Sparkling and Champagne 101

We are a week or so away now from Christmas and New Year so I thought it would be timely to do a blog on one of my favorite types of wine at the moment - Sparkling wine and Champagne! I have touched briefly in other blog posts about opening bottles correctly and various recommedations, however for this post it will mostly be around identifying what is on the label, distinguishing quality and differences in grape varietal. Please note this only a basic guide!

So, the main players in bubbly making are:

France - The most well known type of sparkling wine! It's proper name is Champagne. This wine can only be produced in the Champagne region of France and it is by law (yes, it is a law!) that it can only be made with Chardonnay, Pinot Noir and Pinot Meunier grapes. The Loire valley is also famous for creating a very popular style called Cremant (has a nice creamy texture to it). Sparkling wine cannot be called Champagne unless made in France, hence all the different names as below.

Italy - Popular for creating Asti (Better known as Spumante, a sweet sparkling) and Prosecco (Dry style).

Spain - Produces Cava. About 20-30 grape varietals can create Cava!

Germany - Produces Sekt (a dry style). Made with Pinot Gris (rich grape), Riesling (dry, limey) and Pinot Blanc (like Chardonnay).

Australia - Produces Sparkling wine mostly using Pinot Noir, Chardonnay and Pinot Menuier (creamy, mousse like) grapes.

Identifying a label for common terms:

Cuvee - 'Fruit Blend'. Implies it is going to contain a lot of fruit flavour.
Brut - 'Dry'. Implies it is going to be more acidic than fruity.
Cuvee Brut/Brut Cuvee - 70% roughly of the word at the front, and 30% roughly of the word at the back. The ratio of this is only a guide.
Brut de brut - 'Dry of Dry'. Very sharp, precise characteristics.
Blanc - 'White'. Contains Chardonnay mostly.
Blanc de Blanc - 'White of White'. Almost entirely Chardonnay.
Cremant - A style of Champagne. Creamy, mousse like texture.
Methode Traditionelle - The most prestigous way of making a Sparkling/Champagne. The process of fermentation (making it alcoholic) is the bottle itself is rested on it's lees (dead yeast) at the neck of the bottle and is scooped out when ready with extra wine to top it up again before sealed (hopefully that makes sense?). Honestly, I feel only a very small percentage of people out there could really tell the difference between this and one created in a vat (Container, usually steel), which is equally as impressive in quality in my opinion.

I've made a list together of some very good quality Sparkling/Champagne that I feel are approachable enough for you to try if unfamilar with a particular style:

Recommended French Champagne:

G.H Mumm Cordon Rouge(About $80)
Veuve Cliquot Ponsardin(About $90)
Cattier (About $40)

Recommended Italian Sparkling:

Prosecco Di Valdobbiande (About $12)
Cartizza (About $30)

Recommended Spanish Sparkling:

La Vuelta Cava (About $14)

Recommended German Sparkling:

Henkell Troken Dry Sekt (About $18).

Recommended Australian Sparkling:

Check other blog posts below for recommendations, but also try;

Grant Burge Blanc de Blanc (About $18)
Brown Brothers Prosecco (About $16)

Organic Wine

Organic wine is a bit of an interesting animal isn't it? Everytime I ask someone what they believe an Organic wine should be, the answer is varied. What do you think an Organic wine should be? What does it even mean? Some answers I have received from people include;

- Vegan friendly.
- No preservatives at all.
- Made in a process that is friendly to the environment.
- No fining agents used.

All are valid answers, however there is nothing that really defines it, so this can lead some buyers astray. For instance, some Organic wines may be preservative free, however they still contain fining agents such as milk, fish and egg so someone that is allergic to these products would be affected by the product still despite buying what they believed was 'Organic' in their mind.

With that said, the wines below are truly vegan friendly:

Angoves Organic Shiraz Cabernet ($15)

Angoves Organic Chardonnay ($15)

Fresita Strawberry Sparkling ($16 approx)

How to improve any red wine in 33 minutes.

So you have probably re-read the title of this blog once, maybe twice and are now asking yourself, "How can a wine be improved in 33 minutes?".

Well, a common misconception about red wine in Australia is that it must be consumed at room temperature. This is true, if you live in Europe where the climate is much cooler than ours. The result of drinking room temperature red is you end up with a soupy, undefined and 'alcoholic' tasting drink. Not very appealing and really, drinking room temperature red is something best left behind for the Monks in their Monasteries in the Medieval Ages.

With that said, what can you do about it?

Try leaving it in the fridge for half an hour. This will take the 'warmth' out of the wine and bring definition to it again. I say for half an hour because generally when cooling down a product like a wine bottle, a rule of thumb is 1 degree will drop every 7-10 minutes which will bring it to around 19 or 20 degrees celsius. With that extra few minutes, decant the wine. Decanting can be as simple as pouring the contents into your glass and letting it sit for a little while. This will allow the wine to 'breathe' and develop extra characteristics that it is now in contact with oxygen.

You can also apply this to when you go dining out, just ask for a bucket of ice to put it in. If the Sommelier pulls a face at you for it, well then they don't know their job too well.

This process can be applied to any red wine, whether it is a bottle under $10, or something for a special occasion.

Buying red wine under $10.

Finding great red under $10 can sometimes feel like you are rolling the dice to try out your luck. With some of the tips and suggestions below, it might steer you in the right direction.

Firstly, consider cleanskins. As much as they are a lucky dip, there are some great quality ones out there. Just keep in mind that as cleanskins are surplus stock from suppliers, they won't be around forever of that particular kind and are replaced by a different producer.

Also consider bulk buying at six or more to receive a discount of up to 20/30% depending where you go. Pick up the ones on special too for an even further discount. (For example, Hardys Oomoo Shiraz generally sits at around $19. When on special goes to around $13/14, so with 20/30% off on top of that you are near that under $10 mark.) Split it with a friend or two if you can so you are not committing so much.

One of the great things about wine in general is that the rule of "the more you pay, the better the quality" is thrown out the window when it comes to examples of the below in red wine. These are perfect for that night in when you have ordered take-away pizza to go with watching a few movies.

2008 Mount Hurtle Grenache Shiraz Mourverde. $8.99

Due to these type of grape varietal blends being unpopular/old-fashioned (aka- not trendy at the moment like alternative whites are) not too many winemakers choose to do them, so the price stays down (At least I think that is the reason why). This is a fruit driven red with a savory finish. This is my top pick for a red under $10 (Should be more expensive in my opinion, but thankfully it isn't!). It's awesome, try it.

2008 DeBortoli Sacred Hill Cabernet Merlot. $6.99

In 2005 this won the best red under $20 at the Darling Harbour Wine Show in a blind tasting. An easy drinking red that is worthy of being part of your weekly mix.

2009 Angove Long Row Cabernet Sauvignon. $9.99

What you'd expect of a good Cabernet Sauvignon; Full bodied and with a lingering finish. Definitely one to crack open with a take away pizza or pasta.

2010 Yellowtail Merlot. $9.99

It doesn't get much more commercial than Yellowtail, but who cares? This Merlot delivers and holds good character for a soft, dry red.

2009 Tyrrells Wines Old Winery Pinot Noir. $8.99

I use to drink this all the time as my first choice in a cheap red. Think olives, light herbaceous characters and yeah, that is this Pinot. An excellent starting point for anyone wanting to try Pinot.

General tips for Fine Dining.

Do you ever go out somewhere special and notice a whole bunch of glassware and flatware (knives, forks and spoons) in front of you and you don't know what to do with it all? The list of tips below should help you get by.

1.) So you have sat down at your seat...

The first thing you will notice when you sit down to a properly set table is a series of forks on the left hand side of your plate, and a series of knives and spoons to the right. The order of using this flatware is from the outside in. The cutlery furthest from the plate will always be the first course. If you are doing a degustation these will be replaced for you once every few courses.

The glassware is usually two glasses, but may go up to four. Wider mouthed glasses are generally for red wine, with smaller mouthed glasses for white wine. You might also get a champagne flute and a small glass for dessert wine. Your water glass should be to your right.

The napkin is generally placed over your lap by the server. Never tuck the napkin into your shirt like a bib, this is seen as the height of vulgarity. You should only use the napkin for dabbing your mouth with discreetly.

2.) When eating amongst company...

Always take small portions of food at a time and put your cutlery down between each mouthful. When you put your cutlery down, place it on the plate (never back on the table and do not rest it half on and half off the plate). If you are not finished eating and you want the server to know, cross the tips of the two pieces (if there are two) or angle it if there is just one. When you are finished, place your knife and fork together in the centre of the plate vertically. The tines of the fork should point up and the blade of the knife should point to the centre towards the fork.

You should always hold both your knife and fork. Don't cut your food up at the start then eat it. This is an American practice which is accepted, however not in Europe, so since most Fine Dining in Australia is European based, go with the latter mentioned. The tines of your fork should always point down toward the plate – for difficult foods like peas, you should use your knife to squash them onto the tip of the fork. The fork is not a scoop, stop using it like one! If you happen to drop anything, don't pick it up, the server will do it for you. The exception to this is the napkin.

Wine and spirits should compliment your meal and be quietly sipped on and occasionally throughout the night. Avoid getting completely drunk to the point of doing something you might regret. If your server is refilling your glass, you should never place your hand over or near the glass to indicate when you have enough. You should simply tell the server that you have sufficient or tell them prior to pouring that you do not want to have any more. Never hold the glass for the server to pour your wine.

If you want to toast someone at your table for an occasion to celebrate a Birthday for instance, never tap the side of your glassware with cutlery. Again, this another height of rudeness and you could potentially damage expensive glassware! It is acceptable to just clear your throat.

Unless you know everyone at the table very well, avoid topics around Religion, Politics and Sex. The first two in particular are what divide the world and being out at dinner should be a relaxed, enjoyable experience - not a debate. Give equal time to people to your left and right so everyone can join in on the conversation. It can be hard to talk with strangers however it is important you do this. Break the ice by asking questions about the person you may not know as everyone loves to talk about themselves. Don't yell from one end of the table to the other.

3.) Some things you should avoid doing.

- Don't take photos at the table, it looks desperate!
- Don't treat any waiter or server badly, it makes you look common.
- Don't blow on food to cool it down, wait for it to cool by itself.
- Don't point with cutlery.
- Don't hold utensils while drinking.

If you enjoyed your experience, do thank the person that invited you and thank also the Restaurant owner!

Wine Medals: All that glitters is not gold.

You have walked into your local liquor store and you're looking for something different from your usual purchase. You notice a few bottles around that catch your eye and they have a few medals on them. Maybe even ten. This seems like a good idea because hey, a $12 bottle that has won so many awards it must be worth trying right?

Has it really won all those awards? For that bottle?

The answer is, if it has come from a cheaper bottle, then most likely not.

Look closely at the medal descriptions.

Firstly, you will notice it will be either a Bronze, Silver or Gold colour. It is rated out of 20 points with the rating as follows from when the wine is judged:

18.5-20 points - Gold Medal
17.0-18.4 points - Silver Medal
15.5-16.9 points - Bronze Medal

(Wait, where are the remaining 12 or so points? Good question! They go unused which I personally think is a flaw in Wine Judging.)

Secondly, see where the Wine Show was that the wine was judged at. Have you ever heard of the show before? Or even the location? If it says it is from some third world area, it is safe to say the show was hardly a reputable one.

Thirdly, unless the medal specifically states it is for that particular wine, it generally means the Winery itself won the awards for other products, so they have slapped on the medals to all their products even though the wine that won may have been a $100+ bottle.

With that said, the wine could still be a great product even with all those medals on it, just don't be 100% influenced by medals when making a decision.

Wine varietal pronunciation.

Get your pronunciation right with the following varietals and impress your friends out at dinner when ordering from the wine list to the waiter (even if you don't know what it is you are ordering you can still do it in style like as if you know what you are doing). I've picked some popular varietals you will commonly find on a wine list:

Chardonnay (Shard-don-aye)
Sauvignon Blanc (Saw-vin-yong Blonc)
Riesling (Ree-sling)
Verdelho (Ver-del-oh)
Semillion (Sem-ion)
Borytis (Boh-try-tiss)
Vermentino (Ver-men-tee-no)
Moscato (Moss-ca-toe)
Shiraz (Sher-razz)
Cabernet (Cab-er-ney)
Malbec (Mal-bec)
Lambrusco (Lamb-brus-co)
Merlot (Mer-low)
Tempranillo (Tem-prah-knee-yo)
Champagne (Sham-payne)
Pinot (Pea-know)
Noir (Nw-ah)
Cuvee (Que-vey)
Brut (Broot)

And finally, a product that is always suffering from misunderstood pronunciation:

Moet! It's not Moey! It's Moe-ette! Thanks.

Matching Wine with Sushi.

Oyster Bay Sparkling Brut rocks! Fruity yet dry enough to remain fresh and lively. Goes perfect with Salmon and cream cheese rolls especially. Kingfish and Bonito Nigiri are also an absolute must try. About $20.

Ah, the Henschke Keyneton Euphonium. For those of you that know this wine you might be thinking it is too big for the delicate nature of Sushi. Well, you'll be pleased to know it is an excellent red in my opinion to accompany Tuna Sashimi given its oiliness. $45 and up. I picked a 2008 which went down nicely.

Brown Brothers Cienna is one of those rare sweet reds that I actually enjoy. In fact I recommend it to anyone that normally drinks sweet white. Served chilled, this went great with a mixed Sushi platter. $16.

How to pour Champagne correctly.

Impress your friends at your next party with displaying the correct way to open that nice bottle of Champagne:

1.) Undo the top which will reveal the wiring - it is there for a reason! It is there for your safety so the cork doesn't pop up due to the high pressure of the contents.

2.) Leave the wiring on the top of the cork. Grasp the top of the bottle with one hand and cup the bottom of the bottle with your other hand. Twist the bottle using your hand underneath and keep your other hand around the cork still as you twist. The result should be that the cork doesn't let a popping sound occur however a gentle fizzing sound should happen instead.

3.) Take off the wiring and cork, take a glass by the stem and begin to pour slowly at an angle to about three quarters of the glass full. The glassware should always be tulip glasses. Never pour the contents into a glass on a table as this will cause the bubbles to froth excessively and overflow.

The result of this is you have a beautiful glass of bubbly with all the fizz intact.

A mistake people make cooking with wine.

Wine in cooking is generally an after thought. "Cooking wine will do" is often what you will hear. Well, if you have spent the time and money buying good quality ingredients, then why would you skimp on this ingredient too?

I recommend spending at most $10 on a bottle. You will taste the difference compared to a $3 blend. Cleanskins are a bit like Roulette though they are cheaper (Excellent ones can be found for $6 each), keep trying different ones until you hit a winner then buy up on it before supplier changes on that particular label. Ask the person at the bottle shop what wine would match the meal you are cooking. If they are good and are able to steer you onto the right path, stick with them! Pretty simple.

If you want to really compliment the meal, have a glass of the wine that you cooked with the meal. Try it.

Jessica’s Botrytis Semillon 2008

Delicious honey-like and stewed apple sweetness that follows through to a dry finish of bitter orange peel. Perfect with a cheeseboard and crackers. Cellar Door price (McLeish in the Hunter Valley).

1998 Krug Champagne

Instant satisfaction. Familiar and all expectations fulfilled. Toasty and robust characteristics. $2,200.

Pinot Noir. Nowhere to run, nowhere to hide.

The thing about Pinot, unlike Shiraz or Cabernet, is after having a few different bottles you can start to quickly discern what is a good Pinot and what one contains faults along the way in the wine making process. Shiraz for example can cover some mistakes easily and make it passable. You cannot do this with Pinot. Devil's Corner is $14-20 depending where you go.

The 2005 vintage Kooyong is probably going to be the best Pinot Noir experience you could have. Big fruit flavours with all the elegance you would expect. Price varies from $45 - $70.

You know what, for $22 approx this Sticks Pinot blows most others in the $40-$60 range out of the water. Enjoy with warm olives and goats cheese.

Australian Sparkling you must try.

Want a change from the Chard Pinot fizz? Try this. It says it is 'extra dry' however there is enough nice Apple and Pear flavours that come through which will keep you coming back. I have six bottles of this stuff here. $20 at most places.

Fresh, clean and vibrant. Non-vintage ensures a consistent product produced. About $30.

Floral, Citrus and complex. Made in a Bollinger style. $40+ depending on vintage.

Recommended white wines under $15 for a lazy night in.

Can't decide what to have with that take-away pizza or Thai you are having tonight for dinner? Try some of these below that in my opinion represent excellent value and what I would recommend to have with them. Going with the idea of a lazy night in I am assuming the kitchen will be shut for the night and take-out will be the option you are going for (also saves you having to open any of your more expensive bottles if non-drinking friends happen to come around too!).

Price's are what you should be paying approximately per bottle. Note I am referring to commercial wine mostly for ease of access to obtaining these products from most bottle shops. Yay!

Chardonnay - Yellowtail ($9.99)

I know what you're thinking, "WTF. Something from the Chardonnay category recommended!? This blog cannot be credible!" I'm not one for Chardonnay at all really, however this one is impressive for a commercial wine, and why shouldn't it be? It is full of lovely peach and melon flavors with a creamy mouth-feel texture that unfolds, finished with a slight oak finish. Very pleasing. Try it with margarita pizza and garlic bread. Chardonnay has had a bad wrap for a long time, however it is making a comeback, trust me.

Sauvignon Blanc - Oyster Bay ($13.99)

Still the one setting the benchmark out there for Sauvignon Blanc in my opinion, this one is everything you would expect a great cool-climate wine to be - fresh, lively, gooseberry and grassy overtones. As the name of the wine implies, it is perfect with Osyters with freshly squeezed lemon on top of them.

Riesling - Pewsey Vale Eden Valley Riesling ($14.99)

Poor Riesling. With everyone oh-so-in-love with New Zealand Sauv Blanc, this Varietal is a little ignored. An excellent example of Aussie Riesling flexing it's muscles, this one is packed with lovely lime and mineral complexity following through to a nice lingering finish. Is it any surprise then that this is a perfect match with Pad Thai or Pad Kee Mao?

Sweet - Brown Brothers Moscato ($13.99)

No prizes for guessing I was going to throw this one here. Just drink it and love. Perfect with ice cream cake.

Alternative - Brown Brothers Pinot Grigio ($19.99 but wait for it to go on special which is around $13-$15 depending where you go to.)

Pinot Grigio is often described as 'the ultimate wine food' and is fast becoming the next Sauvignon Blanc. If you recall four years ago, Sauv Blanc was lucky to have two shelves of space in a bottle shop - now it has two bays! Keep an eye out. Pinot Grigio is along the same vein as Sauvignon Blanc, only with more Pear flavour evident and further mineral finish. Whatever meal you have in front of you, it is likely to go with it. Not kidding.

Alternative - Yalumba Viognier ($11.99)

Hard to pronounce, easy to drink! A medium dry style with the taste of apricots. I would recommend this with any grilled chicken dish. Don't be shy and give something different like this a go.

Dry Sparkling - Banrock Station Pinot Noir Chardonnay ($7.99)

An absolute bargain of a sparkling. Typical fresh bubbly characters ensure this is a pleasant, easy drinking fizz. I would recommend this with Sushi, in particular Salmon and cream cheese rolls.

Sweet Sparkling - Whispers Sparkling Moscato ($5.99)

An easy drinking, fresh and fruity sparkling that is an excellent introduction into wine for people that may not be familiar with wine yet don't want to fork out the dollars to try something they are unfamiliar with (That is, until they try Brown Brothers Moscato. Then they'll have a hard time trying not to compare other Moscato to Brown Brothers). Finger food is recommended for this type of wine.

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Matching wine with Pork.

For anyone with even a slight musing of food and wine matching understands there is a very basic and very generalized guideline to it regarding meats, at least in my opinion a few examples include:

Beef = Shiraz/Shiraz Cabernet/Cabernet Sauvignon
Lamb = Merlot/Cabernet Merlot
Chicken = Classic Dry White, Chardonnay, Semillion, Riesling
Seafood = Sauvignon Blanc, Pinot Grigio
Duck = Pinot Noir, Sauvignon Blanc, Alternative Whites
Game (rabbit, quail etc.) = Pinot Noir, Alternative Whites and Reds

But what about Pork?

Out at dinner I've been asked this question by a friend,

"What wine would you match with Pork?"

My answer was, well, I didn't have one. I was actually stuck and could not pick a suitable wine to match. At first I thought Riesling because of it's fresh lime and mineral characteristics but then as I scooped a dollop of apple sauce onto my barbecued pork fillet, it occurred to me:

Apples.

Cider would be a perfect match with Pork! So I went to the bar within the pub and ordered a Bulmer's Cider with ice and gave it a go. It was perfect. So the next time you have a pork dish, ditch the wine and go for the Cider instead! You won't be disappointed. Some Ciders I recommend and serve all in a big glass with plenty of ice:

Bulmer's Apple Cider (Around $5 a bottle).
Rekorderlig Strawberry and Lime Pear Cider (Around $7 a bottle).
Monteith's crushed Apple Cider (Around $4 a bottle)

How anyone can appreciate a glass of wine.

Appreciating wine needn't be a process left for the reserved who can distinguish a Vermentino from their Pinot Grigio.

I feel that anyone can do so and for those dipping their toe into the water for the first time this may be for you:

Firstly, we need to ask what it is that allows us to even taste the food, drink and even air around us. Is it our smell, or taste at work? Maybe both? To really find out you may want to try this:

Get a jellybean, and take your free hand to pinch your nose shut. Now take the jellybean and begin to chew vigorously for around 10-15 seconds. What are you currently tasting or experiencing? Now, let go of your fingers from pinching your nose and continue chewing. What just happened?

Your olfactory (the receptor in your nose) is what allows you to taste and identify flavour. Without it, you can only really identify texture. For instance, whether it is thin or thick in consistency, smooth or crunchy and so on.

Now to taste wine!

Pour the wine into a wine glass slightly less than half way (yes, a wine glass...not a tumbler!) and give it a minute or so to 'breathe'. This gives the wine time to open up with it's characteristics. Observe the hue (colour) of the wine, which gives you a clue to how it may taste. For instance, if it is a white wine that is a more dark straw hue, it would lead to indicate it is going to taste more rich and full bodied as opposed to a more opaque-yellow tinge wine which suggests it's light and fresh. Tilting the glass away from you on a slight angle creates a lip of the wine, which will show the colour at it's best.

Now, with the glass on the table, give it a swirl for a few seconds, holding your hand to the base of the glass. This process lifts the aroma of the wine from the glass making it easier to identify characteristics. Holding the glass by the stem (the long thin part) tilt the glass at an angle towards you, exhale and bring your nose inside the glass followed by inhaling. Exhaling followed by inhaling allows you to do so deeper when smelling the wine. Now, try to identify some flavours you have just smelled and hold the thought in your mind.

With those thoughts, now taste the wine. Gently swirl it in your mouth and swallow. Did what you smell originally taste similar to what you just experienced, or did you identify some new flavours? With practice and time, you will pick up on more characteristics and better ways to express what you taste into words. Put it this way, the more ways you can describe an Orange, the more ways you can describe a glass of wine.

The final part is the finish. Did the taste linger on and develop into other flavours or was it abrupt? Generally, a better quality wine will have some degree and unfolding of new flavours as a finish.

For friends that don't drink wine often.

Australian wine has a funny predicament.

We have more supply than demand, far too many brands for one type of Varietal or blend each (look at the shelves of your local bottle shop to see what I mean) yet what we have produced in quality in a number of decades has taken the Old World producers centuries. We also live on a very climate diverse continent where we are blessed that we are able to produce various varietals in optimum conditions for the fruit to grow and be produced into wine.

So, with such a large choice available - why are people reluctant to crack open a bottle with a meal more often or just out with friends? Could be a number of reasons, but I think for people new to it all, I feel it comes down to intimidation and a fear they will almost gag from something as foreign sounding as Shiraz Cabernet being consumed by themselves. I completely understand this. It's a smell and taste they're not familiar with. Their olfactory (the thing in your nose that identifies smells) and palate (your tongue) try to identify what it is they've just tasted, and if it is something as big, spicy and full bodied as a Shiraz the first time they try it, chances are they're going to consider it 'sour' or like 'vinegar' and consequently not want to try it again, which is a real shame.

There's also the problem of commitment to the purchase of a full bottle you are not familiar with. Sure, bottle shops offer tastings but can you honestly get to try what it is you want most of the time? Unlikely. You test drive a car before purchasing it, you try on clothes before buying them - so why can there not be a similar mindset with wine purchases?

Well, hopefully I can steer you in the right direction anyway for trying out wine for the first time or you don't drink it often because of similar reasons above.

Start with sweet white or red wine. Gone are the days when people would turn their nose up at it and say, "Oh, I would never drink sweet wine....but I'll have a Moscato!" How much you want to spend is entirely up to you, though you really don't need to spend more than $15 on a bottle.


I recommend:

Brown Brothers Moscato (around $13 a bottle).

This in my opinion is a great place to start in wine. It is a lighter straw hue in colour and you have the familiar characteristic aroma of fresh fruit, followed onto the palate by caramelized character and candy with the spritz bubbles in it making it lively and fresh to drink. An absolute winner. A must try with gourmet Ice cream cake.


Brown Brothers Cienna (around $15 a bottle).

Considered the 'white drinkers red', Cienna is a wonderful transition from white wine to red. It is sweet and refreshing with a mixed berry aroma, following to the palate with Cherry characteristics. Highly recommended with warm sticky date pudding.