Australian wines are low in acidity and low in tannins, so they taste heavier, right?

This understanding is wrong. Australia is a New World region, and the overall climate is hot, low acid, low tannins, you say.

It's some wines that only have Australian wines written on them. These wines often do not have a precise production area, so they are made from grapes grown in hotter places, and growing grapes in hotter places will inevitably shorten the growth period of the grapes, often with enough sugar, but not enough phenolic substances, such wines are low acid and low tannins. Drink it due to residual sugar and glycerin.

The higher the content, will give you a comfortable and full feeling in the mouth, but the heavier taste cannot be reached, because the accumulation of phenolic substances is insufficient, so such a wine lacks richness, or even lack complexity, and the lack of complexity and richness of the wine cannot be called a heavier taste.

Australian wines are low acid and low tannins, and the taste is heavier, yes, this one is very heavy, and it is also more delicious, and everyone likes to drink it.

Fourth, Australian red wine is of good quality and stable, but ** is very affordable, so it is deeply loved by people, in the past, Australia produced more strong wines with high sugar content and low acidity, which is suitable for drinking after meals, not very suitable for food.

In the past, I only paid attention to the taste of the wine, and even when I heard other more experienced tasters talk about tannins and acidity, I was confused about what they meant. Really learning to taste wine is after I started to pay attention to the structure of the wine, understanding the balance between tannins, acidity, alcohol, aroma and other components, which greatly helped me to understand and taste the wine. However, teaching yourself wine tasting is difficult.

I tasted a three-year-old Bordeaux Grand Cru dry red for the first time to know the influence of tannins on the drinking period and ageing of wines, and I hope this short article will help you understand and enjoy wine!

Low tannin and low acidity, better taste.

Australian wine dripping sour dripping daniel tastes heavier and should be the case.

High tannins, astringent, bitter and astringent taste; Low tannin makes the taste smoother, but if the acidity is high and the wine is thick at the same time, it will not match and there will be an imbalance in the taste, so it is not that the lower the tannins, the better, but with other elements.

Australian delicacies include kangaroo meat, king crab, salmon, abalone, oysters and more.

1. Kangaroo meat.

In Australia, kangaroo meat is generally grilled and eaten, with a good taste, the meat is slightly sour, and it tastes very much like beef, often accompanied by salt, pepper, lemon juice and chili, which is very delicious.

2. King crab.

King crab, scientific name: Pseudocarcinus gigas (pseudocarcinus gigas) is commonly known as: odd heavy pseudo-back crab, Australian king crab, Australian giant crab. It is produced in Bass Strait, Australia, and can weigh up to 36 kg.

3. Salmon.

Salmon (oncorhynchus), also known as salmon, salmon, and sarmon, belongs to the class of bony fishes, salmoniformes, and salmon, mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean.

4. Abalone. Abalone, whose name is fish, is actually not fish, and it is a primitive marine shellfish and a monovalve mollusc. Because of its shape that resembles a human ear, it is also called "sea-ear".

5. Oysters. Oysters (Ostrea gigas tnunb), commonly known as sea oysters, oysters, etc., belong to the phylum molluscs, bivalves, pearl oysters, is the world's largest cultured shellfish, is one of the important marine biological resources available to human beings, and is a globally distributed species.

Kangaroo meat

Kangaroo meat tastes somewhat similar to beef, but it's not as tender as beef and nothing special. However, tasting kangaroo meat, Australia's national animal, undoubtedly has another layer of cultural taste. Kangaroo meat is allowed to be sold in most states, and some butcher shops have fresh meat**, and some restaurants have kangaroo meat dishes,** which are close to beef.

King crab

The so-called king crab refers to the hypertrophy of the crab, the big king crab is as big as a basin, and it makes people salivate when they look at it, and some people even bring the emperor crab shell back to China as a souvenir.

Abalone

Abalone is abundant in Australia. However, Australians don't know how to eat abalone. Abalone, except for export, is basically only available in Chinese restaurants. Previously, there were only a few Australian dollars per kilogram of abalone. Since a large number of Chinese arrived in Australia, it has gradually risen to more than 30 Australian dollars.

Salmon

Salmon is mainly eaten raw, which requires a high level of hygiene. The salmon that is abundant in Australia should be said to be the most hygienic.

What are some of Australia's must-eat delicacies?

1, of course, at the Sydney Fish MarketLive seafoodThere are hills in generalFish, shrimp, oysters, lobstersWait a minute.

2, Queen Victoria Market, MelbourneA delicate mushroom feast.

3. The Northern Territory Beach Night MarketCrocodile meatOrder a crocodile meat in an Australian outback-themed setting, where you can also taste itEmus, kangarooswithA wide variety of beef

4, of the Barossa Valley, South AustraliaFarmhouse cuisineThe Barossa Valley, located in South Australia, is Australia's largest independent wine producing region, and there are also strong German sausages and roastsSalmon, venison, crayfishand some olive oil with a different taste for everyone to enjoy.

1. King crab.

2. Salmon.

3. Kangaroo meat.

To give you a detailed introduction:

First: Introduction to the yellow-tailed kangaroo].

Yellowtail wine is the number one selling Australian wine in the world. Semi-dry, very easy to drink. Excellent taste.

High-quality grapes with attractive aromas of tropical fruits. The repurchase rate in the U.S. market reached 67%. It is a great value for money wine that is suitable for the general public's daily drinking.

Suitable for bars, catering, supermarkets, nightclub sales.

Yellowtail wine.

Yellow Tail, produced at Cosla Winery in New South Wales, Australia, is the most successful brand in the Australian wine market. In its first year on the market (2001), 500,000 cases of Yellow Tail were sold in the United States, and in 2007 8.5 million cases were sold. This is a "spectacle" of wine sales.

At the same time, Reserve Shiraz2005, a new part of the "Yellow Tail Collection", received a 90 score from Wine Spectator.

Second: the yellow-tailed kangaroo is good].

Syrah: Pulled red wine with a deep red color with a hint of purple, a mixture of blackberry and violet flowers with chocolate and a hint of spiciness, a rich and rich body, continuing the blackberry and vanilla oak barrels, combined with tannins, showing a long, mild finish.

Food recommendation: Suitable for custard and heavier pork chops, steaks, and lamb chops.

Merlot: Merlot red wine with plum aromas, typical Australian spices and overflowing berry aromas, with a hint of smoky oak, mild tannins to add to the ripe fruit, malolactic fermentation, soft as silk, giving a rich, moisturizing and simple taste. This red wine is perfect for women, and now is the time to drink.

Recommended food: Ideal for grilled red meats, cold cuts and custards.

Wait a minute. [Third: How to drink yellow-tailed kangaroos].

In fact, the normal way to drink is good, and it is best to pair it with some food!

The best-selling brand in Australia is yellowtail, which is called yellowtail kangaroo in China. Suitable for young people

Australian wine is a New World wine, ** relatively affordable, when buying should pay attention to whether the wine is domestic or bottled imported. It is still a bit of a grade to send the leader, and it is not recommended to buy domestic filling.

Australia. As a new world grape.

The wine is ok. Anyone who knows red wine knows it. The taste of New World wine is more suitable for the taste of the general public.

I think it's more decent to give away old-world wine. In fact, you can go to a lot of red wine** to have a look. I often go to 9159 wineries.

The stuff inside was nice. And it also includes mailing. **It's still quite affordable.

It's not good to send a Crorolla corolla kangaroo.

The kangaroo wine of the Sino-Australian joint venture Ovi Yiman Wine Company has a very good taste and a correct taste.

South Australia's Barossa Valley is home to a long and unique Silesian culture (Germany) and is Australia's most famous wine region. The Barossa Valley is still home to some of the world's oldest vines, and some Barossa Valley families have been growing and making grapes for six generations. The beauty of the scenery and the local food and wine culture have attracted countless artists, entertainers, civilians and talented winegrowers and winemakers.

The climate of the Barossa is ideal for full-bodied reds, fortified wines and full-bodied whites. There are two different types of soils in the appellation, both clay and sandy with relatively low fertility. The Barossa Valley produces a wide variety of wines, including Chardonnay, Riesling, Semillon, Grenache, Muervede, Cabernet Sauvignon and Syrah.

There are currently more than 150 wineries in the region, with some of the more well-known wineries including Penfolds Winery, Peter Lehmann, Seppeltsfield, Wolf Blass and Yalumba.

Located in South Australia's Limestone Coast region, Coonawarra is renowned for producing excellent red wines, including some of Australia's best Cabernet Sauvignon wines. Located just 100 kilometres (60 mi) from the coastline, the region has a typically maritime climate with dry and mild summers. The weather here is fantastic, with cloudy weather during the grape season, which reduces the exposure to sunlight and lowers the temperature.

Coonawarra's Terra Rossa red soil is Australia's most famous soil, and Cabernet Sauvignon wines from this soil are renowned. There are currently around 40 wineries in the appellation, each with a tasting room that speaks to the history, culture and traditions of the region. The wines produced in Coonawarra mainly include:

Cabernet Sauvignon, Syrah, Chardonnay and Riesling.

The Hunter Valley is located in New South Wales, less than two hours' drive north from the capital city of Sydney. It is Australia's oldest wine region. This area includes the Upper Hunter Valley and the Lower Hunter Valley, with the Hunter River serving as a link between the two districts.

Most of the vineyards in the Lower Hunter Valley are located in the southern part of the valley, at the foot of the Brokenback mountain range.

High summer temperatures are a major feature of the Hunter Valley appellation, and gentle sea breezes are a key factor in the region's high quality wines. Despite the harsh growing conditions, the wines produced in the region are still well-known in Australia.

Barrel-aged, Semillon is the region's most classic wine, with high acidity and a long finish. The Semillon grapes were harvested earlier and the wines made from them were relatively low in alcohol and fresh when they were young, with a hint of lemon. After a period of maturation, the wine develops a classic golden yellow color, with complex aromas of toast and honey.

The ageing potential exhibited by Semillon makes it one of the most representative of Australian white wines. There are now 130 wineries in the Hunter Valley, including some family-owned winemakers who have been around for many years. <>

Whichever you have! If it's Chinese, don't buy it. Don't drink. Do not import! Japanese"Three lights", we"Three no's"。