Carmelised Pear and Kombu

Kombu is the surprise on this label. The Japanese kelp, along with a splash of Kalamata olive brine, supplies the minerality and salt you would normally get from a coastal white wine. The fruit side comes from pears that are roasted until their natural sugars caramelise, then held sous vide overnight, which is where the buttery texture and depth come from. A spice and black tea blend handles the tannin, agave and vanilla melt in to balance it, and verjus from Barossa Valley Semillon grapes brings the acid. Clove, cardamom, ginger root, star anise and peppercorn leave a lingering spiced finish. It is sparkling, vegan and gluten free, 27 calories per 150ml serve with no added sugar. The black tea means about 52mg of caffeine per bottle, roughly half a cup of coffee. Pour it chilled against cheese boards, roasted meats or mushrooms, or dessert.