What is a Lambada?
No, not the dance!
Not so long ago Australian winemakers named the styles of wine after European styles - Hermitage (think Grange), White Burgundy (think Houghton’s) and Port. After signing and international agreement Australian wines can no longer be given the names of European counterparts. In return, Europe agrees not to use Australian terms such as Apera, Topaque, Coonawarra or Barossa.
The option of new names has been relatively easy. Our fino became Pale Dry Apera, and our fortified Muscadelle became Topaque. With our other fortified styles we simply dropped the word “port”, leaving vintage, ruby and tawny styles.
Except for “white port”.
Our white fortified style is part of the Latin Collection, named because they are made from grapes originating from the Latin countries (Spain, Portugal, Italy). And so we chose a name that reflected its Latin heritage - the seductive and hot-blooded Lambada.
Lambada is made from a base blend of the Latin varieties Malvasia, Muscat Gordo Blanco (“the big fat muscat”) and Palomino. It’s then aged on for a few years, giving it that warm, golden glow. During this time it develops luscious elegant flavours of butterscotch, dried apricots and spice.
So, 919 Latin Collection Lambada is not a dance, but you never know - it might make you get up and have a go!
Buttered Pears are the perfect partner to Lambada, and super simple to make.
5 minutes preparation
50 minutes cooking.
1 pear per person, cored and halved (you can leave the skin on)
1 teaspoon of butter per pear half (no, you can’t substitute margarine this time - sorry!)
1 teaspoon of honey per pear half
Arrange the pear halves face up in a ceramic baking dish. Place a teaspoon of butter and a teaspoon of honey into the hollows left when the cores were removed. Bake about half an hour at 180℃. Turn the pears over and bake a further 20 minutes or so until the skins are glowing golden.
Serve with whipped cream and Lambada.