Extra dry Sherries, such as this Manzanilla, are excellent with food, especially grilled salmon, braised loin of pork, clams cooked in wine or with tapenade on toast.

The vast majority of sherries are never vintage-dated. With all their products, sherry producers aim to create a consistent product year in and year out.

Taché is the French word for stained. The ‘stain’ here is provided by a dash of red wine as the dosage in this traditional blend of Chardonnay, Pinot Noir and Pinot Meunier. The result is a lovely golden/pink colour perfect for a celebratory toasts and feasts with meat, fish or poultry.

This Chenin Blanc from the Vouvray region in the Loire Valley is produced using the traditional method. Spending a minimum of 24 months resting on its lees, the wine has developed complex flavours and a creamy mousse. The aromas suggest lime-blossom and pear with a hint of fresh bread. For an elegant summertime lunch, it would pair well with a goat cheese omelette and fresh garden salad.

This dry rosé fizz is made is made from primarily Pinot Noir grapes. It displays aromas of light red berries and violets with lovely freshness and elegance. An excellent aperitif it would also pair well with fresh berries for a lovely dessert.

Once mistaken for Merlot, Carmenère is now causing a great deal of excitment in Chile. This version from William Cole displays the soft ripe red and dark berry fruit with undertones of fresh herbs typical of the grape. The low tannins make this a great red to pair with light meats, or try it with grilled chicken and pesto sauce.

This grapes for the Santa Ema Merlot Reserve were sourced from selected blocks on the winery’s own estate. After being hand picked, the grapes were fermented in stainless steel and matured for nine months in French oak barrels. There’s plenty of ripe dark berry fruit here with hints of mint and chocolate. The plentiful fruit and soft tannins make this an ideal choice for barbecued ribs smothered in a fiery sauce.

This wine was a Blue-Gold Award Winner at the 2007 Sydney International Wine Competition. Each wine in this competition is also judged against a specific dish. In this case, it was Snapper Quenelles with a Crab Beurre Blanc sauce.

TASTING NOTE: Quite a nice Viognier. It had decent varietal characters. Lovely flowery florals. Spice. Very fine texture. Very lightly oily kind of notes and a lot of mineral flavours. … Surprisingly the acidity which I didn’t pick up before I had tasted the food, came out and seemed to do a good job of supporting. (Paul White, Sydney International Wine Competition, www.top100w, 2007) 

25395    (D)            750 mL    $24.95   

This Chardonnay is made in an unoaked style to preserve the bright fruit flavours. It has flavours of peach, mandarin orange and grapefruit, with a clean refreshing finish. Try this with either fish or white meats topped with a tropical fruit salsa.

Craneford was awarded an overall rating of ***** (out of 5) in James Halliday’s Australian Wine Companion 2007. Owner/winemaker John Zilm is an artisan and the quality of his wines is consistently outstanding. Allyson Parsons is the Australian artist whose striking paintings adorn the labels of this range. This Cab has loads of ripe blackberry and cassis fruit with touches of earth and spice. Medium-full bodied and well-balanced, it’s a terrific value to enjoy over the next 5-10 years.

KILIKANOON KILLERMAN’S RUN CABERNET SAUVIGNON  2003
South Australia  


TASTING NOTE: A tremendous value, the Stelvin screw cap-finished 2003 Cabernet Sauvignon Killerman’s Run is comparable to most $40-50 California Cabernets. It possesses a deep ruby/purple color, plenty of earth, herb, and black currant characteristics, medium to full body, and fine flesh as well as length. This is a tasty red to drink over the next 4-5 years. Score – 90. (Robert Parker Jr., www.erobertparker.com, Oct. 2005).

675223    (XD)            750 mL    $19.95   

Craig and Mignonne Willson purchased the historic Bremerton property in 1985 and lovingly restored it over the years. During that period, they established their reputation as quality growers and winemakers. The winery is now in the hands of their daughters Rebecca, the talented winemaker, and Lucy. the marketing wiz. The estate continues to grow with the addition of Matilda Plains, a new stand-alone winery facility. This juicy blend of Cabernet Sauvignon and Shiraz is soft and supple with plush dark fruit flavours and toasty vanilla oak notes.

As the people at The Cloof say, this wine is made up of bits and bobs – that is quality wines remaining after other blends were made. The winemakers were so enamoured with these ‘leftovers’, they made this tremendous wine from them. This blend of Tinta Barocca, Pinotage and Shiraz is full-flavoured, very ripe and vibrant with a long, fruity finish. Match it to rich beef or lamb dishes.

Situated just outside Stellenbosch, Uitkyk (pronounced “ate cake”) means lookout, a reference to the stunning vistas from the estate’s vineyards of Cape Peninsula, False Bay and Table Bay. The grapes for this wine were hand picked and aged for 16 months in a combination of old and new oak barrels. It shows aromas of jammy berries, as well as plum, cassis and smoke. It’s dry, medium-bodied with ripe fruit flavours balanced by a fine crisp acidity leading to a lengthy finish.

Flagstone is an innovative young winery. Perfecting this flagship cuvée each year is a personal quest for the ‘Holy Grail’ of Cape reds for winemaker/owner Bruce Jack. The blend changes from year to year depending on which grapes show the best. The 2005 vintage is an eclectic blend of 49% Cabernet Sauvignon, 21% Pinotage, 10% Merlot, 10% Cabernet Franc, 6% Shiraz and 4% Petit Verdot. Ready-to-drink, this reich red features smoky plum, blackberry, spice, tobacco, leather and vanilla characteristics.

The Sandgrube vineyard is planted entirely to Grüner Veltliner and benefits from southern exposure and a sandy loess soil. The 2006 is a fresh medium-bodied wine with flavours of citrus and white pepper. A perfect pairing for Austrian food like pork schnitzel, it also works very well with Asian dishes and sushi.

Alsatian Pinot Gris is one of the most versatile food wines in the world. Aromas of pear and light spice coupled with a rich mouth-feel and good acidity allow it to be partnered with foods ranging from local Alsatian specialties like pâtés and egg dishes to rich fish like salmon to Asian cuisine. Though delicious on their own, their true worth only comes out when enjoyed with food.

An excellent Gewurz for lobster or spicy Thai dishes, the full yellow-gold colour leads to a classic nose of lychee, peach, spice and rose petal. It is just off-dry, full-bodied, rich and ripe. The finish is long and lush.

Pouilly-Fuissé is the most important white wine appellation in the Maconnais. Restricted to only Chardonnay, the best wines, such as this Le Clos, are grown in sun trap areas beneath the two monumental crags of Solutré and Vergisson. The wines are ripely fruity, fairly full-bodied and balanced. They may be aged 1-3 years, but are generally enjoyed in the first 5 years after the vintage. Try it with stuffed roaster chicken.

Half the juice for this wine was fermented in new French oak barrels, the other half in stainless steel. The nose offers delicious aromas of apricot, tangerine and hints of vanilla. On the palate, it has a rich texture with ripe peach and candied fruits, with a long creamy finish. Try this wine with grilled swordfish topped with a mango salsa.

This white Côtes-du-Rhône is made with 70% Grenache Blanc plus equal parts Clairette, Bourboulenc and Viognier. The wine is fermented and aged in stainless steel to emphasize the fruit character. Its flavours of yellow apples, citrus and fresh flowers with undertones of ripe tropical fruits make this an excellent choice to pair with grilled fish or try it as an aperitif.

This wine is full of the promise of the hot 2003 vintage. Loaded with aromas and flavours of ripe berry fruit, pepper, vanilla and licorice, it is full-bodied and long finishing with an superb combination of complexity and balance. A couple of years in the cellar would reward, but it is definitely drinking well tonight with roast leg of lamb, grilled duck breast or other game bird.

Run by the Dupuch family since 1956, Château Saint-Marie is considered one of the finest producers in the Entre-deux-Mers. Alios de Saint Marie is their second wine. It is a blend of 78% Merlot, 17% Cabernet Sauvignon and 5% Petit Verdot. Unlike many of their neighbours, the Dupuchs are finding success through denser vine planting, lower yields and natural vineyard management. In fact, they are well on the road to becoming fully organic. This Merlot-centric wine is full of ripe cherry and vanilla aromas and flavours. Dry, balanced and a definite palate invigorator, it should complement a rare steak or roast beef.

Aged in French barriques (20% new), this lovely Pinot Noir displays the charm and the finesse associated with fine Savigny wines. The using grapes from old vines helps to add layers of concentration and nuance to the finished wine. It may be enjoyed tonight with rare lamb chops, or sock it away in a cellar for 3-5 years.

Classic Elegance. Chanson is rooted in local history: the house was founded during the reign of Louis XV and its cellars are located in a 15th century tower called Bastion de L’Oratoire. A strong sense of place, when combined with modern winemaking techniques, produces this classic example of Bourgogne: elegant aromas of ripe cherry, spices, vanilla and a minerals, with a lingering sour cherry finish.

Remoissenet is reknown for holding on to its stocks until they are ready to drink. This Premier Cru Beaune displays flavours of red berries, beetroot and hints of earth. Try it tonight with a chicken in a sauce of tomatoes, bacon and mushrooms.

The Syrah (60%) and Grenache (40%) here are fermented separately then blended together. The wine has a big mouth presence with flavours of red berries, flowers and light spice. Its silky texture and ripe tannins make it ideal to pair with lamb tangine.

This blend of Syrah, Grenache and a touch of Carignan displays all the aromatic virtues of Midi reds: garrigue (the unique smell of herbs such as rosemary, sage, lavender and lemon verbena that lingers in the Midi air), raspberry, blackberry and pepper. It is dry, flavourful with a nice cedar/fruit finish. Try it with grilled gourmet sausage.

CHÂTEAU MOURGUES DU GRES LES GALETS ROUGES  2005
AC Costieres de Nîmes  
(François Collard, Vign.)


TASTING NOTE: The 2005 Costieres de Nimes Les Galets Rouges, a blend of 65% Syrah and 35% Grenache, is another bargain-priced entry that is far better than its modest price suggests. It is deep ruby with some purple nuances with notes of cassis and black cherry intermixed with licorice and a hint of roasted herbs and earth. Deep, pure, silky, and a hedonistic in style, this wine should drink nicely for 3-4 years. This is one of my favorite estates, but they make other cuvees as well, and just about anything with their name on it is a sign of quality.  Score - 89. (Robert Parker Jr., www.erobertparker.com, Feb. 2007)

725606    (XD)            750 mL    $16.95   

2004 was a classic vintage for Châteauneuf-du-Pape, where fruit concentration was balanced by good acid levels. This balance allows the subtleties of the grape and terroir to clearly express themselves. This wine offers primary flavours of fresh red berries with undertones of white pepper and earth. The tannins are soft enough to enjoy this wine tonight, but there is enough structure to allow the wine to improve for another five years.

The grapes for Prestige, a blend of 90% Malbec (known locally as Cot) and 10% Merlot, are from the property’s superior terraced and naturally sloping vineyards. Before bottling, the wines are matured in seasoned barrels for 15 months. This wine is ageworthy (about 3-5 years). It will also complement beef dishes, but also try it tonight with grilled portobello mushrooms.

Refreshing rosés are a staple of day to day life in the warm Mediterranean climate of Côtes du Provence. This salmon pink wine is a classic blend of Grenache, Syrah and Cinsault featuring fresh berry and citrus zest aromas and flavours. Dry and vibrant with a lengthy crisp finish, this wine makes an excellent aperitif or enjoy with pan-fried freshwater fish with lemon.

Light ruby in colour. The nose reveals table grape, cherry and berry. This has a light and soft personality; it’s medium-bodied with gentle tannins and a slight sweetness. An easy, uncomplicated quaffer for around the barbecue.

Ayler Kupp is a vineyard on the Saar River which is a tributary of the Mosel. This great valued Kabinett is a perennial favourite of Vintages customers. Offering lime, peach and pear aromas, on the palate it is quite dry with the racy acidity balancing out the fruit. This classic Mosel-styled wine is a perfect aperitif, though it will also pair well with freshwater fish dishes.

The Mikros Vorias winery is located on the northern coast of the Peloponnese. Made in a style emphasizing the fruit component of both grape varieties, this Chardonnay/Sauvignon displays vibrant flavours of melon and citrus with a fresh, clean finish. The Chardonnay gives the wine body, while the Sauvignon Blanc adds mouth-watering acidity. Try it with grilled chicken marinated in oregano and garlic.

This is just the wine to warm you up for the annual Taste of the Danforth in Toronto from August 10th to 12th. Wines such as this, even though it is made with an international grape variety such as Cabernet Sauvignon, reflect the Greek terroir. The aromas suggest cherry, plum, coffee and dried herbs. It is dry with a streak of acidity balancing out the fresh fruit. Try it with lamb souvlaki.

Domaine Mercouri Estate, on the Ionian Sea in northwest Peloponnese, is one of the most picturesque wine estates in Greece. They focus on both indigenous varieties as well as some lesser known international grapes. This 2003 effort is made with 80% Refosco and 20% Mavrodaphne. The flavours of black cherry with hints of herbs and medium tannins make it a great choice for herb-marinated grilled lamb.

Alois Lageder is widely considered one the best producers in the Alto Adige. The region’s cool mountainous vineyards benefit from a dry, sunny climate. This Cabernet shows lively black fruit with hints of fresh herbs and medium tannins. A great match with a grilled veal chop topped with herbed butter.

Lento relies on predominately local indigenous grape verities. Their Lamezia Reserva, for example, is comprised of Nerello, Mascalese and Gaglioppo. It displays aromas of cranberry and dried cherry, tobacco and earth. Medium-bodied with a silky texture, this is a traditionally styled wine that would pair well with a host of classic Italian dishes.

A dollop of Cabernet Sauvignon (15%) is added to this wine to add fruit intensity without interfering with the aromatic nature of the Sangiovese. The palate shows black fruits and violets with enough tannin to pair well with roasted red meats and aged cheeses.

The grapes for this wine are hand-picked and the wine is aged in a combination of Slovenian and French oak barrels. It has an intense ruby colour with aromas of wild forest berries and a hint of oak. The palate is fresh and lively with moderate tannins and a long finish supported by the oak.

Aglianico is a grape found throughout southern Italy and produces some of the most aromatic wines of the area. This Aglianico from Puglia has flavours of blackberry and raspberry, with some leather and herbal accents. The tannins are plentiful, but ripe and not drying. Try it with a grilled veal chop with a spurt of lemon and a fresh green salad for an Italian-styled dinner.

Badia A Coltibuono ‘s Chianti Classico has been certified organic since 2003. The wine has an intense ruby red colour with fragrances of ripe cherries and hints of dried leather. The balanced acidity keeps the wine fresh and makes it an excellent choice to pair with pasta in a red sauce. Italy’s respected wine publication Guida ai Migliori Vini d’Italia 2007 awarded this wine 93 points. Our Quality Assurance laboratory has determined that this organic wine contains 12 mg/L of free sulphur.

The wines of Montepulciano tend to resemble those from Montalcino, but at a fraction of the price. This 2004 Poliziano shows classic flavours of dark cherry, with hints of leather and flowers. It is backed up by good layer of acidity and firm tannins. While an excellent choice for the cellar, it can also be enjoyed tonight with Bistecca alla Fiorentina.

Fruity and eminently drinkable, Farina’s Valpol Ripasso is more intense than standard Valpolicella because of the addition, after initial fermentation, of the grape skins used for Amarone to the wine. This begins a second fermentation, deepening the flavour and raising the alcohol. This is an excellent choice for roasted meats, wild game as well as mature cheeses.

A great value, this gorgeous Valpolicella is suprisingly full-bodied and bursting with generous red fruits, spice, fennel and pepper notes. A seam of zesty acidity makes this a very food friendly wine, especially with pasta in tomato sauce, mushroom risotto or polenta served with grilled strips of beef.

This wine is a blend of the indigenous varieties Encruzda, Assario and Cerceal (Sercial). The aromas suggest apple, pear, lemon zest and smoke. On the palate, it is dry, with good structure and extract plus a long finish. Serve it with fresh rainbow trout. This is the white partner to our popular red Duque in our Vintages Essentials Collection (546309, $12.95).