The wine and vinegar that we tried at Sweet Charm Farm Winery (石围墙酒庄), Taiwan. The winery also provided lunch, especially their its Hakka food.

Hakka food seems to be very different from normal zhi char in Singapore especially in the aspect of preserved vegetables.

Sweet Charm Farm Winery (石围墙酒庄), Taiwan. Winery provide lunch.

Unique dishes also include Pork intestines stirred fried with sliced ginger. pig intestines stirred fried with preserved vegetables and cold cut chicken and mixed mushroom soup with wolfberry. We do have a common consensus though - the Hakka food can get quite salty and sour due to the preserved vegetables.

Taiwan trip review. Just a stone's throw away is Sweet Charm Farm Winery (石围墙酒庄), where we gathered around for some plum wine tasting.

The ladyboss was really nice to let us try almost all flavours that they have, which having me ended up getting two fruit vinegars and one plum wine! They were not only yummy and appetising, but really affordable too.

Tainan, Taiwan trip review. On the second day, we had our lunch at this traditional Salt House which offers Tainan local dishes, especially milk fish.

It was quite different from the first meal because there's not much of preserved vegetables or marinated meat. One dish that I highly recommend was the oyster mee sua! Make sure you enjoy the tastiness of it while it's still hot before it turns all gluey!

PMK Kuih Dessert, Pudu. Hakka food dessert Shun Pun Tzi (Abacus Beads) also available.

Very hardly to find nowsaday. https://waze.com/ul/hw283fdcmu

All Want To Eat Restaurant, Seri Kembangan. Yam Pork Belly very nice.

Hakka food very strong taste, thick sauce. Use red bean curd, some people also call preserve taufu or preserve beancurd. https://waze.to/lr/hw2834q05b

The Best Cheap Wine Under $10. Trinity Oaks Chardonnay ($9).

This chardonnay is aromatic and fruity with notes of citrus, pineapple, and sweet oak. The medium-bodied and well-balanced white wine pairs well with fish and poultry, and the winery promises to plant a tree for every bottle purchased.

CARRICK BANNOCKBURN PINOT NOIR 2015. Otago, New Zealand. Winery stories are rarely straightforward. They twist and weave as the winery develops a character and persona all its own.

And so it is with Carrick. Barbara and Steve Green planted a rabbit infested block of land on the shores of the yet to be filled Lake Dunstan in 1994. Their knowledge was academic, with some practical experience as enthusiastic consumers. They loved Pinot Noir and were impressed with the efforts of pioneers Alan Brady and Rolf Mills in the early 1990s.

Cinsault 2016. The grapes were harvested from old dry grown vineyards in the Paardeberg and Darling regions.

A relatively dry growing season meant that we had concentrated flavours and healthy fruit to work with in the winery. Owing to the mature age of the vines minimal canopy management was required as the vines were naturally in balance.

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