Travel Reference
In-Depth Information
THE DRINKS
THE AMBER NECTAR
The great Aussie drink is a “tinnie” (a can) of beer.
Barbecues would not be the same without a case of tinnies, or “stubbies” (small
bottles). In the hotter climes, you may be offered a polystyrene container or
“stubby holder” in which to place your beer to keep it cool.
Australian beers vary considerably in quality, but, of course, there's no
accounting for tastes. Among the most popular are Victoria Bitter (known as
“VB”), XXXX (pronounced “four ex”), Fosters, and various brews produced by
the Tooheys company. All are popular in cans, bottles, or on tap (draft). My
favorite beer is Cascade, a German-style beer that you'll usually find only in a
bottle. It's light in color, strong in taste, and made from Tasmanian water
straight off a mountain. If you want to get plastered, try Coopers—it's rather
cloudy in looks, very strong, and usually ends up causing a terrific hangover.
Most Australian beers range from 4.8% to 5.2% alcohol.
In New South Wales, bars serve beer by the glass in a “schooner” or a smaller
“midi”—though in a few places it's also served in British measurements, by pints
and half pints. In Victoria you should ask for a “pot,” or the less copious “glass.”
In South Australia a schooner is the size of a NSW midi, and in Western Aus-
tralia a midi is the same size as a New South Wales midi, but a glass about half
its size is called a “pony.” Confused? My advice is to gesture with your hands like
a local to show whether you want a small glass or a larger one.
By the way, you have to be 18 to buy alcohol.
THE VINO
Australian winemaking has come a long way since the first grape
vines were brought to Australia on the First Fleet in 1788. These days, more
than 550 major companies and small winemakers produce wine commercially
in Australia. Vintages from Down Under consistently beat competitors from
other wine-producing nations in major international shows. The demand for
Australian wine overseas has increased so dramatically in the past few years that
domestic prices have risen, and new vineyards are being planted at a frantic pace.
Australian wines are generally named after the grape varieties from which
they are made. Of the white wines, big favorites include the fruity chardonnay
and riesling varieties, the “herbaceous” or “grassy” sauvignon blanc, and the dry
semillon. Of the reds, the dry cabernet sauvignon, the fruity merlot, the
burgundy-type pinot noir, and the big and bold shiraz come out tops.
The best recent vintages are 1988 and 2002. The 2003 vintage also promises to
be a cracker, with low rainfall meaning smaller, and more intensely flavored grapes.