DOLCETTO
Photo: Unico Zelo
Native to Italy, Dolcetto is a dark purple–skinned grape that’s been growing in Australia for over a century. It thrives in a variety of vineyards from cool-climate regions to warmer areas. Dolcetto is a smooth, food-friendly wine that offers a lighter alternative to big, bold reds. You’ll find it in red blends. rosé and sparkling styles, – but distinctive, delicious Dolcetto well and truly stands on its own. Read more about Dolcetto.
Typical flavours: cherry, blackberry
Pairs with: antipasto, pizza, tomato-based pasta, spicy dishes, roast turkey
Top regions: Adelaide Hills, King Valley, Mornington Peninsula, Murray Darling (Swan Hill), Riverina and Limestone Coast
Try Dolcetto if you like: lighter-style Shiraz, Sangiovese
TEMPRANILLO
Tempranillo is taking off in Australia, with more than 200 producers growing it. It’s Spain’s most popular variety and goes into the famous Rioja wines. Tempranillo is an adaptable and amiable grape, thriving in a range of Australian regions, from cool, high-altitude areas to warm, sun-baked regions. It blends well with other varieties and is a versatile food match. Australian Tempranillo wines are known for their fragrance, vivid colour and vibrant flavours.
Typical flavours: raspberry, black cherry, spice
Pairs with: tapas and antipasto, cured meats, tomato-based dishes, firm cheeses
Top regions: Adelaide Hills, Barossa Valley, Canberra District, Heathcote, Hunter Valley, McLaren Vale
Try Tempranillo if you like: Cabernet Sauvignon, Sangiovese
NERO D’AVOLA
Originally from Southern Italy, this versatile variety has been growing in Australia since 2001 and has a bright future here. It thrives in warm conditions and doesn’t need much water, so it’s ideal in a climate with rising temperatures. Australian Nero d’Avola wines are typically vibrant red, bursting with bold fruit flavours and great with food. They’re usually a little lighter and brighter than a robust Shiraz. You’ll also find Nero d’Avola in the form of fresh, raspberry-tinted rosé.
Typical flavours: floral, dark red berries, spice
Pairs with: tomato-based dishes, barbecued or slow cooked meats and vegetables, spicy dishes
Top regions: Heathcote, McLaren Vale, Murray Darling, Riverland, Langhorne Creek
Try Nero d’Avola if you like: Grenache, lighter-style Shiraz and Cabernet Sauvignon
NEBBIOLO
Australia’s Nebbiolo vines are maturing and wine quality has never been better. Nebbiolo can be challenging to grow and make, but care and skill by producers results in brilliant wines. In its native Italy, it’s the variety behind the world-renowned Barolo and Barbaresco wines. You’ll find different styles of Australian Nebbiolo, from fresh and elegant to powerful and age-worthy. It’s also used to make rosé wines.
Typical flavours: cherry, plum, dried fruit
Pairs with: cured meats, rich meat dishes, firm cheeses
Top regions: Adelaide Hills, Beechworth, Clare Valley, King Valley, McLaren Vale, Mornington Peninsula, Yarra Valley
Try Nebbiolo if you like: Cabernet Sauvignon, Durif
SANGIOVESE
This is one of Australia’s original alternative varieties, first trialled here in the 1960s. Since then, it’s taken root in regions from west to east and from warm to cool. Vibrant and versatile, it’s native to Italy where it’s one of the country’s most popular grapes. Australian Sangiovese ranges from lighter and more elegant through to rich and full-flavoured, and shines at the dining table, pairing well with all kinds of Mediterranean-style foods.
Typical flavours: plum, black cherry, herbs
Pairs with: roasted and grilled meats and vegetables, tomato-based dishes, firm cheeses
Top regions: Beechworth, Clare Valley, Heathcote, King Valley, McLaren Vale
Try Sangiovese if you like: Merlot, Shiraz
DURIF
Crafted in Australia for over a century, inky Durif wines are powerful and robust – the kind of wine that stains your mouth and demands your attention. The variety is related to Shiraz and hails from the south of France, but these days it’s grown mostly in Australia and the US. Durif vines love a warm, sunny climate, and if they’re made well, the wines are richly flavoured and age-worthy. Durif is also used in blends, sparkling reds and fortified styles.
Typical flavours: berry, plum, chocolate, spice
Pairs with: grilled and roasted red meat, stews and casseroles, aged cheeses
Top regions: Riverina, Rutherglen
Try Durif if you like: Cabernet Sauvignon, Nebbiolo
