This multi blend of Chardonnay Verdelho Sauvignon Blanc... makes the  Chardonnay more than almost any other grape responds very  different to climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish.

While the Sauvignon Blanc a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passion fruit, gooseberry, lantana, tomcat ,asparagus, tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid. Sauvignon Blanc  grape makes wines with enough bite and sharpness to accompany quite rich fish dishes as being an obvious choice for seafood. The characteristic acid intensity makes a brilliant match with dishes made with tomato, but the best match of all is Sancerre and local Loire goats' cheese. Try wines from the following regions that are cooler such as Adelaide Hills, South Australia, Margaret River and Great Southern of Western Australia.

This is then blended with Verdelho which is a lot like drinking chardonnay, it is full flavoured with juicy mouthful, often accompanied by the gently drying effect of oak. A few styles, especially those originating in Western Australia, will have a more tropical lift. This makes it quite versatile, suitable for teaming with dishes such as roast chicken or pork, seafood with creamy sauce and potato wedges, barbecued seafood like salmon or swordfish and salads.