The perfect example of flavours working alongside each other. Barramundi has a buttery flavour with a succulent, meaty texture and this works well alongside the nectarine and white peach flavours of the Chardonnay. ...
Not all wines are created equal. Big call but something you need to keep in mind when you are buying wine....
Thanks to our cool climate, Yarra Valley Cabernet never has a jammy or cooked fruit profile. We are in the fresh blue and black fruit spectrum with touches of violets and a lovely woody herb note. ...
White Label Shiraz is made for smoky, slow cooked food. The pepper spice of the Shiraz complements the smoky rib rub with the plum and mulberry fruit...
Firstly, the question to ask yourself is ‘do I want the wine or the food to shine?’ as this will influence what you choose. I usually consider three factors when I am choosing food and wine to go together...
Our mantra in the winery to describe Vintage 2022 was ‘slim pickings’. We processed around 50% less that what we normally would. ...
Searing scallops enhances their sweetness and makes them a sure fired match for our textured 2020 White Label Pinot Gris. ...
I would pair this with the True Colours Pinot Noir. True Colours Pinot Noir is all about red fruits – cherry, cranberry, raspberry, strawberry – with a hint of spicy oak. ...
Before we go into it we need a bit of a reality check – most wines aren’t designed to age and are best enjoyed in their youth....
"Pair with Arneis, it cuts through the texture of the salmon while creating a delicious mineral base for the teriyaki flavours." - Meg Brodtmann MW...