The good, the bad and the unknown in Italy

Article Abstract:

Italy produces as much wine as France but it does not have the same reputation in the UK. Italian wines come in many styles from thousands of different grape varieties. The country's 20 regions have their own distinctive wines and cooking styles. Italian wines are more acidic and astringent than French to counter the olive-oil rich food. White wines have muted aromas. Producers are making more accessible fruitier wines for export.

Italy, International trade, Wine industry, Wineries, Wine and wine making, Wine making

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Australia, new world leaders

Article Abstract:

Australian wines are the best of the New World wines. A record 3.5 million cases were exported in 1992. Jacob's Creek was the top-selling bottled wine in a two-month period, selling 600,000 cases in 1992. Australian wine producers aim to promote regional diversity, as the character of climate and soil creates excellent wines apart from the usual blended wines. Tasmanian pinot and Barossa shiraz are becoming popular.

Australia, Food and nutrition, Wine, Pinot Noir (Wine)

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Not the good news from Australia

Article Abstract:

New Zealand wines have some good vintages. The cool, dry climate and good drainage produce good white wines Producers are now turning to red wines too. Since 1973, most of New Zealand's grape growing has shifted from Auckland to Gisborne, Hawkes Bay and Marlborough. South Island growers have had to cope with an outbreak of phylloxera. Marlborough's sauvignon vines had to be made less grassy for a fuller wine taste.

New Zealand, Viticulture

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