Related items

• PISCEAN DINNER PARTY CHEESE: DREAMY CREAMY CHEESE WITH DARK BREAD

  Best served with Bloodwood 2013 Shiraz
.

• Sagittarian Dinner Party Cheese: Cheddar from Warrnabool Cheese & Butter Company

  Cheddar from Warrnambool Cheese & Butter Company

  Choose your favourite cheese from Warrnabool's Heritage Cheddars.

  Serve with Bloodwood 2014 Cabernet Franc.

     

• Sagittarian Dinner Party Entrée 1: Cheese (Fetta) Panna Cotta with Watermelon and Redcurrant Salad

  Many years ago Paul Merrony used to serve a yoghurt panna cotta with salad. Peter Conistis at Omega served a quirky Greek salad presentation of fetta panna cotta with cucumber jelly, tomatoes, olives etc.

  This cheese panna cotta is my adaptation.

  It is easier to serve as a log rather than turning out individual servings, and the presentation is Christmassy with the watermelon salad and greens (see pic).

  Delicious served with Bloodwood 2014 Big Men In Tights.

  (Depending on its ripeness, the watermelon can push the 2014 BMIT a little, but this dish works well in combination with the wine and the colours are all very Christmas).  

• Scorpio Dessert: Dried Apple Rose Tartlets with Goat's Curd and Strawberries and Raspberries

  After all this food, dessert needs to be something miniscule and light, and it couldn't get much simpler than this.

  Serve with Bloodwood 2015 Silk Purse * new release

  Being young, fresh and light our new dessert wine is best with fresh fruit, such as strawberries, raspberries, mangos, passionfruit and stone fruits when they appear ~ great for summer and for Christmas time too!

  Cheeses that work with it now are also required to be young and fresh, e.g. goat’s curd, or quark and ricotta with some lemon rind mixed through.

  Added sugar in desserts can easily overpower this wine at this stage in its development. It's a keeper and will get richer bodied as it ages, when you'll be very well rewarded for your patience.

• Scorpio Cheese: Comte

  A beautiful cheese, one of the best.

  The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

  Delicious served with Bloodwood 2009 Maurice.