Wines, Beers and other Imbibements We are very proud to have received a Two Wine Glass Rating (Excellent) from Gourmet Traveller Wine Magazine for each of the last three years as we continue to promote the great wines from the Victorian Pyrenees and other local wine Regions. Last year we additionally have been recognised by GT Wine for having Australia's Best Beer List! Also last year, we received an Award of Excellence from Wine Spectator magazine in New York. Wine Spectator is one of the most influential and highly respected wine journals in the world and receiving their Award of Excellence makes us extremely proud. It reinforces our faith in the exceptional quality of the wines from this part of Australia. Index to Beverages Pre-Dinner Drinks Apéritifs, Vermouth, Sherry/Apera, Ouzo/Pastis/Raki 1 Sake, Shochu, Yuzushu, Umeshu 2 Pre-Dinner Recommendations 2 Dining and After Dinner Recommendations 3 Avoca Cocktails 4 Wines by the Glass and Draught Beers on Tap 4A Bottled wine Sparkling Wines 5 White Wines Riesling, Sauvignon Blanc 6 Chardonnay, Viognier 7 Other White Varietals 8 Rosé and “Orange” Wines 8 Red Wines Pinot Noir, Pinot Meunier, Merlot 9 Malbec, Southern European Varietals 10 Other Red Varietals and Blends, Cabernet Sauvignon/Franc 12 Shiraz 13 Museum and Reserve Wines Sparkling and White Wine 14 Pinot Noir and Cabernet Sauvignon 15 Shiraz and Other Varietals 16 Iconic Pyrenees Reserve Wines 17 Blue Pyrenees Estate Red and Redbank Sally's Paddock 17 Beer and Cider Light Ale/Lager and Bitter Ale/Lager 18 Pilsner/Kolsch and Golden, Reserve and Dark Lager 19 Wheat Beer 20 Gose/Berliner Weisse and Pale, Blonde and Golden Ale 21 India and American Pale Ale 22 Seasonal and Traditional Ale 23 Amber and Red Ale 24 Belgian Abbey-Style Ale and Strong Ale 25 Brown Ale, Black Ale and Porter 26 Stout 27 Lambic, Fruit and Sour Beer, Gluten Free Beer 28 Ginger/Root Beer, Apple Cider, Pear Cider/Perry 29 After Dinner Drinks Dessert Wines 30 Digestifs 31 Spirits Gin Australian Gin 32 British Gin 33 Gin from Elsewhere 34 Armagnac, Calvados, Cognac/Brandy, Rum 35 Tequila, Mezcal and Vodka 36 Whisk(e)y American Whiskey, Bourbon and Rye 37 Australian Single Malt Whiskey 37 Irish, Japanese and other International Whiskeys 37 Blended Scotch Whisky 37 Single Malt Scotch Whisky 38 Absinthe, Grappa, Pisco, Ouzo, Raki and Others 36 Liqueurs 39 Pre-Dinner Drinks Apéritifs (60ml) Aperol Italy 9 Campari Italy 9 Mitchell Harris Blanc #1 Pyrenees, Victoria (75ml) 10 Biancosarti Italy 11 Casoni Aperitivo 1814 Italy 12 The Italian Bitter Orange Aperitif Adelaide Hills, South Australia 14 Applewood Distillery Red Økar Adelaide Hills, South Australia 15 These apéritifs can be served straight up, on the rocks or with a splash or pour of either soda or tonic. Either way, they are designed to relax you and stimulate your appetite to make the most out of the meal you are about to enjoy. Vermouth (60ml) Cinzano Extra Dry or Rosso Italy 7 Noilly Pratt Extra Dry France 8 Oscar 697 Bianco or Rosso Italy 8 Carpano Punt e Mes Italy 9 Dubonnet France 10 Maidenii Classic or Sweet Yarra Valley, Victoria 10 Carpano Antica Formula Italy 11 Like apéritifs, vermouths are designed to be taken before Dining to prepare the body for food. They are usually consumed straight up or on the rocks, but you can add soda or tonic if you wish. They are also important ingredients in a number of classic cocktails, such as the Martini or the Manhattan Sherry/Apera (60ml) McWilliams Royal Reserve Medium Dry or Dry 5 Domecq La Ina Very Dry Fino (Jerez, Spain) 7 Gonzalez Byass Tio Pepe Very Dry Fino (Jerez, Spain) 9 2014 Navasos Fino (Jerez, Spain) 60ml 7 Half Bottle 38 Barbadilla Solear Manzanilla (Sanlucar de Barrameda, Spain) 9 Seppelt DP117 Pale Dry Flor, Barossa 9 Ouzo, Pastis and Raki (30 ml) Ouzo Barbaresso Australia 7 Tekirdag Raki Turkey 8 Tirnavos Tsipouro Greece 8 Pernod France 9 Ricard France 9 Jean Boyer Pastis Emeraude France 10 Ouzo of Plomari Greece 10 Page 1 Sake, Shochu, Yuzushu, Umeshu Sake (pronounced “sarkay” ) is a rice based alcohol beverage brewed using water, rice, malted rice (koji) and yeast. Despite its deceptively simple ingredients, sake has an extraordinary breadth of flavours and aromas, ranging from light, delicate and aromatic to complex, rich and robust. Because there are no tannins or high acidity in sake to affect the flavour of food, sake is extremely food friendly and tastes great with many cuisines, not just Japanese. Sake classifications are based on the degree of milling of the rice grains. The more the rice is milled away before brewing, the more fats and proteins are removed and the more expensive the sake. In this list we have tried to offer an interesting range of styles of sakes - some just to enjoy by themselves and others to enjoy with food. If you're a novice, don't be scared. Try one or two of the inexpensive sakes that are available by the 70ml serve and see what you think. Shochu (pronounced “shorchew” ) is a distilled spirit that is unique to Japan. Many shochus are based on sake as the base material for distillation, but they aren't restricted to just sake. Barley, sweet potato and many other base materials can be used as long as the starches are converted to sugars with koji before fermentation. Unlike many western spirits, the best shochus are only distilled once to try to keep as much of the character of the base material as possible and usually only to about 25% alcohol or so. They are light and delicious and great before or after food, depending upon the type. Best served on the rocks with a little water or soda. Both sake and shochu may be sweetened or flavoured using juice or fruit. Two of the most common additions are Yuzu (a tangy relative of the lemon) in Yuzushu and Ume (a type of Japanese plum) in Umeshu. These styles are generally for consumption after dining, like a type of dessert wine. Pre-Dinner Recommendations Yukino Bosha Junmai Ginjo Akita, Japan (70ml flask) 11 (145ml flask) 19 Juicy and sweet as honeydew. 2012 International Wine Challenge Gold Medal Dewatsuru Sparkling Sakura Emaki Akita, Japan (360ml bottle) 30 Made from ancient purple rice. A clean, refreshing sake with quite savoury characteristics. Aroma of porcini, forest floor and cut hay. Palate of watermelon, fuji apple with refreshing acidity. Michisakari Kojikomi Junmai Daiginjo Gifu, Japan (70ml flask) 13 (145ml flask) 22 Delicate fragrance, mineral and savoury flavour. Naturally effervescent. Kizakura Hanakizakura Junmai Ginjo Kyoto, Japan (300ml bottle) 18 Fruity and light-bodied premium sake. 12% ABV makes this a good sake for beginners. Shodai Momosuke Shochu (Mugi - Barley) Oita, Japan (60ml cup) 13 A tempting aroma of citrus and sweet barley. Has a velvety slightly sweet upfront palate with sudachi peel and mild spice. The addition of an icecube reveals a nutty barley character with added dryness. Rihaku Junmai Daiginjo Shimane, Japan (300ml bottle) 59 Rihaku's top quality sake, with light aroma of melon and white peach and a multitude of layers of flavour on your palate. Page 2 Sake, Shochu, Yuzushu, Umeshu Dining Recommendations Ranman Hanaranman Komachi Daiginjo Akita, Japan (70ml flask) 12 (145ml flask) 20 12 months ageing yields a smooth, rich and elegant Daiginjo with a beautiful fragrance. Eikun Ichigin Junmai Daiginjo Kyoto, Japan (180ml bottle) 63 The No.1 ultimate Junmai Daiginjo from Kyoto, this is the only sake in Japanese history to win the gold medal at the New Sake Competition 14 years in a row. So clean and subtle with beautiful fresh peach and nashi pear, Best with fresh seafood or lightly seasoned vegetables. Shiokawa Shuzo Cowboy Yamahai Niigata, Japan (300ml bottle) 34 Designed to match with steak dishes! 18.5% ABV to hold the richness of the meat, and high acidity to cut through the oil. MUST TRY! Rihaku Junmaishu Blue Purity Shimane, Japan (300ml bottle) 23 From the birthplace of sake in Japan, Shimane prefecture, this sake has a complicated flavour combining Matsu pine resin, roasted chestnut and a touch of of honey and cacao. Excellent with rare meats. Oita Hida Takayama Junmai Ginjo Gifu, Japan (70ml flask) 13 (145ml flask) 22 Subtle melon and apple pie on the nose with a long broad palate. Hints of spice with an aftertaste of seasalt and boiled sweets. Satisfying lingering finish. Great with Crème Br û lée. Kiuchi Sparkling Umeshu Ibaraki, Japan (300ml bottle) 22 Award winning sparkling Umeshu made from distilled Hitachino Nest White Ale. It has a sweet, acidic, very refreshing taste that is a good match for sushi, sea food, and oriental cuisine. Goes really well with fruity desserts After Dinner Recommendations Kikusakari Asamurasaki Daiginjo Ibaraki, Japan (70ml flask) 10 (145ml flask) 18 Red rice is used in the production of this sake, resulting in a remarkable purple-reddish colour. A sweeter style sake, Kikusakari means "Exploding Chrysanthemum" and Asamura means "Morning Purple". Hanamikura Yuzu Nigori, Yuzu Shochu Liqueur Kochi, Japan (60ml cup) 10 A big explosion of fresh yuzu flavour on the palate with mild acidity and a hint of sweetness. Low in alcohol and so easy to drink. A really refreshing yuzushu to cleanse the palate before dessert or at the end of a meal. Kizakura Yamahai Jikomi Kyoto, Japan (300ml bottle) 14 A soft and gentle, sweeter style sake that is served warm. Hanamikura Hanakon Shochu (Imo - Sweet Potato) Gifu, Japan (60ml cup) 10 The palate is big, rich and screaming with imo character.