AUSTRALIAN WHITE BLENDS

Australian white wine blends is an experimentation with alternative white grapes which has grown apace in Australia over the past several decades. This has sprung first from a curiosity on the part of winemakers, which has in turn affected and enthused wine drinkers. Variety is the spice of life, and the saying was never truer than for wine.

The...

Australian white wine blends is an experimentation with alternative white grapes which has grown apace in Australia over the past several decades. This has sprung first from a curiosity on the part of winemakers, which has in turn affected and enthused wine drinkers. Variety is the spice of life, and the saying was never truer than for wine.

The blending of Australian white wines can develop an interesting array of flavours which can generally develop broad, low acid, bone dry whites that are not really built for aging. Whereas some with a Marsanne, Roussanne grape can develop rich and textural characteristics.

Who wants a steady diet of Chardonnay, Sauvignon Blanc and Riesling? In the white Italian grape variety alone, we now have people making interesting wine from cortese, arneis,picolit, and verduzzo, as well as pinot grigio grapes. And on the French side we have Petit Manseng, viognier,the more established Colombard, Chenin Blanc, Gewurztraminer and more.

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AUSTRALIAN WHITE BLENDS   There are 2 products.

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  • Chardonnay Colombard

    The blend of Chardonnay and Colombard gives the blend a unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness.

    The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish.

  • Chardonnay Sémillon...

    The multi blend of Chardonnay Semillon Sauvignon Blanc gives this blended wine an absolute unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia.

    While the Semillon Sauvignon Blanc is a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passion fruit, gooseberry, lantana, tomcat, asparagus, tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid. Sauvignon Blanc grape makes wines with enough bite and sharpness to accompany quite rich fish dishes, while the Semillon is equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

  • Chardonnay Semillon

    The combined blend of Chardonnay and Semillon gives the blend a unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness.

    The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia.

    While the varietal grape Semillon are equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

  • Chardonnay Semillon...

    A unique multi blend of Chardonnay Semillon Verdelho ... makes the Chardonnay more than almost any other grape responds very different to climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish.

    This is then blended with Verdelho which is a lot like drinking Chardonnay, it is full flavoured with juicy mouthful, often accompanied by the gently drying effect of oak. A few styles, especially those originating in Western Australia, will have a more tropical lift. This makes it quite versatile, suitable for teaming with dishes such as roast chicken or pork, seafood with creamy sauce and potato wedges, barbecued seafood like salmon or swordfish and salads.

    While the blend of Semillon is equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

  • Chardonnay Verdelho...

    A unique multi blend of Chardonnay Verdelho Sauvignon Blanc... makes the Chardonnay more than almost any other grape responds very different to climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish.

    While the Sauvignon Blanc a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passion fruit, gooseberry, lantana, tomcat ,asparagus, tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid. Sauvignon Blanc grape makes wines with enough bite and sharpness to accompany quite rich fish dishes as being an obvious choice for seafood. The characteristic acid intensity makes a brilliant match with dishes made with tomato, but the best match of all is Sancerre and local Loire goats' cheese. Try wines from the following regions that are cooler such as Adelaide Hills, South Australia, Margaret River and Great Southern of Western Australia.

    This is then blended with Verdelho which is a lot like drinking Chardonnay, it is full flavoured with juicy mouthful, often accompanied by the gently drying effect of oak. A few styles, especially those originating in Western Australia, will have a more tropical lift. This makes it quite versatile, suitable for teaming with dishes such as roast chicken or pork, seafood with creamy sauce and potato wedges, barbecued seafood like salmon or swordfish and salads.

  • Colombard Sauvignon Blanc

    The combined blend of Colombard and Sauvignon Blanc is a white wine blend variety which is used extensively The attraction of varieties like Colombard is that they are capable of producing heavy crops of grapes with interesting wines. The Sauvignon Blanc is a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passionfruit, and gooseberry, followed on the palate by very zingy crisp acid.
    Sauvignon Blanc grape makes wines with enough bite and sharpness to accompany quite rich fish dishes as being an obvious choice for seafood. The characteristic acid intensity makes a brilliant match with dishes made with tomato, but the best match of all is Sancerre and local Loire goats' cheese.

  • Dry White Riesling...

    The role models for this wine blend are the aromatic dry white blends of Alsace, sometimes called edelzwicker or gentil.In this instance, the wine should draw influence from the exotic perfumes of Gewurztraminer, the focus and acidity of Riesling and the palate weight and texture of Pinot Gris

    This exotic and enticingly aromatic white wine is a fitting tribute to one of Tasmania’s most enduring characters. Pale straw/gold, the aroma shows some Gewurztraminer -like rose and lychee. Fine acidity gives brightness and focus to some creamy palate texture before a fresh and slightly spicy finish.

  • Sauvignon Blanc...

    Australian Sauvignon Blanc Semillon and Viognier blends are becoming more evident in recent times. Depending on the Australian region the Sauvignon Blanc seems to do best from the Adelaide Hills and Southern area's of Western Australia with this difficult grape.

    Western Australia region Margaret River's 'sem-sav' style, which can be either Semillon - or sauvignon-dominant, has become a classic blend , highly popular with local and overseas drinkers. The good ones have distinctive varietal character that tends more to more the tropical -fruit spectrum rather than the herbaceous aroma, flimsy palate style of the past.While the Viognier has a discreet not pungent type flavour, with a oily texture of pleasant softness and weight. There are creamy aromas and just a faint hint of dried apricot. 

  • Semillon Sauvignon Blanc

    Semillon Sauvignon Blanc is a grape that contains one of the most punget and powerful of aromas in wine. Flavours of passionfruit,gooseberry,lantana, tomcat,asparagus,tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid.Sauvignon Blanc  grape makes wines with enough bite and sharpness to accompany quite rich fish dishes,while the Semillon is equal to spicy food and rich sauces,often going even better with meat than with fish,sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

  • Sauvignon Blanc...

    The multi blend of Chardonnay Semillon Sauvignon Blanc Chenin Blanc gives this blend an absolute unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia.

    While the Semillon Sauvignon Blanc is a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passion fruit, gooseberry, lantana, tomcat, asparagus, tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid. Sauvignon Blanc grape makes wines with enough bite and sharpness to accompany quite rich fish dishes, while the Semillon is equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

    The Chenin Blanc when harvested at optimum maturity, it produces a dry, firm, elegantly floral wine, such as a Savennieres. It also produces sparkling wines of good quality. When harvested late so that noble rot is successfully achieved - when grapes are deliberately allowed to shrivel and intensify on the vine before harvesting then the most succulent and famous sweet wines are the result. All apples and apricots with nutty, honey tones and underlined by a high acidity that help it carry it all along.

  • Traminer Frontignac...

    This very interesting Australian white blend varietal of Traminer  Frontignac Riesling takes the Traminer (Gewurztraminer) varietal as a very distinctive, richly spiced, white grape with Frontignan, or lychees - type aromas. This makes a fine, dry or semi sweet table wines which is grown in most regions of Australia. In addition it is them combined with the Frontignan (Muscat of Asti and Canelli, Muscat Petit Grains) gives off a fine spiced Muscat grape, bears white, brown, red  grapes, sometimes on same vine. Makes aromatic, light white wine most districts, rich liqueur Muscats from the Northeast regions of Victoria. Finally the Riesling (Rhine Riesling) a classical German varietal for high quality, spiced, dry or rich, botrytis white table wines

  • Traminer Riesling

    Riesling takes the Traminer (Gewurztraminer) varietal as a very distinctive, richly spiced, white grape with Frontignan, or lychees - type aromas. This makes a fine, dry or semi sweet table wines which is grown in most regions of Australia. The Traminer Rieslings are delicious by themselves, but also excellent with spicy cuisine. Sweet Rieslings are best enjoyed for their own lusciousness but are suitable partners to fruit based desserts. In between, those with a fresh acid bite and some residual sweetness can counteract the richness of, say goose or duck, and the fuller examples can be good with oriental food and otherwise hard to match salads.

  • Viognier Roussanne

    This Australian white blend which combines Roussanne and Viognier gives the ...Roussanne which is also a Rhone grape, a high level of acidity and a very distinctive aroma of fine herb tea. It is capable of making fine wines as a varietal which, due to the high acidity, age well in the bottle. It is, however, more usually blended, especially with the Marsanne, in which combination it contributes acide to complement the Marsanne's body. Yeringberg, which has been producing wines since 1863 in the Yarra Valley, produces a Marsanne- Roussanne blend.

    However when Roussanne is blended with the Viognier varietal grape provide the blend with a discreet and oily texture of pleasant softness and weight. There are creamy aromas and just a faint hint of dried apricot. It can have a hint of exotic spice, potpourri, and dried ginger - like aromas that are very seductive.

  • Viognier Pinot Gris

    Australian Viognier Pinot Gris blend has remarkable characteristics especially the Viognier grape varietal which derived from its ancient southern Rhone variety (Chateau Grillet). It is now grown in Australia's famous wine regions of the Yarra, Mornington, and Macedon districts of Victoria but in small quantities. The combination of Pinot Gris which displays a rich, fat wine that need rich fat food. Go (in Alsace for Choucroute, confit de carnard, rich pork, it can also go well with spicy Indian dishes dishes. The Italian Pinot Gris (grigio) wines are lighter and more suited to pizza or pasta. But when combined this varietal grape makes spiced, rich, dry and semi sweet whites with deep colour when ripe.

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