Food & Wine:
| Sparkling Wines / Champagnes |
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| Spumante | An Italian term implying a fully sparkling wine. Usually fruity in flavour and slightly sweet. | Hors d'oeuvres, Fresh Fruit and Nuts. Also an ideal aperitif, or at any time. |
| Asti Spumante | The best known sparkling wine of Italy. It is ready to drink now. A definite 'grapey' flavour. The sweetness present in the wine is from the natural grape sugar. | This style may be drunk at any time, but is especially enjoyable with Italian type cakes, fresh fruit or fruit salad. |
| Non-Vintage | A non-vintage Champagne is a blend of various vintages and styles of wine. This allows more consistency and complexity in the finished product. The best non-vintage wines are fermented in the bottle by the Methode Champenoise and are made from the classic French Champagne varieties - Pinot Noir and Chardonnay. | An aperitif style wine, can be drunk before, during and after any meal. A real "all-rounder". |
| Vintage | In good years, a Champagne can be made from a single cuvée and released as a vintage wine. These tend to be more distinctive and can vary more than the non-vintage in style. | As with non-vintage. |
| Rose Styles | Rose or "pink" Champagne is usually made by the addition of a small amount of red wine prior to the secondary fermentation. It results in a more complex, fuller flavoured wine. | An ideal apertif style or with food. | Sherries |
| Fino and Dry Sherry | Fino is the driest and most delicate sherry, with an intense yeasty flavour and 'bite' on the finish. Other dry sherries are softer and more mellow. | A good "starter" drink. Either as an aperitif or with the first course. For example, Soups, Pâtés, and Terrines. Fino can be served chilled. |
| Amontillado Sherry | The medium dry style. This includes fuller, not-so-dry styles with a deeper colour and nutty flavour. | Cream Soups, Bisques and Nuts. |
| Oloroso and Sweet Sherry | These sherries have deep colours and full flavours from aging in old oak barrels. They are rich in taste from medium dry to quite sweet. | Fruit Glace, Nuts, Cheese etc. |
| Cream Sherry | In Australia, a fruity, young wine with a sweet, grapey flavour. | Usually drunk by itself. |
White Wines
| EYE | NOSE | PALATE | SUGGESTED FOOD |
| Rhine Riesling Clean, light green yellow when young. Deep gold with age. | Lemon/Lime - grapey. Fresh and fruity. | Flavour of Lemon/Lime. High in acid, crisp, clean and well balanced. Definite fruitiness - pleasing grape flavour. | Thai, Malaysian, Chinese, Salads, Simple Seafood's, Veal, Pork and Ham. |
| Chardonnay Medium yellow in colour becoming deeper with age. | Exotic fruit salad - melon/peach with oak integration. | Dry, full-bodied and mouth filling with a "broad" flavour. When developed takes on a "buttery" richness in taste. | Full flavoured Seafood's, Cream Soups, White Meats, Light Cheeses and Salads. |
| Semillon Straw yellow to deep gold in colour with age. | Subtle, grassy occasionally with oak. Rich vanilla with age. | A classic ageing wine, certain creamy texture, "grassy" flavours, becoming nutty with cellaring. | Turkey, Fish, Ham, Pork, Soups, Lighter Flavoured Cheeses and Seafood. |
| Chenin Blanc Green to light straw in colour. | Lime, honey and flower aromas can be found. | Usually a "drink now" style of wine. Dry to medium dry. Greenish/ herbaceous clean, fresh, high in acid. With age, develops definite "honeyed" characters. | Oysters, Shellfish, Grilled or Poached Fish. Thai, Malaysian, Chinese, Cream Soups, Simple Seafood's, Veal, Pork and Ham. |
| Sauvignon Blanc Pale straw in colour. | Intense, grassy, herbaceous with tropical fruits. | A crisp, dry wine with pronounced varietal flavour that is clearly reflecting the grape used. Medium bodied. High in acid. | Asian foods, all Seafood's and Fried Foods. Asparagus, Smoked Salmon. |
| Verdelho Pale, green/gold in colour. | A variety of aromas from tropical fruit to nuts. | Sleek texture, a very pleasing flavour ranging from apricot, pineapple, passionfruit to hazelnuts. Full-bodied. | Fish, Cream sauce, Pasta dishes and Fried Foods. |
| White Burgundy Full straw yellow in colour. | Rich nose, good depth of fruit. | Varies with the different grapes used to make this wine (such as Chardonnay, Semillon, Crouchen and Verdelho). Full-bodied, dry, full flavoured, often with some oak. Soft finish - clean acid. | Seafood, Chicken, Hors d'oeuvres and Salads. |
| Chablis Light to pale straw in colour - slight green tinge. | Clean, fresh, slightly herbaceous. | On a scale of dryness, Chablis is number one. This style can be made from one grape variety or a blend such as Semillon, Chardonnay and Colombard. A typical crisp, clean finish. | Japanese, Seafood, delicate Terrines and Pâté. |
Red Wines
| EYE | NOSE | PALATE | SUGGESTED FOOD |
| Cabernet Sauvignon Deep purple red colour. | Mint and blackcurrant aromas, usually with new oak. | Medium to full bodied 'claret' style with a berry flavour and lingering firm finish. Lots of tannin and acidity. Ages well in bottle. | Venison, Buffalo, Beef, Lamb; also excellent with French Cuisine. Mature (Old) vintages are an excellent complement to cheese. |
| Shiraz Deep red to brick red in colour. | Earthy/spice aromas with the influence of oak. | A full flavoured wine with a spicy flavour and soft tannin finish. Shiraz wines are usually given wood maturation. Medium dry- usually softer and rounder than Cabernet. | Beef, Veal, Game, Greek, Italian and Mature Cheeses. |
| Pinot Noir Light to medium red/purple. | Intense berry fruit aroma - strawberries and cherries. Fresh and aromatic. | A soft wine, but with intense flavour and velvet tannin. Clean and fresh lingering finish. Best when young. | Duck, White Meats, Pâtés, Terrines, Pasta dishes, Veal and Ham. |
| Merlot Medium-deep red. | Ripe berry aromas, fresh and fruity. | Rich, fruity flavour. Soft, low in acid/tannin - usually blended with Cabernet Sauvignon. | Italian, Greek, Cheese and Red Meats. |
| Fortified Wines |
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| Muscat | A fortified wine whose name is derived from the Muscat de Frontignan grape. A magnificent dessert wine style, rich, sweet and luscious. Dark red/brown to medium orange in colour. Developed grapey, raisin characters. A fine after-dinner drink. | Dried Fruits, Nuts, Plain Biscuits, Light Desserts and Coffee. Also some cheeses. |
| Tokay | A rich, sweet dessert style wine. Light to medium orange in colour. A clear tea leaf /caramel character, with a soft luscious palate. | Chocolate, Nuts, Fruits, Light Desserts and Coffee. |
| Vintage Port | Vintage Port is made from the wine of one particular vintage (year). It will spend its first year in wooden casks, then left to mature further in the bottle. Medium red-purple to full brick red in colour. With a complex spirit bouquet. Aromas of tobacco - cigars are common. Berry-fruit flavour and firm tannin. Dry finish. | Nuts, Cheese (Blue, Stilton and Mature Cheddar). A good complement with coffee. |
| Tawny Port | Tawny port is matured in wooden casks for varying periods of time between 5-50 years. Ready to drink. Light to tawny in colour. Smooth "oakey" flavour. Spicy fruit characters - a marked rancio flavour. Soft and mellow on the finish. | Coffee, Nuts and Cheese. |
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