Explore the Grapes

Makes full-bodied white wines

Spain’s most widely planted grape is primarily used for brandy, apart from a few producers who have revitalised the drought-resistant old bush vines for winemaking, resulting in exciting richer styles.

SPAIN: Castilla-La Mancha

Airén is often blended with other grape varieties, including Viura, Verdejo or Sauvignon Blanc so pairs well with the dishes given for those grape varieties.

Makes light white wines

Albariño wine (“alba-reen-yo”) is a delightfully refreshing coastal white grape variety that grows on the Iberian Peninsula. It is loved for its fresh stone fruit flavors, a hint of salinity, and zippy acidity.

SPAIN: Rias Baixas

Albariño pairs exceptionally well with white fish and especially octopus! It also compliments dishes flavoured with leafy green herbs.

Makes rosé & red wines

Barbara produces some of the more affordable and easy-drinking wines of Piedmont and in the neighbouring regions of Emilia-Romagna and Lombardy. It has beautiful racy acidity making it a perfect food pairing wine.

ITALY: Piedmont, Emilia-Romagna, Lombardy

Try drinking Barbera with roasted meats and vegetable. The peppery note in this wine makes it a great accompaniment to dishes full of herbal and spicy flavours.

Makes loght to medium-bodied red wines

This under-the-radar grape happens to be the 3rd most planted grape variety in Spain. Wines made from Bobal are loved for their vibrant red fruity flavours, soft tannins, and velvety finish.

SPAIN: Castilla-La Mancha, Valencia

Bring out Bobal’s fruity flavors by using actual fruit in your dish! How about trying it with orange chicken or dishes flavoured with some pomegranate-molasses sauce.

Makes rosé and full-bodied red wines

This is one of the world’s most popular grape varieties. This is no surprise when you experience the aromatic black fruit and crisp acidity which makes it a perfect grape for the production of age-worthy wines.

SPAIN: Castilla-La Mancha, Extremadura, Mentrida, Ucles
FRANCE: Bordeaux, Bergerac, Languedoc-Roussillon
ITALY: Veneto, Sicily, Tuscany

The rich flavours and high tannins t in Cabernet Sauvignon make it a perfect partner for rich grilled meats, peppery sauces, basically steak and chips!

Makes rosé and a range of red wines.

Makes sparkling wine and a variety of dry styles of white wine

Makes light to medium-bodied white wines.

Makes rosé and light red wines.

A fruity and floral light-bodied red that is the main grape variety planted in Beaujolais. Outside of France, Gamay has a small but devoted following. Producing wines with low tannins and high acidity it is the perfect pairing for any dish!

FRANCE: Beaujolais, Loire Valley

One of the red wines that pairs with all manner of dishes from sweet-and-sour salmon to beef stroganoff or even sesame tempeh.

Makes rosé and medium to full-bodied red wines

Grenache (aka Garnacha) produces rich, flavourful red wines and deep, ruby-tinted rosé wines. This grape variety produces wines with preserved red fruit flavours that are soft and round on the palate.

SPAIN: Everywhere
FRANCE: Rhone Valley, Languedoc-Rousillon, Provence

The vibrant fruity flavours of Garnacha pair well with dishes spiced with Chinese 5-spice and cumin seasoned dishes.

Makes medium-bodied red wines

A grape variety from the Iberian peninsula (Spain and Portugal) that is finally getting the recognition it deserves! It is loved for its herbal and spicy aromatics and potential to age as well as young fresh fruity styles.

SPAIN: Bierzo, Ribeira Sacra, Valdeorras

Due to it’s acidity and moderate tannins, wines made from Mencia pair well with meats such as duck and pork. You could also try with peppery foods, such as pastrami.

Makes sweet wines  in Jerez

This is an Andalucían grape variety responsible for some of the world’s sweetest fortified wines. The grapes are dried in the sun to further concentrate the sugars, flavours and acid which results in perfectly balanced syrup-like wine with raisin and dried fruit flavours.

SPAIN: Andalucía

As well as drinking it with dessert, this can be dessert. Drizzle it over crepes or ice-cream. Can even be used for a glaze, as an alternative to honey.

Makes rosé and medium to full-bodied red wines

Syrah can make rich, powerful, and peppery red wines. This grape variety originated in the Rhône Valley of France. In Australia it is often called Shiraz where you can find very fruity styles with licorice notes.

SPAIN: Castilla-La Mancha, Catalonia, Valencia, Aragon
FRANCE: Rhone Valley, Languedoc-Roussillon, Provence
ITALY: Sicily, Tuscany, Puglia, Sardinia

Bold meats and exotic spices bring out the fruity notes of Syrah. Try it with Lamb Shawarma, Gyros, Chinese 5-spice pork and  Indian tandoori dishes.

Makes rosé and light to full-bodied red wines

Spain’s top black grape variety, made famous by Rioja. In Rioja you can find many oaky styles as many of the wines there are classified by how long they age in oak. The wines made with Tempranillo vary from young and fruity to those that have been aged for many years before release!

SPAIN: Rioja, Ribera del Duero, Toro, Catalonia, La Mancha

Bolder, aged Tempranillo wines pair nicely with steak, gourmet burgers and rack of lamb. Younger styles pair well with pasta bakes and other tomato-based dishes.

Makes Light to medium-bodied white wines

Verdejo makes fresh herbaceous white wines that are produced almost exclusively in the Rueda region of Spain.

SPAIN: Rueda

A great food wine due to its high acidity and mineral quality, acting as a palate cleanser. Try it with fish tacos, lime chicken, carnitas and seitan steaks.

Makes sparkling, and light to full-bodied white wines

The most important white grape variety of Rioja, where you can find nutty rich examples which have aged in oak and bottle. In Catalonia, Viura is called Macabeo and is the primary blending grape in Cava and Corpinnat sparkling wines.

SPAIN: Catalonia (Cava & Corpinnat), Rioja, Aragon, Valencia, Extremadura
FRANCE: Languedoc-Roussillon

Younger Viura wines pair well with southeast Asian cuisine, such as coconut curries and Vietnamese vermicelli noodle bowls. Aged Viura compliments nutty marure cheeses superbly.