Take a Seat at The Vintner’s Table
Explore five exquisite wines from Spain, Italy and Chile crafted for endless gourmet possibilities. Pour a glass, fire up the stove, and let every sip inspire your next great meal.
Nebbiolo
REGION: Italy| ALCOHOL: 14.0%
Release Date: October 2025
Tasting Notes:
Tart cherry and raisin, with supple leather and a smoky undertone. Blackberry and plum add rustic depth to this wine of grit and grace.
Oak: Heavy| Body: Full| Sweetness: Dry
Food Pairings:
Tajarin with Truffle Butter : Nebbiolo’s bold tannins and bright acidity embrace the silky richness of Tajarin, while its notes of cherry and earth echo the seductive allure of truffle butter-pure harmony in every bite.
Zinfandel Cabernet
REGION: Italy| ALCOHOL: 14.0%
Release Date: November 2025
Tasting Notes:
A bold blend of black currant and dried fruit lifted by silky vanilla. Ripe plum and a hint of mocha round out the lush full-bodied finish
Oak: Medium| Body: Full| Sweetness: Off Dry
Food Pairings:
Pici Cacio e Pepe : A humble dish with soul, Pici Cacio e Pepe wraps you in warmth-made even more seductive by the bold embrace of Zinfandel-Cabernet, where deep fruit and spice linger like a love note on the tongue.
MACABEO
REGION: Spain| ALCOHOL: 12.5%
Release Date: January 2026
Tasting Notes:
Pear and citrus shine upfront, lifted by soft white floral notes. A touch of grapefruit juice and stone fruit brings energy. and dimension to this vibrant, expressive white.
Oak: Unoaked| Body: Light| Sweetness: Dry
Food Pairings:
Octopus al Fuego with Lemon & Olive Oil : Vibrant citrus from Macabeo meets smoky octopus in a graceful dance of floral and savoury notes, echoing the sun-soaked magic of the Spanish coast.
Monastrell
REGION: Spain| ALCOHOL: 13.5%
Release Date: February 2026
Tasting Notes:
Muddled blackberry and ripe strawberry meet a dash of cracked pepper in this rich fruit forward red. Subtle cherry and jam notes give it a warm, rustic charm.
Oak: Medium| Body: Medium| Sweetness: Dry
Food Pairings:
Lamb Caldereta: Monastrell’s velvety richness embraces the smoky lamb, its deep fruit and earthy notes weaving perfectly with the spiced Caldereta. A pairing that whispers of Spanish passion and indulgence.
Carménère Malbee
REGION: Chile| ALCOHOL: 14%
Release Date: March 2026
Tasting Notes:
Deep plum and roasted pepper meet a core of licorice and cherry. Savoury and layered, with fine tanning and a whisper of leather that lingers on the finish.
Oak: Heavy| Body: Full| Sweetness: Dry
Food Pairings:
Chilean Sea Bass with Avocado Salsa : Delicate sea bass, kissed with citrus and paired with velvety avocado salsa, meets its match in a Carménère Malbec of quiet intensity-layered, savoury, and lingering like a well-kept secret.
Varietal Enhancing Yeasts in RQ 2026 Kits
Crafting flavourful wine requires the highest quality must. In addition, using the right yeast is essential to enhance the wine’s complexity. During fermentation, yeast produce small amounts of volatile compounds that contribute characteristics to a wine’s aromas and flavours. Some of the most important flavour compounds are called esters, aldehydes and ketones. Advances in the understanding how yeast control the formation of these aroma compounds has lead to the development of yeast strains which can alter or emphasize various aromatic notes in the wine.
Bourgovin RC 212
This yeast was specifically developed in Burgundy, France for red wine fermentations to enhance varietal character by emphasizing ripe berry and fruit aromas. It also promotes good colour stability and extraction.
QA23
This yeast Originating from the VinhosVerde region of Portugal, the QA23 was selected for enhancing the flavors and aromas of grapes utilized in the production of premium white wines. Recommended for styles such as, Chardonnay, Sauvignon blanc, Chenin Blanc, Colombardand Semillon, the QA23 produces fresh, fruity and clean wines.
Oak
French Oak
Wine is aged together with wood to enhance the flavour, aroma and complexity of the wine through the extraction of substances from the wood into the wine. When compared to American oak, French oak imparts subtler flavours and firmer, but silkier tannins which is ideal for lighter wines. French oak contributes flavours such as cigar box, cinnamon, and coffee.
American Oak
American oak is used by many winemakers for the aromatic sweetness it contributes to the wine. On the palate, American oak provides a tannin structure that accentuates the fruit on the mid palate, while on the nose it will contribute aromas of cedar, sweet spices, mocha, and coconut.
