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.