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A sommelier is a wine expert who specializes in the restaurant side of the wine industry. A sommelier is trained in wine tasting, pairing wine with foods, wine purchasing, wine storage, and the creation of wine lists. Most of the finest restaurants employ at least one sommelier, and for the most prestigious resorts and restaurants, having a master sommelier is something of a necessity.
The core purpose of a sommelier is to ensure that dining patrons are able to find a wine within their budget that fits their tastes and complements their food. At the basic level, this means that a sommelier works with the kitchen to find suitable wines to pair with each entrée dish on the menu, and sometimes with other courses as well. At a higher level, a sommelier is often out on the floor of the restaurant, helping customers to decide the exact wine that best meets their needs.
We are pleased to have our very own in-house Sommelier who will be more than happy to assist you in finding the ‘perfect wine’ from the list below. |
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Typical flavours are apple, brioche, hazelnut, tangerine, lemon, lime, melon, and oak. Also, Chardonnay is not a "rich man's drink".
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Chardonnay is usually dry, and goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for Chardonnay include Gruyere, Provolone, and Brie.
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Sauvignon Blanc has pronounced flavors of an herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic.
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It pairs well with thick sauces, stews and a wide variety of seafood and white meat dishes.
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Chenin Blanc is a white grape that produces crisp, balanced wine that age well and tends to taste of apples, pears, tropical fruits.
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Chenin Blanc goes well with chicken, seafood, and fish.
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Rieslings tend to be dry and have a melon, tart and 'grapefruity'. It also include fruity and floral, as well as honey and musky.
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Riesling goes very well with oriental dishes. It also goes well with seafood of all types, and is one of the few wines that go well with chocolate.
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Pinot grigio is typically dry (not sweet) and light, with a mineral taste, fruity and flowery, peach to grapefruit to melon, they finish with a lemony or citrusy flavor.
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Pinot grigio pairs well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices.
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The Gewurztraminer gives expressive wines with a charming, very rich, spicy and complex bouquet. It also gives an aroma is a flowery, with particular odours of roses and lychees.
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It compliments spicy as well as sweet and sour dishes, foie gras, asparagus, chicory, blue cheese and Munster.
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Pinotage has a distinctive flavour, very fruity with an underlying taste frequently compared with banana.
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Pinotage pairs well with stews and other rich dishes.
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Cabernets can be mellow and mild, hearty and rich. It has a deep red color, with the primary taste being black currant. Other overtones can include blackberry and mint. Traditionally aged in oak, the wine also takes on an oaky, vanilla flavor.
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Cabernet goes well with beef, lamb and goose, especially when cooked with herbs. It also is a great match for brie, cheddar cheese and chocolate.
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Merlot is known for the flavours of plums, black cherry, violets, and orange.
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It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate.
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Shiraz is known for its spicy blackberry, plum, and peppery flavours. Often there are additional notes of liquorice, bitter chocolate and mocha. It also brings out the mellower flavours of plum, while cooler temperatures it spices up the wine.
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Shiraz goes very well with beef and other hearty foods. It also goes well with Indian, Mexican, Mauritian and other spicy foods.
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