Cold, winter Saturday afternoon. Strong winds and heavy rain causing havoc outside the window. On the news, reports about snow covering most of the south east Australia. Yes!! Snow in Australia!! They lied to us on the travel brochure!
In the kitchen, aroma of freshly baked tart warms us with comforting memories. Filled with spinach, golden orange smoked salmon pieces garnished with white pieces of feta cheese, strangely resembling polish poisonous mushrooms.
What should we drink with it?

Spinach never has been a great wine companion. He has serious issues with Riesling usually resulting with unpleasant metallic aftertaste. Sauvignon Blanc doesn’t have enouch character to match with him. with Vermentino or Pinot Grigio? they never found common language…
Chardonnay! Chardonnay should be a perfect match! I just need to find one with delicate fruit on front pallet and just enough acidity at the back to compliment smoked salmon. Light oak and dash of buttery notes should smooth out saltiness of feta and as a whole it should tame the difficult spinach flavour notes enhanced with garlic. I guess, the spinach tart has found its perfect partner! Tasmanian Bream Creek Chardonnay has everything you can dream of, almost like unexpectedly finding your perfect lover.