As good as Australian rieslings are, nothing rivals the cold-climate wonders from Germany and France.
First it was bottled, then it was bagged, now it has been canned and Millennials are loving it.
Australian winemakers are showing some can-do spirit.
Young winemakers are shunning oak, tannin and alcohol to make lighter-bodied grenache.
The hottest summer on record has hit Australia's wine industry hard.
Beware the sauvignon blanc.
Viognier, the grape variety once confined to France's Rhone Valley, is making itself at home in Australia.
Stop the 'red wine red meat' trend and have steak with a sauvignon blanc, an American master of wine says.
Once considered too late-ripening for shiraz, cooler regions are now achieving excellent results with the grape.
Despite its long history in Australia, dark and brooding mataro is not well known here.