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Aussie reds! Who could imagine a world without them? Our reds can be big, bold, and full-flavoured or lighter more delicate cool climate wines. Unlike white wine, red wine is made by fermenting the juice, skins and seeds together, then pressing the wine.
Most red wines undergo malo-lactic fermentation, a process that converts harsh malic acid into softer tasting lactic acid to create a more supple wine. Maturation is an essential step in producing full-bodied red wines, while lighter reds are bottled earlier to capture freshness.
The most popular of our reds include Cabernet Sauvignon, Shiraz, Merlot and Pinot Noir. Of course, we can't forget that uniquely Australian red: Sparkling Shiraz. Reds are a great for BBQs or hearty winter feasts and go well with beef, lamb and other red meets. They can also be enjoyed with pork, salmon, duck, and turkey.
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