Cambridge Keg & Cork Wine
WINE SELECTIONS
We have white and red wine. What is the difference? Each varietal of our wine is available in four different classes.
ULTRA Medium Bodied 11.5% abv
$145.00
SELECT Medium/Heavy Bodied 12.5%
$165.00
PREMIUM 13% abv
$175.00
ULTIMATE Heavy Bodied 13.5%
$185.00
BOARDING PASS BLENDS 13.5% abv
$195.00
Tempranillo
Tempranillo is known for its structure and tannins, similar to a Cabernet Sauvignon but it also has a fruity characteristic.  You will find cherry, plum tomato and dried fig as well as hints of cedar, leather, dill and clove.  Spain is very proud of its indigenous grape because they have been cultivating it for over 2000 years. Unlike other countries who have adopted grapes that were originally indigenous to Italy or France, tempranillo was born and cultivated in Spain. Tempranillo should be served between 15c and 20c, decanting for 1 hour is suggested but not necessary, it can be aged for up to 10 years. Pairs very easily with many foods, try it with Mexican food or smoked meats.
Shiraz
Shiraz or Syrah have large amounts of mouth clearing tannins, and is known to be full bodied featuring flavours such as berries, pepper, tobacco, and smoked meat. Served between 15c and 20c, decanting for 1 hour is recommended but not necessary. Can be aged for up to 10 years. Pairs well with lamb or BBQ pork.
Merlot
This wine is the 2nd most popular red grape in North America. Aromas of black cherry, plum, and hints of chocolate. This medium full bodied wine could benefit from being decanted for 30 minutes, and would stand up well to aging. Merlot is known as an everyday wine that pairs well with almost any food.
Sangiovese (Chianti)
This wine is very earthy and rustic, high in tannins. Has a smell and taste that is reminiscent of cherries and strawberries and is high in acidity, which makes it go very well with food. Food pairings include pizza, and other tomato based foods as well as hardy beans.
Malbec
Malbec has been called the blue collar Merlot, this thick skinned tiny grape makes a deep magenta coloured wine that is rich in jammy fruit flavours with medium tannin levels. You will notice black cherry, blueberry and plum, with hints of leather and smoke. Malbec would benefit from being decanted for 30 mins, can age for up to 5 years, and as a variation can be served a few degrees below room temperature.  With its short finish Malbec pairs best with leaner cuts of beef, turkey, and is perfect with blue cheese.
Pinot Noir
This wine was born in the burgundy region of France. Has flavours of red ripe berries, sweet black cherries, mushrooms and what sommeliers call forest floor. Serving temp 12c to 15c, decanting for 30 mins is recommended but not necessary can age for up to 10 years. Pairs well with duck, chicken, pork and mushrooms.
Grenache (Alicante, château du pape)
Grenache is known for its berry flavours of bright strawberries, and raspberries with notes of white pepper, and hints of fruit leather.  Grenache would benefit from being decanted for 30 mins and can be served between 15c to 20c, and can be aged for up to 10 years. The high intensity flavours of grenache pair well with roasted meats and vegetables, it also blends well with chinese food.
Nebbiolo (Barolo)
This wine is a full bodied Italian red wine, the delicate rose aroma leads to a leathery gripping high tannin wine. Despite its tannic structure, the wine has fruity flavours of cherry, raspberries, and a hint of red clay. Nebbiolo will benefit from being decanted for up to 2 hours but can be enjoyed immediately as well.  Nebbiolo pairs nicely with high acid and fatty foods standing boldly with Italian and Chinese foods.
Gamay (Beaujolais)
The Gamay grape produces a light bodied, high acid, fruity wine. Cherries, raspberries and hints of banana make a great all around wine that could benefit from being decanted for 20 mins.  Gamay pairs well with poultry, pork, grilled salmon, roasted potatoes and spinach.
Corvina (Amarone, Valpolicella)
Corvina grape makes a bright, lively, and balanced sour cherry flavours, cinamon, green peppercorn, and chocolate can be found in this medium bodied low tannin red wine. Corvina should be served cooler temperatures 12c to 15c benefiting from being decanted for 30 minutes, and can age well for up to 5 years. Corvina pairs well with salami, fatty fish, rich stews and bruschetta.
Cabernet Sauvignon
The world's most popular red grape, Cabernet Sauvignon, has flavours of black currant, tobacco, and plum sauce. It would benefit from being decanted for 1 hour, and will age very well.  This bold wine pairs quite well with rich grilled meats, peppery sauces and high flavour dishes.
Ruby Cabernet (only available in Ultimate)
Ruby Cabernet is a throwback wine its heyday was in the 1960s when it was much celebrated, it is now primarily used as blending wine. This red wine has flavours of jammy plum, blackberries. The high acidity lends itself to simple pizzas and meat pies as well as smoked foods and stronger sushi.
Cabernet Franc (only available in Ultimate)
Cabernet Franc is most famously known as the 3rd grape of bordeaux and until recently was used primarily for blending. Cabernet Franc is a high acid wine with flavours of strawberry, raspberry, and fresh green pepper, combined for a wine that pairs perfectly with smoked food, black beans, and tomato based dishes. It is suggested to decant Cabernet franc for 30 minutes but it pours well from the bottle and will age for up to 10 years.
Boarding Pass Red Spanish Trio
The Spanish Red Boarding pass blends 50% tempranillo, 30% syrah, and 20% garnacha for a dark coloured wine with hints of ripe fruit, plum, blackberries, and hint of licorice over the spicy background of the oak barrel. Great structure with rounded tannins and a long lasting persistent mid palate.
Boarding Pass Red Napa Valley Trio
The Napa Valley Red Boarding Pass Blends 50% Pinot Noir, 30% Syrah, 20% Petit Verdot to give aromas of candy, Caramel, Vanilla, and dried Mint which lead into a bright, refreshing palate and a candy like flavour.
Boarding Pass Red Italian Tuscan Trio
The Italian Tuscan Boarding pass blends 50% sangiovese, 30% Canaiolo, and 20% Montepulciano for a wine full of personality, The aroma opens with forest floor, new leather, camphor, and ripe black skinned fruit. The palate boasts an earthy elegance reminiscent of top burgundies, showcasing ripe black cherry, crushed raspberry, truffle, star anise, and a hint of salted game. Firm fine grained tannins provide support while fresh acidity keeps it balanced.
Boarding Pass Red French Trio
The French Bordeaux Boarding pass blends 50% Merlot, 30% Cabernet sauvignon, and 20% Cabernet Franc for a vibrant deep coloured Garnet. Enticing aromas of dark plums, and cassis meld with those of nutmeg, tobacco, and sandalwood in a classically composed nose.
Boarding Pass Red Australian Trio
The Australian Barossa Valley Boarding pass blends 50% shiraz, 30% cabernet sauvignon, and 20% grenache for a shiraz dominated profile with full ripe candied Blackberry, dried Currant, and Mocha aromas along with a healthy punch of tobacco and an earthiness similar to a wet clay pot.
Boarding Pass Red Washington Trio
The Yakima Valley Boarding Pass blends 50% Cabernet Sauvignon, 30 % Cabernet Franc, and 20% merlot. This is a deep purple wine, it is very expressive, with a nose of smoke, spice box, blackberry, and blueberry jam. Layered supple-textured, sweet and full bodied, this seamless, crowd pleasing wine offers a remarkably long finish.
Boarding Pass Red Argentina Trio
The Argentinian Mendoza UCO Valley Boarding Pass blends 50% Malbec, 30% Syrah, and 20% Cabernet Franc. These three grapes are renowned for producing full bodied, tannic wines with high alcohol. In this blend Malbec provides richness and structure whilst the other varieties soften its robustness, adding fragrance, fruit, and further complexity. This abundant collection of aromas and flavours shows just how complex this blend can be.
Zero Zero Organic Merlot
Organically grown grapes combine for delicious merlot that offers up front cedar, and black plum flavours. The wine is balanced and easy to enjoy with a lively food friendly texture. Merlot pairs nicely with hardy meats and cheeses.