AUstralia

Overproduction, and consequently lower prices for some grape varieties, meant that some vineyards couldn't compete and many vineyards lapsed. In 1925, the British government allowed preferential duty for Empire wines, which meant that Australia could economically export fortified this further stimulated the industry.

During World War Two, exports to Britain practically ceased but resumed on a smaller scale after the war. By the 1950s, the wine industry was thriving in Australia, with South Australia center of production. The end of the Second World War saw an influx of European immigrants, bringing new skills in wine production. As new techniques were introduced and developed, and as Australians gained a taste for the newer, finer wines, wine consumption in Australia grew rapidly.

From the mid-1970's on, Australia's love affair with wine has continued to grow. The industry is stronger than ever, employing thousands, many of whom have completed one of the viticulture courses offered at Australian educational institutions. Small boutique wineries have been established throughout Australia, often by retirees or people wanting to escape city life. Australia's wine industry has become more than just another industry it has become a lifestyle for many Australians and winery tours a must for tourists.

Australia is such a large country that almost every climate and soil type can be found. This means that they are able to produce all of the major wine types, from red to white, fortified (such as port), and sweet to sparkling wines.

It also has some of the oldest grape vines in the world. Many of Europe's established vineyards were destroyed in the 1800s with the only survivors being the vines brought to Australia.