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STATION ON: THE NEW WORLD

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STATION SAYS: The new world is where it’s at. Forget the billions of litres of sweet, irrigated slop that is peddled through Tesco and Supervalu, that’s not even really wine (and most of it is actually bottled in Coventry). Authentic New World wine is to die for.

It may be bedtime for democracy, but its morning in America for wine. Free of any laws governing production, there is a frontier-style, wild west feel to production in the West with a galaxy of varieties (it is no longer just Cabernet & Chardonnay).

Australia is making world beating wine in every single category at this stage and enjoys a range of climates and terrains, from Bordeaux-style reds in the West, to Rhône-inspired GSM blends in the Barossa Valley, and magnificent wines of the Adelaide Hills, to dry Riesling in Clare, cool climate Pinot noir and Chardonnay in Victoria and Shiraz and Semillon in New South Wales. Tasmania is irrefutable proof of climate change: once a marginal climate more suitable for sparkling wine, it is now making compelling wines with many varieties, never failing to achieve ripeness.

New Zealand’s production is still centered on Pinot Noir, Sauvignon Blanc & Chardonnay, though they make Syrah (not shiraz, never like the Aussies) to rival France. Split into the North and South Island, New Zealand used to have the most expensive average bottle price of any wine producing countries in the world.

South America has long had a vibrant wine industry centered around Argentina and her Malbec, though Argentina is spreading its wings now and making game changing whites and sparkling. Chile has a long history of significant investment and serviceable wines and Uruguay is starting to come up. There is huge potential in the region as a whole.

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