January - Old Vine Riesling

Niagara Peninsula - Canada

Crisp and refreshing with strong notes of citrus fruits, peaches and floral tones.  Medium to full bodied with crisp acidity and well balanced.

OAK 0 BODY 3 SWEETNESS 0

FOOD PAIRING: Crab salad with avocado and mango cakes, smoked salmon, barbecued pork, chicken pad thai.

SERVE AT: 45°F / 7° C

January  - Cabernet Malbec Carmenere

Rapel Valley - Chile

Strong notes of green pepper,  dark fruit and leather define this rich dark wine.  Smooth tannins grace the palate followed by blackberries and spice.

OAK 3 BODY 3 SWEETNESS 0

FOOD PAIRING: Braised short ribs, Gouda and Gruyere cheese.
 

SERVE AT: 65-68°F / 18-20°C

February  -  Viognier Pinot gris

Langhorne Creek - South Australia

Extremely aromatic white wine that opens up with apricots and peach notes.  Dry and medium bodied, it finishes on a refreshing fruit forward note.

OAK 0 BODY 3 SWEETNESS 0

FOOD PAIRING: Shrimp tempura, roast chicken with walnut pesto & squash soup.
 
SERVE AT: 45°F / 7°C

March  -  Nero D'Avola

Sicily - Italy

Hailing from Sicily,  Nero D'Avola is a full  bodied red wine with generous ripe dark fruit, laced with leather and herbal tones.   The tannin structure is smooth and it boasts of a long finish

OAK 3 BODY 4 SWEETNESS 0

FOOD PAIRING: Crab salad with avocado and mango cakes, smoked salmon, barbecued pork, chicken pad thai.

SERVE AT: 65-68°F / 18-20°C

April  -  Tannat Merlot

Mendoza - Argentina

A native grape of France.  Tannat is growing in popularity from Australia to Argentia.  Thick skinned and known for it's deep dark colour and extremely chewy tannins, this wine is fermented on Merlot GenuWine wine grape skins to extract rich fruit flavours,  lively tannins and brilliant colour.

OAK 4 BODY 4 SWEETNESS 0

FOOD PAIRING: Grilled flank steak with soy chile glaze, sausage burgers with cracked peppers, roasted vegetable bruschettas.
   
SERVE AT: 65-68°F / 18-20°C