Whites

Reds

Australian Chardonnay: Gold in the glass, this delicious wine has lush overtones of vanilla, butterscotch and cloves - all ending in a crisp finish and is rich in varietal character with a delightfully fruity nose. With ageing you get complexity and smoothness, along with a soft oak aftertaste. Great served with pastas, seafood and shellfish.

Amarone: Noblest of the red wines, with a rich ruby colour and a healthy fragrance of raisins and spicy cherries. dry and full-bodied, it delights the tongue with spice and raisin flavours -with tannin showing well in a long finish. It honours a meal of thick braised steak or game, as well as a juicy roast.

Australian Chardonnay/Semillon: Rich in varietal character, dry wine with a crisp tartness and fruity bouquet. Delectable overtones of vanilla, cloves and butterscotch. Ages to a surprising smoothness and complexity with a hint of oak aftertaste. Good with pastas and shellfish.

Australian Cabernet Sauvignon: Surprisingly smooth without any of the tart tannin. The fruity bouquet is rendered more enticing due to a hint of cassis. Rich and dark in colour, it delivers complex varietal flavours of cherries and blackberries, with a promise of herbs. Serve this alongside lamb, duck, red meats, and aged cheeses.

Bordailles Blanc: The smooth, fruity bouquet heralds a soft, light herbaceous flavour with a subtle almond taste. Crisp yet delicate, it is best with shellfish, white meats and poultry.

Australian Shiraz: A unique offering of richly concentrated flavours, deep dark red in color. A lush fruity bouquet with a hint of cassis for the nose. Ageing creates an elegant, velvety wine suitable for the most elaborate occasion, complimenting rich red meats and hearty main dishes.

Chamblaise: Light-coloured with a full flavour, this wine is smooth, clean and well balanced. Can be enjoyed fresh since long ageing is not required Serve chilled with fish and seafood.

Barolo: Deep in colour, this high tannin, full-bodied wine has a robust plumy flavour and a fragrant bouquet with oak undertones. Delivers a crisp, astringent bite when fresh, somewhat tamed by ageing. Serve with roasts, steaks, prime rib, lamb, and mild cheeses.

Chardonnay: A very dry, yet full-bodied wine, it boasts a crisp, refreshing acidity with hints of honey and apple in the bouquet. Slight oaking is recommended. Great with pastas, veal and pork.

Bergamais: Crisp and refreshing, a succulent, medium dark wine tasting of cherries and jammy fruits. Usually enjoyed while fresh, it is also good with ageing. Best served chilled, it suits desserts and is excellent as an aperitif.

Chardonnay Semillon: Crisp and tart with a fruity bouquet, a light lovely wine with rich varietal attributes. The plate will discern flavours of vanilla and butterscotch with a gentle hint of cloves. Smooth when aged, it also adds complexity. Suggested Cuisine: pastas, shellfish and finger foods.

Bordailles Rouge: This rich, medium-coloured wine is smooth with subtle fruit flavours of black currant, raspberry, cassis and low in tannins. Clean and refreshing in the mouth, it carries an aroma of bell pepper. Can be enjoyed young but also ages well.

French Colombard: A crisp wine with an extremely fragrant fruit bouquet, best enjoyed in its youth. A tingle of acidity carries the wine to a long finish. A nice companion to fish and poultry.

Cabernet Sauvignon: An aggressive, rich-coloured wine, medium to full-bodied. Cherry-currant overtones and noticeable tannin produce a bold flavour. A hint of violet makes for a fragrant bouquet. Suitable for red meats, game, lamb and duck.

Gewurztraminer: Your perfect summer companion - introduced by a unique aroma of cloves, lychee fruit and roses. A natural acidity gives it a soft spicy flavour. Delicious when finished either dry or off dry. Suggested Cuisine: spicy Indian & Thai food, white meats and old cheeses.

Cabernet Sauvignon/Merlot: A medium bodied red, easy to drink, that can be slightly chilled. Savoury fruit aromas combine orange blossoms and blueberries with hints of cedar and pepper notes - flavours follow suit with a hint of oak. This wine pairs well with chicken, pork and lamb, as well as with a variety of pastas with light sauces.

Johannesburg Riesling: Pale and delicately flavoured with slight tartness. Clean taste with flinty lime flavour and spicy bouquet. Uniquely suited to freshwater fish and other seafood.

Chianti: Deep in colour, this rich, velvety wine is full-flavoured with a fruity aroma. A clean, spicy flavour with a subtle black pepper flavour and cherry-like overtones. It can be enjoyed both young and aged. The perfect partner for Italian foods, grilled meats, pates and cheeses.

Liebfraumilch: Light and elegant, this popular German-style wine has a delicate bouquet. Its fruity flavour is soft in the mouth. Refreshing while young, it pairs well with seafood, veal and fruit.

Merlot: A luscious purple-red wine with a rich smooth flavour and subtle fruity overtones, while a touch of acidity leases the palate. A delightful spicy bouquet is reminiscent of fresh fruit. Excellent with tomato-based pastas, pizza, cheese, beef and pork.

Piesporter: A fragrant fruity aroma fills the nose while savouring a spicy, full-bodied flavour with a touch of acidity. A suitable partner for fruit, seafood, ham and veal

Mantepulciano: A brilliant coloured wine, which traces in noble ancestry to central Italy. A fresh grapy bouquet greets teh nose with scents of leather and violets. The dry velvety flavour results in a rich, full taste. This wine patners well with Italian-style pasta dishes, light meats and roasted meats.

Pinot Blanc: A lightly weedy aroma precedes this dry, tangy, fruity wine. Soft undertones of apple and peach round out the full-bodied flavour. Best consumed early, it's good with seafood, salads and white meats.

Pinot Noir: A rich, dark red wine, surprisingly smooth. Very fruity with spicy undertones and a full bouquet reminiscent of a black currant. Gentle oaking adds complexity. Ages delightfully. Serves well with cheeses and red meats.

Pinot Grigio: A succulent introduction-the gentle scent of honey and herbs. This dry, straw-coloured wine is light, yet pleasingly tart with softening hints of green melon. The finish is clean and crisp. It marries well with pastas in cream sauce, fish and grilled chicken.

Red Bordailles: This rich, medium-coloured wine is smooth with subtle fruit flavours of black currant, raspberry and cassias, and is low in tannins. Clean and refreshing in the mouth, it carries an aroma of bell pepper. Can be enjoyed young, but also ages well.

Riesling: A light to medium-bodied wine with fruity flavour and subtle, flowery aroma. Smooth in texture, mellow in taste, it enhances chicken dishes and mild cheeses.

Red Bougeron: A dry, yet robust, full-bodied French-style wine with an aromatic black cherry bouquet. It has a deep colour with a fruity, well-rounded flavour of cranberry and cherry. Can be consumed young, but ages well too. Serve with smoked meats, fowl, roasts and strong cheeses.

Sauvignon Blanc: A light, fruity aroma introduces  this delightfully dry wine. Fragrant herbal flavours with a spicy tingle of mint. Crisp, yet refreshing, it enhances fresh green salads, seafood and chicken.

Red Zinfandel: Deliciously rich, deeply red, delightfully fruity aptly describes this medium-bodied wine. Sweet berried overtones of candied raspberries both tease and satisfy, enriching flavours of blackberry, spices and pepper. A rarity red, best served chilled alongside goulash, pepper steak, BBQ spare ribs and spicy pastas.

Soave: A fresh, vibrant easy drinking wine, pale straw in colour, with a delicate and herbal aroma. The clean, crisp fruity flavour is enlivened with a pinch of citrus, a hint of almonds. This well-balanced wine is best served slightly chilled as a companion to poultry, seafood, shellfish and veal. Best served young.

Rosso Italiano: A brilliant garnet colour introduces a complex nose of spice and dried fruits. Next, this medium-bodied wine imparts generous fruit flavours tweaked by a promise of tannin, all ending in a satisfying finish. When served with spicy meats and pasta dishes, it completes the dining experience.

Verdiccio: Full-bodied and complex with herbal aromas in the bouquet and flavours of lemon and peach. The finish is crisp and clean. Best enjoyed fresh. Goes well with pastas in seafood sauce and veal.

Sangiovese: A rich, dry wine, showing burgundy red in the glass-balanced and crisp. Its aroma whispers of cherry and raspberry spiced with vanilla and cinnamon, as well as coffee, leather, plums and bay leaves. The finish is clean and pleasant yet lightly sweet as a result of the tanning and wood sugars. Best matched with red meats, fowl and vegetables.

Vidal Blanc: A well-rounded yet crisp white, exuding aromas of honeyed apricots and peaches. The palate notes forward fruit flavours balanced by a fine layer of acidity. This semi-dry wine wits well beside chicken, fish and veal dishes.

Shiraz: A light to medium-bodied wine with a fruity flavour and subtle, flowery aroma. Smooth in texture, mellow in taste, it enhances chicken dishes and mild cheeses.

White Bordailles: This flavourful French-style wine begins with a smooth delicate fruity aroma. A soft and light herbaceous flavour with a hint of almond. This well-balanced wine pairs well with shellfish, poultry and mild cheeses.

Spanish Rioja: The most prestigious among dry Spanish table wines, it is potent and fruity with a distinct tang due to high acidity. Enjoy flavours of cloves and anise, while vanilla and toast are evident in the finish. With ageing, the wine mellows while gaining character; however long ageing adds complexity and a stronger bouquet. Does well with oaking.

White Zinfandel: A delightfully refreshing light wine, glowing with a soft pink hue. A strawberry aroma greets you, heralding a gentle fruity flavour. Best when chilled. It's a welcome companion to seafood, fruit and desserts.

Valpolicello: This fresh, dry wine boasts a deep, ruby-red colour and a delicate bouquet. Intense raisin and floral flavours culminate in a long, lingering finish. Excellent aged. Serve chilled with almost any dish, especially beef stroganoff and Italian foods.

Vieux Chateau Du Roi: This rich, hearty, robust Rhone red is full-bodied with a complex bouquet. It shows flavours of plum and wild berry on the plate, ending in a long full finish. Its tannic backbone allows for graceful ageing. An excellent companion to pepper steak, casseroles and barbecued red meats.

Zinfandel Blush: Fruity and refreshing with just a hint of rose, offering a refreshing taste with berry overtones like candied raspberries. A medium-bodied, easy drinking wine, it's best served chilled as an aperitif or with hors d' oeuvres and light meals.