-produced wine brands. Along the Murrumbidgee River , Sémillon and Shiraz are the most popular plantings. New South Wales presents a sizable market for the consumption of local wines and Sydney , as well as the nation's capital, Canberra , are gateway cities for wine tourism. The wine industry of New South Wales

3240-490: Is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in

3360-580: Is also found in South Australia, California (particularly Paso Robles, originating with Tablas Creek Vineyard ), and Washington (Columbia Valley); smaller production exists in Argentina and South Africa. A very similar blend is traditional to Priorat (in Catalonia , Spain), still based on Garnacha (Grenache), but adding Mazuelo (Carignan), Syrah, and Merlot (same GS, different M's). Grenache

3480-713: Is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham , marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead , known as cyser . Cyser is a blend of honey and apple juice fermented together. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius , in Book II of De re coquinaria , includes

3600-414: Is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus . During

3720-446: Is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the fermentation is stopped or the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation

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3840-403: Is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case,

3960-750: Is dominated by a small number of major wine companies. The largest wineries are the Casella winery in Yenda, NSW ( Yellow Tail wines) and the Berri Estates winery in Glossop, SA. The ownership of wineries varies but their location has largely been the same since the introduction of stainless steel tanks in the 1990s, there was a major change in the wine industry in the 1980s when local winegrower cooperatives ceased operations or were privatised. The majority of grapes are grown in warm climate regions, including

4080-479: Is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control

4200-485: Is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8%  ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV. The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in

4320-601: Is made throughout Normandy , France, not just in the Calvados département . It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation . In traditional freeze distillation,

4440-666: Is no evidence that she placed an order as a result. The production and quality of Australian wine was much improved by the arrival of free settlers from various parts of Europe, who used their skills and knowledge to establish some of Australia's premier wine regions. For example, emigrants from Prussia in the mid-1850s were important in establishing South Australia's Barossa Valley as a winemaking region. In smaller scale, winemakers from Switzerland also helped in establishing Geelong wine region in Victoria in 1842. In 1853, Australia had less than six hundred hectares of grapes, with only

4560-545: Is one of the coolest regions in New South Wales. Chardonnay and Cabernet Sauvignon are the main plantings here followed by Merlot and Shiraz. The Mudgee region is one of the oldest wine regions in Australia and has the longest, unbroken history of viticulture in New South Wales. It was first planted in 1858 and was never affected by the phylloxera epidemic that hit Australia in the late 19th century. Much of Mudgee

4680-527: Is one of the world's largest exporters of wine, with approximately 800 million out of the 1.2 to 1.3 billion litres produced annually exported to overseas markets. The wine industry is a significant contributor to the Australian economy through production, employment, export, and tourism. There is a $ 3.5 billion domestic market for Australian wines, with Australians consuming approximately 500 million litres annually. Norfolk Islanders are

4800-536: Is planted with red wine varietals such as Cabernet Sauvignon and Shiraz though the area is home to a unique clone of Chardonnay that is virtually virus-free . Australia's first organic wine estate, Botobolar Vineyard , was founded in the Mudgee region of Phillip County . The South Coast region includes the Shoalhaven Coast , Eurobodalla and Southern Highlands . These regions are within 100 km of

4920-546: Is popular in Europe. Ice cider (French: cidre de glace ), originating in Quebec and inspired by ice wine , has become a Canadian speciality, now also being produced in England. For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13% ABV . Cidre de glace is considered a local speciality in Quebec and can fetch high prices on the international market. In Canada, ice cider

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5040-528: Is produced by natural, outdoor freezing. In Europe and the United States, a similar product may be achieved through artificial, interior freezing, though often not under the name 'ice cider.' Pommeau , a popular apéritif in Normandy, is a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and

5160-420: Is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years. For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method , but this

5280-646: Is reflective of the industry throughout Australia, with a strong presence of large firms and smaller boutique wineries. Some of the first New South Wales wines to gain widespread commercial recognition, in Australia and abroad, were the Shiraz-based " Hermitage " wine from McWilliam's and the Sémillon-based " Chablis " wine from Lindemans . Other large wineries, such as De Bortoli Wines , Yellow Taill and Rosemount all were founded in this state. Australian wine The Australian wine industry

5400-1091: Is responsible for a rotten egg-like smell. Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin ) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids , including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending

5520-557: Is responsible for most of the production of wine in Australia. In recent years, the Tasmanian wine industry has emerged as a producer of high quality wines. In particular, the Tamar Valley has developed a reputation for its Chardonnay and Pinot noir, which are well suited to the cooler Tasmanian climate. Queensland is also developing a wine industry with over 100 vineyards registered in the state. Some notable wines are produced in

5640-679: Is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to

5760-434: Is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins . Shiraz can contribute full-bodied, fleshy flavours of black fruits and pepper. It adds colour, backbone and tannins and provides the sense of balance such blends require. Mourvèdre contributes elegance, structure and acidity to

5880-549: Is very warm, with high humidity and a large amount of rainfall during the growing and harvest season . The Mudgee and Cowra regions and the Big Rivers zone are warm and much drier than the Hunter Valley with several areas requiring irrigation for grape growing. The soils of New South Wales are similar varied with clay , loam and sandstone being the most common. The Lower Hunter region has several locations with volcanic loam with alluvial sands and silts on

6000-575: Is what would have been said by Saxons as a toast at Yuletide . Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius , whose famous cookbook does not contain

6120-486: The Australian Capital Territory and the city of Canberra. The wine industry of the region is heavily dominated by local consumption and tourism trade. The area shares a similar continental climate with Hilltops and Orange. A wide variety of grapes are grown here including Chardonnay, Pinot noir, Riesling, Shiraz and Viognier . The Canberra winery Clonakilla helped to popularise the resurgence of

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6240-480: The Black Summer bushfires of 2019 to 2020, winemaking was adversely affected in production areas struck by fire or smoke, which affects flavour through smoke taint . The Adelaide Hills wine region was particularly badly hit, losing up to 30% of is vineyards. Some winemakers found innovative ways to get around the problem of tainted grapes. In 2020, China placed taxes of more than 200% on Australian wines at

6360-795: The Bordeaux Wine Official Classification of 1855 . The wine was well received and won the honour of being served during the event's closing ceremonies at the state banquet of Napoleon III . Any grape grown in New South Wales can be included in wine produced under the "Southeastern Australia" appellation which also includes grapes grown in Victoria , Tasmania and parts of Queensland and South Australia . The state has eight larger Australian Geographical Indication (GI) zones which are divided into smaller regions and occasionally, sub-regions as follows: The Hunter Valley has benefited from its close location to Sydney with

6480-681: The Côte-Rôtie AOC style of blending Viognier with Shiraz. The Big Rivers zone GI is the largest-producing wine area in New South Wales and is similar to the Riverland area of South Australia. The major wine-producing centre is located around the Riverina area, which is also known as the Murrumbidgee Irrigation Area , and the city of Griffith where the major crush facilities are located. After Riverland, this

6600-606: The Darling and Murray Rivers . The wines produced from the Big Rivers zone are largely used in box wine and mass-produced wine brands such as Yellow Tail . A large variety of grapes are grown in New South Wales, including Cabernet Sauvignon , Chardonnay , Shiraz and Sémillon . New South Wales is the second-largest wine-producing state in Australia, accounting for 30 percent of the A$ 5 billion Australian wine industry In 1994

6720-501: The antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to the pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents

6840-543: The astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of

6960-607: The colony , in a site that is now the location of a hotel on Macquarie Street in Sydney. Phillip's early vineyard did not fare well in the hot, humid climate of the region and he sent a request to the British government for assistance in establishing viticulture in the new colony. The government responded by sending two French prisoners of war , under the assumption that all French citizens must know something about making wine . However, neither men had any viticultural training and

7080-443: The mouthfeel and texture. The wines are characterised by buttery , honey nut flavours and an ability to age for several decades, often hitting their peak between 10–20 years. As the wine ages, they can develop lime flavour and burnt toast aromas. Historically, Sémillon was known as "Hunter Riesling" even though the grape has no relation to true Riesling. One of the first commercially successful Chardonnays produced in Australia

7200-473: The penal colony of New South Wales by Governor Phillip on the First Fleet (1788). Wine produced from this was initially for household use. An attempt at wine making from these first vines failed, but with perseverance, other settlers managed to successfully cultivate vines for winemaking , and Australian made wine was available for sale domestically by the 1820s. In 1822 Gregory Blaxland became

7320-402: The provenance of the wine was revealed, on the grounds that wines of that quality must clearly be French." Australian wines continued to win high honours in French competitions. A Victorian Syrah (also called Shiraz) competing in the 1878 Paris Exhibition was likened to Château Margaux and "its taste completed its trinity of perfection." One Australian wine won a gold medal "first class" at

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7440-484: The tourism and recognition that follows. Collectively the region accounts for 3% of the grapes used in wine production throughout Australia and is most noted for its unique Sémillon. The region is further subdivided into an Upper and Lower Hunter region with the Lower Hunter producing more red wine from grapes like Cabernet Sauvignon and Shiraz. In the 19th century, Verdelho was one of the most popular plantings in

7560-513: The 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre " fermented beverage " ( Eadwine Psalter , LXVIII, 14) and then from another younger French form cistre , later sidre , cidre "beverage made from fruits". The specific meaning "fermented beverage from apples" appears in Old French for

7680-531: The 1882 Bordeaux International Exhibition and another won a gold medal "against the world" at the 1889 Paris International Exhibition. That was all before the destructive effects on the industry of the phylloxera epidemic. Australia has rapidly become a world leader in both the quantity and quality of wines it produces. For example, Australian wine exports to the US rose from 578,000 cases in 1990 to 20,000,000 cases in 2004 and in 2000 it exported more wine than France to

7800-745: The 1998 vintage 99 points out of a possible 100. Wine critic Hugh Johnson has called Grange the only First Growth of the Southern Hemisphere. The influential wine critic Robert Parker , who is well known for his love of Bordeaux wines, has written that Grange "has replaced Bordeaux's Pétrus as the world's most exotic and concentrated wine". Other red wines to garner international attention include Henschke Hill of Grace, Clarendon Hills Astralis, D'Arenberg Dead Arm, Torbreck Run Rig and other high-end Penfolds wines such as St Henri shiraz. Australia has almost 2000 wine producers, most of whom are small winery operations. The market

7920-474: The Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i -butanol and 2-phenylethanol characteristics and acceptable sensory analysis results. The selection of yeast used for cider production

8040-541: The Hunter Valley region as a wine-producing region can be attributed to the legendary winemaker Maurice O'Shea , who helped pioneer the region as a suitable place for premium wine growing and also helped transform the greater Australian wine industry. From his Mount Pleasant Estate in Pokolbin, he began producing some of the nation's most recognised and acclaimed table wines, helping shift the Australian fascination with spirits and fortified wines to table wines. Mount Pleasant

8160-556: The Hunter in 1963 by Lake's Folly Winery in Pokolbin . Shiraz has a long history in the region and is particularly noted for its " sweaty saddle " aroma. The terroir of the region's volcanic basalt soil was originally thought to be the cause of the "sweaty saddle" aroma, but research has proven this to be a wine fault of volatile phenols caused by the winemaking yeast Brettanomyces . Hunter Shirazes are often very tannic with

8280-401: The Hunter only to later go into decline in the 20th century before seeing a recent increase in plantings. Various wine producers have experimented with planting Pinot noir , Riesling and Sauvignon blanc but the results have not been very successful due in part to the Hunter's harsh climate of heat, humidity and abundant rainfall during the growing and harvest seasons. Much of the success of

8400-625: The NSW Coastline between Sydney and the Victorian border. The Southern New South Wales GI includes the regions of Canberra District (including part of the Australian Capital Territory ), Gundagai , Hilltops and Tumbarumba . The Tumbarumba region is located in the foothills of the Australian Alps and is the coolest region in New South Wales, performing well with white wine and cool climate varietals. The Hilltops region shares

8520-585: The Riverina, Murray Valley and Riverland wine regions, located in southern NSW, north western Victoria and South Australia. A 2019 report by the Australian Competition and Consumer Commission examined grape production in these areas and the myriad competition and consumer issues facing growers. The information included on wine labels is strictly regulated. One aspect of this is that the label must not make any false or misleading statements about

8640-427: The UK for the first time in history. The industry has at times suffered from its own productivity. In the late 1980s, governments sponsored growers to pull out their vines when Australia was a net importer of wine. Low grape prices in 2005 and 2006 have led to calls for another sponsored vine pull. Cleanskin wines were introduced into Australia during the 1960s as a means to combat oversupply and poor sales. During

8760-468: The UK. 2007 statistics for the North American market show that Australian wine accounted for a 17% share of the total value of US imported wine, behind France with 31% and Italy with 28%. New marketing strategies developed for the key UK market encouraged customers to explore premium Australian brands while maintaining sales of the lower-margin high-volume brands, following research that indicated

8880-556: The US, there is a 50% minimum. In France, cider must be made solely from apples. Perry is a similar product to cider made by fermenting pear juice . When distilled, cider turns into fruit brandy . The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation . Some apple varieties will produce

9000-903: The USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, such as cherries, blueberries and cranberries. Hopped cider is fermented with added hops , common hop varieties being Cascade , Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours. Sour ciders are high acid ciders that are produced with non-standard, non- Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, to reach

9120-473: The ability to age for 20–30 years. They are characterised by earthy flavours with tar notes with well-made examples having the potential to take on Rhône-like qualities as they age. The Central Ranges GI includes the sub-regions of Cowra, Mudgee and Orange. Cowra is the warmest wine region in the Central ranges, located at a lower altitude and on flatter terrain than the other two sub-regions. The area has

9240-471: The addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus . Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO 2 ) or by Méthode Champenoise to re-create the traditional Champagne style. Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use

9360-471: The amount of sugar in lager or ale . An important component in cider-making is the addition of sulfur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides

9480-801: The apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period. The autumn tradition of ' bobbing ' for apples is due to the abundance of fruit at this time. A modern cider festival is an organised event that promotes cider and (usually) perry . A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs , cider producers, or cider-promoting private organisations. Calvados and applejack are strong liquors distilled from cider. They differ in their geographical origin and their method of distillation. Calvados

9600-540: The apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh , Golden Delicious , Jonagold , Granny Smith , Gala , and Fuji . A sweet or low alcohol cider may tend to have

9720-432: The blend takes on the character of the aged barrel). Cocktails may include cider. Besides kir and snakebite , an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry . It

9840-743: The blend, producing flavours of sweet plums, roasted game and hints of tobacco. Australia's most famous wine is Penfolds Grange . The great 1955 vintage was submitted to competitions beginning in 1962 and over the years has won more than 50 gold medals. The vintage of 1971 won first prize in Syrah/Shiraz at the Wine Olympics in Paris. The 1990 vintage was named 'Red Wine of the Year' by the Wine Spectator magazine in 1995, which later rated

9960-430: The cider making practices used and will differ by cider maker as well. In Canada, some cideries market " Loyalist -style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on

10080-432: The cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve

10200-404: The cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala . Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet . Historically, cider was made from the only resources available to make it, so style

10320-404: The cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast

10440-493: The continent and shipped them back to Sydney. Many of these vines survived the trip and were cultivated in New South Wales and from there spread across Australia, introducing new varieties to the land. By the mid 19th century, the wine industry of New South Wales was thriving. In 1855, a sparkling wine from the region was featured at the Paris Exposition Universelle , the same exposition that introduced

10560-428: The conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae . This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it

10680-541: The crucial US market. Australian wine accounts for a very large imported wine market share in South Asian countries and is the second largest imported wine in India with a market share of 16%. Australia was China's largest supplier of imported wine, a standing achieved in part by free-trade agreements established between the two countries. However, in retaliation for the Australian government's support of an inquiry into

10800-458: The different Romance languages : Spanish, Portuguese sidra , Italian sidro , etc., in the Germanic languages : German Zider , etc. are all from French and Breton chistr , Welsh seidr (through an English form) probably too. By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider , or after fermentation,

10920-402: The fermentation consumes all the sugar, the liquor is "racked" ( siphoned ) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms

11040-436: The fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase , β-xylosidase , or polygalacturonase , which Saccharomyces yeast may not produce. Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be

11160-443: The fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as

11280-543: The finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours. Nitrogen is also a very important nutrient supporting yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect

11400-497: The first person to export Australian wine, and was the first winemaker to win an overseas award. In 1830 vineyards were established in the Hunter Valley. In 1833 James Busby returned from France and Spain with a serious selection of grape varieties including most classic French grapes and a good selection of grapes for fortified wine production. Wine from the Adelaide Hills was sent to Queen Victoria in 1844, but there

11520-657: The first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame ). The Old French word * cisre ( sizre ) is from Gallo-Romance * cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium ). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra , ultimately from Hebrew šēkār , "intoxicating liquor". The cognates in

11640-610: The flatter valley vineyards. The Tumbarumba region in the south has soils of basalt and granite with the Hilltops region also having granite based soils with mixtures of basalt and gravels. According to the writings of Watkin Tench , the very first Australian vineyard was planted in New South Wales in 1791 with vines from settlements in South Africa . The vines were planted in the garden of Arthur Phillip , then Governor of

11760-471: The fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally. Most of

11880-483: The high-altitude Granite Belt region in the state's extreme south, production is centred on the towns of Stanthorpe and Ballandean . Some well-known wine-producing regions include: Greater Perth: South Western Australia: The Australian Wine export market was worth 2.8 billion Australian dollars (A$ ) a year in June 2007, having grown at 9%pa. Of this about A$ 2 billion is accounted for by North America and

12000-471: The initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before

12120-407: The juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider. "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which

12240-774: The late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturists, for example Cienna and Tarrango . The most widely cultivated grape variety in Australia is Shiraz. About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have been rediscovering so-called "alternative varieties" other than those listed above. Many varieties from France, Italy and Spain, for example Petit Verdot , Pinot grigio , Sangiovese , Tempranillo , Nebbiolo , Malbec , Barbera , Arneis , Fiano (grape) and Viognier are becoming more common. Wines from many other varieties are being produced. Australian winemaking results have been impressive and it has established benchmarks for

12360-406: The levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. A low crop load can also yield juices with more YAN than

12480-570: The most they were able to produce was peach cider . In 1824, James Busby was awarded a land grant for 800 hectares (1,980 acres ) along the Hunter River which he planted with grapevines, studying the techniques that he would include in his 1830 book A Manual of Plain Directions for Planting and Cultivating Vineyards and for Making Wine in New South Wales . In 1831, Busby toured Europe and collected over 600 vine samples from across

12600-475: The natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving

12720-517: The off-season at home. They are an important resource in the globalisation of wine and wine critic Matt Kramer notes that "the most powerful influence in wine today" comes from Australia. GSM is a name commonly used for a red wine consisting of a blend of Grenache , Shiraz (Syrah), and Mourvèdre . Blends where Shiraz is the main component are sometimes referred to instead as SGM . This blend originated from those used in some Southern Rhône wines , including Châteauneuf-du-Pape , though it

12840-607: The origins of Covid-19, China imposed tariffs of over 200% on Australian wine in October 2020. These tariffs have been lifted as of April 2024 following an improvement in relations between the two countries. Canada is the fourth-largest export market for Australian wines with the major exporting provinces being British Columbia, Ontario and Quebec. With the restrictions on the sale of Australian wine being removed in British Columbia, Australian wine will be on more shelves in

12960-474: The particular Terroir such as: climatic differences, topography and soil types . The major varieties are predominantly Shiraz , Cabernet Sauvignon , Chardonnay , Merlot , Semillon , Pinot noir , Riesling , and Sauvignon blanc . Wines are often labelled with the name of their grape variety, which must constitute at least 85 percent of the wine. Vine cuttings from the Cape of Good Hope were brought to

13080-473: The potential for high yields , especially when irrigation is employed, which creates varying ranges of quality throughout the region. Chardonnay is the most popular Cowra planting followed by Cabernet Sauvignon, Shiraz and Merlot . Most of the vineyards in the Orange region are located on the hillsides near the extinct volcano Mount Canobolas . With elevations between 600–1050 meters (1,969–2,953 ft), Orange

13200-565: The pre-pressed juice the concentrated solution is drawn off while thawing occurs. Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors. Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through

13320-514: The province with lower tariffs. Australian wine research and production is supported by the government through partnerships with the publicly funded CSIRO and Wine Australia worth $ 18 million. In an average year, alcohol production in Australia is estimated to produce between $ 3.3 and $ 5.5 billion in taxable income. Cider The juice of most varieties of apple, including crab apples , can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before

13440-412: The same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast is selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate , which allows for riddling to remove the yeast when

13560-632: The second biggest per capita wine consumers in the world with 54 litres. Only 16.6% of wine sold domestically is imported. Wine is produced in every state, with more than 60 designated wine regions totalling approximately 160,000 hectares; however Australia's wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia , New South Wales , Victoria , Western Australia , Tasmania and Queensland . The wine regions in each of these states produce different wine varieties and styles that take advantage of

13680-500: The source of the grapes. Many names (called geographic indications ) are protected. These are divided into "South Eastern Australia", the state names , zones (shown in the map), regions, and subregions. The largest volume of wine is produced from grapes grown in the warm climate Murray-Darling Basin zones of Lower Murray , North Western Victoria and Big Rivers. In general, the higher-value premium wines are made from smaller and cooler-climate regions. The South Australian wine industry

13800-484: The species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors , allowing them to out-compete other yeast in

13920-416: The time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso -butanol, amyl alcohols, and acetone decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including

14040-735: The various wine regions within New South Wales agreed there was a need to form a peak lobby group to act as the conduit between industry and the New South Wales Government, and to represent New South Wales at the Federal level through the Winemakers Federation of Australia Inc. This body is the New South Wales Wine Industry Association. The 800,642 km (309,130 sq mi) of the New South Wales land mass covers

14160-412: Was by Murray Tyrrell in the Hunter Valley in 1971. Tyrell's vineyard was planted with Chardonnay cuttings that he " borrowed " from Penfolds ' experimental plantings by hopping over their barb-wire fence one night and pruning their vines. Hunter Valley Chardonnays are characterised by their soft texture, high alcohol and viscosity with peach flavour notes. Cabernet Sauvignon was first planted in

14280-484: Was not a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples , ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed

14400-533: Was purchased by the McWilliam family in 1931 and remains at O'Shea's original site, utilising the same vines and vineyards as he did. Hunter Valley Sémillon is typically produced dry with low alcohol levels often less than 10%. This lower alcohol level is achieved, despite the region's warm weather, by picking the grapes slightly under ripe to help maintain acidity levels . Producers will often ferment Sémillon in oak with additional barrel ageing to enhance

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