White wine Flashcards

Question

Tegernseerhof Durnstein Gruner Veltliner Story

Answer 1

Story: Gruner Veltliner by the 1000-year-old estate Tagernseerhof, located in the Wachau, Austria. Today, owned by Mittelbach family. The winery has been in their possession for five generations with vineyards located on the best slopes in the region, characterized by steep terraces of primary rock with optimal exposure to sun and wind, resulting in wealth of different aromas in their wines.

Answer 2

Story: Danbury Ridge was founded by two generations of the Bunker family:. The first vines were planted in 2014 with a focus on Chardonnay and Pinot Noir varieties which would take advantage of the micro climate in Essex.

Answer 3

Region: Essex Grape : Chardonnay Flavours: Elegantly perfumed and fresh with citrus flavours of lime zest and mandarin with white peach. This palate displays mouth-watering acidity with a delightful texture and great length. Oak: 10 months in French Food pairing: Chicken yakitori, chawanmushi

Answer 4

Story: This estate was established in 1994 by Oscar Tobia who came from a family of wine growers based in San Asensio. He began to reconstruct the facilities but funding was minimal and throughout the years has continued to invest into the estate, leading it to be a well known winery.

Answer 5

Grapes: 55% Tempranillo Blanco, 35% Viura, 8% Maturana Blanca & 2% Malvasia Fermented in oak barrels, 70% French 30% American, aged 18 months on lees in same oak Flavours: citrus, pineapple, quince, smoky hints, cinnamon, vanilla, creamy, bulky with good acidity Food pairing: Beef tataki

Answer 6

Region: Monterrei, Galicia, Spain Story: Produced by talented local winemaker José Manuel Martinez Juste, Fraga do Corvo (Wood of the Crows) exudes the character of carefully tended, manually harvested Godello grapes grown on slopes of decomposed granite in Monterrei, North West Spain. The vines here are at least 20 years old, giving concentrated fruit flavour and a true sense of terroir. Grapes: 100% Godello Flavours: ripe green apple, green pear, kiwi fruit, slightly floral, creamy Food pairing: Sashimi, tempura

Answer 7

Region: Rías Baixas, Galicia, Spain Story: Bodegas Rectoral do Umia is a state-of-the-art winery located on the banks of the Umia River in the Valdo Salnés (the coolest sub-region of Rías Baixas). Founded in 2009, some 200 wine growers supply them from around 130 hectares of vineyard planted on the rocky, alluvial soils of the nearby rolling hills. Grape: Albariño Flavour: zesty lime, lemon, apricot , peach, green apple with a saline, chalky finish Food pairing: Sashimi, tempura

Answer 8

Story: Vino Saturnino is based in La Seca the best vineyard town of the Rueda region. Situated two hours north west of Madrid, the vines are planted on stoney soil at 700 metres above sea level on Rueda’s “Golden Mile”. Marta’s grandfather, Saturnino, was the pharmacist in the village and was integral in setting up the local cooperative in the 1930’s and was oenologist for many of the early growers

Answer 9

Story: Quinta da Raza has around 50 hectares of vineyards, located in the heart of the Vinho Verde Region. With a history that goes back more than four centuries. With magnificent sun exposure, an altitude of 250 metres and soils of granite origin with clay-schist areas, uncommon in the Vinho Verde Region, the Quinta da Raza vineyard has a unique terroir. Grapes: Arinto, Azal, Trajadura Unspecified if suitable for vegan Flavours: spritzy, zingy, classic vinho, high acid, citrus, melon, mineral, light body Food pairing: tuna tartare, tempura

Answer 10

Region: Lisboa, Portugal Story: This very historic property, originally a Cistercian monastery founded in 1227, has had vines growing on its land since at least 1397. In the 16th century the order of the Capuchin friars took over the monastery, hence the name ‘Quinta dos Capuchos’. Located in the Alcoa Valley, this estate has eleven hectares of vines planted on stony, limestone and clay soils. Grapes: Arinto, Verdelho Fermented and aged in oak barrels. Flavours: Complex and delicate aromas of citrus and stone fruits with mineral notes and a touch of vanilla Food pairing: scallop and salmon sashimi, nigiris

Answer 11

Region: Veneto Story: The Cecilia Beretta estate was founded in the 1980s, just to the east of the famous wine village of Valpolicella. It was named after the 17th century agronomist and poet Count Giuseppe Beretta, who built the beautiful Villa in Mizzole in the heart of the estate, now surrounded by vineyards. Grapes: Garganega Suitable for vegans Flavours: ripe peach, pear, citrus with almondy finish and creamy texture and the trademark minerality from the volcanic soils Food pairing: Sashimi, tempura

Answer 12

Story: La Rifra is family-run winery, established over forty years ago near Lake Garda in Northern Italy. The philosophy of the winery has always been to work with the local terroir and grow and cultivate the native grape varieties. Grape: Friulano Not specified if suitable for vegans (see label) Flavor: fruity, floral, fresh herbs Food pairing: Akami Nigiri

Answer 13

Region: Lazio Story: You are having a Malvasia grape by Cincinnato with 73 years of history. The winery is renowned for it’s environmental efforts including organic methods. The winery is renowned for its environmental efforts including organic methods in the rows, a photovoltaic system ensuring independent power generation, and local distribution using natural gas-fuelled vehicles. Grape: Malvasia Not specified if suitable for vegans (see label) Flavour: delicately fruity bouquet, with hints of apple, citrus and yellow-fleshed fruit, hints of sage and bitter almond. Crisp, structured, lively Food pairing: Sashimi

Answer 14

The Cecilia Beretta estate was founded in the 1980s, just to the east of the famous wine village of Valpolicella. The local Pasqua family had owned the surrounding vineyards since the 1940s, but a renewed drive for quality and a concentration on modern oenological technologies became a priority in the 1980s with competition from the ‘New World’; traditional winemaking countries like Italy were forced to up their game. Thus the quality-focused Cecilia Beretta winery was born. By 1998, this experimental terrain became the research centre within the Agricultural faculty of the local university. The main objective of the winery today is to make wines of the highest quality from the indigenous grapes of the Valpolicella and Soave appellations. Today it is Carlo’s daughter Cecilia (most appropriately named!) who is global ambassador for the Cecilia Beretta estate and wines

Answer 15

Grape: Pinot Grigio Flavour: fresh citrus, green apple and green pear with a touch of white almond Food pairing: Veg tempura

Answer 16

The La Zerba winery is located in the Ligurian-Piedmontese Apennines, in the heart of the hilly area surrounding the picturesque Gavi hills. Since 1973, the family has dedicated itself to the cultivation of vineyards, from the pruning phase to the harvest, handing down from generation to generation passion, respect for nature and all the secrets to obtain a wine of excellence. La Zerba is a totally organic farm. For years it has only carried out mechanical weeding and fertilization with organic manure and green manure.

Answer 17

Grape: Cortese Organic and lees aged for 5 months Flavours: intense peach, citrus and pear with white flowers and minerality Food pairing: tempura, red prawn tartare

Answer 18

Grape: Falanghina Vegan Flavours: peach, yellow plum, orange blossom, jasmine, almond, with a delicate mineral finish Food Pairing: Akami nigiri, scallop with carrot/ginger/miso

Answer 19

The area where Monacesca is located owes its name to the settlement, around 900AD, to a small band of Benedictine monks from the monastery of Farfa who fled northern Italy under the scourge of the Lombards. They decided to stay in this out-of-the-way place, and built a small church and a monastery; thus this splendid area took the name of Monacesca over time. The name became the winery brand-name too in 1966, when Casimiro Cifola, having purchased the farm properties, began planting the first vineyards and built the first wine cellar.

Answer 20

Grape: Verdicchio Flavours: lemon rind, green apple, pear, saline, slightly smoky and toasty, yogurt Food pairing: Leaner sashimis, Red prawn tartare, veg yakitori

Answer 21

Mora & Memo vineyards are located in the south-eastern corner of Sardinia, a rolling hill area surrounded by the Sette Fratelli peaks, the tallest smountains of the south of the island. It’s and are of strong winegrowing vocation.

Answer 22

Grape: Vermentino, comes from 30yr old vineyards Suitable for vegans Flavour: Flowers, plants, rosemary, thyme, sage, vegetal notes, warm and full of thickness Food pairing: Scallop, salmon, toro sashimi

Answer 23

Story: From the slopes of Mount Etna, one of the most distinctive and coveted wine regions in Europe, Al-Cantàra’s wines reflect the soul of the people and the land. Al-Cantàra takes its name from the river which flows through the municipality of Randazzo where the winery and the vineyards are located. The 15 hectare vineyard is located at 620 metres above sea level. All the operations related to the vineyard are carried out with total respect for the environment. Al Cantàra also means ‘bridge’ in Arabic which emphasises the link with the Sicilian terroir and symbolises the union between wine, art and poetry. Owner Pucci Giuffrida is a devotee of fine poetry and for this reason all of the names of the wines are inspired by the poems by Sicilian authors

Answer 24

Grapes: Carricante Flavours: flowers, golden apple and tropical fruit are accompanied by distinctive mineral overtones Food pairing: nigiri, scallop with carrot/ginger/miso

Answer 25

Domaine de Chevalier is a highly regarded wine estate in the Pessac-Leognan appellation of the Graves region just south of Bordeaux city. It was classified a Grand Cru Classe de Graves in 1959 for both its red (a Cabernet Sauvignon -dominant blend) and white (a classic white Bordeaux blend) wines. The estate has rich clay and gravel soils that contribute to the success of its wines.

Answer 26

Aged in barrels for 18 months (35% new oak) with battonage Not specified if suitable for vegans Flavors: white peach, citrus, exotic fruit, intense mineral nose, great concentration and balance with long powerful finish Food pairing: meaty oily fish, meatier nigiri, Chawanmushi

Answer 27

Story: This plot was once the property of César de Vendôme, son of King Henri IV. The Château de Maligny was his property, but he stayed there very little and preferred to consider it as a castle of income. He appreciated the wines of his property that he introduced and made known across Europe. The Durup winemaking family have been operating in Chablis for several centuries. Jean Durup reconstructed the vineyard of Château de Maligny of which his great-grandfather, Paul Gally, was, in the last century (19th), the last responsible

Answer 28

Grape: Chardonnay Flavours: Green apple and pear, lemon, chalky minerality, soft creaminess, very elegant Food pairing: All sashimi

Answer 29

Story: Sebastien is a rising star of Chablis and a new producer to the BBR fold. He is part of a dynasty that has been making wine in the region for over 150 years. Having studied in Beaune and gained experience around France, he returned to work for the family domaine in 2005 alongside Father Daniel and brother Vincent. In 2007 he took 7 ha of family land and created an estate in his own name based in Milly to west of Chablis. Chablis 1er Cru Côte de Léchet vineyards are located in the village of Milly, at the top of the slope, facing southeast on the typical for Chablis clay and kimmerdgian soil. Wine goes trough malo and is aged on lees for about 10 months. NO OAK

Answer 30

Not suitable for vegans Flavors: dried white flowers, bright orchard and citrus fruit, and that saline apple acidity. Chalky, lightly smoky core. Food pairing: All sashimi, Tuna Tartare

Answer 31

Grand Cru: Les Clos Story: Domaine Christian Moreau Père et Fils has a history dating back to 1814 with the establishment of the wine merchant trading company J. Moreau et Fils, founded by Jean Joseph Moreau. The estate consists of organically farmed vineyard land with vines average 45 years old and are primarily planted on Chablis' famous Kimmeridgian soils. All of the Chardonnay is handpicked, from the domaine's Petite Chablis vineyards up to grand cru.

Answer 32

Flavours: floral aroma, combined with granny smith apples and hints of green plum and a definite salty mineral character making your mouth water to contemplate it. 40% is aged in oak, although only a small percentage is new barrels. The oak influence is gentle and balanced Food pairing: Tuna Tartare, Turbot, richer sashimis

Answer 33

Story: Olivier Leflaive is a negociant house in Burgundy's Côte d'Or and produces a wide range of wines – predominantly from the Chardonnay grape variety – across a range of quality levels, from village and regional appellations to some of Burgundy's most famous vineyards, including the much-prized Le Montrachet Grand Cru in the Côte de Beaune subregion. "Clos du Cromin" is located to the northeast of the village, at the border of Volnay. The stone walls of the vineyard and the Burgundian origin of the name "Cro" attest to the presence of quarries that existed here a long time ago. While Olivier Leflaive is technically a négociant house, its approach sets it apart from the majority, in that all wines are made from scratch at Olivier Leflaive’s winery in Puligny-Montrachet, rather than bought in as must or pre-made wines like many of its competitors, which allows control over all aspects of the winemaking process.

Answer 34

Aging: 17 months, 5 in s steel rest in oak 25% new Suitable for vegetarians Flavours: rich and powerful palate balanced by high minerality. Fresh lemon and apple notes. Food pairing: Chicken yakitori, Turbot

Answer 35

Created in 1903, the Domaine Etienne Sauzet has been producing Montrachet since the 1993 vintage. Gérard Boudot, (married to Etienne Sauzet's grand-daughter) has managed it since 1974 and improved the domaine from the mid-1980s. Limited yields, harvesting as late as possible and classic vinification marked by débourbage (which allows very fine sur lie aging) contribute to creating wines of a very consistent and an exemplary finesse, unanimously hailed by French and foreign wine lovers. The domaine extends over 9 hectares. The domaine has been farmed organically since 2006 and biodynamically since 2010.

Answer 36

Aged in oak (40% new) Grape: Chardonnay Flavours: TBC Food pairing: Chicken Yakitori, Chawanmushi, Beef Tataki, Turbot

Answer 37

Olivier Leflaive is a negociant house in Burgundy's Côte d'Or and produces a wide range of wines – predominantly from the Chardonnay grape variety – across a range of quality levels, from village and regional appellations to some of Burgundy's most famous vineyards, including the much-prized Le Montrachet Grand Cru in the Côte de Beaune subregion. Les Meix is an exceptional lieu-dit, its wines somehow a cut aboveits village status. In fact, th parcel lies a stone’s trhow down the slope This is a blend of purchased grapes and fruit from Leflaive’s own vineyards matured for 16 months (4 months in stainless steel) and the remainder in oak, 20 per cent of which is new.

Answer 38

After taking his first steps in the family Domaine Michel Colin-Deleger, youngest son Bruno Colin took over the reins of his own farm in 2003 and signed his first cuvée a year later in 2004. The meticulous care he brings to his vineyard and cellar allows him to present white wines that perfectly reflect the terroir. Bruno’s wines are known for their accessibility: they are seriously enjoyable wines, fresh and bright with a wonderful minerality. 12 months (with 25% new oak) and 3 to 6 months in vats. Flavour: Citrus, stone fruits, almond and white flowers Food pairing: King Oyster Mushroom, Beef Tataki, Turbot

Answer 39

Story: Solutré-Pouilly is one of the best villages in the Mâconnais, much of its wine going into expensive Pouilly Fuissé bottlings. Domane Jean-Pierre Sève have just 7.5 hectares of vineyards, over 6 of which produce Fuissé, with just 1 making Solutré. This is a classic, traditional, small Burgundian domaine. The vineyards have been in the same family since 1875 and Jean-Pierre and his wife still live directly above the winery. Grape: Chardonnay Flavours: fresh citrus, grapefruit, pineapple, with plenty of richness but not heavy Food pairing: Scallop and salmon sashimi

Answer 40

Story: The Auvigue family are well-known winemakers in the Maconnais region. Their Pouilly-Fuisse is a classic representative of the appellation, made from the fruit of their old vineyard Moulin du Pont. Fresh-textured, complex and expressive, this wine offers layers of weighty orchard fruit flavour, hints of spice and balanced acidity. Vegan Flavours described above Food pairing: Scallop and salmon sashimi, Chawanmushi

Answer 41

Yves Cuilleron is today one of the leading producers in the Northern Rhone and a driving force in the search for quality. Yves has played a pivotal role in the development of the Condrieu Appellation. A long time champion of the appellation Yves commenced buying vineyards when Condrieu was stagnating and in danger of becoming irrelevant. He became a passionate advocate and leader in the appellation taking the wines to the world and helping re-establish Condrieu's place in the wine world

Answer 42

Grape: Viognier Matured 9 months in barriques, on the lees, no racking with regular stirring Not specified if suitable for vegetarians/vegans Flavour: apricot, quince, peach and citrus, rose, honey Food pairing: Sashimi, Sweet Red Prawn Tempura

Answer 43

Region: Languedoc Story: Proud of a history dating back to the 15th century, Domaine de la Provenquière is located in the heart of the Languedoc region, near the town of Capestang, a short distance to the west of Béziers. Brigitte and Claude Robert, the grandchildren of the current estate’s founder, are now at the helm, producing their wines from the estate’s 150 hectares with vines planted on clay-calcareous soils. Grape: Viognier Vegan Flavours: Apricot, peach and pear william, white flowers Food pairing: Sashimi, Sweet Red Prawn Tempura

Answer 44

Region: Languedoc Story: Piquepoul is an old Languedoc grape variety and it has grown here on the banks of Lake Thau, in sight of the famous oyster-beds of Bouzigues, for generations. Grape: Piquepoul Organic Flavours: Juicy lemon, apple and yellow peach, white flower, very refreshing Food pairing: Scallop nigiri, any nigiris with lemon rind garnish

Answer 45

Story: This wine is carefully created by the Langoux family of Domaine de Petit Soumard, who have been involved in winemaking since 1895. In 1895, Jean-Louis Langoux was a cooper at Petit Soumard and decided to produce wine from their few vines. By 1963, there were 2.5 hectares under vine and Jean-Louis’ grandson, Marcel decided to focus the estate entirely on viticulture. Following Marcel’s death in 1995, the business is now managed by his sons Thierry and Emmanuel under the watchful eyes of their mother, Monique. Over the generations, the techniques and viticultural practices have been passed down and improved, but the family still remain close to the core values established in the late 19th century. Today, the Langoux family own 18 hectares of vines. 17.5 hectares are dedicated to Sauvignon Blanc for the production of Pouilly-Fumé whilst 0.5 hectares produce Chasselas. The soil is varied with Kimmeridgian limestone, clay and flint.

Answer 46

Grape: Sauvignon Blanc Flavours: grapefruit, lemon, tart gooseberry, smoky, flinty, slightly grassy Food pairing: Tempura, tuna tartare

Answer 47

Story: The family has been living in the Centre-Loire region for several generations. In the early 1980’s Jean Marie created Domaine des Clairneaux in the Sancerre appellation. The domaine was expanded in 1998 with the acquisition of Domaine de Montbenoit in the Coteaux du Giennois. After travelling the world, today’s generation has now returned to the family’s terroirs.Clément, who has worked as a cellar master in the USA, is now responsible for vinification and sales at the domaine. Florian, building on his experience gained in Burgundy and New Zealand, is now in charge of the work in the vineyards.

Answer 48

Grape: Sauvignon Blanc Flavours: lean, racy nose reveals hints of grapefruit, white flowers and flintiness Food pairing: Tempura, tuna tartare

Answer 49

Story: Christophe and Stephane Vigneau are the fifth generation of Vigneau family, which has produced stunning Vouvray since 1875. Gaining the organic certificate in early 1990s and biodynamic in 1995, their wines got elevated to a new level of terroir focused approach.

Answer 50

Grape: Chenin Blanc Flavours: yellow apple, stone fruits, quince, honey Food pairing: Yakitori, red prawn tartare

Answer 51

Story: Fourth generation Gilles Gaudron took over the family domaine in 1993. Comprising of 50 separate, small parcels of vineyards, the estate is planted on limestone-clay soils spread over 27 hectares with closely spaced goblet-pruned vines, the majority of which are older than 30 years of age and are hand harvested.

Answer 52

Grape: Chenin Blanc The cool climate in Vouvray ensures good acidity, which helps to balance the sweetness and ripe fruit character in Vouvray Demi-Sec 'Les Pierres Rousses' Domaine Gilles Gaudron. Made from 40 year old Chenin Blanc vines planted on limestone-clay soils Not specified if suitable for vegans/vegetarians Food pairing: Red prawn tartare, Pork

Answer 53

The 1970’s saw the winery become incorporated and the installation of their first bottling line, as well as, one big development; Savoie becomes an offical Appellation d’origine contrôlée (AOC). The past 20 years have seen an expansion of vineyard holdings (59 hectares today) and new varietals planted in addition to Jacquère, with Gamay, Mondeuse, and Chignin Bergeron becoming more and more popular.

Answer 54

Grape: Jacquère Flavours: lemon, pear, green plum, white blossom, hawthorn, gun flint Food pairing: Tuna tartare

Answer 55

Storage: Once opened the bottle will be good for 3-5 days Vin Jaune literally means Yellow wine and it’s one of rarest French wines Story: This is a special and characteristic type of white wine made in Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being mature in barrel under a film o fyeast, known as voile, on the wine’s surface. Vina Jaune shared many similarities with Sherry, including aromas but unlike Sherry it is not a fortified wine. Grape: Savagnin Flavour: Salty nutty nose with textured palate, cheesy, toasty, bread, apple, pear, peach Food pairing: Turbot

Answer 56

Story: The Ginglinger family is deeply rooted in the history of Eguisheim. Michel is the 13th generation at the helm since he took over from his father Paul in 2000. Rigorous in the vineyard and in the cellar, he applies the many techniques encountered during his various internships at Champagne Lanson and Domaine Armand Rousseau along with his time in South Africa and Chile. Located 5 km south of Colmar, the Paul Ginglinger estate consists of 13 hectares of vines on slopes particularly sunny, exposed to the east and south-east, at an altitude of 220 to 340 m. The vineyards are sheltered by the foothills of the Vosges Mountains and benefit from a particularly dry and hot microclimate. The Grand Cru Pfersigberg (“the hill of peach trees”) is certainly the Alsatian grand cru with the most complex division, with a sequence of three hills with South/South-East exposures and mixing marl, limestone and sandstone.

Answer 57

Organic Grape: Riesling Flavours: peach, citrus, exotic fruits and a light kerosene note, with a minerally finish Food pairing: Sashimi, tempura

Answer 58

Story: Based south of Colmar, Bruno Sorg established the estate in 1970. His son Francois now runs the estate and believes wines are made in the vineyeard. Their style is definitely one of rich fruit, residual sugar and finesse. Grape: Gewurztraminer Flavour: off-dry with lychee, tropical fruit, full and rich. Well balanced Food pairing: Duck yakitori

Answer 59

Region: Loire Valley, France Story: Christophe and Cédric Gobin operate 58 hectares of vines located in the town of Maisdon-sur-Sèvre bordered by the Sèvre and Maine with its hilly terrain. ‎ Grape: Melon de Bourgogne Flavours: fresh citrus fruit, minerally, saline Food pairing: sashimi

Answer 60

California has 17 grape crush districts. Monterey County is District 7. Wine experts recognize our home as one of the most beautiful and diverse winegrowing regions in the world. The distinctive geography, climate and soils lead to wines that are complex, elegant and most importantly, delicious. District 7 is Monterey. District 7 Chardonnay comes from a vineyard at Greenfield where the morning fog lingers to protect the vines from the heat of the sun.

Answer 61

Grape: Chardonnay 70% is fermented in steel to retain freshness and 30% in oak barrels to give a little richness and vanilla notes that are balanced by the ripe melon and tropical fruit. Food pairing: Chicken yakitori

Answer 62

Story: Head winemaker Stephanie Jacobs selects grapes from relatively cool-climate vineyards in the southern Napa Valley, giving an intense minerality to balance the wine's oaky richness and spice. She takes a proportion of grapes from northern Napa to add creamy, tropical fruit flavours for a balanced, extremely drinkable wine Grape: Chardonnay The wine was fermented in a combination of French Oak (88%) and stainless steel (12%) followed by 8 months barrel age in French oak (35% of which was new). Vegan Food pairing: Chicken yakitori , Wagyu (if someone is having beef and wants a white wine)

Answer 63

HdV is a venture between the Hyde Family of Napa Valley and the de Villaine Family of Burgundy. The families, related by marriage, share long histories in French and Californian winemaking.

Answer 64

HdV is a venture between the Hyde Family of Napa Valley and the de Villaine Family of Burgundy. The families, related by marriage, share long histories in French and Californian winemaking.

Answer 65

Grape: Chardonnay Flavos: stone fruit, citrus, pear, apricot and delicate spicy notes, mineral Aging: 11 months (20% new), unfiltered Vegetarian Food pairing: Chicken yakitori, Wagyu, Chawanmushi

Answer 66

Alejandro Sejanovich is arguably Argentina's most knowledgeable viticulturist, working as vineyard director for Bodega Catena Zapata for 16 years, he pioneered high altitude vineyard planting and conducted ground breaking research on Mendoza Malbec clones. Manos Negras focuses on latitude winemaking, planting Torrontes in the northern stretches of Cadayate in Salta

Answer 67

Grape: Torrontes Flavour: floral aromas, citrus, tropical fruits Vegetarian/vegan Food pairing: Tempura

Answer 68

Grape: Sauvignon Blanc Vegetarian Flavours: grapefruit, lemon, gooseberry, blackberry leaf, slight passionfruit and freshly cut grass Food pairing: Tempura

Answer 69

Designed to express the unique and specific characters of Elephant Hill’s three sub-regional vineyards, the Elements Series is a project in 'terroir'. Each is the fruit of a single site or single blocks, a single grape variety from a single year

Answer 70

Region: Hawkes Bay Grape: Sauvignon Blanc 50% was fermented in 500L oak puncheons and 50% in stainless steel tank. 16 months on lees. Flavours: gooseberry, grassy, citrusy, mango Food pairing: Akami nigiri, Vegetable Tempura

Answer 71

: One of just a handful of Marlborough producers making 100% estate-grown, single-vineyard wines. Fairhall Downs’s obsessive vine management and yield limiting practices ensures optimum flavor concentration and maximum fruit expression in their wines that are, without doubt, a cut above the rest

Answer 72

Region: Marlborough Flavour: Pear, nectarine, spice flavours, blossom, layered with subtle oak and extra complexity. The palate is concentrated and impressively weighted with refreshing acidity Grape: Pinot Gris Food pairing: Sashimi, Sweet Red Prawn Tempura

Answer 73

Domaine Jean Goulley is a relatively new company that was formed in 1986 founded by Jean Goulley and now run by his son Philippe. 4.5 hectares of the estate are in the Premier Cru districts of the area and today constitute the heart and soul of the Domaine which has grown to 18 hectares, producing 11,000 cases a year. All of the vineyards are farmed organically with great stress on the overall health of the vines and working with reduced yields, and the vines are produced according to organic methods using natural vinification and restricted use of sulphur.

Answer 74

Grapes: 100% Chardonnay (unoaked) Vegan Organic Flavours: ripe lemon flavours with impressive weight and mouth-watering acidity Food Pairing: tuna tartare, sashimi

Answer 75

The family-run winery Villebois is located in the famous Loire Valley in Seigy in the Touraine region. Joost de Villebois and his wife Miguela took over the small winery in 2004. Together with an experienced team with a lot of international expertise, they pursued the goal of developing the original Sauvignon Blanc grape of this region into outstanding quality wines using the latest techniques. For more than 10 years they have been pursuing their passion and vinifying in two production plants in Touraine and in Sancerre/Pouilly-Fume with special attention to a sustainable production method. The winery produces on 13 different Sauvignon Blanc terroirs from 6 different Loire appellations

Answer 76

Grapes: 100% Sauvignon Blanc Flavours: gooseberry, blackberry leaf, citrus, minerally Food pairing; vegetable tempura, tuna tartare