South Australia (Barossa Valley)
Wine tasting tips
Smaller wineries tend to have more charm and intrinsic interest than the larger commercial operators and it’s here you’ll often get to talk personally to the wine maker. Generally you’ll get the best reception if you visit as a pair: wineries have become increasingly distrustful of groups intent on getting drunk for free, and some have begun to charge a nominal tasting fee to discourage this, but it’s still rare. You’re under no obligation to buy any wine, but coming away with a few of your favourite taste sensations of the day – often only available at the cellar door – and a few fruity adjectives to describe them is part of the fun.
For a novice, wine tasting can be an intimidating experience. On entering the tasting area (or cellar door) you’ll be shown a list of wines that may be tasted, divided into reds and whites, all of which are printed in the order that the wine maker considers best on the palate. Unless you know what you’re doing, it’s not acceptable to alter this order, though by all means concentrate on red or white if you prefer. To get the full taste, sniff the wine first to appreciate the aroma or bouquet, and then take a sip, rolling it around on your tongue before swallowing; there’s usually a spitoon if you don’t want to swallow. Don’t be shy about discussing the wines with the person serving – their purpose is to dispense chat and wisdom, and even wine snobs are down-to-earth Australians at heart.