During the Introductory session in September 2015, we tasted:

Sauvignon Blanc, Arrigo Bidoli for Marks and Spencer, Friuli DOC, Grave, Italy, 2012, MYR79

*Villiera, (Chenin Blanc), Jeff Grier for Marks and Spencer, Stellenbosch, South Africa, 2012, MYR119

White Box, (Unknown Blend), Stuart Wines, Yarra Valley, Victoria, Australia, 2011, MYR67

**Church Block, (Cabernet Sauvignon/Merlot/Shiraz), Wirra Wirra Vineyards, McLaren Vale, South Australia, 2012, MYR122

*”Traditional Barrel Fermented” a little botrytised fruit added, french oak used for fermentation and ageing.
**Matured in 70% French, 30% American Oak barriques for 18 months.

Food and Wine Matching:

The Ultimate Greek Salad
Budino di Cioccolato with Berries


During the Introductory session in September 2014, we tasted:

Pinot Grigio, Hungary, for Marks and Spencer, 2012, MYR55

*Cuvee Adeleine, (Roussane/Clairette), Ventoux AOC, S Rhone, France, Chateau Unang, 2011, MYR74

Rosé d’Anjou, (Grolleau/Gamay/Pineau d’Aunis), Rosé d’Anjou AOC, Loire Valley, France, Caves de L’Angevine, 2013, MYR65

**Limited Lot, (Merlot/Shiraz/Cabernet Franc), Margaret River, Western Australia, Miles from Nowhere, 2011, MYR74

*20% of the Roussane matured in French oak for 5 months
**16 months maturation in “a combination of oak”

Food and Wine Matching:

Mushroom Tapenade
Mozzarella, Tomato and Basil Salad
Italian Chocolate Pudding


 During the Introductory session in February 2014, we tasted:

Classic Organic Blend, (Clairette/Roussane/Grenache Blanc),  Ventoux AOC, Rhone, France, Chateau Unang, 2012, MYR64

*Villiera, (Chenin Blanc), Stellenbosch, South Africa, Jeff Grier for Marks & Spencer, 2010, MYR119

Catarratto Rosé Frizzante,  (Pinot Grigio), Terre Seciliane IGT, Italy, E Finazzer for Marks & Spencer, NV, MYR55

Corbieres AOP, France, (Carignan/Grenache/Syrah/Mourvedre), Gerard Bertrand for Marks & Spencer, 2011, MYR59

* A small addition of Botrytized fruit for complexity. French oak for Barrel Fermentation and ageing 40% fermented in oak, then removed, balance left sur lie for 3 months.

Food and Wine Matching:

Chicken Liver and Port Paté with toast and cruditiés
Smoked Salmon on wholemeal breads
Chocolate Raspberry Hearts (combined with Chocolate Marsala Cake)


During the Introductory session in February 2013, we tasted:

Pinot Grigio made for Marks & Spencer, Hungary, 2011, MYR55

Belleruche, (Grenache Blanc, Clairette & Bourboulenc), Cotes du Rhone AOC, Perrin & Fils, France, 2011, MYR82

Rosé, (Cinsault 40%,  Grenache 30% &  Syrah 30%), Ventoux AOC, Chateau Unang, S Rhone, France, 2011, MYR64

La Croix, (Grenache 70%, Syrah 30%), Ventoux, AOC, Chateau Unang, S Rhone, France, 2008, MYR89

Food & Wine Matching:

As I expected the Belleruche to be pretty full of character I thought I would try this mini-frittata recipe.  The fillings turned out to be a perfect match for the pink and the red wines too, delicious!

Mini Spinach, Mushroom and Sun-Dried Tomato Frittatas
Cheeses: Cheddar, Pepper Jack, Smoked Austrian Cheese with Pepper
Budino di Cioccolato

During the Introductory sessions in October 2012 we tasted:

Equinox, Pinot Gris, Wairapa Hills, New Zealand, 2011, MYR85

San Pietro, Pinot Grigio, Alto-Adige, Italy, 2011, MYR63

Rosé de Phelan Segur, Bordeaux AOC, France, 2011, MYR65 (out of stock)

Rosso, I Giusti & Zanza, Tuscany, Italy, 2007, MYR66 (out of stock)

Food & Wine Matching:

Two of the wines were from Italy making it appropriate to use a few Italian dishes.  I always like to try to match red wines and chocolate in the Introductory sessions to open students’ minds to this wonderful combination.

Bruschette with Tomato & Basil
Mozzarella, Basil & Tomato Salad
Cheeses: Gorgonzola, Red Leicester, Cheddar, Smoked Austrian Cheese with Pepper
Budino di Cioccolato

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