With ten fantastic entries for how to enjoy Pinot Noir, we all found it too hard to decide on a winner! So we ended up picking it out of a hat this morning. The winner of the first July competition for the “Best way to enjoy Pinot Noir” is Kate Fisher. Kate Fisher likes to drink Pinot Noir in the sounds while the sun is setting with salty hair and skin under warm clothes after a long day of fine entertaining with best marlborough friends! Kate we have a mixed six pack of Durvillea Wines coming your way. Please email us sophie@durvillewines.co.nz with your address.
Do you want to go in the draw to win a mixed six pack of wine too? At the moment my favourite wine is the Pinot Grigio, so for the new competition this week, we want to know your Best food match with Pinot Grigio, it can be a recipe or simply a food wine match. Just comment on this blog below for your chance to go in the draw!
Terms and Condition to Enter:
* Must be over 18
* Comments must be posted on this blog, not our facebook or twitter accounts
* Only those in New Zealand and Australia are eligible for this compeition
* One person’s comment a week will be picked Wednesday mornings each week for the whole of July by the team in the office and that lucky person will win a mixed 6pack of Durvillea wines
A light fish dinner such as baked trout with garlic and herbs would be fab with Pinot Grigio
I love Pinot Grigio matched with anything that has blue cheese in it!
My favourite food match with Pinot Grigio is Blue Cod fillets in a spicy tomato sauce.
Very simple but the slight sweetness of the Pinot Grigio compliments the spice of the tomato sauce perfectly.
Serves 4
Ingredients:
8 Blue Cod fillets
2 onions
2 cloves of garlic
1 green chilli (seeds in or removed, depending on bravery!)
800g tin of chopped tomatoes
1 tablespoon of tomato paste
1 teaspoon of sugar
Splash of white wine (ideally Pinot Grigio)
2 tablespoons of chopped fresh parsley
Saute onions, garlic and chilli over medium heat until golden. Deglaze with splash of white wine. Add tinned tomatoes, tomato paste and sugar. Simmer for 5 minutes. Add blue cod fillets and cook for a further 8-10 minutes (depending on size of fillets). Serve with steamed rice and steamed leafy green vegetables. Garnish with parsley.
Taylors Gold Pears, Kikorangi Blue Cheese and Caramelised onion tart.
I used this recipe and it’s fantastic.
http://rouxbe.com/recipes/2657-pear-and-blue-cheese-tarts/text
Cheers JB
Fresh oysters shucked straight out of the shell.
Forget the customary glass of Sauv Blanc, Pinot Grigio is definitely the way to go!
Discovered this unusual pizza a while ago and have found that a glass (or bottle…) of pinot grigio goes extremely well with it. It may sound like an odd topping for a pizza but the blue cheese, fish and spinach complement each other well and the egg keeps everything nice and moist. There are plenty of good local alternatives to Cashel Blue.
As a marine scientist I strongly recommend using fish that you have caught and smoked yourself! No worries then about exactly what you are eating, how it has been caught or where it has come from. Home smoked fish has so much more flavour than any smoked fish you buy which generally relies on synthetic flavourings and dyes.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2071346.ece