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Know Your Variety - Australian Fiano

Adam Walls teaches us the finer points about Australian Fiano and why it could be Australia's next big white wine.

When Coriole in McLaren Vale released Australia’s first Fiano in 2005, it signalled an exciting evolution for white wine lovers, myself included.

This Italian white thrives in hot, dry climates, making it perfect for many Australian wine regions. This ability to handle the increasing heat spikes we’re experiencing during vintage makes it a very environmentally friendly variety as its need for water is low.

What’s more, Fiano retains its acidity in the heat. So while other whites like Sauvignon Blanc and Chardonnay often lose their acidity when the temperature rises, Fiano can be made into a beautifully balanced, refreshing wine.

Fiano at a Glance

Australian Fiano

Origins of Fiano

In its Italian home, Fiano is mainly grown in the hills surrounding Avellino in the Campania region. It has been traced back to ancient Rome and is thought to have been the primary variety in Apianum, an ancient Roman wine, meaning ‘bees’ in Latin. Even today, swarms of bees are drawn to the sugary pulp of Fiano grapes in Avellinese vineyards.

Australian Fiano Regions

As I mentioned, Fiano grows best in our warmer regions and has had great success in McLaren Vale and Clare Valley. But what I’m really excited about are the wins that have been had with the variety in the Riverland and Riverina regions. While these are regions traditionally famous for producing cheap, bulk wines, Fiano has given local winemakers a chance to show they can make exciting, cutting-edge wines.

Characters

At the Australian Alternative Varieties Wine Show, Fiano is divided into two classes: light and fresh, and full-bodied and textural.

The stye in which it is made is determined by the winemaker. For example, if a winemaker decides to pick the grapes later in the season and/or uses lees during fermentation, their Fiano will be a richer, more textured style.

Fiano Food Matching

Given that Fiano hails from a region that is coastal bound, it makes sense it is a wine that works well with seafood – baked fish, shellfish, etc. It’s perfect with vegetarian pasta dishes, too, as the acidity in the wine offsets the richness of cream-based sauces and complements the acidity of tomato-based recipes.

Recommended Recipe: Stefano Manfredi’s potato gnocchi with burnt butter and sage

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Words by Mark Hughes on 17 Jan 2017
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Over the last few years,  Pinot Gris and Grigio  have become very popular white wines, but generally the drinking public don't know the difference between the two, so we invited some members to discuss the difference in styles. In a nutshell, Grigio is the Italian style that's fresh and zesty with a savourycharacter, while the French Gris is richer with more body, stonefruit flavours and some spice. Mainly due to marketing, winemakers in Australia have tended to use the trendier Grigio on the label, even if the wine is more in Gris style, which understandably only adds to the confusion. Fortunately, the big thing to come out of this tasting was the development of winemaking techniques that show that noted producers, at least, are making Grigio and Gris more in line with their European counterparts. Find out more about the  differences between Pinot Gris and Pinot Grigio we discovered here. Sparkling
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- Mike De Iuliis, De Iuliis Wines - Hunter Valley
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- Andrew Margan, Margan Wines
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Rosé can be made from just about any red wine grape variety there is. In Australia, the more common varietals used to make Rosé include  Shiraz ,  Pinot Noir , and Grenache . But also,  Merlot  and  Cabernet Sauvignon . In Provence, the historical home of Rosé, winemakers will blend grape varieties, such as Cinsault, Mourvédre, Syrah (Shiraz), and Carignan, to create gorgeous examples of this pale pink wine. Now you know how it’s made, it’s time to drink to Rosé’s pink perfection and fill your spring with some delicious drops.  
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Grenache is a red grape variety that relishes heat and can relatively easily produce ripe, full styles of wine. Perhaps Grenache was grown initially on sites that were more akin to producing a generous crop for fortified winemaking. But, now many wineries are searching for more finesse and picking these Grenache blocks earlier and seeking red fruit rather than riper black fruit flavours. The majority of Grenache in the Barossa is not trellised; it is grown as a bush-vine. These bush-vines tend to take care of themselves, allowing more air flow and light penetration. The Barossa and McLaren Vale are considered the two leading regions for Grenache in Australia. And it is always a great debate as to which consistently produces better quality wine.

- Kevin Glastonbury, Winemaker, Yalumba Family Vignerons
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South Australia has old vines, this resource cannot be understated. We work with vines ranging from 50 to 90 years old. Grenache is extremely reflective of where it’s grown. In McLaren Vale, we see lighter bodied, more aromatic styles from Blewitt Springs and Clarendon. Down on the flats of Tatachilla, we see a far heavier, richer, full-bodied styles.

- Nathan Hughes, Willunga 100
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Two Blues Sauvignon Blanc 2014
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