Serving Tempreture: Chilled, 10 - 15 °C (50 - 59 °F).
Food Pairing: Oysters, sushi, roasted macadamia nuts.

Serving Temperature: Chilled, 10 - 15 °C (50 - 59 °F).
Food Pairing: Indulgent. Enjoyed on its own or canapes such as smoked salmon, Brie and prosciutto or creamy choux éclairs.

Serving Temperature: Chilled, 10 - 15 °C (50 - 59 °F).
Food Pairing: On its own for breakfast or entrees such as summer fruit, foie gras or seafood.

Serving Temperature: Chilled, 11 - 12 °C (51 - 53 °F).
Food Pairing: Serve with salads, asparagus dishes, vegetarian pastas or simply on its own.

Serving Temperature: Chilled, 11 - 12 °C (51 - 53 °F).
Food Pairing: Norwegian salmon, sushi, and trout roulades.

Serving Temperature: Chilled, 11 - 12 °C (51 - 53 °F).
Food Pairing: Serve with salads, Thai dressings, vegetable dishes and authentic curries.

Serving Temperature: Room temperature, 16 - 18 °C (60 – 64 °F).
Food Pairing: Braised oxtail, beef fillet, venison or something simple such as our traditional braaivleis.

Serving Temperature: Room temperature, 16 - 18 °C (60 – 64 °F).
Food Pairing: Venison dishes, chicken pastas, lamb sosaties or pap & wors.