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App öffnenA restaurant's pouring Champagne is an excellent way to judge the attention to detail of any restaurant. For many years now, we have poured Delamotte NV as our 1st choice house champagne. It comes from impeccable pedigree, from the same stables as Champagne Salon and was founded in 1760. From 100% Grand Cru vineyards, Chardonnay dominant, it is elegant, persistent and offers citrus, white flowers and lemon peel
Sherry makes a fantastic aperitif, whether you prefer sweeter or dryer styles. Manzanilla and Amontillado are thick yet dry as can be – very refreshing. For a treat, the Rich Oloroso (now 22 years old) is a beautiful accompaniment to chocolate desserts or coffee
Quite a traditional yet outdated aperitif, Port is a lovely start to a meal. Chilled Dry White is what the Portuguese drink and swear by – and I can see why. Expect a lovely off-dry wine that is fortified and full-bodied. If that's too adventurous for you, the Tawny 10 year is beautiful – light bronze in colour with a lengthy palate of stewed plums and spices
White port is sadly largely ignored but we absolutely love it as an aperitif; dry but rich on the palate
We absolutely love our wine, and in order to share this passion with our customers we are serving a greater selection of wines, offering more varieties and styles by the glass and in carafe, than anyone in this part of Scotland. Ask us for advice about matching our wines with your food or about our various flights of wines
Easy drinking, dry white wine. Floral and citrus notes, with fresh acid
Age-worthy variety, honeysuckle, stone fruits and a rich, weightiness to the palate. Long elegant finish
Very fashionable variety at the moment, a must try with seafood
Signature grape of Austria, citrus, white blossom and a hint of spice
Perfect for fish dishes, with a fresh juicy acidity and long finish
A blend of grapes from Puligny and Meursault, this Bourgogne Blanc presents a creamy texture and a zesty, floral nose
Ozzie Riesling at its best, fresh clean citrus fruit with stony minerality and hints of development on the nose. Perfect with our Seafood
Packed with honeyed, floral and savoury notes, dry yet fresh finish
Made from Pinotage and Cabernet Sauvignon this wine shows plenty of red fruit, delicate pink colour and a crisp dry finish
Ripe fruit and spice, full-bodied with soft round tannins
Classic Chianti, red cherries, savoury notes, with hint of leather
More ripe, juicy and rich than French examples, with chocolaty finish
Tempranillo from this region is all about structure and purity of fruit
Spicy tobacco, berry and savoury nose, soft ripe tannins and full-body
Bordeaux blend, deep dark fruit and spice, ripe but sophisticated
This very accessible Saint Emilion has smooth, gentle tannins and lightly spiced flavours, at an accessible price
Most Non-Vintage champagne is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay provides elegance and refinement; Pinot Noir produces berries and fat bubbles; Pinot Meunier adds a floral nose and appeal. Blanc de Blancs is made from entirely from Chardonnay, being the only white grape. Champagnes such as Bollinger tend to favour more Pinot Noir in their blend. A Blanc de Noirs is a champagne made from both Pinot Noir and Meunier, which are both red grapes producing white juice
A Pinot dominant blend (up to 80%) with a lot of reserve wines added and 10g/l of dosage. A beautiful creamy palate of hazelnuts and toastiness
This contains 80% Chardonnay and 20% Pinot Noir. It is Extra Brut which allows up to 6g/l of dosage which makes this leaner, more elegant and fresh. Think of spiced apples
A remarkable Blanc de Blancs from multi-vintages, very low dosage of 1.5g/l, 5 years bottle age before disgorging, a cult wine from a cult winemaker, the son of Jacques, Anselme Selosse. Only 300 cases made
"Salon 1990 is perfect. I scored it 10/10 and felt that that wasn't enough. The baked citrus fruit with sweet herbs, white peach, some honeydew melon." – The Tasting Note Blog. Says it all. If that doesn't convince you, the 2002 vintage is currently being hailed as one of the all-time greats
The Loire produces some terrific seafood wines mainly from the Sauvignon Blanc and Chenin Blanc grapes; racing acidity, lemon freshness and minerality are keywords for this region
These two wines are made from Chenin Blanc, and show the versatility of this grape variety. Minerality is key but Chenin provides hints of honeysuckle and richness. The 2006 Savennières is dry, the 1999 'moelleux' is sweet, and so is the Vouvray 'moelleux'. Both the moelleux have an amazing apple acidity which work with sweeter dishes
These next wines are all 100% Sauvignon Blanc, renowned for the minerality and flintiness
Bordeaux has recently recaptured our imagination with their white wines. They are dominated by the Sauvignon Blanc and Semillon grape varietals
Chardonnay is the theme in Burgundy, and it offers wide range of styles, from your elegant and fruity Puligny-Montrachets to the Buttery and rich Meursault, further south into the Macon you find bright tropical fruit and a healthy touch of oak
Jean Claude Bessin's Chablis is outstanding. Fruit is hand-harvested, rigorously selected and carefully made into the best and most consistent Chablis we know
This one is a absolute gem. Amazing freshness, depth and length for a generic Bourgogne Blanc
From the biggest name in Corton, these wines are big, creamy, toffee-nosed, butterscotch belters
This wine from Domaine Leflaive, along with Les Setilles is a great deal. I buy them 'en primeur', lay them down for a few years before we list them with a bit of maturity
From the stables of Domaine Romanee-Conti, here is the best Aligoté in the world. Think of this as more of a premier cru Burgundy, amazing structure, length, purity of fruit
The Languedoc has become another of our favourite regions, which is producing some fantastic red, rosé and white wines for brilliant value for money. The variety and the breadth of styles mean that you can keep coming back and finding something new. The varietals here are Grenache Blanc and Gris, Viognier, Picpoul, Marsanne, Roussane and Macabeu, which is known as Viura in Spain and used for white Rioja
A very pretty blend with a gorgeous floral bouquet and great acidity. A real find
This wine is made from Marsanne, Roussane and Grenache Gris, with a touch of Macabeu and Carignan Blanc. 50% of the wine is fermented in oak and aged there until spring of the following year
A subtle, wine, with a gentle, slightly heavier mouth-feel. A slightly floral aroma and stone fruit notes of peaches, apricots and almonds. Excellent quality, for price
Making wine since 1626 Domaine Trimbach is not only one of the oldest wineries in Alsace but also arguably one of the greatest producers of Riesling in the world. This wine shows fine mineral fragrance, with under ripe pineapple and floral notes, lemon and peach on the palate, with a lingering, clean and dry finish
This is a wine that truly justifies the price. A high level of quality and precision, in the making and vine selection, shows in the finished product -, well-balanced and aromatic and a true privilege to enjoy, a perfect accompaniment to our subtle, yet complex, fish dishes – bringing- out the best in each
These wines are very well made, with a typical German acidity. They offer freshness, a lightness and zingy Granny Smith apple flavours. The Siegel was made by Ernst Loosen of Dr Loosen fame, one of Germany's star winemakers, as was our recently discovered German Gewurztraminer
As a variety that is fast gaining in popularity, 'GV', is not only fashionable, it is fresh, clean and slightly restrained. A wine that can be enjoyed on its own, or with a variety of white meats and fish
Italian whites tend to all have a similar almondy, mineral nuance to them, with a really clean freshness and acidic bite which makes them beautiful food wines
Racy acidity and fresh lemon make this a perfect wine for light and salty dishes. If you like Picpoul de Pinet you will love this wine
85% Verdejo, 15% Viura. Bright with grapefruit and a touch of lychee and grapefruit peel. A mixture of tropical fruit aromas and hints of fennel and fresh green grass
Portugal produces a great deal of wine that is often overlooked, ranging from crisp dry whites with a hint of saltiness and liveliness about them to heavier oaked wines with more body and structure to them
This is an unoaked blend dominated by Moscatel; a very aromatic and appealing nose, with a creamy rounded palate which is great with our lighter dishes
Australian wines has changed greatly over the last decade, gone are the days of over ripe, over oaked and overly boozy wines, the wines from 'down under` are now much more about elegance, balance and using the abundance of ancient bush vines at their disposal to create expressive and concentrated wines
Australian Riesling at its best loads of citrus fruit, stony mineral notes and a razor like acidity on the palate
Beautiful New Zealand style Sauvignon Blanc, lovely fresh and fruit forward nose and crisp and clean on the palate
An array of citrus, mineral and white peach flavours, with bread crust and bran notes from the sensitive use of oak. Full malolactic gives the perfect fruit lovely texture. Great quality New World winemaking at its best
Cooler conditions, help wines from this region retain acidity, freshness and purity of fruit
One of the best expressions of Chardonnay outside of Burgundy. Intense yet elegant, with lovely use of oak
These two are fantastic value: bright, lively and very well-made. Both are off-dry (despite the name) with the Riesling slightly lighter. In the Gewürtz expect quince and blossom
Clarksburg is situated just east of Napa and is offering some amazing value for money
The simple reason we love these wines, is because there is a strong French influence in the winemaking, which means that there is complexity, minerality and depth
The wines from Vina Cobos have been trail-blazing a new path, predominantly due to the fact that Paul Hobbs, Californian wine-maker extraordinaire, is in charge of vinification here in his joint venture with 2 Argentinians. Stunning wines, high altitude acidity, intelligent use of oak; a great package
The Bordeaux wines on this page are from the Left Bank, as opposed to the Right Bank. The Left Bank is further divided into the Médoc and the Graves regions, with the Médoc to the north. The Left Bank is dominated by the Cabernet Sauvignon grape with a smaller percentage of Merlot, Petit Verdot and Cabernet Franc used to make up the typical 'Bordeaux Blend.' Legally winemakers are still allowed to use Malbec and Carignan although very few still do. The soils make a huge difference, and here they are mainly gravelly soil with the communes of SaintEstèphe and Pauillac being more powerful due to the sediment from the Gironde river. Saint-Julien and Margaux, even-more-so, produce more feminine reds
This is one of Jancis Robinson's top 2009 Bordeaux picks, made by the team of Chateau Calon-Segur, next door, densely planted, prime vineyards; 50% Cabernet Sauvignon, 35% Merlot, 15% Cabernet Franc
This is the possibly one of the greatest wines ever produced. I bought a case to celebrate the birth of my first daughter. 100 Parker points well deserved
Pessac-Leognan is found just south of the city of Bordeaux in the Graves region. The appellation is fairly recent, dating to 1987. Before then, the area was part of the Graves AOC, and known informally as Haut Graves. In the mid-seventeenth century Chateau Haut Brion became the first chateau of international renown, being praised by Samuel Pepys in 1663, while the Medoc was still a swamp. Chateau le Thil Comte Clary was bought by Chateau Smith Haut Lafite in 2012 and continues is upward trajectory, offering great claret at affordable prices
These Bordeaux wines come from the Right Bank. They are dominated by the Merlot grape but often feature some Cabernet Sauvignon, Petit Verdot or Cabernet Franc. The soils here are more limestone and clay affected. The wines of Pomerol have earned a cult following, with many attracting a lot of interest on the investment markets. They tend to be smooth and opulent wines, and are ideal for drinking with beef
This is the second wine from the renowned Château Gazin, neighbour of Petrus
The incredible properties of the JP Moueix estates, not only include Petrus, Trotanoy, Hosanna but also Magdelaine and Latour à Pomerol
This was the top scoring wine when my second daughter was born, beautifully round, plummy, with great structure; I'm describing the wine obviously, not my daughter
What do most of our French visitors drink at The Seafood Restaurant? Well, it is Saumur Champigny! They love drinking Cabernet Franc with fish. It produces a light, fruity wine with good structure and a touch of vegetal smells. The Saint Nick is Cab Franc too. The other common red grape varietal from the Loire is Pinot Noir, which is used to make red Sancerre in a very similar style to the Saumur or other Cabernet Franc wines, but without the veggie notes
As Chardonnay is to white Burgundy, so Pinot Noir is to red. The northern half, the Côte de Nuits, generally produces deeper wines with more intensity, whereas the Côte de Beaune wines have a lighter feel to them. Typical fruit flavours are of cherries, red currants, wild strawberries with a hint of farmyard smells
Here the Gamay grape rules the roost. Although Beaujolais is further south than the Côte d'Or (the name of both the Côte de Nuits and Côte de Beaune), and being further south in the northern hemisphere means warmer weather, it also stands to reason that the grapes have to be harvested earlier and therefore do not have the time to develop complexity and depth of flavour. Gamay has traditionally made light and fruity early drinking wines, but more and more the techniques used by the master winemakers in Burgundy are being successfully implemented thus the standard of Beaujolais is and has shot up over the last decade
The Rhône Valley is clearly split into two sub-regions with distinct vinicultural traditions. The Northern Rhône has a continental climate and is dominated by the Syrah (or Shiraz) red grape and the Viognier white grape varietals, and there is often a dash of Viognier permitted into the red wine blend depending on the appelation. The Mediterranean climate of the Southern Rhône favours grape varietals such as Grenache Noir, Mouvèdre, Cinsault and Carignan. Fabulous robust wines from the south, whereas the north produces silky smooth Syrahs
This region has become one of our favourites, partly due to our friendship with a terrific wine maker who used to live and study in St Andrews. The reds from this region are an expression of Grenache Noir, Syrah, Mourvèdre and Carignon predominantly. The two Consolation wines are ones to behold: Powerful and interesting expressions of single varietals, they will not disappoint
60% Syrah, 40% Grenache Noir
100% Malbec, therefore maybe not the best to go with your steamed lemon sole, but if you want to show the Argentinians how to make great dark and robust Malbecs, then look no further
Italy, on our list, represents great value; it also represents great depth of wine-making and breadth of variety. Italian reds are traditionally characterised by cherry flavours, but they also have a lively acidity – perfect for food
This is a wine that, having tasted it, we just had to have it on our list. Made from Nerello Mascalese and Nerello Cappuccio, from low yielding vineyards, Etna Rosso presents itself as 'fresh, fragrant, beautifully slender and with a fine grip'. It also has a rich complexity that excites and gives pleasure, in one. A must have
Spain produces powerful and robust wines, which usually show intense cherry and blackberry with notes of pepper and spices and lengthy tannins. Rioja, which has a complicated ageing system, uses predominantly the Tempranillo grape with lots of oak. Ribera del Duero is similar, with complex and lengthy oak ageing processes and the Tempranillo grape, but presents a more fruit-forward style
Australian wines can never be discounted – from big powerful wines from the Barossa Valley to more delicate styles like that of the McLaren Valley there is plenty of choice. The Stella Bella is a calmer style than that of Barossa in the South, and their Cabernet Merlot blend is a marvel. Expect a cooler anise and eucalyptus touch (it is predominantly Cabernet Sauvignon) with well-blended oak touch to the palate of blackcurrant and blueberries
Barossa's Hot Continental climate gives beautiful ripe fruit and the old bush vines (between 35 and 70 years old) lend complexity and concentration of flavours to the wines from this region. Lovely red fruit and spice on the nose, with a structured yet elegant mouth feel and finish.Barossa's Hot Continental climate gives beautiful ripe fruit and the old bush vines (between 35 and 70 years old) lend complexity and concentration of flavours to the wines from this region. Lovely red fruit and spice on the nose, with a structured yet elegant mouth feel and finish
A blend of Cabernet Sauvignon and Merlot, grown on the famous red soils of Coonawarra, along with a terrific vintage make this wine a collector's dream, especially as the founder, Mr Parker, passed away a few years ago
Pinot Noir is every wine-makers dream baby. It is the prima donna of grapes, fussy to grow, difficult to vinify but when you get it right, you are rewarded with silky smooth, elegant wines. Otago has intensity, power and high extraction to create a far denser style than the Côtes de Beaune in Burgundy. Spectacular Pinot Noir is now being produced in this cooler climate with Felton Road leading the way. Martinborough on the North Island with its warm microclimate produces smooth fruit-forward Pinot, while Hawkes Bay produces robust and impressive Chardonnay and Syrah
Often brushed aside for producing wines that don't integrate their alcoholic content very well South Africa can be misunderstood. Impressive wines can be found, from big blends like that of Badenhorst or the Mont du Toit, which is oak aged for 23 months, to delicate single varietals like Antonij Rupert's Cabernet Franc. Expect vegetal notes in this wine with a lighter texture on the palate and a lengthy smooth finish with dancing tannins. The Raats Original Cabernet Sauvignon is award-winning and completely surprised me with its light style and impressive composure
Two of South Africa's leading winemakers Bruwer Raats and Mzokhona Mvemve put their skill and knowledge together in creating this 'Bordeaux blend'. 96 points from Robert Parker in The Wine Advocate, makes this one of South Africa's highest rated wines to date. Cabernet Franc, Malbec, Cabernet Sauvignon, Merlot and Petit Verdot give this wine a beautiful flavour profile, well integrated oak and good structure. Can compete with some of the best from the Old World
The United States is one of my favourite regions. California produces reds that have really blown me away, both in terms of quality and value for money, especially when compared to French counterparts. Our two 'flagship' Bordeaux blend reds here are marvels to behold. We are very proud of our more interesting varietals here also – Bonny Doon's Syrah Le Pousseur is remarkable and shows off the maker's quirky approach to wine-making. The vineyards are further south than Napa and Sonoma and are based around Santa Cruz and the Central Coast. A warmer climate lends the wine to a more fruit-forward style, yet Bonny Doon manage to deliver a wine that is fresh and elegant
This is an interesting marriage of talent; Aubert & Pamela de Villaine from Domaine de la Romanée-Conti in Burgundy and Larry Hyde from the Napa Valley. The wine is named in Honour of Pamela, who is Larry's 'belle cousine'. Intense jet-ruby Merlot-dominant blend, with a tight rim, this is rather assertive on the nose - a certain savoury character complemented by earthy minerals, hints of dark chocolate and pepper. The palate reveals dark fruit, underpinned by chewy, fine-grained tannins. Good weight and balanced, shine through obvious muscle and innate power – impressive
This wine is from the Loire Valley and is made from 100% Chenin Blanc. Beautiful poise, structure and length matched with the perfect blend of acidity and sweetness make this one of the best dessert wines on offer
We love our little selection of beers. Like whisky, good beer is made from good water, something we have in abundance in Scotland. The Black Isle, not to be confused with Tintin's The Black Island, is a peninsula on the east coast north of Inverness. Round to the west coast, the Isle of Arran is accompanied by thousands of other islands. The local St Andrews Brewery has produced its first batch of beers, and Eden Brewery from Guardbridge will be following soon. All this brewing talk is making me thirsty…Those who like a clean lager-style after a hot day of golf, it is difficult to beat a Peroni
Subtle fresh grapefruit, notes of juniper, line and vanilla on the palate. Very smooth
Big zesty nose, coriander and juniper palate with cucumber and rose petals
From Bruichladdich Distillery, a floral nose, juniper sweetness, rich palate, citrus finish
From Balmenach Distillery, rowan berry, heather, dandelion, fresh, floral and crisp
Unique copper still, 10 botanicals, floral nose, marmalade palate, citrus finish
Rich juniper, coriander and cardamom, smooth, creamy and aromatic
Has a ripe citrus aroma with rounded spice and a touch of juniper
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The Seafood Restaurant, Bruce Embankment, St Andrews, Fife KY16 9AB