Five Alternative Wine Varieties to Take to Your Next Dinner Party

In partnership with

Twenty years ago the Australian wine landscape was shaped by French viticulture. The grapes we grew and the wines we drank were dominantly French in origin — Shiraz, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. But over the last decade, an influx of Italian, Spanish, and Greek varietals have begun to make their mark across Australia, and they're now commonplace on wine lists and retail shelves all over the country. The winemakers who saw the potential for these varieties, long before they were considered cool, deserve endless credit. Before Aussie Wine Month kicks off in May, we've partnered with Wine Australia to round up five bottles of Australia's most delicious, innovative wine — keep this list in mind for your next dinner party.

ASSYRTIKO

Because the temperature in Australia's wine regions is continually rising, the search for varieties that thrive in warmer environments has moved to the top of every winemakers to-do list. It's taken ten years and a long wait at Australian customs to get Santorini's indigenous white grape Assyrtiko into Australia (specifically, South Australia's Clare Valley). Producing a fresh, crisp, acidic style of white wine, it's the perfect accompaniment to contemporary Australian food, and a natural partner to Australia's climate and cuisine. Think grilled octopus, fresh seafood, slow cooked lamb shoulder and cured ocean trout.

In a couple of sentences: Assyrtiko is native Greek white wine that we've recently started producing here in Aus, that thrives in a warmer climate and which will quench any thirst on a hot day. Try it if you like Sauvignon Blanc, if you're bored with the status quo, or have a seafood platter to devour.

One to try: 2016 Jim Barry Assyrtiko, Clare Valley SA

MENCIA

A wonderful little region called Galicia is tucked up high in the North-West corner of Spain. Here, among some of the steepest wine-growing mountain ranges, a delicious red grape called Mencia was found, picked and brought over to our shores. What's exciting about this grape is that it can express so many different characteristics when it's made into wine. From light and fresh, with a powerful mid-palate concentration of fruit and an elegant finish, to a rich and opulent, dark and brooding beast with structure and density. No matter which direction the flavours go, the wine is always perfumed, with a persistent juiciness that lingers in your mouth for hours.

In a couple of sentences: Tastes like Pinot Noir on steroids — loads of fruit, but a nice grip on your palate. Try it if you're eating pulled pork, and you need something to match it with.

One to try: 2016 Oliver's Taranga '2 Chicas' Mencia Rosé, McLaren Vale SA

ZINFANDEL

Zinfandel (also known as Primitivo) is a black-skinned grape variety that produces a robust red wine. Expect to experience jammy flavours of blueberry, raspberry, cherry, plum, and cranberry alongside characters of black pepper, clove and liquorice. When you taste Zinfandel, it often bursts on the palate with juicy fruitiness, followed by spice and often a tobacco-like finish. A pro-tip when searching for the right Zinfandel is to keep an eye on the back label and check the Alcohol by Volume (ABV). If you like a lighter, more red-fruited style, look for a lower ABV. If big dark fruits and savoury spices are more your speed, look for a Zinfandel with an ABV above 15%.

In a couple of sentences: Originating in Italy, made famous in the USA and now found in our backyard, Zinfandel is your Friday night pizza wine. If Cabernet Sauvignon and Merlot had a love child, Zinfandel would be the product.

One to try: 2013 Lowe Wines Zinfandel, Mudgee NSW

SKIN CONTACT/ORANGE WINE

To make an orange wine you take white grapes and crush them slightly (usually under foot), and then put them in a vessel (often ceramic, or made of large cement) to ferment. The fermenting wine is left alone from anywhere between four days to over a year. The longer the time spent on skins, the darker the orange/amber colour and the more tannin (or structure) the wine receives. Orange wines are usually robust and bold, with honeyed aromas of sweet melon, hazelnut, brazil nut, bruised apple, wood varnish, lanolin, juniper, sourdough and dried orange rind. On the palate, they're big, dry, and tend to be overly acidic — not for the faint hearted.

In a couple of sentences: The colour and tannin structure of orange wine comes from extended juice contact with the skin of the grape — it's white wine for lovers of red wine. Try it if you like sour ale, cider, bold flavours, tannic wines, or if you've got a lemon stuffed baked chicken in the oven.

One to try: 2016 #003 by Tom Ward, Pinot Gris, Riesling, Gewurtztraminer, Orange NSW

PÉTILLANT-NATUREL

Pétillant-Naturel is a delicious, lightly-sparkling wine, unfiltered and often bottled with a crown cap (like a beer bottle) rather than a cork. Colloquially shortened to Pét Nat, it's lightly cloudy like a cider and holds the distinct vinous characters, aromas and flavours of the grape variety it's made from — meaning each bottle, or vintage will have its own unique flavour. A rustic style of sparkling wine, Pét Nat is made using mostly traditional production methods. Unlike classic sparkling wines and Champagne however, wine producers don't add sugar to kick off secondary fermentation in the bottle (the element that gives most varieties of sparkling a firmer, more pronounced bubble). In fact, most, if not all Pét Nats do not see any additions in their fermentation process. The literal translation of the name is 'natural sparkling' — meaning it's the truest essence of grape in a bottle that a winemaker can get.

In a couple of sentences: Bursting with flavour, Pét-Nat is a lightly-sparkling wine with a stylistically softer bubble compared to more traditionally-made sparkling wine. Try it if you like cider.

One to try: 2016 Delinquente 'Tuff Nut' Bianco di Alessandria Pét Nat Riverland, SA

Celebrate all types of Australian wine by getting involved with Aussie Wine Month over May — there will be events and tasting opportunities all over the country.

Images: Kimberley Low.