A few weeks back I attended an Australian wine event in Manhattan. This particular tasting was an interesting one indeed. Some of the country’s leading family-owned and multi-generational producers selected wines from their libraries to showcase to American trade and media. The main portion of the tasting was a sit-down seminar led by Mark Davidson, Australia’s worldwide wine educator. Alongside him, family members from each winery whose offerings were being poured that day were on hand to speak about their wine and Australia in general. There are a couple of general misconceptions floating around about Australian wine. One is that the country’s producers make big, blustery wines that are long on upfront fruit and flash and short on finish and substance. The other is that that Australian wines don’t age. The problem is neither point is really valid; certainly not as wholesale statements. Every wine-producing country has great, good, and bad producers. Certainly, Australia still has some who make boatloads of overripe shiraz. However, there are many more making proportionate shiraz as well as a very wide range of other offerings. It’s time to realize that there are as many diverse styles coming out of Australia as any other wine-making country. Not to mention much, much more than just shiraz, no matter how tasty it can be. Head Over to The Daily Meal to read the rest.