I don’t know about you but I have definite taste in fruit. Pears I like sweet, firm and green, bananas I like super ripe and grapes I like sweet and crisp. Sable seedless grapes are an Australian grown black seedless grape that is super muscat sweet-their sugar content is high and is half glucose and half fructose and they are lovely and crisp to boot. They’re a late season grape available from now until March and because of their sweetness, they’re perfect for matching with bittersweet dark chocolate truffles and a sparkling red wine. Which is exactly what I’m giving away today!
Thanks to Perfection Fresh, twelve lucky Not Quite Nigella readers will win a hamper with including a gourmet selection of Sable seedless® black grapes, Chocolates in a Box deluxe chocolates and a bottle of 2010 Sparkling Red from Sirromet Wine’s Signature Collection valued at $80 each all couriered to your door! For a chance to win all you have to do is tell me what else you might match these grapes with! Simply add your answer as a comment to the story. The competition ends at midnight AEST on the 10th of March, 2012. You can enter this competition once daily and as it is a fresh product that will be couriered to you, it is open to anyone with a daytime delivery address within the Sydney and Melbourne metropolitan areas.
***The winners are:
1. #6 Royal Palmer 11.2.12
2. #11 Martyna Wholesomecook 11.2.12
3. #4 Lyn 11.1.12
4. #14 Kristy @ ksayerphoto 11.2.12
5. #41 CathyB 11.2.12
6. #57 Amanda King 11.2.12
7. #61 Antonietta 11.2.12
8. #69 Kirsty 11.2.12
9. # 188 Brett Clark 8.3.12
10. #87 Katie Hill 12.2.12
11. #90 Margaret 12.2.12
12. #130 Sharee Coleman 17.2.12***
Best of luck!
Lots of love,
Lorraine
xxx
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206 Comments | Add your own
YAY! This give away is so exciting cuz like you i’m very picky with fruit too
If apples aren’t crisp I literally throw them out, if bananas aren’t ripe i’ll put them in a brown bag with an onion until they are.
Hmmm these grapes look so pretty
i think i’d pair them with the wine and i don’t know i think cheese 
Thanks for the chance to win one of these packs!
Grapes with blue cheese or any other strong cheeses! Salty sweet combo?
Oh how lovely, their skin looks so nice and deep in color! I’d definitely enjoy them with a cheese plate, I think they’d go very well with ripe blue cheeses like Gorgonzola!
Roquefort cheese and Pear Salad, as the beautiful cheese would complement this gift combo.
Plus I could only afford this cheese once a year!
I’d match the grapes with some ice-cream.
Chilled Grapes at the end of a sumptuous seafood meal served with a variety of cheeses, almond bread and a late picked Semillon wine
I’d make a sweet dessert pizza with apple, almond and caramel topping, with a few gorgeous Sable seddless grapes on top.
I WOULD MATCH THESE GRAPES WITH CINNAMON-DUSTED RICOTTA FILLED CANNOLIS!
Quail, quail and quail!
The grapes sound like they’d go very well with a few things. Perhaps some tasty cheese or with a chicken salad. Another suggestion is to add the grapes to a mixed salad or coleslaw.
What a wonderful giveaway Lorraine! I adore grapes of all kinds and these black little beauties look particularly good. I would serve half of them with a rich blue cheese, or even maybe make some blue cheese tartlets with a grape and port salsa. I would also try to dry some akin to muscatels, and make rum and sable ice cream. Thanks!
They look amazing! I wouldn’t match them with anything other than the chocolates and red wine they come with. Yum!!
I think they would be great as a contrasting garnish on a rich white chocolate mousse or with a nice creamy light cheese, but really….I would just enjoy them as they are…that is if I could even get near them before they are snaffled up by the rest of the family!
These grapes look delicious and i’d love to treat my mum to that bottle of red! I’d most likely use the grapes for a grape and rosemary foccacia or schiacciata bread – it may sound odd to some, but the grapes are the perfect flavorful addition!
Now that would be a great present for my oldest.
I would eat those grapes with camembert… a perfect combination.
I am a massive grape addict so I would pair those grapes with…. you guessed it, MORE grapes!
Hi Lorraine, fruit chocolate and wine some of my favourite things and so beautifully presented. I suspect you will getting quite a few entries for this one
I’d have to match it with cheese (it’s a given when we have wine) but not having had these grapes before would love your suggestion on what cheese would pair well.
Chicken, Grape and Champagne Pies.
I simply love all good food. The fruit and wine combo sounds terrific. Being the sweet tooth that I am and I love most cheeses, my fovourite a good strong English cheddar and believe it or not with that I make small mini (very mini) meringues, it pacifies the tongue after the cheese AND goes down very well with the wine.
Mmmm. I can almost taste it now. Just close your eyes and let your imagination rule.
It’d have to be a strong-flavoured cheese for me… perhaps a blue cheese? I would also see how it goes with a vintage cheddar, although that’s because I love vintage cheddars and would eat them with anything.
I am loving the sparkling red wines lately that Australia is producing.
I would pair the grapes with an Italian peperato cheese (with peppercorns speckled throughout). The bitiness of this cheese and the sweetness of the grapes would be heavenly!
Those grapes look really good. I know, I never live in the right spot but I enjoy seeing who wins the wonderful gifts you get to give away.
I love fruit. If I don’t have some every day I get really cranky. Fruit is very good in pie.
yumm, those grapes look delectable. I would pair them with a lovely oooozy d’affinois triple cream brie … we recently discovered the triple cream version and it is positively sinful
I’m boring – I’d pair the grapes with the wine, chocolate and a good book and settle down to enjoy!
A sharp cheddar cheese would compliment a sweet crisp grape. A burst of flavours in the mouth.Mmmm!
Warm scones served with blueberry jam and clotted cream
Why a wonderful plater of cheeses of course.
I would have to say cheese, or making that fresh bread with the grapes and sugar studded on top, yum
prawns & fresh garden salad & mixture of tasy cheeses
Uhuh! Am turning my back and ‘refuse’ to comment further, ’cause am just on the wrong side of the ‘border’ again
! OK, OK: 
!
A lovely selection which i would love to try. These grapes look plump and delicious♥
Sable seedless black grapes, do they need any accompaniment? If so a plate of hand made cheeses and a couple of crackers may just do the job.
Me! A perfect match! Enhanced by some candles, dark chocolate and Greek yoghurt. Maybe some honey drizzled over the yoghurt. Oh go on then, some salty pistachios too.
Nothing. I want to appreciate the full flavour of these grapes with nothing to taint the taste!
Paired with a not-too-strong blue cheese, or frozen for a little mouth explosion!
They would go nicely as part of warm duck breast salad, washed down with the sparkling red, followed by chocolate truffles & more sparkling red.
I love sparklIng red! Yumm! I think I would pair the grapes with a roast duck and make a grape demiglaze. And serve it with the wine! Yumm.. That is of course if any were left after I ate them!
Oh they look delicious!
If only Canberra really WAS a suburb of Sydney
Definitely with a cheese platter or maybe frozen with coffee after a Roast Dinner of sirloin of beef, Yorkshire pud and horseradish relish and plenty of vegetables. Only take the grapes from the freezer when you start to make the coffee.
I’d keep some of the black grapes to serves with a cheese board of Tassie and King Island varieties. However with 3 cups of these wonderful grapes I would brown boneless pork shoulder cubes and then add equal amounts of these delish black grapes, sauted sliced challots to my oven pot with chicken broth, bit of sugar, good balsamic vinegar and sprigs of fresh sage, thyme and rosemary from my garden. Braise for about an hour at 180 and add some red wine and go again. If around take top off and let it naturally reduce so sauce thickens. Check regularly and serve with mashed spuds and good mixed salad. A good full bodied Aussie red goes very well with this too. Delisciouso!
PS The Sirromet sparkling red would be served as an appetizer as my guests arrive to add sparkle to the evening.
Have the grapes stuffed with blue cheese and match with a apple sake cocktail!
They would be a perfect component of an over-the-top fruit and cheese plate. Brie, Taleggio, and Compte for the cheese. Chilled chunks of seedless watermelon, papaya (with fresh lime), the sable grapes, segments of orange, slices of crisp pear and ‘jammy’ figs….. followed by the chocolates – and the wine of course.
Slice in half, and serve with quality shortbread and brandied marscapone… delicious !!
Some nicely aged Cheddar cheese and some Granny Smith apples, but they have to be crisp, crunchy and almost sour – just how I like them!
Actually thanks to Cathy B – I am certainly going to try her very appetizing recipe
!
We traditionally drink a ‘Sparkling Red’ on Christmas day.
The colour says it all, these seedless black grapes would look and taste amazingly served with appetizers, antipasta and the like, and matched with a great ‘sparkling red’ on a hot summer day.
what a lovely refreshong way to have grapes in a fine bottle of wine
This gourmet grape selection would be perfection as it is, just paired with good friends on a warm summer evening with a sunset to die for. That would be heavenly!
This reminds me of my (now passed on) Grandpa overseas who grew his own little orchard of grapes.I remember it so well & seeing that picture of those seedless grapes you put up for us Lorraine, I can almost smell the vine they grew on & how as a child I used to pick them, squeeze the insides in my mouth & taste the delicious warm, fragrant juiciness.As a bitterseet choc lover, I’ve always longed for an apporopriate wine to go with it.And you have both on offer! Thank you for thinking of us!
No fuss.
No bother.
A grape off the vine.
Is truly devine.
I love how the products have been packaged. I would make confit duck with lentil and grape salad.
Miam! I will eat part of the grape with quails, cooked à l’étouffée – slowly braised! – to keep all the flavors and the other part with an Ossau Iraty which is a French cheese made from sheep milk (nutty taste)!
These grapes are perfect with the best Blue Vein cheese,delicious….
It would have to be a lovely after dinner grand cheese platter. Decadent.
a salad with rocket, walnuts sliced pear, Gorgonzola and the grapes sliced in half – with some crispy skin salmon with a burnt butter sauce on the side – i have just had to move in with my aunt for a lil while, would love to be able to give her this – she deserves it
I’d present Sable Grapes on a platter that enabled me to indulge on some smoked salmon spread with lashings of creme fraiche on crusty bread. I’d add some baby roma and grape tomatoes for colour and a contrast of flavours between savoury(smoked salmon)and sweet(Sable Grapes). Use grapes to cleanse and refresh the palate after each tasty morsel!
Stilton cheese to enhance the succulence of the grapes, the silkiness of the chocolates and the richness of the wine. Truly scrumptious!
Some brie cheese!!
I’d match these grapes with Blue Windsor Cheese from New Zealand, for me the best tasting blue going around, creamy, smooth and absolutely delicious. With walnut bread or peppery crackers would make a perfect taste combination.
with Camembert cheese and salty crackers
Wow Lorraine, I really like the ideas already put forward of pairing the Sable grapes with blue cheese and the thought of a Blue Cheese Souffle set my mouth watering so your challenge sent me on a gastranomic tour of the internet searching for inspiration. – I came across a “Gourmet Traveller” Blue Cheese Souffle with Walnut & Celery Salad and thought that the grapes would marry well into this recipe but what I would really love to try is my Roast Chicken and grape recipe which includes seedless white grapes but, because my favourite grape is a dark muscatel, I think the Sable grapes would compliment the dish perfectly.
P.S. I also like the sound of the grape and rosemary foccacia that Kristy suggested – reminds me of the bread at Brasserie Bread – and, like Eha,I too am going to have to try Cathy B’s recipe:-)
I would whip up some of the home-made ricotta I make regularly now (from the NQN recipe here a few months ago)and some nice ciabatta and olives. That’s more than a pairing really, but I’m a little greedy.
Grapes should be paired with a handsome semi-naked man feeding them into my mouth one by one…
Grapes and lots of cheese are a holy matrimony!
A nice camembert or a brie. Failing that, just on its own would be absolutely perfect.
I will pair them with me. Just eat them neat!!
I’d pair these lovely black treats with something pure white, such as a delicious goats cheese.
Valentines day, my wife and feeding them to her
Romantic devotion
Wish I could be included in this competition, but at least you lucky southerners get to savour some good queensland produce with the sirromet sparkling red wine.
grapes with brie cheese and crackers!! yum!
with a warm loving partner so we can share them together!
Cheese & wine – be no ‘Sour Grapes’ about that pairing!
Ah, these grapes bring back childhood memories of sneaking into the neighbours and pinching them straight off the vine – yum!
I would adore them with a King Island Brie and a King Island Blue Cheese, and some thin wafer crackers.
I would add a cheese platter with the best cheeses i could possibly afford
Definitely as part of a cheese plate or fruit platter. I know – not very imaginative!
Cheese and a naked partner! Oops… too much? Lol
I’d have them with gloriously salty havarti and crisp red wine.. Mmm!
Another great prize, oh Lorraine,you do spoil your readers so
I’d pair these three lovely offerings with my mum’s homemade mixed-olive pate spread on delicately toasted crostini!
I would eat them by themselves, one by one, and savour their crisp sweetness. After that, I’d drink the wine. if I was still awake, i’d call my friends and tell them what they missed out on
I would definitely eat these with a tasty cheese log and some wafer thin crackers together with a desert wine.
Your favourite wine along with figs stuffed with marscapone, nuts and various cheeses. I feel a party coming on…
the only way to eat these juicy grapes are with authentic pecorino cheese. As a sweet treat frozen grapes, yummy
ah again I wish I could participate. anyway.. I d pair it with some delicious rare beef, a white sauce and french beans.
Lemon jelly! Or ‘aiyu’ jelly, the Taiwanese product.
I would make a rich frozen yoghurt with them. Using whole grapes to provide an appealing look. Perfect for summer.
I just thought about it
these grapes would also be great with Vanilla ice-cream! Am i weird? 
The delicate muscat sweetness of these grapes would be perfect for an afternoon sunlit supper!
I would definitely serve these up to my hard working lady friends with other infamous juxtaposing tastes, the ‘ring and yang’ of food marrying up nicely!
Muscat grapes with:
- Rockmelon rolled in proscuitto
- Sweet pears rolled in olive pate
- Blue cheese on crackers with a knob of fig paste.
I would recommend these combinations to everybody (and experiment with some of your own too1) alongside a perfect drop, succulent sugary-fructose and fresh, indulgent produce.
I would make Maggie Beer’s Sultana Grape Cake – using the Sable Seedless Grapes. Of course you would have to serve it with some freshly whipped cream.
The bright zingy flavour of McGuigans Reisling is great with any seafood dishes or crabmeat cakes bit its peachy citrusy flavours compliments Indian curries, Chinese food and Japanese dishes. I would
love to have this McGuigans Reisling to serve when my son and his beautiful Japanese wife come for my sushi lunch in the garden. I have learned from Mayuko, my beautiful Japanese daughter-in-law many secrets of producing great sushi. First of all you don’t just wash the
rice under the cold water tap. You “kill” it! With the palm of her hand and a fine flat sieve she pushes and repushes for ages the rice along the surface, wash, wash, washing it under the running cold water. This apparently takes out lots of carbohydrate – no wonder the
Japanese are so slim. She cooks the rice by the absorption method and when cooked and cooled and in another dish she adds Japanese rice vinegar, a
small amount of sugar and salt. I used to just wet the nori sheets but she warms them in the oven – just warm – not hot. For fillings we agree on everything except wasabi! The centre of each nori roll varies
but ingredients include avocado, batons of cucumber, carrot and beans, smoked salmon, tuna, beansprouts, al dente cooked asparagus spears,
crab meat and if you can afford it lobster! Wasabi is for everyone but me. I choose Japanese soya sauce in preference to the hot
horse radish wasabi! I know I am chicken Lorraine but it is just tooooo hot! Anyway all these are prepared and cooled in the fridge where the McGuigans Reisling has reached its chilled temperature and we are all already. Oh we will need to open more than one bottle of McGuigans Reisling with its mouth filling pineapple bouquet to satisfy us with the Japanese feast.
McGuigansificent!
I’m making my specialty Eggplant Torte for my best friends who will be coming up over Easter. This Torte can be served hot or cold, it will depend on the weather of the day. Simple tasty with Italian crusty bread and a great bottle of red, Sable Seedless Grapes, Blue Cheese and beautiful Chocolates.
Rigatoni with Spicy Lamb Sausage Ragu would be matched beautifully with these luscious grapes accompanied with a glass of the ‘Sparkling Red’
For the ragu you would heat olive oil in a saucepan adding a diced onion and garlic. Cook until golden brown and then add some thyme and finely shredded carrot. Cook for 5 minutes then adding a can of crushed tomatoes and bring to the boil. Lower heat and simmer for 30 minutes. Season with salt. Once this tomato sauce has thickened add 400grams of spicy lamb sausage cut into 1/2 inch pieces. Cook this for 1 hour. Remove from the heat and pulse in a food processor. Transfer to a saute pan and keep warm. Cook Rigatoni, drain and add to the pan with the sauce. Toss gently over heat for a minute and place seedless grapes on top, adding pecorino romano cheese over each plate and serve immediately accompanied by a glass of the chilled “Sparkling Red”.
Grapes always makes an ordinary jelly dessert extraordinary!
Themselves! I love putting delicious grapes in the freezer, then enjoying them as mini frozen treats.
Chocolate!! Choc dipped grapes are to die for, but dark chocolate is better than milk.
In my to die for Grape salad that I’ve not made in ages, as our vine refuses to fruit these days.
When I was kid I used to hate any kind of blue cheese, until one day a house guest suggested I try it with grapes (this turned out to be a bit of a turning point in my life
). I would pair these grapes with a light cheese and fruit platter, and a glass of the wine on the side.
I’d mix the grapes with a crumbly vintage cheese…MMmm savoury and sweet together
Crunchy and refreshing with creamy and salty!
The first time I ever tried muscatels was after a BBQ at a winery in New England. The 3 course lunch began with perfectly cooked lamb backstrap and ended with an enormous bunch of muscatels each- this is still my favourite way to eat them!
I love grapes and gamey flavours.
I would love these grapes with a beautiful succulent duck breast with crispy skin the plump dark grapes would be used in beautiful sauce.. Maintaining their texture for the lovely sweet pop you get when biting into one.
Yum now i am hungry
XO XO
Tine
MM
Ohhh yum!! I think i would have to have a date and walnut log with this for sure!!
I would serve them baked in a lovely loaf of grape and walnut bread
So many choices, I think I’d have Peking duck with pancakes, spring onions and a dollop of plum or hoisin sauce. Yum, the richness would be offset by the wines’ effervescence. To finish I’d have the grapes over any sugary treats, but I’m definately keeping some to eat next day with a really good blue cheese, a roquefort or gorgonzola.
I think I’d match these with some white fleshed peaches and mango for a uniquely sweet fruit salad.
It would have to go with a cheese platter – mmmm! Gorganzola, Stilton, Camenbert, Limburger … even cheddar!
Mmmmmmm I would serve them with Brie and crackers can’t go wrong with that…..
Yum!! They would go so well with a nice runny oozy camembert and a very light crisp cracker. Delish.
Oh my! that looks yummy…
I think i would pair it with some cheese (seems to be a recurring theme here) and maybe some yummy shortbreads. nom nom
I’d serve these with some Branxton Brie…. Mmmmmm yummo!
Ooooooh yum! I would have the grapes and wine with some stinky cheese, lots of cheese. A crumbly vintage cheddar and with a sticky orange rind brie like a leister red….yum! If I win I’ll get it delivered to my friend who lives in Sydney, and then I’d come up to visit with cheese and help her eat it!
Mmmm yummy! Thanks for sharing
I would serve these delicious grapes with an antipasto platter of cheese, crackers, salmon and grape tomatoes. Mmmmmm
I would have to pair them with my home made blue vein brie! The strong bitey flavour of the blue brie would go perfectly with the crisp, sugary Sable black grapes.
Sable grapes with brie served with sparking red just for me.
Whilst enjoying my wine, I would serve the grapes on their own accompanied with a platter of Water Crackers, Chives & Garlic and Toasted Roasted Capsicum Dips and an assortment of cheeses. Dark chocolate to finish.
This would be great for a Toga party! So I would pair this ensemble with a hot Roman gladiator
I would match these grapes with pistachio biscotti, blue cheese, walnuts and figs.
This is a cause for celebration, romance is in the air, be outdoors with nature, so get out your picnic rug and find shade underneath a beautiful tree. Nothing could be better than to have your classical French cheeses to accompany these lovely red grapes, dark chocolate and sparkling red wine – vive la vie!
CUPCAKES!!!!! Everything goes with cupcakes!
I’d match these grapes with my hungry belly
It would go perfectly with a cheese platter!
I do enjoy me a good giveaway. Count me in!
Oh, right, I was meant to say what to match with. Vanilla ice cream!
Wow, “CINNAMON-DUSTED RICOTTA FILLED CANNOLIS” – I want what Helen’s having!
Say CHEESE PLATER – cheeseeeeezzz.
some brie cheese and water crackers, grapes and cheese together are amazing!
Seedless Grapes – I would add my son and I because grapes would be a great snack for us to share
These dark luscious grapes and decadent wine would be perfect with a plate of hot calabrese salami spaghettini.I can’t think of anything that exemplifies the best in southern Italian cooking hot spicy sauce followed by soothing mellow wine and sweet grapes. I am in heaven.
Yum with a red wine and a cheese platter:-)
Totally scrummy on top of a white chocolate cheesecake served with a sweetened grape coulis!
I would use the grapes to make my own version of Waldorf salad!! Some crisp rye crackers would go nice too!!
Freaky, I know, and I have no idea how or why or when this combination came about but I LOVE fresh white bread, scraping of butter, thin slice of cheddar and seedless grapes. My idea of heaven. A twist on the old cheese and grapes combination.
It’s not a gourmet creation but I’d make a yummy fruit salad! I’d use chopped grapefruit, grapes, watermelon and rockmelon and top it with vanilla ice-cream to make a delightful summer snack.
cheese,fig jam,red wine,crackers in the spa with my lovely wife
A rich and creamy King Island Cheddar would be a perfect companion for all three!
With homemade Vanilla icecream and honeycomb!
They would be delicious on their own, or perfect with red wine, and a cheese and cracker platter! Mmm
me and my daughter love frozen grapes with yoghurt
Goats cheese, pears and walnuts.
I would love to match these juicy grapes with Vanilla Ice-cream.
Smoked Chicken Salad with a balsamic drizzle would be sublime with these grapes.
a mixed cheese platter would be a great accompaniment
I would pair them with a fresh baked scone and whipped cream!
Yum, they sound delicious on their own, but to fancy it up a bit I’d go with a blue cheese ice cream and have them with one of the best beers in the world, Rochefort 10 (it’s like a christmas cake in a glass)
With smoked salmon, cream cheese and capers on fresh multiseed bagels. They would “wash down” the salty/creamy taste in a delicious way.
This should send your tastebuds into a wicked spin!Everyone loves desserts so how about a
Sable Seedless Grape butter pudding served with a scoop of rich vanilla icecream!!Yum!
Brie and pepper crackers make an awesome combination
I’d pair the grapes with absolutely nothing.
A
You could match these grapes with a velvet chocolate cake. Yum
Cheese, biscuits and salami
What else do delicious grapes need apart from a handsome shirtless man to peel them?
Xx
Definately cheese and crackers – YUM!!!
I see fruit as my chocolate now I’m training hard for my first running event. This looks like the Belgium chocolate of grapes!
Served baked in a lovely loaf of grape and walnut bread
grapes are one of those things i love on their own – nothing like a few juicy grapes by the pool in summer (not like we had much summer, am i right?)
Yummy! Id have these loevly grapes with my Camembert and quince tarts! Delish!
Might be boring but chocolate fondue! YUM!
cracker barrel cheese and water crackers
Red wine, red grapes and dark chocolate. They are still my best friends even when everybody else is leaving the room.
I’d pair these grapes with my mouth! They look so good on their own.
A succulent Linga Longa mouth watering MSA steak
Grapes with any cheeseboard platter are a wonderful match.
A little pavlova and strawberries
grapes with chocolate!!!
Frozen with a delectable cheese plate, pickled onions and fresh Granny Smith apple slices
One of my favourite things to do with grapes, is to dip them in chocolate and let them set. Keep them in the fridge and watch peoples expressions when they pop them into their mouth for the first time. A great taste sensation.
i would serve the grapes with a cheese selection, quince paste and some lavosh, along side the red wine and some dark chocolate chunks…yum!
I’d match this wine with a baked cheese souffle yummm!!
Grapes and Pavlova YUM!!
We will be celebrating our 21st Wedding Anniversary. We agreed to keep it simple this year. So it will be Perfection Fresh Hamper on a picnic mat on Shark Island with my Husband and I toasting our years together.
definitely a salad with pears in it
In a delicious fruit salad…and with ice cream of course.
Grapes, cheese and crackers.
Fruit salad
Picnic basket
Lunch
Snack
I would match these grapes with ME! We’d compliment each other perfectly.
With a very gooey, deliciously ripe double brie. YUM!
A delicious assortment of cheese and crackers
Some fresh pears, a cosy holiday cottage with a fireplace and a view, and someone special to share it all with!
smoked cheese, mmmmmmm
I think they’re already well matched with the 2010 Sirromet Sparkling Red, however, adding an assortment of Australian Cheeses would perfect the already perfected.
Must have grapes with Wensleydale cheese and crackers
sable grapes go great in green leafy salads, I use them instead of baby tomatoes & they always get a positive response. The wine would go well with a juicy steak and a nice dinner always gets a positive response in the bedroom!
Delicious, scrumptious, sable seedless grapes are perfect to eat with cubes of cheedar cheese. My beautiful baby boy also finds the grapes easy and yummy to eat without the seeds. Yum for everyone.
I love these delicious little morsels halved in a fresh salad of mixed leaves, roasted pumpkin, crumbled greek fetta and drizzled with vincotto. A meal in itself!
Wrap my husband in a toga and pair him up with the grapes so that he can feed them to me one by one… ahh the luxury! But in all reality he would probably start throwing them at me and trying to make me catch them like a seal…!
I’d pair them with a nice Wensleydale blue cheese. Smooth and creamy to go with the sweet grapes.
I would serve them alongside an indulgently rich and creamy cheese platter, they would make a refreshingly sweet contrast to the richness of the cheese (definitely with a glass of red on the side)
Julius Caesar
and I’d be Cleopatra
Hand fed “Sable seedless black grapes”.
“Perfection” , so “Fresh”.
Add a splash of chocolate and wine devine !
Oven baked Ricotta with an orange and port sauce. This is a great warm addition to the crisp grapes!
I’d match with picnic rug, my husband and a summers evening at the foreshore – bliss.
I always think of grapes as nature’s little lollies – they have to be eaten with different cheeses to balance out their sweetness!
A sunny autumn afternoon, jazz playing softly in the background, some haloumi lightly grilled with black pepper and a splash of lemon and my man….yum!
with camembert cheese, soft and smooth cheese with crisp sweet and juicy grapes!
I would eat them just how they are, on their own and perfect.
A hunky man !!
Wow. I would love to eat it with some cheese and. Spanish ham enjoying this awesome wine … Thanks. For the chance
Hi there Lorraine
I’d match these grapes with bunny rabbit’s biscuits, my bunny rabbit loves grapes but might be dying so he could have just one grape… Poor baby boy… Taking him to the vet is so traumatic and $$$, and if he isnt getting any better, then whats the point?
Thanks for the opportunity xoxox
Sable Seedless Grape – My Mouth
The perfect match!
These grapes would be the centre point to a sumptuous cheese platter, which would consist of a selection of cheeses including Gouda, Pecorino, Aged Cheddar, Gruyere and Triple Creme Brie along side smoked almonds, quince paste, water crackers and some sliced sour dough. Finally some good company to savour it with!
I’d match these grapes with a fresh fruit platter…watermelon, strawberries and apples
Rose water jelly would be a ‘sweet’ accompaniment would the grape!
With walnuts and King Island Cheddar
- Nothing would please more, and nothing would taste better!
Greats and chocolate
true indulgence
so amazing
so tantilising
I’d even share some with hubby
spice up our life
My favourite private party would be to entertain my guests with the fresh grapes, red wine and a platter of pate’ and brie cheese.
Picking wine grapes all season, it’s nice to sit back and enjoy the fruit of the picking
I’m thinking grissini and crudites with tsaziki, peppercorn chicken liver pate on crackers, toasted cashews, blue castello and good company. Alternate each flavour with a comment and a giggle and try not to fight over the last drop. Now I’ve said a mouthful!
I would match them with a mixture of fresh and dried fruit and make a wonderful tasting fruit compote.
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