Yarra Valley: Melbourne’s Sweet And Sparkling Sensation

What’s the first thing that comes to mind when Melbourne is mentioned? FOOD! Yes, this Victorian City is screaming restaurants as its offers the best food choices with the ambiance of your choice from European to Asian. In accordance to enjoyment of the best food choices, indulge into the best wine in all variety there is.

In the outer suburbs of Melbourne lies the Yarra Valley which is the wine region that can be visited and explored in a one day wine tour. Included in the list of its famous wines are Chardonnay’s, Shiraz and Cabernets, Bianchet, and Mas Serrat to name a few. In order to experience the Yarra Valley Wine at its finest and understand how it came to be, plan a wine tour. Throughout the day, you’ll be guided by a real wine expert, experience cellar door tasting at Yering Station, Yering Farm, and Rochford Wines.

As you immersed yourself to one of the world’s primary grape-growing region, you’ll feel like you’re in the setting of the movie “A Walk in the Clouds”. Yarra Valley has Victoria’s earliest vineyards. The earliest being planted at Yering Station in 1838 and has spread rapidly until the 1870’s. There was a period of which dairy products became the primary focus so the wine production ceased in 1921. However, it regained its importance and replanting began in the late 1960’s. At present, the Yarra Valley is recognized by the world as a primary producer of world class wines in all varieties. It offers sparkling wines at its finest.

Imagine yourself learning from the experts of wines and the art of wine tasting with one of the world’s prominent producers of best wines. You can pick your preferred glass of wine and bring it to lunch and dine in a restaurant surrounded by the glorious valley with rolling hills nurtured by the Yarra River. That is what I call a learning experience in classic relaxation.

Have you ever thought about what makes a wine sparkle? And to top it off, how come aged wine tastes better? In Australia, winemakers aim to pick their grapes at 17 to 20 degrees brix in order to avoid high sugar levels. High sugar levels in grapes more often than not produces still wines as opposed to decreased levels of sugars. As the fermentation process ensues, the bubbles are produced by the amount of the carbon gas that the process creates. This actually causes weak glass bottles to burst even prior to opening. Also this carbonic gas makes that cork-popping a fun moment when opening a bottle of wine for celebration.

In the subject of aging wines, aged-wine tastes better only if it has that balance of grape tannins, acidity, and fruit. In other words, not all aged-wines taste better, but if a wine has the perfect combination of components, the process of aging makes it bolder and richer in taste, flavor, and scent. This basically creates the notion that aged-wine has the upper hand of the younger one. So the next time you were offered a wine, you’ll know what to choose after the wonderful Yarra Valley tour!