Everyone likes Chardonnay : growers
because it is easy to cultivate and a generous cropper;
winemakers because it can be molded to order in the
winery and consumers because of its instantly appealing,
no hard-edges styles.
The fruit flavours range from lemon
and apple through melon and peach to pineapple and tropical
fruit.
Key Grape Flavours : butter, peach,
walnut, toast
Sauvignon Blanc
Sauvignon is one of the most distinctive of white
grape varieties. Apart from its penetrating fresh, green
aromas, it is notable for its invigorating high acidity.
If it lacks that acidity, which invariably it does in
a warm climate, it lacks appeal.
If you smell gooseberries, cut grass, flowering currant
leaves, it's almost certain that you have a glass of
sauvignon blanc in your hand.
Riesling thrives in cool climates such as Germany's
and warm ones such as Australia's giving a spectrum
of wines from light and very sweet to bone dry and quite
alcoholic.
The hallmark flavours of Riesling range from floral
notes, crisp green apples, to riper fruit (peach and
apricot) and lemony mineral characters.
Key Grape Flavours : apple, lime, honey, gasoline
Semillon
Semillon's main role in Australia is to be dry. The
Barossa style is smooth and oaky with a rich lemon flavour.
In cooler Western Australia and New Zealand, it tends
to be more intensely fruity and grassy.
Key Grape Flavours : grass, lemon, honey, nut
Chenin Blanc
A grape of very high acidity, and potentially great
longevity but also a grape of nastier than average wines
when there is insufficient sun to ripen them satisfactorily,
unripe Chenin has a cheesy and vomit-like flavour.
Key Grape Flavours : apple, apricot, nuts, honey
Cabernet Sauvignon is to red wine grapes what chardonnay
is to white: successful, adaptable, widely traveled
and enduring popular.
Cabernet Sauvignon grapes are small, thick-skinned,
dark and bluish. They give deep coloured wines and because
of the high proportion of pits and skins to juice, wines
that are naturally tannic and potentially long-lived.
Merlot is similar to Cabernet Sauvignon, but it is
less tannic and less intensely blackcurranty and gives
softer, plumper, juicier, earlier maturing wines which
is sweeter.
Key Grape Flavours : plum, rose, rich fruitcake, less
mint and pencil shavings.
Shiraz
Deep-coloured, full-bodied, spicy-toned wines are
now all the rage and shiraz is the red king.
Berry fruit is riper and fuller, there is a rich,
mouth-filling, chocolaty character, sometimes a suggestion
of mint, and the spice element, which is intensifies
by aging in oak, is sweeter and more exotic.
Key Grape Flavours : berries, black pepper, spice,
chocolate
Grenache
Both Australia and California grow it on a large scale
for cheap, high volume wines but in Australia especially
old Grenache vines are now being diverted to the production
of big, fruity, character reds.
Key Grape Flavours : raspberry, white pepper
Cabernet Franc
Cabernet Franc is a lighter, less tannin version of
cabernet sauvignon, with berry flavours that can have
some of the green pepper, currant-leaf freshness of
cool climate cabernet sauvignon.
Key Grape Flavours : berry, green pepper, currant
leaf
Malbec
In Argentina, malbec produces full, richly fruity,
spicy reds with flavours of mulberries and blackberries.
Medium - bodied, often not very deep-coloured red
with alluring perfume, sweet fruit, and silky texture.
Most Pinot Noir should be drunk young; only the finest
burgundies have long cellaring potential. Can be drunk
on its own but is food-friendly - it goes with game
and most meat and is the best red wine to drink with
fish.
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