“Here is just one portentous fact: Uruguay has the right characteristics for the production of good quality wine as it is located between parallels 30 degrees and 35 degrees of south latitude, similar to the Hunter Valley,” writes wine columnist RICHARD CALVER. 

A child was concerned about pet tortoise Herb because it had shown a loss of appetite and swelling and colour change around the mouth. 

The boy and his dad took the tortoise to a vet where it was treated for stomatitis.

The vet told the boy that the tortoise would improve and to make sure its water bowl was clean and that he feed Herb his medication.

When the boy got home, he said he’d been very worried: “Dad, what if Herb had died?”

“Well, son, in this household, we celebrate life when someone we love dies, even a pet. You’d invite lots of your friends around and we’d have cake and other good food and special drinks and sing songs and talk about how wonderful life is.”

“Wow,” said the boy, “maybe I’ll just kill Herb.” 

I didn’t need to kill anyone to get the benefaction of good food and superb drink when I recently attended a function at the Hyatt that was the official launch of Vinos of Uruguay in Canberra and the centenary of the hotel. 

What an exceptional night it was, showing indeed how wonderful life is and how good food and wine is its own reward.

On arrival, there was entertainment: couples entwined doing the tango while we sipped a glass of red vermouth made by a Uruguayan company called Basta Spirit. 

Vermouth is a fortified wine enhanced by the addition of aromatics. This aperitif was warming, not overly sweet and had a hint of camomile that went well with the tang of an orange slice. I scanned the room but there was no sign of the famous one-legged tango dancer, Eileen. 

When we were seated we were provided with tonnes of information about Uruguay and the wine varieties that were on taste and the related growing regions. 

Throughout the night Jenny Polack, a renowned wine educator, gave us PowerPoints about the history of wine in Uruguay and lots of material on the varietals and blends that we tried. 

It was a professional performance that did the trick of inveigling to the extent that a visit to this very safe, quite small but fully democratic country, has made it to my bucket list. 

Here is just one portentous fact: Uruguay has the right characteristics for the production of good quality wine as it is located between parallels 30 degrees and 35 degrees of south latitude, similar to the Hunter Valley. 

For me the star that shone brightest, mainly because of the exquisite food match, was the 2023 Bouza Albarino. 

This grape variety has come to be identified with Uruguay although derived from Spain. 

The wine was young and fresh, but with a slight influence of oak. It was heady with a floral bouquet that was also redolent of peach. It tasted like many new-style chardonnays that have a full, acid but pleasant finish. 

The wine was paired with a blini topped with sour cream, egg, chives and Black River Caviar, a product of Uruguay. It was the bomb, balanced salt and cream and a lingering rich creaminess as you bit into the tiny bubbles of flavour. 

The red wine that is synonymous with Uruguay, Tannat, was originally from the south-west of France. It was introduced to Uruguay by Basque immigrants and has become the signal red of the country: its production now surpasses that of the origin of the varietal. 

I especially enjoyed the Tannat Las Espinas 2020, a medium-bodied wine with a good tannic structure served with grilled beef. 

What do tango dancers call their colleagues? Their co-twerkers.