Australian Wine Regions and their Signature Wines

Australia boasts many wine regions, each with unique climates, soils, and grape-growing traditions that produce distinctive wines. Here's a guide to the signature/speciality wines of Australia's top wine regions:

Wine Region	State	Signature Wines
Barossa Valley	SA	Shiraz (bold, rich, spicy), Grenache, Cabernet Sauvignon
Hunter Valley	NSW	Semillon (dry, low-alcohol, long-lived), Shiraz (earthy, medium-bodied)
Yarra Valley	VIC	Pinot Noir, Chardonnay, Sparkling Wines
Margaret River	WA	Cabernet Sauvignon, Chardonnay, Sauvignon Blanc–Semillon blends (SBS)
Coonawarra	SA	Cabernet Sauvignon (minty, structured), Shiraz
McLaren Vale	SA	Shiraz, Grenache, Mediterranean varieties like Tempranillo and Fiano
Clare Valley	SA	Riesling (dry, limey, long-aging), Shiraz
Eden Valley	SA	Riesling, Shiraz (more elegant than Barossa)
Tasmania	TAS	Pinot Noir, Chardonnay, Sparkling Wine (cool climate styles)
Mornington Peninsula	VIC	Pinot Noir, Chardonnay, Pinot Gris
Adelaide Hills	SA	Sauvignon Blanc, Chardonnay, Pinot Noir, Arneis, Grüner Veltliner
Canberra District	NSW/ACT	Shiraz–Viognier blends, Riesling, Tempranillo
Great Southern	WA	Riesling, Shiraz, Cabernet Sauvignon, Pinot Noir (in cooler subregions)
Heathcote	VIC	Shiraz (deep, mineral, from Cambrian soils)

Recommended Australian Wine and Food Pairings

Wine	Food
Hunter Valley Semillon	Fresh Sydney rock oysters
Barossa Shiraz	Aussie lamb chops from the barbecue
Margaret River SBS blend	Grilled barramundi with lemon herb sauce
Clare Valley Riesling	Chilli prawns or salt & pepper squid
Tasmanian Pinot Noir	Roast wallaby or mushroom tart

Australia's wine regions frequently complement local produce effectively.

• Coastal wines (e.g. Semillon, Sauvignon Blanc) go well with with seafood.

• Cool-climate reds (Pinot Noir, Cabernet) pair with roast meats and earthy dishes.

• Rich inland reds (Shiraz, Grenache) love bold flavours go well with grilled meats, strong sauces.