Australia’s unique and diverse climate provides an abundance of treasures to titillate the palate. The country has a variety of fresh produce and exotic tropical fruits grown in a clean pristine natural environment year round. The fabulously fresh seafood taken from the pure waters surrounding this wonderful country is also available in quantity and goes well with the naturally grown delights of the area.
A fairly recent addition to the cuisine offered in Australia is the resurgence of Tasmanian wines. Australians’ are blessed with a multicultural history and passion for excellent food and wine. The Tasmanian vineyards date back to 1838 in the Yarra Valley area.
Though these vineyards and wineries flourished fairly well for nearly 50 years, they were damaged by the same blight that ravaged the European vineyards of the time. Interest in varietal wines fell off until the late 1960’s and 1970’s when there was a renewed movement to produce quality wines.
Today, throughout the island state and in the cool climate similar to that found in Europe, remarkably quality wines
are being produced by 60 or so vineyards. If you are planning a trip to Melbourne, make sure you visit Tasmania so you can experience the different varieties of wine. Interestingly and unlike the Tasmania produces little if any Shiraz, , however Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Gris, sparkling wines and others which are produced in quantity by this region. Over the past twenty years, Tasmania has been increasingly recognized and many awards for the light to medium bodied wines produced.