The wine guide
Every wine style we pour, from light to full.
Body, tannin and acidity
Body is how heavy a wine feels in your mouth. A light wine like prosecco or pinot noir feels closer to water; a full one like shiraz feels closer to cream. Alcohol and ripe fruit add body.
Tannin is the drying grip you feel on your gums after a mouthful of red. It comes from grape skins, seeds and oak, which is why reds have it and most whites do not.
Acidity is the freshness that makes your mouth water. High-acid wines like riesling, sangiovese and Champagne taste crisp and lively; lower-acid wines taste softer and rounder.
Serving temperature
Sparkling and sweet wines are best well chilled, around 6 to 8°C. Whites and rosé suit 8 to 12°C, with fuller chardonnay at the warmer end. Reds are best slightly below room temperature, around 14 to 18°C, with lighter reds like pinot noir at the cooler end.
How to order
Tell your waiter what you usually enjoy, light or full, fruity or savoury, and roughly what you like to spend. That is all they need to point you to the right glass or bottle. Every venue pours its own list, so check your venue’s menu before you go.
Frequently asked
What is the difference between light and full bodied wine?
Body is how heavy a wine feels in the mouth. Light wines like prosecco, riesling and pinot noir feel fresh and delicate; full wines like shiraz, cabernet sauvignon and rich chardonnay feel weighty and round.
What is tannin in wine?
Tannin is the drying grip you feel on your gums after a mouthful of red. It comes from grape skins, seeds and oak. Cabernet sauvignon and nebbiolo are high in tannin; pinot noir and merlot are soft.
What temperature should wine be served at?
Sparkling and sweet wines around 6 to 8°C, whites and rosé around 8 to 12°C, and reds slightly below room temperature, around 14 to 18°C.
Which wines are available by the glass?
Each venue pours its own by-the-glass list and it changes with the season. Check your venue’s menu, or ask your waiter on the night.
