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Wine |
Description |
Taste & Smell |
Food Matches |
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Barolo
Red |
Italian wine, one of many to claim the title
"Wine of kings, and king of wines". It is produced in
Cuneo's province, south-west of Alba, within the region of Piemonte.
The wine is produced from the Nebbiolo grape variety.
Rich, robust and very long-lived |
Typically smells of tar and roses. The intense nose is
redolent of faded roses and violets with a touch of cinnamon and
aromatic hay. The palate is full and generous with a firm layer of
blackcurrant and resin that finishes dry and chic. |
Ideal with red meats and pasta. Barolo
should be drunk at 60F |
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Bordeaux
Red but whites also produced |
Any wine produced in the Bordeaux region of France
Most Bordeaux wine is red, but sweet white wines have also
contributed to the region's reputation, and dry white, rosé
and sparkling wines (Crémant de Bordeaux) are also produced.
Red Bordeaux, which is traditionally known as claret in the
United Kingdom, is generally made from a blend of grapes. Permitted
grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot,
Malbec, and Carmenere |
Bordeaux wines range from lush tasting Margaux to
sweeter white Sauterne with almost every taste in between. |
There is a Bordeaux varietal to accompany almost any dish. |
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Cabernet Sauvignon
Red |
Arguably the most noble of all black grape varieties
and the most widely cultivated. It first established its reputation
in the Médoc where for well over a century and a half
it has been the major contributor to such great first growth clarets
as Château Latour, Château Margaux and Châteaux
Mouton and Lafite Rothschild. Cabernet Sauvignon is a direct
descendant of an obscure Greek wine grape known as Volitsa it
is suggested. |
Australian Cabernet Sauvignons with intense
fruit flavors and subtle minty notes. Wolf Blass Gold Label particularly
good - blackberries, spices and liquorice aromas are complemented by
fine, silky tannins and a rich, velvety texture.
Chile - Deep, dark and overflowing with rich
cassis flavours |
Ideal with red meats and cheese platters.
Cabernet goes well with beef, lamb and goose,
especially when cooked with herbs. It also is a great match for brie,
cheddar cheese and chocolate |
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Chablis
White |
The Chablis region is the northernmost wine district
of Burgundy, France. The grapevines around the town of Chablis
are almost all Chardonnay, making a dry white wine renowned for the
purity of its aroma and taste. Ranges from Petit Chablis then
Chablis, Premier Cru and Grand Cru |
More acidity and less fruit flavours than other
Chardonnays, but a pure, minerally style with great elegance.
flavours of green apple and lemon. In the mouth Chablis delivers
aromas of vanilla, lemon and linden. |
Chablis is highly recommended with grilled fish but is
also a good companion with white meat and even curry or tandoori.
Serve chilled so that glass frosts. Serve around 48F |
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Chardonnay
White |
In France, Chardonnay is the second most widely
planted white grape variety just behind Ugni blanc and ahead of
Sémillon and Sauvignon blanc. The grape first rose to
prominence in the Chablis and Burgundy regions. In Champagne, it is
most often blended with Pinot noir and Pinot meunier but is also used
to produces single varietal blanc de blancs styles of sparkling wine.
important in California and Australia, is widely
planted in Chile and South Africa, and is now the most
widely planted grape in New Zealand. Also in Argentina |
Buttercup in colour, rich in alcohol and saturated
with the taste of new oak and tropical fruit.
Australia - Penfolds
- Hunter Valley. A soft buttery
Chardonnay, with a smooth mouthfeel and a rich fruity finish |
Excellent companion to most types of food it is mellow
enough to also be enjoyed on its own.
One of the most popular and reliable white wines but
given an undeserved bad rep in Bridget Jones Diary.
Chardonnay should be served at 48F. |
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Chenin blanc
White |
A variety of white wine grape from the Loire valley of France
but also particularly good from South Africa. Its high acidity
means it can be used to make everything from sparkling wines to
well-balanced dessert wines. The grape is known as Pinot Blanco in Brazil,
Chile, Mexico and Argentina. Also produced in California
and as Vouvray in France. |
South African labels such as Bellingham 'The Maverick'
often are intense wines gorgeously balanced between buttery and oaky
flavours and zesty, lemony fruit notes. Very different from both the
drier style of the Loire Chenin Blanc and the exotic styles of the
Cape. Anjou Chenin Blanc has an aromatic nose of acacia and honey,
complemented by a rich palate of apricot and hints of dried fruits. |
Crisp, dry and fruity and good with most spicy dishes.
Accompanies Thai and Chinese cuisine perfectly. Serve chilled. |
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Chianti
Red |
Italy's most famous red wine, which takes its
name from a traditional region of Tuscany where it is produced.[ must
be produced with at least 80% sangiovese grapes. Chianti Classico
is a wine produced in one of Chianti's sub-areas. There are actually
8 sub-areas in Chianti: Classico, Colli Aretini, Colli Fiorentini,
Colli Senesi, Colline Pisane, Montalbano, Montespertoli and
Rùfina. You may recognize these wines very easily by the black
rooster logo on the neck of the bottles. |
Herbal pungency, firmly tannic structure and a dry
finish. Beautifully rose & raspberry scented perfume, while the
palate is very fine & racy, with delicious summer red berry fruit
& an immaculate tannic structure |
Good with pasta and kidneys but not so good with spicy
hot food.
Chianti should be served at 59F |
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Fiano
White |
A wine that used to be subject to oxidisation but
modern methods have made it a serious challenger to other similar
wines. Fiano has been cultivated in southern Italy for over
two thousand years and its best-known wine is Fiano Di Avellino,
which is produced in the Campania region, from vines grown on the
volcanic hillsides of Avellino, east of Naples. |
The grape is low yielding and early ripening and
produces crisp, well-balanced wines, often with hints of honey and
nuts. Light, straw-yellow colour with appealing aromas and flavours
of ripe pears, honey and toasted hazelnuts. Also being grown
successfully in Sicily. Mandrarossa Fiano from Sicily is an award winner. |
Fiano's racy acidity makes it perfect for foods with
high fat content: triple creme cheeses, salami, sausages, etc. Can
also be used to add acidity to a wine-friendly salad dressing |
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Gewurztraminer
White |
Alsatian wine. Gewûrz means
"spicy" in german. It is the main characteristic of the
Gewurztraminer. Traminer means "coming from Tramin", a
small city in south Tyrol of Austria where the grape is coming from. |
Fruity and with strong aromas, a very perfumed and
flowery bouquet. The aroma of Gewürztraminer is distinctive and
can sometimed fight the food aroma. It is a mix of lychee nut, rose
petals, peach, and spice with rich spice and fruit flavours of peach,
apricot, and tropical fruit.
Thick and rich wine |
A dry Gewürztraminer is a good match with spicy
foods found in many ethnic dishes but it can depend on the label.
Good with sauerkraut, sausages and the Alsatian cheese Munster, curry
seasoned dishes, Chinese and Mexican cooking and other spiced dishes.
It should be served at around 50F |
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Grenache
Red |
Probably the most widely planted variety of red wine
grape in the world. Grenache is the dominant variety in most Southern
Rhône wines, especially in Châteauneuf-du-Pape
& Cote de Rhone
where it is typically over 80% of the blend. In Australia it is
typically blended in "GSM" blends with Syrah and
Mourvèdre. Grown in Spain, France,
Italy & Australia. Grenache is a key
ingredient in Rioja, where blending with Tempranillo creates a
robust, hearty red. |
Round, warming and moreish. Intense red fruit aromas
and surprisingly silky, rich, dark fruit. Long-lasting flavours, no
harsh tannins. Aromas of ripe, black cherries and spicebox are
followed on the palate with ripe red fruits such as raspberry and
cherry - silky spicy red |
Grenache pairs well with hearty meals - steak, burgers
- and should be served at 64F |
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Malbec
Red |
Variety of grape used in making red wine. Malbec has
characteristics that fall somewhere between Cabernet Sauvignon and
Merlot. The grapes tend to have an inky dark colour and robust
tannins. Long known as one of the six grapes allowed in the blend of
red Bordeaux wine French plantations of Malbec are now found
primarily in Cahors in the South West France region. It is
increasingly celebrated as an Argentine varietal wine. It is also
grown in Chile, Argentina, southern Bolivia, on Long Island,
New York, and in the cooler regions of California.
Malbec is named after the Hungarian peasant who first introduced it
to France |
Ripe blackberry and bramble aromas merge seamlessly
with spicy oak and vanilla flavours. Full bodied, yet seriously
smooth and warming |
The Malbecs from Argentina are particularly good such
as Argento from Mendoza and great with meats and heavier spicy dishes.
Malbec goes well with roast meats such as chicken or
turkey. It should be served at 58F |
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Margaux
Red |
The name of the wine appellation d'origine, Margaux
AOC, that encompasses the village and the neighbouring villages of
Arsac, Labarde, Soussans and Cantenac, and is the most southerly of Médoc's
appellations. The commune makes almost entirely red wine. Chateau
Margaux is very expensive and sumptuouse with cabernet sauvignon
(80%) and merlot. |
Margaux wines have a full-flavored bouquet and a
magnificent elegance - some of the very finest in the world The soft,
silky, ripe plum and cream palate has supple tannins and an
attractive, lively red fruit finish - black currant, tobacco, roses
& violets. |
Fantastic wine - depending on chateau - although not
cheap. Inconsistant in the past, a Chateaux Margaux can be something
special and a match for most meats even with spice. |
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Merlot
Red |
A red wine grape. Merlot is produced primarily in France
(where it is the third most planted red grape), Italy (where it is
the country's 5th most planted grape) and California,
Romania and on a lesser scale in Australia,
Argentina, Canada's Niagara Peninsula, Chile, New Zealand, South
Africa, Switzerland, Croatia, Hungary, Montenegro, Slovenia,
and other parts of the United States such as Washington
and Long Island |
It is lower in tannins than Cabernet Sauvignon its
close cousin. Merlot is known for the flavors of plums, black cherry,
violets, and orange |
Perfect match for beef and other medium-heavy dishes.
Try some with a rich, red pasta dish, or even a heavy chicken dish.
Merlot is also an excellent compliment to chocolate. Merlot should be
served at 64F. |
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Orvieto
White |
An Italian wine region located in Umbria and
Lazio, centered around the commune of Orvieto. It is primarily known
for its white wines made from a blend of mostly Grechetto and
Trebbiano. Today's white Orvieto is dry, but a semi-sweet style,
known as Orvieto Abboccato, and dolce (sweet), are also produced in
small quantities |
Often mellow and sometimes also dry, fresh, slightly
bitter, full, velvety. |
The serving temperature is 45-50 F.
It goes well with: appetizers, soups, cheeses, white
meats, fish and truffled dishes. |
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Pinot Grigio
White |
Pinot Gris as it is known in Alsace, is closely
related to Pinot Noir and its pinky-grey berries can look more like
black grapes than white. In fact, it has enough colour to make some
really savoury, sappy rosés in the north of Italy. , its
spiritual home is northern Italy - especially the vineyards of
Friuli-Venezia and the Alto Adige where its produces a light to
medium bodied wine with subtle white fruit and spice characters. In
Alsace, where it known as Tokay Pinot Gris (or Tokay d'Alsace). Italy
- Best examples in the Veneto, Friuli and above all in Alto Adige in
the foothills of the Alps.
New Zealand - not particularly cheap but they're a
fascinating mixture of the lean, crisp Italian style with some of the
roundness and richness of Alsace |
Flavours can range from peach to grapefruit to melon
French pinot gris wines tend to come from the Alsace
region. These are more fruity and flowery than their Italian
counterparts, though they still have that mineral aroma. |
Versatile with food. You can canter through several
courses drinking the same wine, especially with pâté or
foie gras to start, then all manner of fish, fowl or pork as a main,
followed by a crumb or two of blue cheese. Argentina, is
making some similar styles in the higher altitude vineyards of Mendoza
Pinot Grigio pairs well with light dishes that are
still on the "thick" side, like chicken in a rich white
sauce, and heavy spices. It should be served at 48F |
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Pinot Noir
Red |
A red wine grape variety. Pinot noir grapes are grown
around the world, mostly in the cooler regions, but the grape is
chiefly associated with the Burgundy region of France. Pinot
noir thrives in France's Burgundy region, particularly on the
Côte-d'Or which has produced some of the world's most
celebrated wines for centuries. It is also planted in Austria,
Argentina, Australia, Canada, Chile, Germany, Hungary, Moldova, New
Zealand, South Africa and Switzerland |
The wine tends to be of light to medium body with an
aroma reminiscent of black cherry, raspberry or currant. A light,
elegant red - Volnay. Present in most champagnes along with
Chardonnay. Pronounced spiciness that suggests cinnamon, sassafras,
or mint. Ripe tomato, mushroom, and even barnyard commented on. .
Soft and velvety |
Good with grilled salmon, plain roast beef, or any
dish that features mushrooms as the main flavour element. Classic
French cooking has creations based on Pinot Noir, such as Coq au Vin
(chicken cooked in red wine) Boeuf Bourginon, and Cassoulet. |
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Riesling
White |
A white grape variety which originates in the Rhine
region of Germany. It is used to make
dry, semi-sweet, sweet and sparkling white wines. There are also
significant plantings of Riesling in Austria, northern Italy,
Australia, New Zealand, United States, Canada, China and Ukraine. |
Riesling is an aromatic grape variety displaying
flowery, almost perfumed, aromas as well as high acidity. Riesling
has a powerful and distinctive floral and apple-like aroma. |
The light, delicately sweet flavor of simple pan-fried-in-butter
trout is especially good with Riesling. On the other hand, grilled
or sautéed sausage, with its range from savory to spicy, also
works well with this varietal. Fresh and appetizing with almost any
food, from salmon to chicken to cheese and fruit - even Indian and
Thai curry. Rieslings should be served cool at 47F |
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Rioja
Red but can be white |
From a region named after the Rio Oja in Spain,
a tributary of the Ebro. Among the Tintos, the best-known and most
widely-used variety is Tempranillo. Other grapes used include
Garnacha Tinta, Graciano, and Mazuelo. With Rioja Blanco, Viura is
the prominent grape (also known as Macabeo) and is normally blended
with some Malvasía and Garnacha Blanca(Grenache). |
Younger styles are soft and fruity while aged
Crianzas, Reservas and Gran Reservas have increasing levels of
concentration, elegance and smooth oak influence. Vanilla and spice flavours
Rioja Reserva is a highly polished wine with notes of
damson, violets, black olives and vanilla. |
Goes extremely well with steak and other hearty meats.
White is an exceptional food partner that marries well with seafood,
tuna, raw fish and even various types of cheese. |
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Sancerre
White but can be red |
Produced in the environs of Sancerre in the eastern
part of the Loire valley It is regarded as the spiritual home
of Sauvignon Blanc. Sancerre is produced on 15
villages. The wines coming from Bué and Chavignol are the best. |
Fruity and zesty with superb minerality and floral
notes this wine has clean citrus flavours coupled with hints of
lemongrass. Intense gooseberry and passionfruit flavours in best.
Pinot Noir Rose has floral notes and subtle hints of red cherry, red
currants and strawberries on the nose. Crisp and refreshing on the
palate, with clean, mineral flavours, |
Sancerre (white) goes well with most appetizers, as
well as oysters and fish - Sauvignon blanc should be served at around 52F
Rose & red go with light dishes - chicken, pork.
This should be served around 61F. |
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Sauvignon blanc
White |
A green-skinned grape variety which originates from
the Bordeaux region of France. Sauvignon blanc is widely
cultivated in France, Australia, New Zealand, South Africa, California,
and South America. Good from New Zealand (Marlborough).
Blended with Semillon to produce sweet Sauternes. Same
grape produces Sancerre and Pouilly Fume which are drier and racier.
Also successful in Chile . |
Crisp, dry, zingy, ripe gooseberry flavours.
Pronounced flavours of a herbal variety, with grassy and apple
flavours, plus olive and a soft, smoky flavour. |
Sauvignon blanc, when slightly chilled, pairs well
with fish or cheese can pair well with sushi.
Sauvignon blancs tend to be crisp and acidic, helping
the wine cut through heavy food flavours. It pairs well with thick
sauces and stews. Should be served at around 52F |
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Shiraz
Red |
It is called Syrah in its country of origin, France,
as well as in the rest of Europe, Argentina, Chile, and most
of the United States. The name Shiraz became popular for this
grape variety in Australia The name Shiraz for this grape
variety is also commonly used in South Africa, Canada, and New Zealand.
Often blended with Grenache. |
Ripe fruit, a fleshy mid palate, soft tannins and a
kick of American oak Rich ruby colour, wonderful bouquet of dark
berries with a peppery edge. Seriously big but rounded and infused
with subtle oak from a degree of barrel ageing. |
Shiraz goes very well with beef and other hearty
foods. It also goes well with Indian, Mexican, and other spicy foods.
This wine is rich and full, and should be served from a large glass
at 64F. |
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Verdicchio
White |
Verdicchio wine gets the name from the vine that has
been cultivated in the Italian region of Marches on the central east
of Italy. This vine is probably native in Marches since the
1300s. The grapes used to make this wine are yellow-green. The
Verdicchio wine is with no doubt the best of the white wines from
this region of Italy. In the market you can find to DOC version of
the Verdicchio: Verdicchio dei Castelli di Jesi and Verdicchio
di Matelica. Both types usually are composed of Verdicchio and a
small part of Malvasia and Trebbiano grapes. |
Good acidic balance offering subtle, crisp, clean
white fruit flavours and aromas offset by nuances of citrus, almonds
and tree blossoms, finishing on a slight bitter note. |
Should be served at a temperature of 7-9 °C and
is perfect with fish and "risotto with fish". Also it can
be partnered with white meat. |
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Viognier
White |
Virtually unknown until the Rhône wines'
rise to fame in the early 1990s, Viognier became very popular as
winemakers tried to emulate the qualities of the northern
Rhône's superb Condrieu. Plantings have now spread to southern
France and to small pockets in the New World. Yalumba Viognier (Australia)
is popular and Cooper Creek from New Zealand or Tamaya
from Chile or Domain Lalande from the Languedoc |
At its best when very ripe, its grapes tend to produce
wine high in alcohol with a dazzling scent of apricot, peach and
blossom. Dazzlingly intense, this super-fresh, golden wine has plenty
of rich apricot and peach flavours |
Really delicious with stir-fried prawns or creamy mild
chicken curries. As to food matches, Viognier works well with dishes
that might normally call for Gewürztraminer. Spicy dishes, such
as spicy oriental stir-frys and most curries, especially Thai-style
which is made with coconut milk. Viognier should be served at around
52F but try it chilled |
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Vouvray
White |
From the French commune of Vouvray to the east
of Tours are made in a wide range of styles from the Chenin Blanc
grape . There is not only one Vouvray but several different Vouvrays.
The wine can be sweet, flavored or full-body and dry. The sweet wine
has a golden color, is vigorous, fruity and fresh. The dry and semi
dry are rich and intense. |
Fresh and fruity, this has a deliciously fragrant nose
and a palate of citrus fruit, ripe pears and a hint of honey and
marmalade, balanced by crisp acidity. |
Great with shellfish such as crab, lobster or
crayfish. It should be drunk at around 47F (fridge temperature) |
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Zinfandel
Red |
A variety of red grape planted in over 10 percent of California
wine vineyards. It is typically made into a robust red wine, but in
the USA a semi-sweet rosé (blush-style) wine called White
Zinfandel has six times the sales of the red wine. Similar grape to
Primitivo grown in Italy. |
Best red is rich black cherry-scented wine with a
lovely spicy finish. Blush is a fresh, off-dry and spritzy wine At
its best, Zinfandel (red) has a very fruity, raspberry-like aroma and
flavour and a "jammy" quality |
When paired with outdoor-grilled steaks or chops or
meat that has been stewed with or stuffed with fruit, Zinfandel in US
has become a prime motivation for people to become wine-lovers. Red
zinfandel should be served at around 65 degrees |
CHEF'S
CORNER/Wine