Lately wine drinkers have the choice of selecting their bottle of wine produced in the vine yards of California, Chile, Australia and India, to name a few. Wine had always had a high brand image as a drink meant only for the aristocrats unlike beer, whiskey and brandy which is more associated the common man’s pub drink.

Complimenting this established popular perception, good French wine cost you the earth. Till a few decades ago, wine was made available through specialist wine outlets, stored in huge cellars and dispensed by wine-wise sommeliers in restaurants.

But as more and more countries proved themselves to be sources wine as good as the French, supplies expanded dramatically and suddenly, wine became an affordable drink to all which has given reason to more people switching from stronger alcohol based drinks to more milder intoxication of wine.

Wine has therefore made a successful transformation from being an elitist and unaffordable drink to a drink for the masses.

There is a ‘French Paradox’ related to the lifestyle and food habits of the French. Despite French cuisine having a diet high content of saturated fats, the French have displayed a tendency to significantly low risk of cardiovascular disease.

In short, what the French Paradox explains is, in spite of leading unhealthy lifestyles, their love for wine, helps the French lower their susceptibility and risk to cardiac and vascular illnesses.

Of the natural occurring fruits and vegetables, grapes are a good source of natural polyphenols, especially resveratrol, which has an effect on reducing blood sugar levels and clearing out toxins and fat deposits from the blood arteries and veins.

It’s the paired effects of alcohol and polyphenols, which result in its anti-oxidation properties that offer protection against cardiovascular morbidity, and cancers. The polyphenols levels are high in wine that is aged.

Drinking a glass of red wine during and after meals helps to get rid of the bacteria and rinse the teeth, says a new study, and this effect is visible even in non-alcoholic wine, which even the teetotalers can now enjoy. The active components in red wine that protect teeth are some naturally occurring flavonoid compounds previously found to have antioxidant properties.

Daily consumption of red wine is said to reduce the risk of several types of cancers including lung and ovarian cancers. Decline in cognitive functions is one of the visible signs of growing old and aging.

Moderate wine drinkers face reduced risk of disease such as Alzheimer’s disease. The decrease in the blood flow to the brain can be countered by regular, moderate wine drinking, which otherwise could lead to dementia. The prescribed limit for an adult is three standard drinks of alcohol per day which turns out into approx. 100 ml for men and a little less for women.

Author: PETER BRIGHTY
http://www.goodwineadvice.com

Good Wine Advice brings you all that is good in wines.  Their site offers you some great information about wine and cheese wine clubs and wine information, from growing regions to the latest in how to store and where to store.

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Wine is an alcoholic drink that is derived from the fermentation of grape juice. Due to the natural chemical composition and balance of the grapes, the fruit ferments without adding sugars, acids, enzymes and other nutrients.

Although grapes are the most common fruit that is being used, other fruits, berries and even grains can be used to produce wine. For example, wines such as apple wine or elderberry wine are made from apples and elderberries, respectively. Japanese sake is made from rice. Philippine tuba is fermented from coconut sap. Generally, wines that are not made from fruit almost taste like beer. In most cases, wines refer to beverages that have high alcohol content.

The word “wine” came from the Proto-Germanic word “winam.” This is in reference to the Latin “vinum” which means grape vine. Also, similar words referring to wine or grapes can be found in Semitic and Gregorian languages. These words are considered to be very old.

Through archeological digs in Georgian and Iran, evidence suggests that the wine production started around 6000 to 5000 BC. Also, archeological evidence gathered in the Near East and Egypt also suggests that the domestication of grapevine farming began in the Early Bronze Age, or around 3000 BC.

In Europe, archeological sites in Greece suggest that wine was produced in this continent around 6,500 years ago. These sites also show the remains of crushed grapes. Other ancient documents, notably from Pliny the Elder and the Greek writer Theophrastus, even describe how the Greeks used partly dehydrated gypsum before fermentation and a variety of lime after fermentation to lessen the acidity of wine.

Wine was an important part of Egypt’s history. It was an important beverage in ancient ceremonies. Based on historical evidence, it was the Greeks and the Chinese who brought in wine to Egypt.

Romans also made wine an important part of their culture. In fact, a lot of wine producing regions in Western Europe today were established by ancient Romans. During this time, the discovery of other grape varieties, improved cultivation techniques, improved storage techniques and the use of barrels for storing and shipping dramatically improved wine production and quality.

From Rome, wines found their way to Medieval Central Europe where they became very popular. It was during this time when wine became to be known as one of the world’s most elegant and most sought-after drinks.

Author: Corrie Duana
http://Visit ArticleMash.com for more information about Recipes and  Restaurant Reviews.

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I’m not trying to preach to the converted or teach Grandma to suck eggs, there is already plenty written about choosing the correct shape glass to enhance the flavour of a whole variety of different grapes and grains. But in all honesty who invites eight friends for dinner and then provides a different glass for each drink; after all who is doing the washing up when they’ve all gone home.

What I’m trying to do here is offer a little practical advise on choosing the right glass for the for the right occasion without breaking the bank.

A Few Simple Rules when choosing the Right Glass

Crystal or Glass?
It really doesn’t matter unless you’re particularly interested in the ring you get when you tap your knife on the side of a crystal glass. What is important is the clarity with which you can see your drink, so a clear plain glass is best.

If you really want a bit of colour keep it to a simple swirl so you can still appreciate the colour of your drink, after all this has been carefully created to be part of the enjoyment. For this reason I am not especially fond of cut crystal or frosted glass as it just serves to obscure. It is the drink you are appreciating not the glass.

Shape & Size?

Wine Glasses, – well traditionally they have a stem, which has its merits:-

- You can hold your glass without affecting the temperature of your wine and obscuring the clarity with greasy finger marks.

- You can give the glass a good swirl to release the aromas of the wine.

- They definitely look more elegant when laid for a dinner party.

However a wine glass without a stem has its uses:-

- For every day drinking they don’t tend to get knocked over.

- If you like to put your glasses through the dishwasher they are more likely to survive for longer.

- There are times when they can add to the informality of the occasion, for instance when friends drop in unannounced or you are having a kitchen supper party.

As for size and shape this is purely down to preference but there are a few points you may like to consider.

- A larger glass allows more room for the aroma of the wine to develop.

- It is usual to choose a smaller glass for white wine and a larger glass for a more full bodied red.

- Most serious wine drinkers like a glass with a rounded body and a narrower top to allow plenty of room to release the aromas of the wine in the body of the glass as you swirl whilst condensing them as you sniff and sip!

- But if you are not particularly into swirling, sniffing and sipping just quaffing, I suggest you choose a contemporary shape that is attractive to the eye.

Beer Glasses - these are generally down to purely personal preference. You either like a handle or you don’t! However there are a few points you might like to consider.

- A straight glass tends to look a little more sophisticated and a handle slightly more manly – but hey who cares when you’re watching the footy!!

- A pint glass will require less trips to the fridge to top up, but I think a smaller glass so you can share a bottle with a friend is a nice approach.

- Your smaller lager style glasses will double up for soft drinks and summer cocktails such as Pimms.

Champagne & Cocktail Glasses – Champagnes and sparkling wines are definitely best served in flutes.

- The bubbles last much longer.

- One tends to drink Champagne standing up so you’re far less likely to spill it than in a saucer shaped glass.

- A slim flute looks more elegant and the bonus is – it doesn’t hold as much, which is definitely good when you are paying for the Champagne!

Where as Cocktails tend to be better in larger glasses depending on there type and strength.

- A Martini shaped glass is perfect for a simple cocktail that doesn’t require too much adornment, it looks sophisticated and is synonymous with cocktails!

- Tall hi-ball glasses are better if you want to pile in the crushed ice, fruit, straws and umbrella then party!!

Spirit & Brandy Glasses - a brandy glass pretty much speaks for its self. It needs to be large enough to give a good swirl and cup your hand around to warm your brandy. Spirit glasses take a little more consideration.

- If you like your spirits straight or on the rocks, then a DOF a ‘Double Old Fashioned’ is the right glass for you. A small short tumbler big enough for a large shot plus a little ice or water.

- Or if you prefer to take your spirits with a mixer then you need a hi-ball, a tall tumbler, great for gin and tonic with plenty of ice and lemon.

- Either of these glasses will double up for soft drinks or water, it just depends on the size you prefer.

Liqueur, Port, & Sherry Glasses – unless you entertain a lot you probably don’t use these very often. So in my opinion if you choose carefully you can choose one glass that will fill all these requirements.

- Choose a glass that is sufficiently large to take a reasonable measure of sherry or port and remember it is not necessary to fill it up when pouring a liqueur.

- Again a stemmed glass is more traditional and allows you to swirl to develop the aromas of your drink.

- However a small shot type glass gives a more contemporary approach to serving these drinks.

In Summary:-

If you like to do a little entertaining here’s what I suggest you might need:-

- Champagne flutes and two sizes of wine glass.

- A few beer glasses and either tall or short tumblers plus may be some brandy and liqueur glasses.

How much you want to spend on these is very personal but I would suggest you buy a larger quantity of less expensive glasses than say just six of a more expensive glass. There is nothing worse than breaking one at a dinner party and then not being able to get a replacement as it has been discontinued.

If you normally entertain 8 -10 people I would definitely start with a dozen glasses, that way they should see you through a number of years before needing to start again.

On the other hand if you can’t stretch to that little lot, choose a nice contemporary decent size wine glass and a tall tumbler, then open another bottle! You may as well get your priorities right, there is always next year to buy more glasses.

Author: Guy Bridge is the owner of On the Table, a contemporary tableware retailer in Dorset, UK. See the exclusive range of LSA Glassware in our online store.
www.onthetable.co.uk

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Spain has been producing wine off and on for nearly 3,000 years. Excepting a big gap between 711 A.D. and 1492 A.D., when conquering Islamic Moors outlawed wine production, it has mostly been on. In fact Spain introduced vineyards to the Americas. Spaniards sent the first cuttings to Mexico in the 16th century. By 1701 vines and cuttings were sent to Baja, California. It took until 1830 for the vineyards to work their way up to Sonoma County, thanks largely to the Spanish missionaries who also built a series of missions from south to north in California.

The American wine industry might have taken root and established itself then. The problem was that the grapes being grown were so high quality that Spain, fearful of losing out to the upstart vineyards, ordered all cuttings to be uprooted. Wine making in California ceased abruptly and did not resume until the late 19th century.

Spain clearly has an illustrious history of wine production. Despite its efforts at self preservation, it did early on nurture growth in the New World. It is surprising that it lagged for so long in producing wines that rival the best that Europe and America have to offer. Spanish wines remained fairly provincial well into the 20th century.

One reason is that while the Spanish exported its vines and cuttings and even imported varietals from other countries, it took new methodologies in wine production that just had to be developed. In some cases, one or two key vintners in various wine regions in Spain completely transformed the types and quality of wines coming out of the region, thanks to new methodology.

About 10 years ago everyone began to notice that Spanish wines were beginning to look quite good. More to the point, some regions were producing very high quality wines. An American vintner of Spanish ancestry, Jean Leon, was among the first in Catalonia to grow foreign grapes in the region. With 275 acres of cabernet and chardonnay grapes, Leon produces about 25,000 cases of long lasting intense wines. And Leon’s story is being repeated in region after region.

The proof of the pudding lies in a trip to the local wine store regardless of where that store is located. There are of course the good standby wines that Spain has always produced, what might be referred to as good table wines. They are fairly inexpensive but suitable. In addition, however, more and more outstanding Spanish wines can be found on the shelves.

In the past few years notable Spanish wines that have wine lovers talking include the following:

* Vitas Terrarum winery in the La Mancha region that has produced a top of the line red. A 2001 Vitas Terrarum sells for $75 a bottle and is considered a good rival of other higher priced reds.

* Reserva Oro Seco from the Penesdes region is a crisp dry bubbly that has garnered a good bit of attention, perhaps because it is both very good and very inexpensive.

* From the same vineyard, 1998 Gran Reserva Hill is a full bodied red produced with a blend of cabernet sauvignon, tempranilla and syrah grapes that is a steal for about $26.

* Vina Mambrilla in the Ribera del Duero region produced an outstanding red, their 2000 Alidas Crianza, to which the Wine Spectator gave an 89 rating. Many believe it was underrated; at about $22 per bottle it also is a steal.

There are other measures of where Spanish wines are going. Spain’s tourist destinations, like Tenerife, have always featured Spanish wines in hotels and restaurants. In the past, most of the Spanish wines offered were good enough but not the outstanding quality that fine dining often requires.

Now it can pair extraordinary Spanish wines with inventive cuisine. The wine recommendation, still imminently affordable, elevates both the food and the dining experience. The result is a memorable event that sends patrons in search of fine Spanish wines in their local wine stores back home.

Author: Henry Ashworth

Tenerife is a popular Spanish holiday island, and more details about it including a Tenerife blog can be seen at yourtenerife.net

A Tenerife map is also online and different airlines who haveTenerife flights

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Here are some suggestions on how to pair food and wine, so that they may accentuate the flavors in one another and as a result, taste better.

Consider how the dish is being prepared, and if there will be a dominate seasoning, sauce or flavor. Delicate foods should be served with a delicate wine, while heavy dishes go better with heavy full bodied wine.

Keep in mind how the wine will react with the food. For example, sweet foods will taste less sweet with a wine high in tannins. While salty foods offset the sweetness and emphasize the fruit in sweet wines.

Bring wine and food from the same geographical region together. It is natural for these combinations to work, especially with the culinary history in certain wine-producing regions around the world.

For wine and cheese pairings, white wines compliment softer cheeses, while red wines taste better with hard cheeses. A Chardonnay, for example, enhances the flavors in a provolone or gruyere cheese. While a Merlot pairs well with brie.

Below are some suggestions for pairing wine and food:

Chardonnay- salmon, shellfish, veal, grilled chicken, grilled fish, cream sauces

Sauvignon Blanc- fruit, white or light fish, lemon based sauces

Pinot Grigio- turkey, shrimp, veal, cream sauces

Dry Riesling- shrimp, lobster, chicken

Zinfandel- tomato pasta dishes, pizza, pesto, chicken with heavy sauces

Dry Rosé- salads, light spicy food, pasta salads

Cabernet Sauvignon- red meats, roast, dark chocolate, lamb

Syrah/Shiraz- sausage, stew, peppered red meats, spicy pizzas

Pinot Noir- salmon, light meats, chicken, tuna, beef stroganoff

Merlot- pasta dishes, game birds, smoked or grilled meats, chicken

These are only starting points for wine and food pairings. Experimentation is the key to finding a combination that fits your personality and works best for you.

Author: Mary Hix

http://www.wineloveraccessories.com

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Resveratrol is not a new find; in fact, some medicines in Japan and China have been using it since the 1980s for treatment of wide range of afflictions, including fungal infections, various skin inflammations, and liver and cardiovascular diseases.

Resveratrol is a compound found in the skins of red fruits, red wine, grapes, seeds, peanuts, berries (especially, mulberries), various herbs, and propolis (a natural honeybee product)

The potential benefits of resveratrol have not only been traced to its use in some medicinal formulations in Japan and China, the relatively less incidence of cardiovascular diseases among the French is also being attributed to their passion for red wine that contains resveratrol.

Apart from properties of preventing heart diseases, resveratrol is known to have anti-aging, cancer-preventive, anti-inflammatory, anti-infective and nerve protection properties. So, it is an excellent supplement for the aging people who are more prone to this sort of health disorders.

Resveratrol is also known to improve the functioning of estrogen hormone and act as an effective enhancer of the neuroendocrine system. This particular property makes resveratrol an excellent remedy among women, as women usually witness reduced estrogen activity in their system after menopause and suffer from many adverse health effects due to this shortage.

Resveratrol anti-aging benefits are due to its possessing a property by which it can activate a class of longevity genes in the body known as sirtuins. Sirtuins reduce cellular decay and impart to the cells greater power to repair themselves.
The basic thing thus is, resveratrol slows down cellular decay, reduces cell death, controls growth of abnormal cells, and gives the cells more capacity to repair them. All these attributes are extremely important longevity-enhancers.

Author: Sheila C. Berg of Turbo Marketing is a savvy entrepreneur who specializes in the mastery of online marketing. She has a keen interest in Health & Beauty. Grab a copy of her report ‘The Stark Naked Truth About Skin Care’ http://SkinYouDeserve.com You can also connect with her at http://www.SheilaBerg.com

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The first thing that comes to mind when talking about wines to drink in the summer is Sauvignon Blanc. This crisp, dry wine is perfect for summer drinking, just make sure you chill it well to get the optimum out of it. When looking for a Sauvignon Blanc, look for one that comes from New Zealand, as this white wine offers something a little more special. These wines are the best types of wine created from this grape, and the most applauded ones are the ones from the Cloudy Bay or Marlborough areas of New Zealand.

But what if you’re not too keen on dry white wine?

There are some really good German sweet white wines which, when chilled, are refreshing and add something completely different to the norm.

Also, a Portuguese friend of mine keeps her red wine in the fridge too. She doesn’t like white wine, and swears by a chilled red wine instead, which is great in the Algarve, where the temperatures get quite high.

For those of us not quite ready to chill our red wine, there is a middle ground. There are some spectacular rosé wines on the market. These are fantastic with picnics and BBQs, and also great to just sit and drink with friends. There is something about the fruitiness of a rosé that makes you think of the summers past and the great times that you’ve had.

But there are plenty of other ways to enjoy white wine too. There is the traditional spritzer or shorle, where a white wine is mixed with soda or lemonade (depending on whether you like things to be a bit sweeter or not), and served with ice. This is an excellent cooling drink.

There is also the Spanish favourite Sangria, where red wine is put into a jug with fruit, some liqueur and some fruit juice or lemonade. This is the staple drink on the Costa Brava, and is best if left in the fridge for some time, to let the flavours mix together to ensure the perfect summer cooler.

In Germany, they make something called the Bowle (This is German for punch). This again involves fresh fruit, often strawberries or raspberries, which are then mixed with sparkling wine. The result is a fizzy, fruity treat, which will cool you down nicely. If you are feeling particularly adventurous, you can add a splash of brandy to the mixture to give it some extra fizz.

So whatever style of drinking you have, there is a summer solution for wine which will suit you.

Author: Fiona Muller has been writing for over 20 years.  She is a qualified journalist and has worked in food and drink writing for the last few years. For a great selection of wines, including information on what they go best with, go to www.laithwaites.co.uk

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Any common outworker can open a wine store in a basement or room but it is essential to get a skilled wine underground room planner to do it correctly. An excellent underground wine store is more than a wood frame with drywall. A lot of them make many errors while moving towards building an underground wine store correctly, so here is what can be done to ensure your wine store plan grows to be well.

Keep the wine and drinks away from the light because the harmful rays present in sunlight and even in ordinary tube lights can spoil wine within the container. It is very easy just do not expose the wine in the light. There are bulbs and tube lights especially made for underground wine stores and they must be used at any cost. To look after a wine asset, eliminate the electrical devices such as bulbs and tube lights from the wine refrigerator and take away wine racks which are anywhere placed close to a light source.

The interior part of an underground wine store must be breezy and cool and from outside it must be kept warm. When cool and warm get together, it makes it mold and moisture. Take care that wine store is constructed similar to a fridge, with insulation, and with an r-value of 19 on outer walls and 11 on the inner walls. Ensure that the ceiling is also insulated with an r-value of 19 and the unit requires a mist obstacle to stop the humidity from ruining your wine and your underground wine store.

The humidity and the temperature should be stable. High temperature can destroy the real taste of wine and extremely low temperature can stop it from getting stronger. It is required that moisture should be in the range of 60 percent to 75 percent. Temperature should be maintained at less than 60 degrees. Though the store is kept within these ranges, one should check out that there is no rapid fluctuation down or up. Dark, cool and moist is how wine ages the true way.

When the store is being established, one must take care that the constructor has not used drywall. Drywall is great for the bedroom walls but not for a wine store. A wine store is battling damp, dark and cold environment to maintain the wine at right levels.

An experienced constructor will make use of what is well known as “greenboard.” This board is used at the back of the bathroom showers or just close to all damp zones in a house to avoid humidity and mold. Greenboard is greatly bulky and denser than normal drywall and it stands firm to moisture.

When there is an air conditioning system fitted in a wine store, it requires an excellent doorway. Excellent, here, means the gate should resemble an outer gate of your house. It needs to be a rock hard main gate that is approximately three inches broad. It should be completely insulated and sealed. Energy expenses can ascend and temperature fluctuations can happen if the right entrance is not used.

Lots of constructors suggest gates with windowpanes but the glass can allow the light to get inside and you know that light can destroy the wine’s flavor. If glass is used in the doors, it should be twofold-paned and insulated glass with a superior ultraviolet rays’ protection.

Constructing a wine underground store in the correct way is not a simple or economical task. A lot of landowners would invest lots of capital on their wine collection and cut corners on the building of their underground store. But to compose the wine store such that it functions well, it requires to be constructed the correct way.

Lots of builders make the error of constructing around their present collection and not their future collection, just to secure their money. Strategies must be prepared keeping in view what a wine collection will seem to be in five or ten years out and it must be constructed according to those stipulations.

ConstructionDeal.com matches homeowners to quality wine cellar and wine storage contractors. It’s a fast and easy service to find local wine cellar builders – at no cost.

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In the 17th and 18th centuries the demand for Sherry grew, and many British entrepreneurs based their businesses in the area around Jerez in Andalucia, creating such brands as Garvey and Gordon. In fact the name ‘Sherry’ comes from the English mispronunciation of the word ‘Jerez’; the Northern Europeans finding it difficult to get to grips with the guttural ‘j’ of the Spanish language.

Later in 18th and 19th centuries famous bodegas such as Gonzalez Byass, Domecq, Sandeman and Osborne were founded. There are today, 64 registered bodegas in Jerez, El Puerto de Santa Maria and Sanlucar de Barrameda.

In 1967, the Sherry growers of Jerez won an important legal battle against producers of British Sherry. An Arabic map dating back 1160 proved that the area was then known as ‘Seris’, and were able to claim rights of denomination of origin, which in effect meant that ‘Sherry’ could only be produced under that name in their area, but let’s face it, they really do know how it’s done, and the area is perfect for the job. The chalky soil and humid climate combine to produce the distinctive flavour of true Sherry.

Sherry Vines are always planted in rows that run north to south, to maximise exposure to the Sun. The grape is of the Palomino variety which doesn’t actually produce a decent table wine, but is perfect for Sherry. It skin takes on a golden colour when it is ready to harvest in early September. At this time, a festival ensues. The grapes are blessed before being crushed by men in traditional costume. Sherry is actually made from a mixture of vintages, to try to maintain a constant quality. The casks are purposefully not filled to capacity, to allow for oxygenation.

The tradition of exportation continues, with 80% of the produce being exported to countries worldwide, in particularly Britain where the taste for Sherry hasn’t diminished. Other strong markets are Holland and Germany.

The main types of Sherry are, Manzanilla, a dry delicate Fino from Sanlucar de Barrameda, Fino, an extremely dry, pale sherry, Amontillado, a nutty flavoured, fuller Sherry, Oloroso with its deep mahogany colour, Cream, a Sherry more popular outside Spain and the ever popular Brandy de Jerez, a rich Brandy matured in old Sherry casks.

The bodegas allow access to visitors during certain hours. Amongst these are Gonzalez Byass, Pedro Domecq, Harveys and Sandemans.

In 1928 an artist named George Massiot Brown approached Sandeman for business. The company asked for designs for posters, and the remarkable silhouette of the Don was born. Dressed like the Spanish caballeros de Jerez in a Portuguese student’s cape and wide-brimmed hat, the Don cuts a dark, dramatic figure with his glass of ruby coloured Porto. George Massiot Brown was well aware that French poster artists were very much in vogue, so signed his artwork as G. Massiot to hide his Scottish origins. Little did he know that The Don would be the very first iconic logo for a wine. Recognised throughout the world, The Don represents the mystery and sensuality that communicates the Sandeman brand. The Don continues to prosper. In 1965 Sandeman began advertising on television, featuring the Don, in a series of creative advertisements.

Now, the Sandeman collection is open to the public in a series of themed exhibitions covering the key moments of both the evolution of Porto Wine and of Sandeman, the company and brand. It’s well worth a visit if you happen to be in the Jerez area.

Author: alan Liptrot
The original article, along with other interesting articles can be found at http://www.yourholidayrentals.com/inspiration/ The Author is the founder of http://www.yourholidayrentals.com providing worldwide holiday accommodation.

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1. Swan Valley.

The Swan Valley is the closest wine region to Perth and is easily reached by road or taking a cruise on the Swan River. Captain Cook Cruises operates daily trips along the scenic upper reaches of the river to Sandalford and Waters Edge wineries.

The Swan Valley is the oldest wine growing region in Western Australia. The warm, dry climate is perfect for Shiraz, Cabernet and Verdelho. You can enjoy award winning wines at larger wineries such as Sandalford and Houghton, as well as many boutique wineries.

2. Margaret River.

The Margaret River wine region not only boasts fine wines, but gourmet dining and some of the most spectacular scenery in Australia. It is a magnet for visitors from all over the world.

For a gourmet wine tasting experience, the near perfect growing conditions of Margaret River offer the best selection of award winning wineries and cellar doors in Western Australia.

The annual Margaret River Wine Region Festival, held in April, is a fun and relaxing way to taste everything the region has to offer.

3. Great Southern.

The Great Southern Wine region is a large area embracing forest walks, mountain climbing and superb coastal scenery. It hosts some of the most successful wineries in Western Australia.

The 5 sub regions of Albany, Denmark, Frankland River, Mt Barker and the Porongurups, have very different growing conditions and more than 100 cellar doors offer visitors an exciting tasting experience.

4. Pemberton and Manjimup.

The wineries in this district produce cool climate wines and are surrounded by magnificent Jarrah and Karri forests. They are tucked away in the high rainfall region of the lower South West of Western Australia.

Pemberton is the coolest wine region in the state. The climate is ideal for Pinot
Noir and Chardonnay grape varieties with a distinct regional flavour.

The Manjimup wine region produces a diversity of wine styles, including Chardonnay, Sauvignon Blanc, Verdelho, Cabernet Sauvignon and Pinot Noir.

5. Geographe Bay.

The Geographe Bay wine region is one of my favourite holiday destinations. It combines premium wines with superb beaches, quality restaurants and top class accommodation.

Visit the growing number of boutique wineries producing Shiraz, Chardonnay, Sauvignon Blanc and Semillon. You can taste a variety of hand crafted wines from a number of family owned and operated cellar doors.

My top drops?

Glad you asked.

Western Australia produces many premium wines and most are in the $12 to $15A price range.

Here is a selection of 4 popular whites available throughout Australia.

1.Brookland Valley Verse 1 Semillon Sauvignon Blanc.
2.Mad Fish Premium White.
3.Fifth Leg Sauvignon Blanc Semillon Chardonnay.
4.Amberley Chimney Brush Chenin Blanc.

How should you enjoy these wines?

Imagine a warm summer’s evening in South Western Australia. You are sitting in a restaurant enjoying the view of a forest, lake or beach. On the grass in front of you kangaroos graze peacefully. In the distance you may here the distinctive laugh of a kookaburra.

In front of you is a superb seafood meal and you are about to enjoy it with one of these wines. These are the pleasures Western Australians love and visitors travel from all over the world to experience.

About the Author:
Discover more about Australian wines and its numerous other attractions in Australian travel expert Graeme Lanham’s new book.He will donate $10 from the sale of each copy of his ebook Travel Tips Australia to the Victorian Bushfire Appeal.
Available at: http://www.traveltipsaustralia.com
For a limited time,claim your 3 free travel reports, (value $57)
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