“I’ve got a little bit of everything,” says Margarita Winery owner Greg Williams, who owns the Margaritas and Vines boutique in central Sydney.
“I like the sweet stuff.
“And then there’s the sour stuff.”
A wine critic’s guide to margarita winemaking Source ABC News | 1 of 1 “I like sweet stuff,” he adds.
“But I’ve also got a lot of sour stuff.
I like the garlic.
The sour stuff is always good.”
Mr Williams’s Margaritaville winery is renowned for its signature sour grapefruit wine, and is known for a range of wines with a sweet, fruity character.
“We get a lot more sour grapes here,” he says.
The winery has a wide range of sour-vineyard wines, including the popular Margaritan Vines, and many of the wines are aged for a minimum of two years in oak casks.
Mr Williamson, who was raised in Melbourne, says the wine industry in Sydney is “growing” in the state.
“We have the best grapes in Australia,” he explains.
In fact, the grapes he grows have been on display at Sydney’s International Wine Festival since 2012.
A winery winemaker’s guide “There’s a lot going on,” he said.
“There’s the wine, there’s what the winemaker has been doing.
It’s a long, difficult process.” “
It’s about getting the grapes to do what they’re supposed to do, and then trying to work with them.
It’s a long, difficult process.”
The Margaritarians winery in central Melbourne is a winery, not a bottle shop.
Mr Williamson says the winery takes a “very long time to do” a particular wine, so a lot goes into the blending process.
He says the first few weeks of the growing season are very stressful.
“[It] starts with a lot the water gets changed, a lot to get it to the right pH, a big batch of wine is made, a few more winemakings are done, and all that’s left is to bottle it,” he explained.
This is followed by a period where the wine is aged in casks, and “then you start to get some of that fruitiness, but then you start getting some of the flavour that the wine has had”.
“You start to lose some of its character, and some of those flavours are the fruitiness that we like,” Mr Williamson said.
For Mr Williams, the “fruitiness” is in the grapefruit.
When he started working with grapes in 2001, “there was a lot less fruit in them,” he told ABC News.
But in recent years, the grape has become more than just a fruit.
Margaritas are made with grapes from around the world, Mr Williamson told ABC.
While grapes grow throughout Australia, grapes grow most quickly in the warmer regions of Australia, such as the north-east and south-west.
However, as a result of climate change, the north of the country will see a significant increase in the number of grapevines that are going to be planted.
There are currently more than 200,000 hectares of grape vines in the south-east of Australia.
Most of these vines will be planted in the ACT, which will see about 60,000 hectare of grapes being planted in 2020, according to Mr Williamson.
Some winemasons in Sydney are also growing grapes in other regions, like New South Wales, Victoria and Queensland.
At Margarites winery the grapes are grown in small-scale, local farms in the regional areas of Hobart, Gippsland and Western Australia.