Skip to main content

Tasmania + Hawaii: Celebrating with an Island Wine and Island Eats #WorldWineTravel

Here we are for the August World Wine Travel event. Deanna of Wineivore is hosting. You can read her invitation here. She has us looking at sparkling Australian wines as well as wines from Tasmania. 

If you are joining us early enough, jump in to a live conversation with us on Twitter. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles for this event... 

My Island Wine: Jansz Premium NV Rosé 

I picked up a couple of bottles of the Jansz Premium NV Rosé awhile back and held onto them for a special celebration. In this case, I chilled this and popped it open for D's graduation dinner. 

This sparkling wine is a blend of three different grape varieties - all batches were kept separate during winemaking before blending and a second fermentation in bottles. This ended up being 68% Pinot Noir, 6% Pinot Meunier, and 26% Chardonnay.

The wine poured a delicate salmon color with aromas of wild strawberries, ripe citrus, and delicate flowers. On the palate the wine was supple, plump, and creamy with a fine perlage. This savory sparkler was the perfect all-around sipping wine with lots of different island eats.

Island Eats

Because we were taking a long-awaited graduation trip to Hawaii, we planned a menu with several of their favorites. Here's a round-up of some of what we served with the Jansz. Click on the name to go to the recipe post. Aloha!

And I guess I never did post the recipes for my Hawaiian Mac Salad and Grilled Octopus. Stay tuned!

That's a wrap for my offering to the Tasmanian #WorldWineTravel event. The group will be back next month with our first exploration of New Zealand with Martin of ENOFYLZ Wine Blog hosting wines from Martinborough on New Zealand's North Island.


  1. I love the idea of a Jansz Rose with Hawaiian food! It sounds like the perfect pairing, and perfect for the celebration! I'll be checking out those recipes!

  2. Wow, this sparkler sounds perfect for the Hawaiian menu and celebration dinner! Congrats to D and all of you.

  3. I'll look forward to your octopus recipe, although it will only be for me. Julie isn't a fan.

  4. I’ve had Jansz wines and would love to try the rosé. Love the pairing idea!

  5. Oh wow, what a feast! I love the celebratory nature of this post, island vibes, and saving this wine for a special occasion. It is such an unusual find fit for a one time graduation. Congrats to your kids!

  6. This whole menu looks delicious! Cheers!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce