I was lucky enough to be sent a sample to try out, and let’s just say, this Chardonnay didn’t last long unopened. Continue reading
Tuesday’s are for Viognier! If you haven’t tried “vee-own-yay” before then it might be time. It’s grown around the world, it can be oaked and it typically has a silky oily texture to it. It’s a yummy white wine to compliment dishes that include lemongrass, almonds, and aromatic herbs. Continue reading
Rosé and homemade 12 hour slow cooked pulled pork is a favourite combo of mine! I recently tried out a recipe from the Ripe Deli cookbook alongside homemade bbq sauce and pineapple salsa and it was insanely good teamed with this Baillieu Vineyard 2018 from Mornington Peninsula which I received from Vino Bambino recently.
This rosé is made from hand-harvested Pinot Noir and Pinot Meunier grapes. To gain the colour it spends about 6 hours with the skins (this is called maceration). It retails for $25. Continue reading
Pinot & duck, what a combo!
Wine Selectors have hit the nail on the head matching this Red Hill Estate Cool Climate 2016 Pinot Noir with Chef Max Paganoni’s Corn-Fed Duck Breast with Fermented Grains recipe. The wine and recipe are part of their 2019 Chef & The Cellar Calendar Collection.
Red Hill Estate hails from Victoria’s Mornington Peninsula region (just over an hour from Melbourne) and from what I can see online, they have amazing views! This Pinot was crafted by chief winemaker Donna Stephens. Continue reading