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 May
27, 1999
JUNE DEDICATED TO
AUSTRALIAN WINE MONTH
Australia. What does it mean to you?
Kangaroos and koalas? The Outback and shrimp on the barbie? Char-donnay or Cabernet? Every
day, more and more Americans are enjoying Australian wine, so the Liquor Control Board is
dedicating June as Australian Wine Month. Here are a few words about Australian wine . . .
History
The First Fleet of European settlers brought vine cuttings with them in 1788. Slowly but
steadily, with luck and perseverance (and lots of international awards) the industry grew.
There are now over 1,000 wineries in Australia. About 200 of those export to the USA.
The Wines
Chardonnay is by far the most popular white wine. It is sometimes blended with Semillon
for a light, fruity wine with herbal overtones. For red wines, Shiraz (called Syrah in
France and the US) is the best known. It's wonderfully diverse, available in many styles
and prices. Usually, it is spicy and full. Australian wines tend to have less tannin and
more fruit flavor than their American or European counterparts.
Soaring Sales
It was back in the early 1980s that Australian wines began to be popular in the US. Since
then, both Australian wines and American palates have become more sophisticated.
Australian wine exports to US in 1,000 cases.
Australian wines are like Australians:
friendly and fun.
A Recipe
Here's a great summer supper that works beautifully with Australian Shiraz or a
Shiraz-Cabernet blend. Check out the Liquor Control Board's Product Information
menu for pricing and availability on Aussie wines.
LAMB SHANK SALAD
Bel Mondo Restaurant, Sydney
1 Australian lamb shank
1 carrot, cut into chunks
1 onion, cut into quarters
2 sticks celery, thickly sliced
1 leek, washed and trimmed
1 shallots, chopped
1 bulb fennel, cleaned, sliced
Extra virgin olive oil
Balsamic vinegar
Pepper and salt
Chopped parsley
Place shank in pot of cold water to cover completely. Add carrots, onion, celery and
leek. Simmer at least an hour, or until tender. When done, remove from broth and allow to
cool. Once cooled, thinly slice shank. Place shallots in large salad bowl with fennel. Add
some olive oil and toss. Add a few drops balsamic vinegar and season with salt and pepper.
Add parsley, toss again, top with lamb and serve. (Serves 6.) |
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For more information about Australian wines, call the
Australian Wine Bureau at (212) 351-6585, or visit their Web-site by clicking the logo
below.
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For more information please contact Tricia Currier at (360)
664-1784 or page at (360) 290-3683. |
