Recently, while wine shopping for my annual family vacation to the Jersey shore, I found myself in an area of the shop that just five years ago would have never been considered.
Selling Australian Wine In A Steakhouse. Or At Least Mine. How I Chose Not To Miss The Boat On The Revolution
If I could have one wish for Australian wine, it’s that people would stop treating it as ‘Australian Wine’ as a single entity and start treating it as something beautiful and dynamic.
If you’ve started to see more Australian wines in restaurants and fine wine shops across the country, don’t be surprised if the winemaker is nearby. As premium Aussie wine continues to grow in the US – exports above $US15 a bottle surged 35 percent in the first three months of 2017 – more and more winemakers are finding their way to the States, eager to share their wines and individual winemaking personalities.
‘What makes it ‘Australian’?’ This is the question I have been asked hundreds of times by friends, guests and media since I opened my Australian Bistro, Burke & Wills in New York City in 2013.
If you’ve started to see more Australian wines in restaurants and fine wine shops across the country, don’t be surprised if the winemaker is nearby.
You can count me among the hordes of North Americans who have been increasingly gravitating towards Australian wine as of late.
What many wine-lovers in the States don’t know is that, on the other side of the world, Margaret River in Western Australia produces some of the world’s most compelling Cabernet Sauvignon and Cabernet blends.
It’s an exciting time for Australian wine in the United States. With such a diverse offering, now is the time to explore all the fine wine Australia has to offer.
What wine drinkers in the US are discovering is that Barossa Shiraz, that ubiquitous grape and regional combination, is actually way more diverse. Strikingly so. Barossa Shiraz may have established a reputation on perfectly balanced, booming styles that talk of concentration, full flavor and ripe fruit.