Red Wine

Red wine is considered to be the most classic in the kingdom of wines, a delicious glass of red wine is a great accompaniment of grill beef, lamb, pork and roast duck. The most popular Australian red wine verities are Shiraz, Cabernet Sauvignon, Merlot and Pinot Noir.


Krondorf Hill 2011 Shiraz

Krondorf Hill 2010 Cabernet Merlot

Krondorf Hill 2010 Shiraz

Mandorf 2009 Cabernet Sauvignon(375ml)

Mandorf 2001 Cabernet Sauvignon

Mandorf 2006 Shiraz

Marrays Garden 2012 Shiraz



Sparkling Grape Juice

Sparkling Grape Juice is made from natural grape fruit adds a hint of luxury for goodness, through a fizzy and bubbly texture. By far the most luxurious drink of all is French Champagne. This kind of beverage is savoured in moment of celebration and party, mostly coming as red, purple and light gold colour. This healthier non-alcoholic beverage contains no alcohol, no added sugar and no artificial colouring or flavouring.


Mandorf Sparkling Natural Dark Grape Juice

Mandorf Sparkling Natural White Grape Juice



Red Wine


Peccavi 2011 Cabernet Sauvignon
Jeremy Oliver: 97 Point

A Star 2014 Shiraz

Bolland 2014 Shiraz



White Wine

White wine is made from white grapes. The great varieties of white grapes are deliciously combined with citrus and spicy flavours, and make a great pair of seafood dishes. The varietal grapes of Chardonnay, Semillon, Riesling and Sauvignon Franc are often used to make white wine.


Rose Wine

Rose wine is a soft version of red wine, most of them produced from red grapes. Just as red and white wines, the rose pallet is very divers, from crisp and light aromas, to spicy and full bodied. People usually find Sauvignon and Pinot Noir made rose wine.



Fortified Wine

Fortified wine is the wine that has been blended with liquor. The liquor most often used for this is Brandy which gives fortified wines a distinct flavour and a higher alcohol content then normal wine. Fortified wine usually used as desert wine, which is generally served with desert, like Ice wine, Raisin wine, and Port wine.



Serving Temperature

The temperature that a wine is served at can greatly affect the way it tastes and performs. Lower temperatures will emphasize acidity and tannins while muting the aromatics. Higher temperatures will minimize acidity and tannins while increasing the aromatics. In general, light bodied sweet dessert wine, and white sparkling wine are served at 6-10°C; aromatic light bodied white Riesling, full bodied dessert wine are served at 8-12°C; red sparkling wine, medium bodied white Semillon, light bodied red wine are served at 10-12°C; full bodied white wine are served at 12-16°C; medium bodied red wine are served at 14-17°C; and full bodied red wine are served at 15-18°C.



Glassware can have a subtle impact on the perception of wine, especially its bouquet. Typically, the ideal shape is considered to be wider toward the bottom, with a narrower aperture at the top. Many wine tastings use egg shaped ISO XL5 glasses.