Smooth, ripe fruit with a hint of liquorice spice and a gutsy, herby finish.

South Australia Australia’s most prolific region contributes some 60% of the country’s output, and is home to many of the biggest and highest-quality producers such as Penfolds, Wolf Blass and Yalumba. Much of this production is domestically-consumed, cheap cask wine from the irrigated plains of the Riverland, but there is also a large array of smaller-scale and boutique wineries, such as Henschke and Charles Melton. Grapes have been grown on the edges of Adelaide since 1837, however many vineyards have been uprooted as the urbanisation of the city has spread. The leading companies take advantage of the viticultural areas in Padthaway, Coonawarra, McLaren Vale and the Barossa valley for their top end wines. Each region has its own speciality as well as growing the other major varieties. The cool Clare and Eden Valleys produce wonderful, crisp Riesling; the terra rossa soil of Coonawarra is perfect for Cabernet Sauvignon of astonishing depth and complexity, and Chardonnay from Padthaway has concentration rarely seen elsewhere.

Chilli con Carne, chicken fajitas.

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