Sparkling Wines

There is a wide variety of sparkling wines ranging from light and fruity to big and powerful but generally these wines are great with luxury nuts, salty biscuits, nibbles and hors d'oeuvres. They are great with shellfish dishes, sea food and very refreshing with spicy food.

White: Floral and Aromatic

These wines possess an "above ground" character. They are refreshing taken as a chilled aperitif and if you detect notes of lemon, try them with shellfish, or with soft chevre if herby and Thai food if grassy.

White: Crisp and Mineral

These wines possess a "below ground" character. Not an easy drink on their own but good with shellfish, hard cheeses, some smoked cold meats, river fish, and salty/ oily mediterranean style dishes.

White: Rich and Creamy

Creamy wines work best with creamy sauces served over poultry or pork, or with light grilled beed in a Bearnaise sauce. Try these with mild coconut cream or butter Indian curries such as Passanda or Korma.

Rose wines

Again styles here are as diverse as with reds and whites, from light and fruity to big and powerful rose. Generally they are perfect for mixed buffet style meals and barbeques as they complement both red and white meat salads. They are a great all-rounder; taste good chilled and they are now serious wines!

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. Often best served lightly chilled.

Red: Smooth and Silky

Well suited for roast dinners, grilled beef or lamb au jus but heavy flavoured sauces or often best avoided with this style. Recommended 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 with stews, game casseroles, highly seasoned foods or strong sauces. Try with multi-faceted flavoured meals with sauces, such as a traditional Sunday lunch, mixed grills including steak or game cutlets. linger over a fine wine after dinner with mature cheeses.

Sweet Wines

Again sweet wines range from light and aromatic to sticky and full flavoured, match the style to your dessert - also try with blue cheese, foie gras and the lighter styles are very good with the sweeter Oriental dishes. As a rule of thumb when matching with dessert, be sure the wine is sweeter than the pudding.

Spirits

Grape based spirits such as Grappa go very well with rich creamy desserts like Creme Brulee or smoked, seasoned foods like Gravalax. Traditionally they are taken as a digestif with coffee but the finer styles are often best enjoyed on their own.