The New South Wales region, its wines and their correct wine temperatures
There are few places in the world that can boast of having such a diverse range of wines as New South Wales. The climate here is perfect for growing a huge variety of grapes, and the soil is rich and varied, making it ideal for viticulture. The wine region of New South Wales extends from the Hunter Valley in the north to the Shoalhaven Coast in the south, and inland to the Great Dividing Range. With such a large area to explore, it's no wonder that NSW has become one of Australia's most popular wine tourism destinations.
The Hunter Valley is home to some of the oldest vines in Australia, with many dating back to the early 19th century. The region is best known for its Semillon and Shiraz, although there are also many excellent Chardonnays and Cabernets produced here. The cool climate of the Hunter Valley is perfect for growing these varieties, and the wines made here are typically elegant and well-balanced.
The nearby Shoalhaven Coast is also home to some excellent wineries, producing a range of varietals including Sauvignon Blanc, Pinot Noir, and Riesling. This region has a longer growing season than the Hunter Valley, thanks to its milder climate, and the wines made here tend to be fuller-bodied and more fruit-forward.
The Great Dividing Range provides a unique microclimate for viticulture, with its high altitude and cool temperatures. This region is known for its Pinot Noir, Chardonnay, and Riesling, which all benefit from the cooler climate. The Great Dividing Range also has a long history of viticulture, with many of the region's vineyards dating back to the early 20th century.
Please drink responsibly, and by that we mean, drink your wines at the correct serving temperature!
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"Hi l am Wim, sommelier, and wine enthusiast just like you! My fellow sommeliers understand the importance of serving wine at the correct temperature. They know that if wine is too warm, it will lose its flavors and complexities, and if wine is served too cold, it will numb your taste buds. A few world renown sommeliers and myself will explain this further, and share some interesting (taste) case studies."