The flavor of barbecue meat in wine of Queensland
Discover the of Queensland wines revealing the of barbecue meat flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Queensland flavors
Queensland is one of six states and two "territories" that make up the Commonwealth of Australia. It covers approximately 1. 85 million square kilometres (715,300 square miles) in the north-eastern quarter of the "island continent".
Although far from being renowned for its wine, Queensland has a growing wine industry, responding to a growing global demand and the happy combination of tourism and wine.
The generally hot and humid Climate, with its high humidity and resulting prevalence of fungal diseases, presents a challenge to winemakers. However, the number of Vineyards is increasing and some cooler areas show promise.
Initially, wine production was limited to fortified wines and strong red table wines, but this portfolio is expanding. A typical modern Queensland vineyard might be planted with Shiraz, cabernet Sauvignon, Grenache and a handful of less common varieties (such as Durif, Chambourcin and various Italian reds), alongside Australia's most popular white wines, Chardonnay and semillon.
The state even has two officially recognised wine regions: the Granite Belt and South Burnett.
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