
	Wellington House, Sheriff Hutton, York, YO60 6QY. Tel: 01347 878716

Our Wine Key

Below are the symbols we use to categorise our wine so that you can easily identify it's style.

Red A

Very light wines low in tannin but with good acidity such as Beaujolais and Loire Reds, serve sligtly chilled (12-14 degrees C).

Red B

Medium bodied wines with moderate tannins such as Burgundies or Bulgarian Pinot Noir, serve at room temperature (15-18 degrees C).

Red C

Firm, full-bodied wines such as Chianti Classico, Rioja and clarets, serve at room temperature (15-18 degrees C).

Red D

Rich, full-bodied wines such as Australian Shiraz and Chateauneuf du Pape, serve at room temperature (15-18 degrees C).

Red E

Stonking full bodied red blockbusters, such as Australian, Californian boutique wines and the occasional specialist hand-crafted French or Italian. These wines should generally be opened 2-3 hours before serving and if necessary decanted. (15-18 degrees C).

Rose wine temperature

Rose should be served at 8-12 degrees C.

Rose 1

Light and delicate roses such as Provence or Sancerre Rose

Rose 2

Medium bodied roses such as the roses from Bergerac and Vin De Pays D'Oc

Rose 3

Fuller bodied roses such as roses from the New World

White wine temperature

White wine, including Sherry, should be served cool but not over-chilled - overly cold wines taste and smells of nothing. For sweet and sparkling wines the correct temperature is between 6-8 degrees C, whilst dry still white and rose should be served at 8-12 degrees C.