Some of our mixed cases contain all red wines or all white whites, while others are a mix of both. Occasionally a mixed wine case may include a high-valued inclusion or gift. You might choose a case that enables you to sample a particular varietal, a region, a selection of world-renowned wines or a hand-picked collection of Australia's finest seasonal wines.
With a variety of wines in your wine cellar, rack or fridge, it's worth knowing a couple of top food pairing tips. A basic rule of thumb is, white or red, the intensity of the wine should match that of the food. For example, you're probably better off matching a lighter red meat, such as pork, with a lighter red such as pinot noir. The other thing to consider is structure - usually tannins and acidity - but also sugar and alcohol. Acidic wines - think 'crisp' and 'tart' - can match well with acidic foods like tomatoes or a salad with a citrus dressing but will equally cut fattier dishes such as salmon or a tuna mornay with bechamel sauce. Tannins bring a dryness to your mouth and pair well with rich proteins. So a high tannin cabernet sauvignon might pair perfectly with a big juicy lip-smacking steak. Saying all that, if you love a particular wine, and a particular food, you're going to enjoy consuming them both, whatever the 'rules'.