Australia isn’t an island but a continent - both its range and scale of production are vast. An ex-British colony, it traditionally looked to France, with Rhone varietals establishing the country’s primary wine offering - now produced as rich GSM and Shiraz reds, mainly from hot South Australia. Cabernet Sauvignon plays an important role, both from hot and more moderate climates (Western Australia). Equally world class examples of Riesling, Chardonnay, Semillon and Pinot Noir are produced, along with Methode Traditionelle, while Italian immigration has aided a growing interest in Italian reds, many with high acid - useful against flabby over-ripeness - such as Sangiovese, Nebbiolo, Dolcetto, Barbera, Montepulciano and Primitivo (Zinfandel).