A touch of sweetness on the palate makes this light, fresh white an ideal alternative to a fully dry or late-picked style. Very easy drinking and will be a good match with seafood or many Asian dishes.

This value for money Chardonnay from regions in South Eastern Australia shows aromas of stone fruit with hints of pineapple and toasty oak. On the palate this refreshing white displays a rich texture with peach and pineapple flavours and a long, pleasant finish.

This Riesling from Bream Creek is made from vines over 40 years old. It has a rich nose, showing freshly cut lime, French citron tart, spice and floral notes. The palate reveals vibrant lime, lemon and grapefruit balanced against taut and lively Tasmanian acidity, resulting in a wine with excellent length and a crisp, refreshing finish. It is perfectly suited to fresh Tasmanian seafood and spicy Asian cuisine.

Allandale from the Hunter Valley produce a lovely Chardonnay that has a great full body to it with nuances of peach and apricot and nice level of complexity due to the new American and French oak employed.

LOUIS-BENJAMIN DAGUENEAU Les Jardins de Babylone Jurançon Moelleux

Made in tiny quantities from ridiculously low yields of Petit Manseng, this offers all the purity and precision of Dagueneau’s greatest wines. Dider Dagueneau loved the wines of J. J. Prüm, and you can think of this as a Prüm-styled Jurançon (such is the purity and electric intensity!). The pricing reflects the costs of making the wine (via berry-by-berry selection, even though no botrytis is involved). To arrive at this price per bottle, the claim is that the project's costs are simply totalled and then divided by the number of bottles made. Sounds logical enough! The low yields and warmth of the site mean Les Jardins de Babylone can be picked in late October, a whole month before the grapes for conventional Jurançon Moelleux are typically picked. Even so, the wine usually ends up with approximately 130 g/L residual sugar, perfectly balanced by tangy, mouthwatering acidity to give a wine with fabulous verve and drive. As alluded to above, this wine is Germanic in style, so it isn’t only a dessert wine, but can also be drunk throughout the meal (the way you might consume a German Auslese) or with cheese. Of course, it can work brilliantly with carefully matched desserts (ideally citrus- or apple-based).