Fine Wine Cellars

Almost half the wines produced in Menetou-Salon, a tiny central Loire appellation of elegant Sauvignon, are blended to blandness by marauding merchants. Since the late '80s, Pierre Jacolin of 13th century Domaine Prieuré de Saint-Céols has proudly sold his own Menetous, raised on prized 'terre blanche' soils according to 'green' principles. This is Sauvignon of real finesse, an appetising balance of lean minerality and apple skin flavour. A classic match for goat cheeses.

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Additional info: Pierre Jacolin

Brilliant with seafood chowder: elegant floral aromas and a crisp, complex palate plus hints of dried fruit richness. Domaine du Bosc's unique volcanic soils were formed one million years ago off the Med coast (near what's now Agde), when a geyser spurted ash and lava 1km into the air. The Phoenicians and Romans made wine here; Pierre Bésinet (whose ancestors arrived in 1790) now cultivates 14 varieties using 'green' methods.

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Additional info: Domaine du Bosc

Fascinating Gascon grapes make for a complex array of fresh, fruity, floral and herby characters in this appealing dry white. Made by the ultra-reliable team at the Plaimont winery, who have an admirable focus on polishing the finer characters of the region's local grapes (in this case, Arrufiac, Petit Courbu and Manseng), bringing intriguing styles to a wide audience. "intense nutty and earthy characters . Creamy with a hint of lees and a slightly funky edge." Wine & Spirit, May 2008

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Additional info: Producteurs Plaimont

Cheery Kiwi winemaker and micro-biologist John Forrest has assembled a range of wines reflecting his exuberant personality and ongoing experimental quest to capture 'essence of place'. This sumptuous Marlborough Chardonnay offers enticing aromas of honeyed lemons, toasted brioche and freshly-ground spice, leading to a ripe, peachy palate lent balance and structure by seamless acidity and subtle, nutty oak. Great with satay chicken.

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Additional info: Forrest Estate

Bordeaux Sec par excellence: a full, dry, gently honeyed palate with refreshing citrus at the finish. La Clotte de Jouanin is a small family farm on low hills of chalky clay south of St.-Emilion and north of Sauternes in the rolling Entre-Deux-Mers. Wine college graduate Régis Chaigne is relatively new in his role as cellarmaster, but only has to nod towards the medals he's received to reassure father Jean-Claude, manager of the estate's vineyards or over 45 years.

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Additional info: Château La Clotte de Jouanin

Delightfully fresh floral aromas with a lively, clean grapey flavour and a twist of citrus on the finish.

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Fresh, fragrant white Rhône style with soft peach and apricot flavours and a crisp finish. Ideal with firm-fleshed fish. This enticing wine was made at the Saurel family's Mistral-swept Provençal domaine, named after Eole, ancient god of wine, at the foot of the Mont Ventoux. In 1997, Stephane Saurel persuaded his father to break away from the local co-op winery, and their new cellar is now home to wines that richly express the family's diverse vineyards.

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Additional info: Terrasses d'Eole

Leaving behind careers in medicine and molecular biology, Doctors John and Brigid Forrest established Forrest Estate in Marlborough's stony Wairau River Valley in 1989. This cheery pair won a coup at their first vintage, scooping a trophy at NZ's national wine awards. Their late-harvested Riesling is intensely perfumed with scents of spice, honey and raisins. Sweet yet beautifully balanced and silky-textured, it's delicious with baked apples.

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Additional info: Forrest Estate

Undaunted by Martinborough's reputation as NZ's leading purveyor of Burgundian varietals, Claire Mulholland stormed the Sydney Show with her second vintage, scooping a 'Best in Show' Trophy. We love her Chardonnays, taken from Martinborough's first 1980's plantings, now producing low yields of small, rich berries. Fermentation in French barrels for 12 months results in real complexity: smoky, toasty oak, sweet grapefruit, hazelnuts and butterscotch.

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We thought we'd 'Peaked' at our first vintage of these Clare Valley classics, but they keep on knocking our socks off. This Riesling is immensely appealing, with flavours of lime peel and citrus lending appetising dryness. Not to mention perfect with firm-fleshed fish. It's a neat touch that flame-tressed Jane Mitchell should have chosen vineyards in the Auburn Hills as its source. Set on a seam of slate (bedrock of many German vineyards) the Clare is famed for scintillating Rieslings.

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Additional info: Mitchell Estate