We're here to help you find the very best wines that suit your palate, and we have focussed on building our site to achieve this.
Simply start searching using any of the search features around our site to be presented with wines that tick your boxes.
If you're not quite sure what you're searching for, see below where we've spent some time explaining the terms we use to describe our wines.
Light Bodied: Light-bodied wines are delicate and lean. Think of the weight of water in your mouth.
Medium Bodied: Medium-bodied wines fall somewhere in between! Think of the weight of milk in your mouth.
Full Bodied: Full-bodied wines are big and powerful. Think of the weight of cream in your mouth.
Aromatic: Aromatic wines are defined by dominant floral or delicate fruit aromas. If you stop to smell the daisies you’ll love aromatic wines.
Black Fruits: Black cherries, black plums, blackberries. Wines that have black fruit aromas tend to be fuller bodied and richer
Citrus: If you get lemons, limes, oranges, or any other citrus fruit on the nose!
Crisp: Crisp wines are likely to not be overly complex in their flavours, but are very refreshing on a hot summer's day!
Dry: Less residual sugar is found in the wine. Wines can be fruity and juicy, but still dry!
Easy Drinking: These wines do go well with food - or by the glass on their own. They're usually not too complex or over powering (or just very tasty!)
Elegant: These wines can usually benefit from aging. They're often restrained - not too "in your face" with flavours or body.
Flinty: Steely, or struck match aromas. Often found in Loire or Burgundian whites.
Floral: Roses, Parma Violets, Elderflower, Honey Suckle, Blossoms. You get a whole different meaning to a wine's "bouquet" if you detect flowers on the nose!
Fresh: Clean, simple wines tend to be fresh. They're the kind of wines you want after a hot afternoon in the garden.
Fruit Forward: Any wine that smacks of raspberries or gooseberries or any fruit before any other aromas else is fruit forward!
Herbaceaous: If you get thyme or cut grass your wine is probably herbaceous. These wines will be great with food, just don't confuse it with vegetal - which are unpleasant aromas in wine!
Malo-lactic Fermentation: The conversion of Malic acid into Lactic acid. Simply put - turning sharp apple flavours into creamy dairy flavours. Most commonly seen in Chardonnays.
Minerality: Think of a hot pavement after a quick rain - that 'petichor' aroma can often be found in wine!
Off-Dry: These wines have a little more sugar than dry wines - but not so much that they are as sweet as dessert wines.
Red Fruits: Red cherries, red plums, raspberries or strawberries, etc. These wines tend to be a little lighter in body, and more fruity!
Savoury: These wines may have a slight "meatiness" to them. It's common in Pinot Noir, or older wines, and they are crying out for a charcuterie or cheese board!
Soft: Lighter red wines which have little to no tannins tend to be soft. They sometimes need a sharp chedder or blue cheese to help bring out their best flavours
Spice: Cinnamon, cloves, ginger, or any baking spice! Many spicy flavours in red wines can come from aging in oak, however some white wines like Gewürztraminer can have a natural bit of spice too
Tropical Fruits: Fruits we can't grow easily in the UK! Guava, passion fruits, etc
Vanilla: Wines with vanilla aromatics tend to be oaked, and are smooth and rich!