Rhubarb and white port

White Port is an interesting style. It fits a niche rather more similar to that of a botrytis affected white than a true port. I had a bottle of white port last week courtesy of Dave Lowe at Snowy Vineyards. His White port is made with the unusual Siegerrebe variety. It's a German variety known for its ability to develop very high sugar levels.

This port had a wonderful depth of flavour, but with a dry finish. We drank it with a rhubarb based desert. The wine needs to have some oomph to complement the sharpness of the rhubarb. this was a perfect match.


See a rhubarb recipe here

Food with wine or wine with food

Do you match wine with food or pick a wine and then select a food match? Most books and advice are based on the assumption that you choose the food first.

I like to do it the other way around. I spend time resaerching a recipe for a wine I am planning to enjoy.

Have a look at some of these food suggestions to go with wine.

What do you do? Leave a comment.

Perfect Match Lunches

The Granite Belt wine region doesn't do things by halves. They run a wine Fetival for SIX WEEKS! -from 28 Sep 07 To 11 Nov 07

For example during the Spring Wine Festival Season you can enjoy a delicious degustation experience every Sunday at the Cooks, Gluttons & Gourmets restaurant.

A four course lunch with matching wines from top Granite Belt producers, featuring a different winery each week, with an opportunity to meet the winemaker!

Bookings are essential and special designated driver's packages are available.


30th September Mason Wines
7th October Boireann
14th October Rooklyn
21st October Hidden Creek and Back Pocket Wines
28th October Ridgemill Estate
4th November Ravens Croft Wines
11th November Symphony Hill

More stuff about the Festival

Quince paste

Winter has well and truly arrived in Melbourne. Each season has its delights and one of them is the arrival of quinces at the markets. These superb fruits need to be cooked. They can be roasted slowly in the oven and served with roast lamb or tagines, they are beautiful stewed for an hour or two with a couple of lemon wedges, or you can make quince paste recipe.

Serve some quince paste on a cheese platter. It goes well with a surprising range of cheeses. And wine? I think an aromatic, dry Gewürztraminer is called for.

Why old is gold for autumn entertaining

"Just as spring signals a major shift in ingredients and cooking methods from hearty to light and fresh, so autumn brings a new set of tastes that are richer and warmer than the meals of late summer"

Food and wine expert Fiona Beckett gives some suggestions for matching wine with some seasonal foods for us coming into the cooler half of the year...Aged wines are the go.

Why old is gold for autumn entertaining - Matching Food and Wine: