| Whites... | | |
Arneis
Light - Medium Bodied
Dry / Crisp Acid | Veal Scaloppini; BBQ meat & veg Kebabs; Char-grilled Calamari; Fettuccini with Pesto & chicken; Linguini with chilli oil & garlic; Potato salad; Apple & Grapefruit salad;Stir Fry; Risottos; Antipasto | |
Chardonnay
Medium - Full Bodied;
Dry / Medium Acid | Poultry and game birds, veal and pork, rabbit, white fish and pasta preparations which feature cream and/or butter sauces & mushrooms. | Lighter bodied chardonnays are a good match for white fish or pastas with pesto or creamy sauces. The More oak and/or weight, the more the wine can take on richer foods. |
Chenin Blanc
Light - Medium BodiedSemi
Sweet - Off Dry / Low Acid | Shellfish dishes like Yabbie/Crayfish & delicately flavoured white fish; Braised Chicken, sushi and other Oriental dishes, poultry & pork. | Summer style Alfresco dining |
Gewurztraminer
Full Bodied(AROMATIC)
Semi Sweet - Off Dry / Low Acid | Indian food, light spiced curries & some Thai dishes & Chinese; White meats & fish; stir fries (pork or chicken) & spicy food. | |
Marsanne / Roussanne
Medium - Full Bodied
Off Dry - Dry / Crisp Acid | Ultimate sushi wine; Full flavoured white fish or shellfish; white meats, poultry; Dishes containing Mushrooms, risottos & creamy sauces. | Has enough weight to take on the slightly sweeter flavours of a dish, yet delicate enough to compliment the flavours of a lighter dish. |
Moscato
Light - Medium Bodied
Semi Sweet - Off Dry / Low Acid | Enjoy alone or serve with fresh fruit, pistachios or light pastries that are not too sweet. | |
Pinot Gris
Medium - Full Bodied
Off Dry - Dry / Low Acid | Asian Dishes like crispy-spiced quail & pork; medium-weight curries; Delicate seafood dishes, salt & pepper squid, steamed fish &vegetables, tuna; Salads; roast chicken; pan-roasted scallops. | Suited to dishes with greater flavour, complexity, weight & spice. |
Pinot Grigio
Light Bodied
Dry / Crisp Acid |
Delicate seafood dishes, salt & pepper squid, steamed fish, vegetables, tuna. | |
Riesling
Light - Medium Bodied
Semi Sweet - Dry / High Acid | Seafood; shellfish, squid, scallops or sushi; smoked fish; Thai, Vietnamese & Indian cuisines; Crabmeat; appetizers and finger foods; pork & salads. | Riesling plays up the inherent sweetness in whatever food it is matched with. Great with hot, spicy & salty dishes (Acid); The wines acidity helps cut through the rich fattiness of poultry meats (duck or goose). *off-dry Riesling with Asian food... (Sweetness tames both the chilli heat & the spice) |
Sauvignon Blanc
Light - Medium Bodied
Off Dry - Dry / Crisp Acid | Delicate seafood dishes; Green leafy vegetables; Mild young cheeses (Goats cheese). Risotto of Asparagus; All seafood dishes; Asian foods (takes on sweet & sour flavours & can handle the chilli heat); Simple salads; olive-oil based dishes & cold poultry. | Compliments Goats cheese as the wine balances out the cheese's fattiness & compliments its pungency. Warm climate style with Asian food… (takes on sweet & sour flavours & can handle the chilli heat) |
Semillon
Light - Medium Bodied
Dry / High Acid | Steamed shell fish & Black mussels; Grilled fish & butter sauces;Vegetable dishes; Dishes with creamy sauces such as pastas; honey glazed pork; foul & game dishes. | Match the lighter, unoaked styles with lighter, delicate dishes Match the richer, full Bodied, oaked styles with richer dishes. |
Traminer
Light - Medium Body
Semi Sweet – Off Dry | Spicy cuisines such as Chinese, Mexican, and Indian; mild sausages, fruit salad. | |
Verdelho
Medium - Full Bodied
Dry / Crisp Acid | All kinds of fish; baked bass; Oysters; Yabby; Chinese & Vietnamese;fruit platters; Italian pastas with cream based sauce; | |
Viognier
Light - Medium Bodied(AROMATIC)
Off Dry - Dry / Crisp Acid | Delicate seafood dishes - steamed scallops, shellfish with butter sauce; Crab & lobster; Chicken & veil cooked with cream sauces; Pork; Indian curries; Asian & South-EastAsian dishes; French & Japanese. | Slightly sweeter flavours of a dish will compliment the wine's flavours. Will handle the spice & heat of a dish. |
| Reds... | | |
Barbera
Medium Bodied
Dry / Low Tannin - High Acid | Red meats, Strongly flavoured poultry, pheasant, pigeon & quail; meaty fish (tuna or barramundi) with tomato based sauces; Pasta with tomato based sauces; Strong Cheeses (blues, vintage cheddar) & strongly flavoured creamy styles. | High Acidity & ripe fruit allow it to take on dishes with a lot of weight & acid content. |
Cabernet Franc
Light - Medium Bodied(AROMATIC)
Dry / Firm Tannin & Acid | Steak, Roast lamb, rabbit and a good match for all kinds of foul. | |
Cabernet Sauvignon
Medium - Full Bodied
Dry / High Tannin & Acid | Red meats, casseroles & stews; Roast beef, lamb, pork, duck & game meats; cheeses. | Younger, more structured Cabernets at there best with rare cooked meats as the tannins will help tackle the chewy meat, and the acidity will cut through the fat. Aged cabernets better for well cooked meats. |
Cabernet Blends
Medium Bodied
Dry / Firm Tannin | Unfussy meaty grills & roast of Beef, lamb, pork chops; Bangers & mash; hearty stews; pizza & pastas; Pheasant; guinea foul or quail; Cheeses | Savoury sauces & gravy compliment the full flavours of the meat dishes & the tannins of this wine style. |
Dolcetto
Light Bodied
Off Dry - Dry / Low Tannin | Good with wood fire pizza, platters & preferred mate to spaghetti with any tomato based sauce; grilled Portobello mushrooms and tomato and mozzarella salads. It goes well with foods that are naturally high in acidity. | The simpler the food, the better! |
Durif
Full Bodied
Dry / High Tannin | Hearty/Hearty beef (or even kangaroo) casseroles & stews; aged porterhouse steak; roast beef; aged cheeses. | Barbecues, to add flavour that will take on the wine’s tannins. |
Gamay
Light - Medium Bodied
Dry / Low Tannin - High Acid | Barbecued food, grilled vegetables, roast chicken, spicy sausages, ribs & Duck. | |
Grenache
Medium – Full Bodied
Off Dry - Dry / Low Tannin - High Acid | Fillet steak with tomato based sauces; chicken & red meats; Steak & Kidney Pie; Full flavoured fish; rabbit; pork ribs; strong cheeses (blues, vintage cheddar); highly spiced foods; Spicy garnished meats such as pepper or mustard. | Can take on BIG flavours!With seafood, stick with full-flavoured fish! |
Malbec
Medium Bodied
Dry / Firm Tannin | Red meats, stews, game meats & roast hams. | |
Merlot
Medium - Full Bodied
Off Dry - Dry / Low Tannin | Unfussy meaty grills & roasts of Beef, lamb, pork chops; Bangers & mash; Rogan josh; hearty stews; pizza & pastas; Pheasant; guinea foul or quail | Just about anything… A wine built for comfort rather than structure. Matches well with spicier, chilli dishes as has lower tannin. Ideal marriage with medium weight meat dishes! |
Mourvèdre / Mataro
Medium Bodied
Dry / Firm Tannin | Rich meaty dishes, braised lamb shanks, braised rabbit & chorizo sausage. | The spicy note of the wine compliments the richer meaty dishes. |
Muscat
Medium Bodied
Off Dry - Dry / Low Tannin | Indian food, light spiced curries & some Thai dishes & Chinese; White meats; stir fried pork or chicken; game meats & Spicy food. | |
Nebbiolo
Light - Medium Bodied
Dry / Firm Tannin | Strong flavoured meats; Grilled steak, slow cooked winter casseroles & game; Braised beef ribs; Any dish served with mushroom; dry, aged cheeses that may be too strong or distinctive for other wines. | The softer styles are a good match for medium-bodied dishes (venison, antelope, elk, duck, goose and squab). The big, bold styles are a good match for heavier dishes (game, lamb, grilled steak and rib-sticking stews). It also goes well with smoked dishes and charcuterie (salami, proscuitto and such). |
Pinot Noir / Pinot Meunier
Light – Medium Bodied
Dry / Fine Tannin, Silky Texture | French & Chinese flavours; Duck & Goose; Game birds, quail & rabbit; Grilled tuna, salmon, trout & barramundi;Mushroom risottos; Roast & Stews of meat/beef & chicken; Duck being ultimate food match! Variety of cheeses, particularly firmer, nuttier cheeses. | Lighter styles are a great match for seafood, fish & meat Richer styles are a great match for game meats (Birds & Rabbit) Compliments fuller entries & lighter main course dishes. |
Rosé
Light - Medium Bodied
Semi Sweet - Dry / Low Tannin | All kinds of seafood; Salads; barbecues; tuna; Asian; Indian curries; Japanese, Chinese & Thai dishes. | Be cautious with the sweeter styles as the sugar will throw the balance of the food match off! The Dryer styles are better matched to food, which are more layered & complex. The sweeter the wine, the colder it should be served! Ultimate Summer & outdoor dining wine! |
Sangiovese
Medium - Full Bodied
Dry / High Tannin & Acid | Italian dishes; tomato-based pastas; pizza; leg of lamb, pork belly; char-grilled beef; osso bucco; game of all kinds; Antipasto dishes | |
Shiraz/ Syrah
Medium - Full Bodied
Dry / Firm Tannin | Red meats; Lamb; Hearty stews, mixed meat grills, Sunday roast; Grain fed Beef steak;Dishes with tomato based sauces;roast duck; Game of all kind; Kangaroo & Venison fillet, Savoury Pizza;Mature cheeses, cheddar & pecorino. | Big, bold flavours marry well with Big, bold foods! Salty, herb flavours of the food will bring out the savoury noted in the wine. The focus is on well-cooked food without complicated sauces! |
| Tempranillo
Medium / Full Bodied
Dry / Firm Tannin | Paella! (Chicken, chorizo or rabbit); Roast lamb, marinated lamb cuttlets- barbecued or grilled; Mild Rogan josh; Beef; Pork; Chicken;Game birds, pheasant, pigeon, quail;Strong cheeses (blues, vintage cheddar) & strongly flavoured, creamy styles. | |
Zinfandel
Medium / Full Bodied
Dry / Strong Tannin | Great with barbecued, grilled, roasted & stewed meats; Pastas with rich sauces; Mediterranean cuisines; Pepper steak; Pork; Lamb; Italian sausages; Cajun chicken; dense flourless chocolate cake. | Anything barbecued, grilled or roasted seems to compliment this wine. |
| Sparkling... | | |
Sparkling White
Light Bodied
Dry / Crisp Acid | Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken with lunch & desserts. | Game meat, strongly flavoured poultry, duck, goose pheasant, pigeon, quail. Meaty fish i.e. tuna or barramundi. A sparkling red can replace a sparkling white at any time - pre-dinner or with first courses in French, Italian, Chinese, Thai or Greek cuisines. |
Sparkling Red
Light - Medium Bodied Semi
Sweet - Off Dry / Crisp Acid | Aperitif, Firm nutty cheeses, bitter chocolate & fruit deserts; Sparkling shiraz goes well with pastries and puddings. | |
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| Fortified Wine... | | |
Sherry
Light - Medium Bodied
Sweet - Dry / Medium - Low Acid | Spanish style tapas, antipasto and light matured cheddar cheeses; Light broth consommés & sashimi; Creamy Sherry with nuttier foods. | Pre Dinner as an Aperitif |
Muscat
Full Bodied
Sweet / Moderate Acid | Sticky date pudding with caramel sauce; Crème Brule; bread and butter puddings & Cheeses. | Perfect dessert & cheese partner |
Tokay
Full Bodied Semi
Sweet - Sweet / Moderate Acid | Chocolate, chocolate & chocolate; chocolate based desserts. | Perfect dessert partner |
Port (Vintage/Tawny)
Light - Medium Bodied
Sweet / Moderate Acid | Drier cheeses like cheddar & parmesan; Dried fruit based desserts like fruit cake. | Post dinner; A perfect way to complete a meal. Wide range of desserts and Complex cheeses The fruiter the wine, the lower the sugar should be, in its match. |