Wine Ordering Guide

Sparkling wine

Look for one from Tasmania, where the chill makes for fizz with a delicacy of flavour and crisp acidity.

Riesling

From SA's Clare and Eden valleys. Our best riesling regions make whites with intense lime-juice zestiness and lingering aftertaste.

Sauvignon blanc semillon blends

From Margaret River in WA. Some of the most exuberantly fruity, appley, tangy white wines in the country.

Chardonnay

The Adelaide Hills' cool conditions make for chardonnays with great concentration and fine, nectarine-like flavours.

Pinot noir

From the Yarra Valley in Victoria. Perfumed, intense, silky red wines that can develop quite well in the cellar.

Shiraz

From McLaren Vale in SA. This classic warm-climate region produces generously flavoured red wines, full of black berries and chocolate.

Grenache and mataro blends

From the Barossa Valley in SA. Gutsy, spicy, leathery, complex and rustic barbecue red wines often made from very old vines.

Cabernet sauvignon

From Coonawarra in SA. A cool climate and the famous "terra rossa" soil combine to make elegant but intense, blackcurranty, mulberryish cabernet.

Sweet whites

From the Riverina in NSW. Opulent, deep golden stickies made from the ripe Semillon grapes shrivelled by the "noble rot," botrytis.

Fortifieds

From Victoria's Rutherglen. Brilliant unctuous liqueur muscat and tokay, full of raisins, toffee and malt flavours.

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