This wine has a classic Champagne nose, with toasty, bready aromas mixed with lemony citrus and apple notes. On the rich side of the Champagne spectrum, it has a creaminess and appealing middle palate. It is just off-dry on the finish, with a lingering yeasty quality. Champagne works well with many types of food, but is perhaps best with chicken cooked in oil or herbed broth, or with a soft cheese fondue, such as one made with brie.

Tasted By: Craig Pinhey

BC: $66  AB: $62  MB: $61  ON: $61  QC: $63  NB: $59  NS: $54  

Here's a classic example of good Aussie shiraz, with pleasant spicy, eucalyptus, root beer aromas alongside pure cassis notes. Cassis continues on the palate, with good structure from both the acids and tannins. A medium-bodied red, with a balanced finish. This would pair well with heartier fondue, think rare beef or lamb cooked in broth or oil, or one made with a strong cheese, such as old cheddar.

Tasted By: Craig Pinhey

BC: $20  AB: $22  QC: $21  NS: $20  

Wet stone, lime and vegetal aromas are prominent when first poured, but a vigorous decant — or saving what is leftover in the bottle for the next day — results in a much more interesting, complex wine. Still very fresh and vibrant, but with smoothed out honey notes. I expect that aging five or more years will really benefit this wine. Try it with meat or fish quickly cooked in oil.

Tasted By: Craig Pinhey

NS: $24  

An interesting take on Aussie pinot grigio, this has more in common with Alsace pinot gris. It has an attractive pear and wet stone nose, with some complexity that could be mistaken for oak, but it is unoaked. Medium-bodied, with an underlying richness and dry finish. A lovely pairing with pork or chicken cooked in oil or broth, with a sweet and sour dipping sauce.

Tasted By: Craig Pinhey

BC: $28  AB: $19  

A blend of fruit from Eden Valley and Adelaide Hills, this wine has wet stone, perfume, French oak and floral aromas, with a bit of a reductive quality to it. Medium in body, with a pleasant mix of fruit and oak on palate, this is a very good wine. There is great balance, crisp acidity, yet it is rich — a new kind of premium cool-climate chardonnay. Try it alongside halibut with a squeeze of lemon that's been cooked in oil fondue.

Tasted By: Craig Pinhey

ON: $20  

This shiraz, grenache and mourvèdre blend is dark purple in colour, with rich, meaty aromas and almost raisined blackberry and currant fruit. Full-bodied, round, warm, boozy (at 14.5% alcohol) and juicy, this has firm tannins that can stand up to meat dishes, like beef fondue.

Tasted By: Craig Pinhey

BC: $28  AB: $23  MB: $29  QC: $24  

Fresh, crisp, varietally correct sauvignon blanc is one of the current strengths of Chile and this is a terrific example at a very good price. It has the citrus and gooseberry most sauvignon blanc lovers desire, as well as great acidity and a clean finish. Try it with chicken in oil fondue, with a lemon-herb dipping sauce.

Tasted By: Craig Pinhey

BC: $14  AB: $17  SK: $13  MB: $17  ON: $13  NB: $14  

An infrequent blend of shiraz and sangiovese, this wine has an attractive, savoury nose, with cherry, plum, perfume and wood notes. Light-medium in body, it is quite elegant, with good acidity, assumedly from the sangiovese. A very food-friendly wine, try it with cheese fondue.

Tasted By: Craig Pinhey

MB: $16  ON: $15  QC: $17  NS: $16  NL: $18  

This dark red blend of mostly touriga nacional and touriga francesa has forward earthy, leathery, phenolic notes, implying big tannins. Indeed, on the palate, it is rather brooding and tight, with lots of dark cherry fruit marked by firm tannins. A gutsy, great value red that needs either time, decanting, or some rare meat to tame it. This would pair nicely with beef or lamb cooked rare in herbed-broth fondue.

Tasted By: Craig Pinhey

AB: $18  QC: $15  

This cool-climate sauvignon blanc has the typical grass and gooseberry notes. Light-medium in body, dry, tart and not particularly fruity, this is a good value, super refreshing wine. Try it with grilled peppers and onions or Swiss cheese fondue with bread.

Tasted By: Craig Pinhey

BC: $19  AB: $16  QC: $19  NB: $19  

This sauvignon blanc has some of the expected vegetable and gooseberry notes on the nose, but also hints of stone fruit. It is medium-bodied, with some soft, fruity notes in the middle and a fairly balanced finish. Not long, but clean and well-made. A good pairing to highlight chicken in oil fondue.

Tasted By: Craig Pinhey

YK: $17  BC: $15  AB: $13  SK: $14  MB: $17  QC: $16  NB: $16  NL: $16  

Off-dry, aromatic blends are a popular style of wine these days and this ménage of chardonnay, muscat and sauvignon blanc is a good example. It has tropical melon and floral aromas, full body and a sweet, almost grapey mid-palate. There is reasonable length on the soft, easy finish. Try it with shrimp cooked in oil, with a spicy soy-based dip.

Tasted By: Craig Pinhey

AB: $19  SK: $18  MB: $19  ON: $18  QC: $19  NB: $20  NL: $20  

Here's a pretty, juicy shiraz, with dark plum, blackberry and currant notes and well-integrated French oak. It is medium-bodied and round in the mid-palate, with moderate tannins and a warm, fruity, smooth finish. Enjoy it with beef or lamb in oil or broth fondue.

Tasted By: Craig Pinhey

BC: $20  AB: $22  NB: $20  

A blend of chardonnay, viognier and pinot grigio, this wine has a forward, floral and fruity nose, with peach and canned pineapple aromas. It is medium-full-bodied and off-dry, with sweet pear, pineapple and fruit cocktail flavours. Soft and simple, with a sweet, fruity finish. Pair it with pork cooked in oil fondue, dipped in a spicy sauce.

Tasted By: Craig Pinhey

BC: $17  SK: $18  MB: $18  NB: $19  NS: $18  NL: $18  

Here's a basic, off-dry quaffer, with tropical fruit, pear and candy on the nose. The simple, soft and fruity palate has a rather plain, easy finish. Enjoyable with spicy shrimp or chicken cooked in oil or broth fondue.

Tasted By: Craig Pinhey

YK: $16  BC: $14  AB: $15  SK: $13  MB: $13  ON: $10  QC: $15  NB: $15  NS: $15  NL: $15