California and Australia have a lot in common. Especially when it comes to wine. Vineyards were first planted in both places in the late 18th century. Both experienced a population boom from the 1850s after gold was discovered, leading to the establishment of wine regions near the goldfields. Both saw a shift in popularity from generic fortified wine to varietal table wine in the 1960s. Both now make large volumes of cheaper wine in hot inland regions and more expensive wines in cooler regions near the coast.

The varietal mix is similar, too. Chardonnay and cabernet sauvignon are the most widely planted grapes across the Golden State, with sauvignon blanc, pinot noir and merlot not far behind (the big exception, of course, is zinfandel, that most Californian of red grapes, which has never really taken off here). And the wines have traditionally often been made in a similar style, too – although typically Californian wines tend be bigger, richer and more powerful than is now fashionable here.