An A-Z of the World’s leading wine producing countries
Argentina
Argentina woke up to its vinous potential rather late in life and has only relatively recently switched production from poor quality grapes (most notably Criolla) to premium varietals. However, it has done so with gusto and flair and is now vinifying them in a modern, New World style to considerable international acclaim.
Despite the fact that Argentina remains the fifth largest wine producing country in the world, it is certainly capable of coming up with top quality fruit grown from the ideally placed Mendoza region at the foot of the Andes mountains. The summers are hot and dry, but snow-melt from the mountains provide the necessary irrigation. Other regions to look out for are Salta, La Rioja, San Juan and Rio Negro.
As for its grape varieties, Argentina has a couple of trump cards in the white Torrontes and the widely planted black variety, Malbec. The latter originated from South West France and makes easy drinking wines to more serious styles. However, Argentina is also producing the likes of Chardonnay, Viognier and Semillon in the whites and Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo, Sangiovese and Syrah for the reds.
Meanwhile, a sure sign of Argentina’s long term potential is the amount of foreign investment going into the country from America, Chile and France.
Austria
Twenty years ago, no-one wanted to buy Austrian wine. Not only was it often of execrable quality, the industry was then rocked to its foundations by the infamous anti-freeze scandal. Since then the country’s wine industry has re-built itself, tightened up its wine laws and taken the quality route out of trouble. As a result, not only Austria has regained its reputation for excellent dry and richly sweet dessert wines, it has also forged some renown for its new wave red wines.
Austria has four main wine producing regions around the country’s eastern borders, namely, Lower Austria, Burgenland, Styria and the capital Vienna. The largest is Lower Austria incorporates several key appellations producing red, white and sparkling wines. The best known include the Wachau and Kamptal whose white wines from the Gruner Veltliner and Riesling varieties can be exceptional. Burgenland, Austria’s other significant region, makes world-class sweet whites and some excellent reds from local varieties (Blaufrankisch and Zweigelt).
Australia
Without question, it was Australia who led the ‘New World’ wine charge in the UK and continues to make a name for its self with consistently, well-made varietal and blended wines.
The country’s main wine producing states are broadly concentrated in the south east - namely New South Wales, Victoria and South Australia. Elsewhere, Western Australia is also making excellent wine. As for Australia’s top sub-regions, these include Western Australia’s Margaret River, South Australia’s Barossa Valley and Coonawarra, New South Wales’ Hunter Valley and Victoria’s Yarra Valley.
Not surprisingly, given the distances involved in Australia, there are significant climatic differences across regions. However, Australia’s southerly position invariably guarantees most vineyards plenty of sun to ripen the grapes. If anything Australia’s problem can be a lack of water and, unlike Europe, irrigation is allowed.
Thanks to the consistent, ripe fruit delivered at harvest, Australia’s highly skilled and technically able winemakers have taken full advantage of their premium raw material to fashion modern, fruity wines which have proved incredibly popular in export markets. Unfortunately, the flip side of this is that too many bottom-end, branded Aussie wines have become increasingly formulaic and boring to drink. Often, it is well worth trading up a pound or two to the £6-£9 range to get something really serious, characterful and worthwhile.
The country’s most planted varieties are Chardonnay and Shiraz (aka Syrah in France). Equally, Australia grows a broad range of red and white varieties. Reds include Cabernet Sauvignon, Merlot, Pinot Noir and Grenache. Whites include Riesling, Verdelho, Pinot Gris, Semillon and Sauvignon Blanc. In addition, Australia produces some great value sparkling wines as well as some sensational sweet, fortified/liqueur wines.
Bulgaria
During the 80s Bulgaria produced the best wine of the Eastern Bloc. However, these days it’s a different story. The wineries have all the high-tech equipment and expertise, it’s the quality of the raw material that is lacking.
The problem is the ownership of the vineyards. Having been handed back to the people, the wineries are struggling to get a decent supply of good grapes. Nevertheless, some wineries are still producing well-made wines at very good prices.
Bulgaria has no shortage of noble grape varieties as Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling and Gewurztraminer tended to replace local varieties following the end of World War Two.
Bulgaria’s vineyards are dotted all over the country except around Sofia. As a result, there are five main areas of production rather boringly known as the Eastern, Northern, Southern, South-Western and Sub-Balkan regions. The most important are the Eastern and Northern regions.
Canada
Sadly, it’s quite difficult to buy Canadian wine in the UK, which is a shame because much of it is extremely promising. Its red wines, made from Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah Gamay and Pinot Noir, can be exceptional whether single varietals or blends. Its white wines are also excellent and come in a variety of different grapes and styles. The former include Sauvignon Blanc, Chardonnay, Pinot Blanc, Gewurztraminer, Riesling and Pinot Gris. The latter include dry and sweet wines. For instance, Canada makes some lusciously sweet Ice Wines, whose grapes are picked at sub zero temperatures. Canada’s main wine regions are to be found in Ontario and British Columbia.
Chile
Chile’s wine making history goes back to when the Spanish first planted vines in the 16th century. Mostly these were the Pais variety, a high-yielding vine offering poor quality for domestic consumption. However, in more recent years Chile has upgraded its vineyards for export purposes using more saleable, better quality international varieties such as Merlot, Cabernet Sauvignon, Carmenere, Pinot Noir, Chardonnay, Gewurztraminer, Semillon and Sauvignon Blanc.
Similarly, a lot of investment and expertise has gone into the wine industry, which has resulted in some of the best-made, best value New World wines on offer in the UK market. Most of these fruit-driven wines retail around the £4-7 mark.
Recently research has also shown that Chilean red wines contain high levels of health giving flavanoids which are effective in combating heart disease. Another piece of research revealed that as much as 90% of planted Chilean Merlot was, in fact, be a completely different variety - called Carmenere, which has now become Chile’s signature red grape.
In most years, Chile’s irrigated vineyards benefit from melting snow from Andes mountain range which have also helped prevented Phylloxera from entering the country. There are three main regions north and south of Santiago; Aconcagua (including the Casablanca sub-region), Southern and the Central Valley. The latter includes better-known Maipo, Rapel, Curico and Maule Valley sub-regions. Other regions to watch out for are Leyda and the Limari Valley. Chile’s wine growing areas span 1,400 km and range between 27 and 39 degrees latitude, but generally enjoy a Mediterranean climate.
England
English and Welsh Wine may be regarded as a bit of a joke by many, but less and less by those in the wine trade. Quality has increased significantly in recent years as more professional winemakers improve standards. Similarly, if global warming continues, England could be the equivalent of Bordeaux in two generations time.
Until then the weather and a lack of critical mass are England’s viticultural weak points. As a result, the handful of small wineries tend to be in the warmer south. However, warm is a relative term. It is still generally too cold to grow anything other whites, usually German varieties - often hybrids such as Seyval Blanc which are hindered by being not well known and having a relatively high price tag. However, some English Chardonnays show promise and the sweet wines can be good with typical cool climate acidity.
Alternatively, sparkling wine could be England’s saviour. Nyetimber Vineyards, in West Sussex, have consistently won Gold in the sparkling wine category at the International Wine and Spirit Competition.
France
Alsace
Bordering the Rhine in north-east France, Alsace is happily sheltered from rain by the Vosges mountains. The region produces mainly white varieties such as Riesling, Pinot Gris, Pinot Blanc, Muscat and Gewurztraminer. These ‘varietal’ wines have a uniquely aromatic quality and offer a range of distinctive flavours. Most of the white wine is dry although some sweet ‘late harvest’ wine is made along with the occasional red. Because Alsace wine is made in ‘flute’ shaped bottles, it can be confused with German wine which tends to be sweeter. As a result dry Alsace tends to be much under-rated except by ‘those in the know’.
The Loire
The Loire is a hugely diverse and beautiful region with numerous appellations along France’s longest river. These include famous names such as Muscadet, Touraine, Vouvray and Sancerre for whites, Bourgueil and Chinon for reds. The wine is made in a variety of styles - red, white and rose as well as dry, sweet and sparkling. Typically, the wines are high in acidity because of its cool, northern position. White varieties to look out for are Chenin Blanc, Sauvignon Blanc and Muscadet while the lesser-known reds include Cabernet Franc, Pinot Noir and Gamay.
Champagne
The region is justly world-famous for inventing the method of making sparkling wine through a second fermentation in bottle. Situated north-east of Paris around Reims and Epernay, the trio of grapes allowed here are the white Chardonnay and the red varieties, Pinot Noir and Pinot Meunier. Champagne is nearly always a blend of these varieties which are harvested from all over the region’s chalky soils. Moreover, most Champagne is non-vintage which means it is also a blend of different years, with vintage champagne only being made in the best years.
Languedoc Roussillon
This one of the biggest wine regions in size and volume - not just in France, but the world. Situated in the warm south, it stretches along the Mediterranean coast from the Pyrenees to the Rhone. A generation ago, much of its wine was almost undrinkable, but since then, it has acquired a well-deserved reputation for creating well-made, modern, great value red and whites in a ‘New World’ style as well as characterful ‘terroir’ wines. The wines are labeled ‘appellation’ wines, varietal ‘vin de pays’ (country wine) or vin de table (table wine). The first two offer the best quality.
Bordeaux
Bordeaux is the world’s most aristocratic wine region and is particularly famous for its red wines also known as ‘claret’. Many come from the great Chateaux in regions such as the Medoc, Pomerol, St Emilion and the Graves and include household names such as Chateaux Latour and Lafite. Bordeaux’s temperate, maritime climate also produces dry whites as well as fabled sweet, dessert wines from the Sauternes appellation. Bordeaux’s best known red variety is Cabernet Sauvignon although, surprisingly, Merlot has more vines planted. The whites are from the Sauvignon Blanc and Semillon varieties.
Burgundy
Burgundy produces some the world’s greatest (and most expensive) red and white wines from the Pinot Noir and Chardonnay grape varieties. Situated between Dijon and Lyon in central-eastern France it includes five separate vine growing districts. These include Chablis, the Cote Chalonnaise, the Maconnais and Beaujolais. However, the most celebrated area is the Cote d’Or which includes the Cote de Nuits and the Cote de Beaune. In contrast to Bordeaux, Burgundy is much smaller in volume terms and has a continental climate. The greatest wines in Burgundy are designated by their status as a Grand Cru vineyard, some of which are less than one hectare.
The Rhone Valley
This hot region bordering the River Rhone in south East France is split into two areas. Several appellations in the Northern Rhone make predominantly red wines from the Syrah grape. The best known include the great wines from Hermitage and the Cote Rotie along with St Joseph, Crozes-Hermitage and Cornas. The more diverse South makes mostly red, but also white, rose and fortified wines from various varieties particularly Grenache, Syrah and Mourvedre. Chateauneuf-du-Pape is the best known and most expensive Appellation, but look out for good quality generic regions such as Cotes du Rhone and Cote du Rhone Villages.
Germany
Germany is best known for its white wines which range in quality terms from the unforgivably dull to the exquisitely superlative. At the basic level, German wine has been heavily criticised in recent years for being wet and sweet and not much else. As a result of this image, the country’s wines at the top end have been consistently undervalued and under-priced.
In particular, its great white hope is the Riesling grape variety which makes some of the most distinctive and exciting white wine in the world. Riesling performs at its best in Germany’s cool northern wine growing regions especially on the steep slopes of the Mosel and Rhine rivers. Typical flavours include lime and grapefruit with a pronounced acidity which enables the wine to age for many years.
Riesling can be made in a variety of styles from Trocken (dry) through to medium-dry and intensely sweet depending on the sugar content of the grapes when harvested.
There are eleven designated quality wine growing regions in Germany known as Anbaugebiet including the Nahe, Rheinhessen and Rheinpfalz. These grow a range of other varieties including the much planted Muller-Thurgau and Sylvaner which tend to make up commercial wines such as Liebfraumilch. Germany also produces a tiny amount of red wine.
Greece
It used to be somewhat sad and depressing that after a few thousand years of viticulture, most of what Greek wine had to offer was a glass of chewy retsina or sweet, red Mavrodaphne. Fortunately though, in the last few years, Greek wine has sprinted ahead in leaps and bounds, particularly in regions like the Peleponnese, Macedonia and the islands.
For a start, a new generation of vintners has embraced the latest winemaking mantras to make clean crisp whites and modern, characterful reds. It also has plenty of indigenous grape varieties to lend a hand. The whites include Assyrtiko, Athiri and Roditis, while the reds number the likes of Aghiorghitiko and Xinomavro.
Unfortunately though these varieties are almost as difficult to pronounce and remember, as the names of their producers. For instance, a bottle of Tselepos Moschofilero from Mantinia doesn’t trip off the tongue quite like a bottle of Blue Nun or Blossom Hill. Another hurdle is the price. Because of its small scale and high production costs, Greek wine tends not to be at the bargain basement level.
Hungary
Hungary has a long and proud winemaking history dating back centuries which, in recent times, was tragically scarred by the Communist regime. Since the fall of the Eastern bloc, the country’s wines have rallied but have yet to make much impression on the world wine stage.
The most exciting region is its fabled Tokaj region in north east Hungary. These richly honeyed, sweet dessert wines used to be known as ‘the King of Wines and the Wine of Kings’. For some years, significant foreign investment has been pouring into the region to re-establish these wines to their former glory.
Elsewhere, Hungary’s red and white wines do not face such a promising future. The most famous red wine, Egri Bikaver, or Bull’s Blood was once a full-bodied red is now a pale imitation of its past. However, the country does have some interesting, indigenous varietals (eg Kekfrankos, Furmint and Harslevelu) as well as the usual international brigade - Cabernet Sauvignon, Merlot and Chardonnay.
A number of flying winemakers have produced soundly-made wines in regions such as Lake Balaton. Around Sopron light fresh reds are made, while the Great Plain is Hungary’s main production area for reds and whites. Nevertheless, there are still too many poorly made wines thanks to over-cropping, oxidation and unbalanced acidity levels.
Italy
Italy still produces more wine than any other country and offers an amazing range of styles, regions and varieties (over 1,000). Much of this is due to Italy’s range of climates and geography which changes enormously from North to South by as much as 10 degrees latitude. As a result, the weather is continental in the north and Mediterranean in south. This has a huge influence over wine styles and grape varieties.
Moreover, the quality of Italian wine has improved considerably in recent years both from the generic level right up its top regions. In the north west, these include Piedmont which makes pricey Barolo and Barbaresco from the Nebbiolo grape. Further east is the Veneto which produces white Soave, red or rose Bardolino and red Valpolicella. While on the Balkan borders, Friuli-Venezia Giulia is making some of Italy’s top white wines.
Central Italy contains Tuscany, arguably Italy’s most famous region, which is home to the red wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (all DOCGs). Right now Tuscany is on a winemaking roll using its traditional Sangiovese variety to great effect and sometimes in conjunction with Cabernet Sauvignon and Merlot.
However, many regard the South as currently Italy’s most exciting region. Here, areas like Puglia and Sicily are leading a charge with new wave winemaking techniques which are turning out great value, red and white wines.
Italy operates a similar quality system to France with four distinct levels: Vino da Tavola VdT(table wine) Indicazione Geografica Tipica IGT (country wine) (Denominazione di Origine Controllata) DOC (wine of controlled origin) (Denominazione di Origine Controllata e Garantita (as above with stricter controls).
New Zealand
New Zealand’s wine history is relatively recent and only dates back to the 1970s. In addition, its international reputation was largely based on one variety Sauvgnon Blanc, primarily from the Marlborough region on the South Island. In particular, the wine became famous the world over for its intensely vibrant gooseberry fruit flavours. Since then other regions have also succeeded in producing good Sauvignons including Gisborne, Hawkes Bay and Nelson.
However, New Zealand is far from a one trick pony. In particular, the country is now producing some top notch varietal wines made from Chardonnay, Riesling, Gewurztraminer and Pinot Gris. In addition, several producers are also creating some top notch sparkling wines which represent excellent value for money.
Happily, New Zealand also usually offers enough sun to make some excellent red wines from Merlot, Cabernet Sauvignon and Syrah. However, many observers believe that New Zealand’s red trump card is Pinot Noir, especially from the Martinborough and Otago regions. And along with Australia, New Zealand has pioneered the use of screwcap closures for many of its premium wines. Another feather in New Zealand’s cap is that it claims the highest average price per bottle of any wine producing country in the UK.
Portugal
Although famous for its fortified Port wines from the Douro Valley, Portugal’s table wines are now emerging from the shadows. And nowhere more so than from the Douro itself, where wineries are making some wonderful reds from indigenous ‘Port’ varieties such as Touriga Nacional and Tinta Roriz. Elsewhere, Portuguese winemakers are finally making modern-style reds in regions such as Dao, the Alentejo, Ribatejo and Bairrada.
The same is less true of Portugal’s white wines, which nevertheless continue to improve. Again these have been transformed by better winemaking practices often imported from Australia. However, the grapes remain firmly Portugal’s own and so offer some truly unique flavours to the adventurous ABC (anything but Chardonnay) aficionado. Currently though, the different regions in Portugal are not well known with the most famous being Vinho Verde in the north of the country.
Romania
Romania certainly has all it needs to produce good wine. The country lies on the same latitude as central France while its continental climate benefits from the moderating influence of the Black Sea and the Carpathian Mountains.
Similarly, the country’s key wine regions (Cotnari, Murfatlar, Dealul Mare and Tirnave) have good quality vineyards planted with Merlot, Pinot Noir, Gewurztraminer and Cabernet Sauvignon, not to mention red and white local numbers like Feteasca Neagra, Burgund Mare, Tamaioasa and Grasa. However, Romania isn’t really getting it right at present. This is largely due to a lack of investment and outdated equipment. Flying winemakers are doing their best, but the odds seem stacked against them.
South Africa
South Africa is the main wine producing country on the African continent and has a history of winemaking in the Cape region dating back to the first Dutch settlers in the 17th century. However its most recent, post-apartheid past has rejuvenated the industry as the country has successfully entered export markets.
There are several Cape wine growing regions many of which benefit from the cooling influences of the Indian and Atlantic oceans. As a result, the cooler climate sites are generally those closest to the coast.
The best South African regions include Constantia, Stellenbosch, Paarl, Elgin, Franschoek and Walker Bay. These areas are producing a range of quality varieties such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir and the country’s unique Pinotage. However, these represent a small minority compared to Chenin Blanc (or Steen), Colombard and Cape Riesling which are grown in the hotter inland regions to produce commercial bulk wine.
The Cape also produces a good value sparkling wine called Methode Cap Classique which is the Champagne method or methode traditionnelle. Some of these wines are made from the Champagne varieties, but not all.
Spain
Wine writers around the world have been impressed by the huge leaps in wine quality coming out of Spain of late. In the north, Rioja is still producing some stunning oak aged red Reservas and Gran Reservas where the Tempranillo variety takes the lead role. But now it has been joined by its neighbours such as Ribero del Duero and Navarra.
Elsewhere, in the North East, Penedes has been creating a variety of red, white and sparkling wines from an array of indigenous and international varieties. The sparkling wine made here is Cava. Made from local varieties using the Champagne method, its wines represent good quality and great value.
In the Northwest, the cool-climate, maritime region of Galicia is turning out some delicious, fresh whites from the Albarino variety, while further inland, Rueda and Rioja are also crafting some well-made whites. In addition two of Spain’s most exiting areas are Priorat and Somontano. Watch out for wines from these areas.
In hot, central Spain, La Mancha is a source of vast quantities of easy drinking red and white wines, while Valdepenas continues to make very acceptable reds and roses. Elsewhere, Jumilla, Utiel-Requena and Valencia are also exporting some soundly-made wines at value-for-money prices.
United States
Surprisingly, only three states in the US don’t make wine commercially. The most important by far is California, followed some distance away by Oregon, Washington State, New York, Idaho, Texas, New Mexico and Virginia.
California dominates the US wine scene. It has over 900 wineries and produces more wine than all other states combined. As such, this vast state includes many disparate grape growing regions which create a vast range of varieties, styles and quality levels. Nevertheless, California has no problems in ripening its grapes and the style tends to be polished, fruity wines which can be quite alcoholic with a touch of residual sweetness.
The best known region is the Napa Valley, to the north of San Francisco, whose finest wines (especially Cabernet Sauvignon) can be world-class. But they often come with an even bigger price tag to match. Better value wines can be found in less famous regions such as Sonoma County and Mendocino.
Further south is the vast Central Coast region which extends from San Francisco to Los Angeles, incorporating some top quality cooler viticultural sub-regions. These include the Edna Valley, Monterey and Santa Barbara all of which are turning out very good Pinot Noirs and Chardonnays. Further inland the hot San Joaquin Valley is churning out much of the US’ bargain basement jug wines.
Elsewhere, the Carneros and Mendocino region several producers (some French in origin) are making very good value still and sparkling wines.
With regard to grape varieties, California has an eclectic mix of French varieties including the classics - Chardonnay, Cabernet Sauvignon and Merlot. However, in recent years some Rhone varieties especially Syrah, Viognier and Mourvedre have found favour. So too have Italian varieties such as Sangiovese, Barbera and Nebbiolo. However, the other key variety to California is its own native Zinfandel. | |
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