Wine Merchant Nick tells us what styles of red wine his customers have been loving and why.
Nick is a Wine Merchant and a wine lover. He's worked between our Ascot Vale and Geelong stores for two-and-a-half years now, helping Dan's customers find their new favourite wines and expand their palates, so we asked him what exactly it is that Australians are thirsty for.
"Overall, customers are looking for those lighter-bodied wines that are slightly lower in tannins," says Nick. "Pinot noir has been on the rise for 10 years now and it's the go-to varietal if you want something lighter. We're spoiled here [in Melbourne] because it's a local variety that's grown in Macedon, the Yarra Valley, Geelong and on the Mornington Peninsula."
There's no doubt pinot noir has enjoyed an astronomical rise in popularity in recent years, both in Melbourne and across the country, but according to Nick, there are plenty of other options for pinot lovers. "If someone is loving Aussie pinot, my first port of call would be Beaujolais," he says. "It's a French wine made from the gamay grape, which has those fresh fruit flavours similar to pinot and you can get some high-quality wines at a really fair price. I might also introduce someone to a grenache if they're planning a barbecue, or even a barbera. It's a northern Italian varietal that's quite fresh, with low tannins, and goes well with tomatoey Italian dishes."
It's this attention to food pairings that has been one of the biggest influences on wine sales in recent years. "Australians tend to be drawn to food influenced by Middle Eastern and Asian spices, which suit wines that are fruit-driven and low in tannins," says Nick. "But then lots of people are coming in and asking for tempranillo, which tends to have firm tannins, a nice structure and goes well with steak and other barbecued meats. Malbec is another one that suits the Australian diet. The fruit is more concentrated, which is what we see with a lot of shiraz, and there isn't a huge oak influence either. The fresh dark fruits, particularly mulberry and plum flavours, tend to roll into both shiraz and malbec."
Nick believes that another factor contributing to the popularity of certain wines is Australia's climate. "We have quite a warm climate here and we're probably adjusting our wine-drinking habits to it," he says, but it's not just the current climate setting the agenda. With the threat of a warming climate hanging over the world's collective heads, Aussie winemakers have had to adjust their habits too.
"Again, look at tempranillo," says Nick. "It thrives in Spain's warmer climate and it's a little hardier than most grapes. Not only are we drinking more of it in Australia, but winemakers are also starting to plant it to cope with the warming climate. I think that's a trend we'll continue to see – these Mediterranean varietals coming to Australia more and more often."
Looking ahead, Nick says that there's plenty he's looking forward to. "Australian pinot noir still has a long way to go and I reckon there's some really exciting nero d'avola around at the moment too. I've really gotten into the chilled reds over summer and have been popping pinot and some of those lighter reds in the fridge, which brings a whole new dimension to the wine."
Fortunately for Nick, and everyone working in the wine industry, the average Aussie customer tends to be quite happy taking a punt on new varietals. "They'll buy a shiraz then try something else the next time," says Nick. "Then they might try four or five different wines before going back to shiraz. I think Australians are more and more interested in lighter styles and are prepared to try different stuff, so it's a really exciting time to be a winemaker and a wine drinker."
