Australian wine has no native grapes, and "Vitis vinifera" varieties were introduced from Europe and South Africa in the late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturists, for example Cienna and Tarrango. Although Syrah was originally called Shiraz in Australia and Syrah elsewhere, its dramatic commercial success has led many Syrah producers around the world to label their wine "Shiraz". About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have begun exploring so called "alternative varieties" other than those listed above. Many varieties from France, Italy and Spain
Phenolic content in wine produce grapes with higher levels of resveratrol than warmer, drier wine regions such as California and Australia. Different grape varieties tend to have differing levels, with Muscadines and the Pinot family having high levels while the Cabernet family has lower levels of resveratrol. In the late 20th century interest in the possible health benefits of resveratrol in wine was spurred by discussion of the French paradox involving the health of wine drinkers in France. Piceatannol is also present in grape from where it can be extracted and found in red wine. Vanillin is a phenolic aldehyde most commonly associated with