Raisin your glasses

Fancy Zibibbo in the gazebo? Brown Bros wines launched their divine new drop, a low-alcohol but incredibly sweet bubbly, with a chef cooking live at a wine and food matching event at Aachen House in Remuera on 1 December.

Zibibbo comes from the word for raisin as the grapes were originally intended for raising raisins but we are so grateful they were cultivated instead by the Europeans for the cup.

With the low alcohol of a strong beer at 6.5%, the rich taste of a dessert wine, and the bubbles of a sparkling, it's spot on the money (only $16.95, incidentally) to pull out for parties, weddings, Christmas and brunches.

The incredible sweetness is the perfect match for salty flavours and citrus. Chef used three citrus fruits to make a marinade for prawns, and melon. 

Below; the z-themed menu in homage to Zibibbo.

Below: Guests at the launch learned about the history and development of the wine from Brown Brothers Wine Educator Andrew Harris.

From left, Dean McHenry of Brown Brothers, Rachael Joel and Kate Webby of Botica, and Ramarea Pedersen of Flossie.

Chef Philip Reynolds prepares the citrus prawns after an animated explanation.

Women's Health Editor Margot Irwin and NZ Weddings Editor Melissa Gardi.

The decorative illustrated boxes, ideal for gifts.

Rachael recommends the Eton Mess (meringues and cream) with passionfruit and lemon curd topping.

Words and pictures, Megan Robinson, 1 December 2009