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Sommelier Says...

But it’s precisely those complexities in Thai cuisine – the spices, the herbs, the heat; the fat of the grilled, the char of the wok-tossed, which make it such an interesting experiment in wine matching. And it’s not just Thai. In Australia you can find a tasty bottle to drink with any Asian cuisine.

Check the blog for some of my favourite classic Asian food pairings.

Morgan Dunn

Sommelier

The easiest way to instruct customers that are new to Spanish wines is by direct comparisons to conventional varieties and benchmark regions. It is a rather simplistic tool and overgeneralising is inevitable. But some people demand easy rules to help them get a better understanding of international wines.

Learn more tips here.

Andrea Infimo

MoVida Melbourne

As expected, ‘cool’ cool climate wines dominate good fine wine lists of many restaurants and fine wine retailers. You cannot get away from ‘cool’ and what it allows winemakers to achieve with layers of flavour and texture. In the case of the Macedon Ranges, proximity to market and people has created fierce competition amongst these friendly rivals and we all reap the benefits. Raise your glasses to some of Australia’s best wines.

Learn more about cool-climate wines of the Macedon Ranges here.

Simon Curkovic

Sommelier, Cafe Sydney

Tasmania is currently a single Geographical Indication (GI), loosely divided into 7 sub-regions, that are accepted by both the public and local producers. One of the most promising, and lesser-known regions, is the Huon Valley. It is found South of Hobart on the Huon River, which flows into the D’Entrecasteaux Channel. This provides a cool, maritime climate that is well suited to the pinot Noir and chardonnay that is predominately planted here. This sub-region is also largely made up of smaller vineyard plots, hand tended with a focus on the unique terroir of each site.

Learn more about what makes the Huon Valley region special here.

Annette Lacey MW

Group Beverage Manager, Solotel

Beaujolais is not just bananas and bubble gum, perfumed and pretty, fresh and fragrant. Sure, that’s one end of the spectrum – think Beaujolais Nouveau – but gamay is a versatile grape, and across the 10 crus of the region (Saint Amour, Juliénas, Fleurie, Moulin-à-Vent, Chénas, Morgon, Chiroubles, Régnié, Brouilly and Cotê de Brouilly) there’s a lot of variation.

Jump to our blog to learn more about Beaujolais, the French wine, without the attitude.

Morgan Dunn

Sommelier

You had us at merlot.

Are you a sommelier? Get featured on our page! Send us your thoughts on the latest wine trends.

Your insights

Right here.

Shiraz. We know it and we love it. But the next time you reach for it, why not think about exploring shiraz and all its remarkable guises showcased throughout New South Wales?

Find more about New South Wales Shiraz here.

Shanteh Wale

Head Sommelier, Quay

Cabernet sauvignon is the child of cabernet franc and sauvignon blanc - that herbaceous edge and high acidity confirms the parentage. Small, thick-skinned berries give a deep colour and its trademark assertive tannins, which can lead it to being a misunderstood style. Whilst often chewy and drying in its youth, it can evolve into cedar box, dried mushroom and tobacco complexity.

Learn more about Cabernet Sauvignon, including my recommendations, here.

 

Annette Lacey MW

Group Beverage Manager, Solotel