Sommeliers Marcus Boyle from Tippling Club and Ian Lim of The Straits Wine Company share their top recommendations. By Estelle Low
What’s a party without wine? (Photo: hjillchen / www.123rf.com)
Hosting a party or attending one? Don’t forget the wine! If you’re baffled by the overwhelming varieties and brand available, remember this: Skip the bargain bottles, says Marcus Boyle, restaurant manager and sommelier at Tippling Club, or you’ll be wasted before the night is over. “Cheap wines that are made from a single grape tend to taste one-dimensional, which may lead to over-drinking. When you taste wine that’s more complex, you’re likelier to slow down to enjoy it,” he says.
A party is not complete without a glass of bubbly. Sparkling wine is a nice accompaniment to most sweet and savoury foods.
Best serving temp 4 to 6 deg C
Try Champagne Gosset Grande Reserve Brut, Champagne, France
Taste Toasty, aromatic notes of brioche, baked apple and walnuts. Medium-full texture with a fine mouthfeel.
Try 2010 Torello 225 Brut Nature Gran Reserva Cava, Catalonia, Spain
Taste Vanilla and toasted brioche notes, with a hint of roasted nuts. Great texture on the palate with notes of quince and pear, and a long finish.
Try 2013 Col Vetoraz Prosecco di Valdobbiadene DOCG Brut, Veneto, Italy
Taste Delicate aromas of white flowers and white fruits. Creamy texture with a clean, fresh finish.
Refreshing and tangy, white wines are often paired with light foods like fish and poultry, as well as citrusy flavours.
Best serving temp 6 to 10 deg C
● SAUVIGNON BLANC
Try 2013 Urlar Estate Sauvignon Blanc, Gladstone, New Zealand
Taste Aromas of gooseberries and passion fruit with tropical notes. Vibrant and clean mouthfeel with a bright finish.
Try 2012 Grosset Polish Hill Riesling, Clare Valley, South Australia
Taste Stone fruit and citrus characteristics with the aroma of white flowers.
Try 2010 Mischief & Mayhem Chardonnay White Burgundy, Burgundy, France
Taste Lovely, clean nose of lemon, green apple, pear and grapefruit, with chalky mineral, tarragon and lime juice notes.
Rose wine. (Photo: kubais /www.123rf.com)
Also known as blush wine, this light pink variety is highly versatile and goes especially well with spicy Indian and Mediterranean cuisines.
Best serving temp 7 to 13 deg C
Try AIX Rose 2013 Coteaux d’Aix en-Provence, France
Taste Superbly vibrant with a delicate balance of crisp acidity and soft, ripe summer fruits.
Due to their robustness, red wines go well with rich food like red meats and pasta.
Best serving temp 16 to 20 deg C
● PINOT NOIR
Try 2010 Tinker’s Field Mature Vine Pinot Noir, Central Otago, New Zealand
Taste Perfumed nose of violets, sweet plums and strawberries. Medium-bodied with super fine tannins and bright fruitiness.
Try 2012 Kaesler Stonehorse Shiraz, Barossa Valley, South Australia
Taste Full-bodied with a supple mouthfeel. Dark berry characters, mixed spices and liquorice mingle on the palate.
Try 2011 Barone Ricasoli Rocca Guicciarda, Chianti Classico Riserva, Tuscany, Italy
Taste Dusty shades of flint, backed by sweet cherry and wild fruits notes.
These are also referred to as pudding wines.
Best serving temp 7 to 9 deg C
Try 2012 G.D. Vajra Moscato d’Asti, Piedmont, Italy
Taste Delicate and creamy fizz. Aromas of apricot and peach with citrus, and mango and lychee notes.
Try 2012 Giacomo Bologna Braida Brachetto d’Acqui, Piedmont, Italy
Taste Lush aromas of roses and wild redberries. Sweet and soft, with a refreshing, fragrant finish.