Grilled Atlantic mackerel   with soy, balsamic glaze, sweet carrot, saute potato with garlic, thyme and rosemary paired with 2009 Brown Brothers Milawa Vineyard Limited Release Vermentino at Halia restaurant in Singapore.

Grilled Atlantic mackerel with soy, balsamic glaze, sweet carrot, saute potato with garlic, thyme and rosemary paired with 2009 Brown Brothers Milawa Vineyard Limited Release Vermentino at Halia restaurant in Singapore.

Great with cheese - Vermentino jelly. Wonder if we could get the winemakers to part with some grapes?

Great with cheese - Vermentino jelly. Wonder if we could get the winemakers to part with some grapes?

A delicious recipe for Tortellini al Pesto alla Genovese matched with a glass of Vermentino.

A delicious recipe for Tortellini al Pesto alla Genovese matched with a glass of Vermentino.

Blogger Sarah Cooks had crab matcehd with Vermentino at Melbourne's Vue de Monde.

Blogger Sarah Cooks had crab matcehd with Vermentino at Melbourne's Vue de Monde.

Mediterrane lekkerbek - we like that description!

Mediterrane lekkerbek - we like that description!

Ligurian Rabbit Recipe – Sanremo Style. The rabbit is cooked with thyme, olives and vermentino.

Ligurian Rabbit Recipe – Sanremo Style. The rabbit is cooked with thyme, olives and vermentino.

There are   two regions for Vermentino on Sardinia

There are two regions for Vermentino on Sardinia

Brown Brothers Limited Release Vermentino.

Brown Brothers Limited Release Vermentino.

Think citrus freshness, limes, preserved lemon, green apple, peaches and racy acidity, combined with a robust structure, sometimes a salty tang, with a lovely mouth filling fruitiness and a bitter almond finish ...

Think citrus freshness, limes, preserved lemon, green apple, peaches and racy acidity, combined with a robust structure, sometimes a salty tang, with a lovely mouth filling fruitiness and a bitter almond finish ...

Read why Australian wine writer Max Allen thinks Vermentino and sardines are a match made in heaven.

Read why Australian wine writer Max Allen thinks Vermentino and sardines are a match made in heaven.

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