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Information about South Australia

Region	South Australia
Country	Australia
Climate and soil	The climate, warm and dry and with great temperature range between day and night, is perfect for the production of red wines, well structured and powerful, and white wines, rich and sapid.
History	Captain Arthur Philips was the first to cultivate the vineyard in Australia. During his journey with the British fleet, he stopped in Australia in Cape Town in 1788, where he collected the cuttings that he had planted in Farm Cove, near Sydney. Curiously, one of the reasons for which he began cultivating the vineyard was that of wanting to promote sobriety. In fact, many prisoners who were transported to Australia had major problems with alcoholism and it was thought that they would improve if, instead of making use of spirits, they had made use of wine. Unfortunately, these good intentions were not crowned with much success. Those who were successful in viticulture in Australia were a Scotsman, James Busby, who, before emigrating to Australia, had made a trip to all the wine districts of Europe, where he had studied viticulture and winemaking. Thanks to generous help in childbirth of the English state, he founded in 1825 the first winery, Kirkton Estate, in the Hunter Valley, 160 km north of Sydney. Other pioneers followed in his footsteps and in 1850 more than 200 hectares had already been planted in the vineyard. In 1843 a certain Dr. Linderman arrived in Australia where he began to cultivate the vine at Hunter Valley. He was the progenitor of a long series of doctors who dedicated themselves to viticulture in Australia. Linderman's business flourished, and after a while, Linderman's daughter married a nephew of James Busby. In this way the Kirkton Estate was acquired by the Linderman family.
Typical products	For a long time there has been great confusion regarding the classification of vines in Australia. Since most of them had been imported from South Africa, they had completely different names from European names. For example, Chenin Blanc was called Semillon in southern Australia and Chardonnay and Rutherglen. It was only in 1976 that this confusion was put into the French ampelographer Paul Truel who made a trip to the Australian wine districts classifying all the varieties. South Australia is Australia's largest wine region covering more than half of the production. Where today is the city of Adelaide, the first vines were planted in 1837, and the only vineyard that is still in the suburbs of the city is the legendary Magill Estate of Penfolds from which come the grapes for the great Grange Hermitage wine. But the grapes also come from other vineyards owned by the Penfolds, which produce high quality grapes.
Typical dishes	The first settlers were British, so the Australian cuisine has an Anglo-Saxon tradition. A famous specialty are the "meat pies" small meat pies used as snacks. Even more typical is the "vegemite", a sort of dark pate of yeast extract: the Australians spread it on bread and are practically dependent on it. There are also various dishes based on local species, such as samosa with kangaroo tail stew, emu paté, smoked game in eucalyptus leaves, salt-bush lamb, omelette with local anise seeds or acacia-flavored ice cream. For a few years now the "bush" specialties have been a great success, a concentration of completely different flavors for those who like to experiment, but in general, you can eat well, also because diversified immigration has added variety, and Italian and oriental specialties are very common and the proximity to Asia has also added to Asian recipes also Asian influences, excellent fish, shellfish and seafood, in fact in Australia there are fish such as John Dory and the delicious barramunda , delicious lobsters and other crustaceans such as the bugs of Moreton Bay (sea cicadas), and the excellent yabbies (freshwater lobster), to taste even salads and tropical fruits.