Tips For Ordering Wine At The Londoner




Here at The Londoner, our friendly and knowledgeable staff are always happy to offer advice about which wine to order, either to accompany your food, or simply to sip on.


Here are the answers to some questions we are used to hearing:

What are the different types of wine?

Wines can generally be described as:


Wine with an alcohol-by-volume (ABV) content greater than 13.5% is considered a full-bodied wine. Full-bodied wine fills your taste buds with its texture and strength. Generally, they age longer in new oak barrels and have a high tannin content, so they tend to have a heavier flavour.

Examples include Cabernet Sauvignon, Merlot, Malbec, Syrah/Shiraz, Carménère, and Tempranillo. While the majority of wines over 13.5% alcohol are usually red, Chardonnay is a great example of a white that often can also be considered full-bodied.


Wines between 12.5% and 13.5% are deemed medium-bodied. These are generally the white wines we think of as crisp and refreshing.

Examples include Rosé, French Burgundy, Pinot Grigio and Sauvignon Blanc. Several classic medium-bodied red wines use little to no oak aging and are usually called “food wines”.


In most cases, wines under 12.5% are light-bodied wines. They sit in your mouth more like a delicate unsweetened iced green tea or a refreshing lemonade that tingles on your tongue.

Generally speaking, most light bodied wines have lower alcohol levels, reduced tannin, and higher acidity. Examples include Riesling, Prosecco, Gamay, and Semillon.


Most of the above wines fall into the dry category, even though our taste buds might tell us differently. Dry wines range from no residual sugar to 1 gram per serving (150ml).

Most red wines rarely have more than 1/3 gram of sugar per glass. In comparison, a 150ml serving of Coca-Cola has 16 grams of sugar.


Usually Champagne, although there are other sparkling wines made the same way that Champagne is produced, but with different grapes, such as Cava and Prosecco.

Terms like Brut and Sec describe the sweetness levels in sparkling wines. If you prefer your bubbly on the dry side, opt for Extra Brut or Brut Nature if it’s available.

Dessert or “Sweet”

Sweet wines are generally Dessert Wines and have a wide range of sweetness varying from about 3 to 28 grams of sugar per glass.

Examples include Ice Wines, Port, Tokaji, Sauternes, Lachryma Christi, Muscat, and Semillon.

What wines go best with what food?

Some of our guests select their food from our extensive menu, then ask for advice on what wine is best to accompany those dishes.

Others know already which wine they prefer, and wonder what would be the best food choice to be paired with that wine!

Full-Bodied Wines

Best paired with a juicy grilled beef steak, your favourite hamburger, roasted leg of lamb, pork roast, grilled pork, and even dark meat poultry like duck, or sausages. Malbec for example has enough body to stand up to these rich foods, but its tannins and finish are slightly mellower than a Cabernet Sauvignon.

So, from our food and wine menus, you might choose:

  • The 10oz Sirloin Steak grilled just how you like it, with the Malbec Ben Marco from Mendoza, Argentina.
  • The Lamb Shank, with the Shiraz Hedonist from the McLaren Valley, South Australia.
  • The Hog Roast Burger with the Cabernet Sauvignon Lamador from the Maule Valley, Chile (available by the glass).
  • The Pork Rib Rack with the Shiraz Diggins Estate from South Eastern Australia (available by the glass).
  • The Beef Ragu Lasagne with the Outback Creek Chardonnay from South Eastern Australia (available by the glass).

And, of course, all of the above full-bodied wines go fantastically well with our famous Sunday Roast!

Medium-Bodied Wines

Top pairings for medium-bodied wines include antipasti, especially seafood and vegetable-based ones, fried fish or vegetables or even fish and chips, light pasta sauces like clams, cream, fresh tomato or carbonara, risottos, light seafood salads, and sushi.

So, from our food and wine menus, you might choose:

  • The Lake Toba Fish Fillet with the Sauvignon Blanc Clearwater Cove from Marlborough, New Zealand
  • The Londoner Fish N Chips with the Pinot Grigio Delle Venezia from Italy (available by the glass)
  • The Aglio Olio Pasta (A.O.P) Seafood with the Torrontés Crios from Cafayate (Salta) and Uco Valley (Mendoza), Argentina
  • The Smoked Salmon & Fresh Rocket Pizza with the Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • The Chicken 33 with the “Domaine des Fines Caillottes” Pouilly-Fumé Jean Pabiot from Loire, France

Light-Bodied Wines

Light-bodied wines, since they tend to be high in acidity and offer a crisp taste, work well with seafood, especially shellfish, pork, veal, chicken, game birds or dishes with cream sauces.

So, from our food and wine menus, you might choose:

  • The Salmon Fillet with the Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca from Veneto, Italy
  • The Shepherds Pie with the Pinot Noir Clearwater Cove from Marlborough, New Zealand
  • The Carbonara with the Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy

What about wine with Thai food?

Thai cuisine is all about intricate harmony, so you are looking for tropical fruit flavours, with acidity and sweetness to cut the spice. If you’re sensitive to heat, a low ABV wine will ensure the fire doesn’t get too out of control.

So, we recommend from our food and wine menus:

  • Chicken Cashew Nut, Tom Kha Gai, Thai Fried Rice and Stir-Fried Mixed Vegetables, with Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • Spaghetti Phad Key Mao Talay, Goong Manao, Moo Manao, Phad Thai Goong, Pla-Goong, Salmon Manao, Tom Yum Goong, Yum Talay, with Best Block Chardonnay Miles From Nowhere from Margaret River, Western Australia
  • Thai Green Curry, Panang Curry, Phad Kra Pow, Thai Beef Salad with Montepulciano d’Abruzzo DOC  Colle from Abruzzo, Italy; or, Tempranillo 100% Cinco de Copas from Toro, Spain

How about wine with pudding or dessert?

Absolutely! We’ve got your sweet tooth covered!

  • With any of our delicious desserts, such as Chocolate & Chili TartChocolate Lava Cake, English Apple Pie, Eton Mess Parfait, Mixed Berry & Almond Crumble, we suggest these perfect accompaniments:
  • Botrytis Semillon Cranswick Estate from Riverina, N.S.W., Australia; or, Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy; or, Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca also from Veneto; or, Cuvée de Réserve Brut Champagne D. Massin from Barséquanaise, Champagne, France.

Whatever you decide to eat or drink at The Londoner, you can be assured of our close attention and good service.