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Sparkling Wines |
There is a wide variety of
sparkling wine ranging from
light and fruity to big and
powerful but generally these
wines are great with hors
d'oeuvres, shellfish, sea
food, Asian cuisine and
perhaps surprisingly with
spicy dishes. |
White: Floral and Aromatic |
These wines possess a fruity and floral above ground character. They are refreshing as a chilled aperitif and are the perfect match with fragrant sea food dishes. Floral and aromatic styles also work tremendously well with Asian cuisine. |
White: Crisp and Mineral |
These wines possess a mineral and often crisp flinty or steely below ground character. They can be slightly closed if enjoyed as an aperitif but really come alive with shellfish or salty tapas such as oily fish. |
White: Rich and Creamy |
Rich and creamy white wines are well matched with roast chicken or goose. They are also the perfect partner with fish in rich flavoured sauce and, perhaps surprisingly, are often the best match when choosing a steak with a rich and creamy sauce such as bearnaise. |
Rose Wines |
At home with both fish and meat dishes, rose wines are the perfect all rounder. Excellent with cold cuts of ham, turkey or game. |
Red: Light and Fruity |
Enjoy these with pasta, veal, and both cold and warm meat salads. They are well suited to lamb, grilled meats and mild to medium strength cheeses and are often best when served slightly chilled. |
Red: Smooth and Silky |
Well suited for roast dinners, grilled beef or lamb au jus but can be overpowered by heavy flavoured sauces. Perfect with many types of poultry such as duck and goose, or meaty fish like sea-bass, tuna and salmon. |
Red: Big and Powerful |
These wines are perfect for stews, game casseroles, highly seasoned foods or strong sauces. Try with multi faceted flavoured meals such as a traditional Sunday roast. |
Sweet and Sticky Wines |
Perfect for rich deserts, blue cheese, fois gras or pate but also very good with Oriental cuisine. To ensure harmonious and balanced flavours when dessert and wine pairing, it's recommended that the wine served is sweeter than the dessert. |
Fortified Wines |
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