Southern New South Wales is an Australian wine zone covering a roughly rectangular area around the capital, Canberra. Stretching for approximately 100 miles (160km) North and south of Canberra, the zone reaches right down to the southern edge of New South Wales, where it meets the eastern edge of Victoria">Victoria. Although not traditionally known as a source of prime Australian wines, the zone is home to some of the country's most promising new wine regions, often producing cooler Climate wines from relatively high altitude Vineyards.
As a Young wine region Australia's most popular Grape varieties dominate its vineyard inventory.
Shiraz, Chardonnay and Cabernet Sauvignon have led the way in the early years of the 21st century, with Shiraz increasing its dominance. As with the whole of New South Wales, Aromatic whites Viognier and Verdelho are growing in popularity here, with Verdelho plantings in particular increasing more than tenfold.
Canberra, the Australian administrative capital since it was sited, designed and constructed in the early 20th Century, gained its own wine-specific GI (Geographical Indication) in February 1998. Its GI covers the entire Canberra District but also contiguous parts of New South Wales, which surrounds the Australian Capital Territory.
Lying at the Center of southern New South Wales, this area is by far the most densely populated but by no means the most densely planted, producing only a small percentage of the zone's annual output.
Tumbarumba lies 120 kilometers (75 miles) south-west of Canberra, near the New South Wales border with Victoria. Here, on the inland edge of the southern Great Dividing Range, the climate is considerably drier than further east, with a classic continental climate. A northern section of the Australian Alps, the hills here are known as the Snowy Mountains; most Tumbarumba vineyards lie between 300 and 800 meters (1000 and 2600ft), making this one of Australia's most promising cooler viticultural regions.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
wines from the region of Southern New South Wales go well with generally quite well with dishes of beef, lamb or pork such as recipes of spit-turned boar leg (oven) with "automatic watering"., lamb stew from my mum or tagliatelle with carbonara.
On the nose in the region of Southern New South Wales often reveals types of flavors of cherry, strawberries or raspberry and sometimes also flavors of oak, red fruit or black fruit. In the mouth in the region of Southern New South Wales is a powerful with a nice freshness.
Bodegas Vizar is located in the municipality of Villabáñez, to the east of Valladolid is Spain’s Castile and León region, bordering the Ribera del Duero DO. Vizar’s application to obtain the Dehesa Peñalba vino de pago DO was first put forward to, and approved by the Agrarian and Technological Institute of Castilla y León (ITACyL), in 2019. The proposal was then submitted to the European Commission, which granted the final green light earlier this month. ‘We started the process in 2015 and ...
The Champagne house expanded into the region when it acquired Maison Langlois-Chateau in Saumur back in 1973. It then bolstered its presence in Sancerre with the acquisition of Château de Thauvenay in 2016. Now it has tied up a deal to bring the family-run Hubert Brochard estate into the fold. ‘The acquisition of Hubert Brochard estate represents a unique opportunity to consolidate our footprint in this fantastic region and to continue to promote, in France and internationally, its savoir-faire ...
My father worked in the wholesale supply of fruit and vegetables. He would often come home with a box of the day’s best produce, and so I became interested in what was in season. Both my parents often worked late, so cooking dinner to help take some weight off them inspired me to want to learn more. My first kitchen job at age 14 was at a Greek restaurant in Southampton, and it inspired my love for foods of the eastern Mediterranean. Today, I’m lucky to be able to obtain the best produce from ‘O ...
