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2008 Beaujolais Vintage

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Menu Matcher - Fish
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White wine with fish? Well, yes but there is an exception and that is when you cook the fish with red wine which can work fantastically well when served with a lighter Pinot Noir. Otherwise it is safer to stick to white but worth experimenting with many different grape varieties and styles. The old trout loves a Chablis or classy Riesling and salmon craves a good, mid-weight Chardonnay whereas hake is happiest with Sauvignon Blanc or a clean crisp Soave.

One word of warning though, if you douse your fish n' chips in vinegar, it is safer to leave to the cork in the bottle! Reason: vinegars can play havoc with wine flavours.

Vouvray Sec, Côteau de la Biche, 2005
Vouvray Sec, Côteau de la Biche, 2005

Very dry, with good body, and a delicious honeyed finish.

The Chenin Blanc grape grown here in the Loire, around Tours, produces some of the most elegant and long-lived wines in the world. The grape has a naturally high acidity, which helps in this longevity, and ensures that even the very sweet style of Vouvray is very well balanced.


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Sauvignon Blanc, 2006 Marlborough, New Zealand - Conway Hills
Sauvignon Blanc, 2006 Marlborough, New Zealand - Conway Hills

The Conway Hills Sauvignon Blanc is produced by Cottesbrook and is drawn from the respective blends that Cottesbrook produces in volume for it's international customer base. The bottling is done in the ultra-modern bottling plant located near Christchurch in the South Island of New Zealand. The wine maker is Alan McCorkindale formerly head wine maker for Corbans Wines and several times honoured as New Zealand Winemaker of the year.


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