Wine & Beer

  • Wine & Beer
  • We offer Wine and Beer from all corners of the World. For those eager to add that special touch to a fine home-cooked meal, we've simplified the range to help you choose wisely.

  • Chardonnay

    Chardonnay

    (Pronounced "shar-don-NAY") An oaked Chardonnay may contain flavours of apples, toast, vanilla and caramel while an unoaked Chardonnay may be described as bright and citrusy with peach and green apple flavours. Chardonnay can be enjoyed with almost anything that you serve. Serve chilled at 6 to 8 degrees Celcius with seafood, poultry, pork or cream-based dishes.

  • Cabernet Sauvignon

    Cabernet Sauvignon

    (Pronounced "cah-burr-NAY saw-vee-NYONH") One of the most popular red wines, this wine's classic aromas and flavours are black currant (sometimes called cassis), dark berry, plum and black cherry but can also display herbaceous qualities of anise, sage, green olives and bell pepper, along with mint and cedar.The oak barrel used for aging te wine can impart spice and vanilla notes as well. "Cab Sauv" is best enjoyed with red meats (particularly steak), lamb, red pasta dishes, dark chocolates and cheeses such as gruyere, cheddar, mozzarella and brie. Serve at 12 to 15 degrees Celcius.

  • Merlot

    Merlot

    (Pronouced "mehr-LOW") Similar to Cabernet but with a wider range of sweet-fruit flavours including plums, cherries, blueberries and blackberries. Merlot is best enjoyed with soft or hard cheeses, pastas, grilled or roasted meats, vegetarian dishes, casseroles and salads. Serve between 12 and 18 degrees Celcius.

  • Shiraz

    Shiraz

    (Pronounced "shih-RAHZ") Also called Syrah in Europe, this wine tends to be fruity, peppery and spicy. Try it with grilled meats, stews and generally spicy dishes. Serve between 12 and 18 degrees Celcius.

Featured Food Tip
for Wine & Beer

When it comes to pairing wine with cheese, don't be afraid to experiment or feel like there are rules to which you have to adhere. Just keep in mind that the intensity of the wine should match the intensity of the cheese. A terrific bottle of wine can be dragged down by a boring cheese, but a terrific cheese can make your ordinary wine taste terrifici! It's all purely a matter of taste -- so stop worrying about any "official" wine-cheese pairings that supposedly exist.

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