Australia's original adventures in wine growing date back to the mid-19th century. Initially, the Australian wine industry was a local, low profile affair until about 40 years ago when the middle classes of the western world at large started developing an appreciation for a good glass of wine, and the behemoth which was to become the modern international wine industry began to stir. Since then, Australia has grown to be a world class wine producer with a variety of highly regarded white and red varietals.

With Australian climate and topography similar to California, it's not surprising to find many of the same varietal grapes in common.

Shiraz, known as Syrah elsewhere, a varietal originating in the Rhone Valley, is probably the most prolific and well-known of the Australian reds, with a nod to Durif, an ancient varietal which was originally brought to the region grafted to phylloxera-resistant vines from Montpellier after a destructive infestation in the early 20th century.

Confirmed as recently as 2008, old plantings of Durif are still used to produce popular wine in the Rutherglen, Victoria region of Australia, producing dark, inky coloured table wines with plummy, firm texture and mouth feel, and similar characteristics to Petite Syrah. Rutherglen also produces fortified wines, such as port, muscat, and Tokay that have popular following around the world.

Victoria also boasts another world-class set of producers in the Australian Pyrenees (not to be confused with the mountain range which separates France and Spain). Under cultivation since the early 1960s, the region now holds over 30 vineyards with nearly 600 hectares (1458 acres) growing twenty-five varieties. Shiraz, Merlot, and Pinot Noir are among the reds, with whites represented by Chardonnay, Sauvignon Blanc, and others.

Once the domain of Australian apple orchards, the Mornington Peninsula has turned to winemaking in recent decades. With over 60 wineries, many open for public tastings, the area boasts a well-regarded Pinot Noir.

McLaren Vale, bound on the south by the Sellicks Hill Range and to the west by Gulf Saint Vincent, enjoys a Mediterranean climate with a dry summer south of the equator. Rarely suffering frost or drought, the long hot days and short cool nights are perfect for Australian grape growing.

Some vines of the region are still producing more than a hundred years after first being planted. The soil and climate combine with modern methods to produce a wine with superior aging qualities. Widely acknowledged as one of the premier producers of Shiraz, harvest occurs from March to early April. With its noted smaller berries, Australian vintners here produce a complex, intense wine.

But Shiraz isn't the only excellent product of the region. Cabernet Sauvignon and Grenache are also featured here. The Grenache, similar to that grown in Spain, grows well in the distinctive Australian soils.

Among the oldest Australian wine growing regions, the Clare Valley is also one of the most scenic. Settled by the English and Irish in the 1840s, much of the architecture still reflects those early days. Cabernet Sauvignon and Shiraz are produced here in the continental climate of hot days and cool nights. Some valleys enjoy altitudes as high as 500m (1640ft) with red soil over graveled rock, and award winning Reislings are a prominent feature of the local Australian wine menu.