To Oak or Not To Oak

Classy, bone-dry white from the Roussillon made using a majority of grenache blanc. Savoury, herby, complex and long, and with just a hint of oak. Paella from across the border is a fine perfect match, as is a Mediterranean fish stew.

A prime example of elegant, and aromatic Marlborough pinot, made by Ben Glover, who previously made wine for Wither Hills. Aromas of red cherry, raspberry and blossom, and a long, sophisticated palate.

Superb Chilean sauvignon blanc from excellent vineyards in the cool south-west corner of the Casablanca Valley made by master winemaker, Ignacio Recabarren, under his own label for only the third vintage. Intense blackcurrant-leaf aromas, a fresh gooseberry-fruit palate and a long finish.

Soft, round and very easy on the palate, this is a full-flavoured Mediterranean white from the south of France, redolent of citrus and herbs and to be enjoyed with or without food.

Ripe, beetrooty and meaty pinot noir from Chile with an attractive palate balancing ripeness and freshness, and a sensuous silky texture. Cristóbal Undurraga, who lives in a house built on the property, has a real feeling for vineyards and viticulture and is a very talented and experienced winemaker.

Fresh cedary cabernet franc from Argentina with a pretty lead-pencil nose from cool-climate, Los Chacayes at 1250m altitude in the Uco Valley. Matured for nine months in French oak, 5% of which was new.

With most of the fruit coming from Clarksburg, a delta-cooled region of northern Lodi, this a proper California chardonnay, bold and full-flavoured, with 50% aged in American oak contributing rich vanilla and nutmeg flavours. The other half is aged in steel to retain the fresh peach and lemon character.

A fine, dry white wine of great delicacy from the Mâconnais in southern Burgundy, the warmest part of the region. The wine is ripe and round, with flavours of toasted hazelnut, apple and stone fruit, a hint of citrus and a lovely streak of minerality. The quality of the wine reflects the deep involvement in its selection by successive buyers and the skill of our ‘man on the ground`, Jean-Marc Darbon, who excels in sourcing the right blending options for us to work with. The zander (sandre in French) thrives in the rivers of Burgundy and is shown on this wine`s new label. It has a fine flavour because its carnivorous and so is much superior to that of weed-eating fish. It`s as good as wild brown trout to eat and appears frequently on menus in Burgundian restaurants. Don`t hesitate to try it.

Refreshing cabernet franc with bright fruit and supple tannins, this is a great example of modern Chinon made with a light touch. The fBillard amily now has 22 hectares of vines around the house plus a couple of satellite vineyards, around the hamlet of Le Vau Breton, a name which in the time of 15th-century poet and trencherman Rabelais meant ‘The Valley of Cabernet Franc`, the grape of this wine.

A peppery, vibrant Spanish red which is fruity and plump. A lovely introduction to the flavour of unoaked garnacha. There's a touch of spice too, so be generous with the smoked paprika in whatever you're cooking.

Plenty of barrel in evidence here, but with ‘very good fruit` under it, delivering the goods for members who like their Rioja mellow and oaky. Our tastings panel voted it a Wine Champion for good reason.

A wonderful advertisement for barrel-fermented New Zealand sauvignon, bringing a nutty, herbal and buttery quality to the aromas alongside the fresh stone fruit. The palate balances roundness and crispness, offering flavours of apple pie, thyme and citrus.