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Babich Black Label Pinot Gris
This sits quite golden and rich-looking in the glass and has an exotic layer of fragrant tropical fruits some peach and pears, hints of spice too. The palate s full, round and creamy, with a wealth of ripe fruits, plenty of flesh and plenty of sweetness through the finish.
Our Normal RRP: £13.99 now £10.99
Product Description
From humble beginnings in the Northland kauri gum fields early last century, Babich Wines have become one of New Zealand’s most respected wineries. Their reputation for making excellent wine extends beyond New Zealand’s shores. Stylish, finely balanced wines of a consistently outstanding quality are synonymous with Babich Wines. One of New Zealand’s largest family-owned wine companies, Babich Wines was established in 1916 and has evolved as a major producer. Babich Wines combines the craftsmanship of today with the experience won from years of pioneering viticulture and winemaking. Sustainable production and a willingness to invest in the future ensures that this approach will continue to deliver fine wines which fully reflect the fruit of the variety and the terroir of the land. A key to the ongoing success of the Babich Wines portfolio is the company’s policy of producing wines that are interesting and always approachable. Wines that appeal
to people of differing palates, interests and budgets, from the magnifi cence of The Patriarch – Babich’s signature wine – to the food-friendly Babich Premium Varietals. These are wines that are designed to be enjoyed. Over 90 years on from its foundation, Babich offers wines at that are stylish and refined and have easy drinking appeal.
A captivating combination of spicy pear and pink grapefruit introduces the nose. Warm and full fruited with floral notes lifting up from the glass. The entry on the palate is full and generous. Granny smith apples, honey and pear unite beautifully with citrus. It has good length and weight and lovely texture.
Grower: Babich
Grape Variety: Pinot Gris
Style: Aromatic and Citrus
Country: New Zealand
Appellation: Marlborough
Vintage: 2014/15
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Pang-Pang Chicken and Noodle Salad
Cooking Time: 01 hrs 45 mins (approx.)
Number of Servings: 6
INGREDIENTS
1.6kg organic chicken, rinsed, dried
5cm piece ginger, sliced
1 bulb garlic, halved widthwise
2 tablespoons soy sauce
3 Lebanese cucumbers
4 green onions, trimmed
200g snow peas, trimmed
100g bean thread (cellophane) noodles (see note)
1/2 cup coriander leaves
50g roasted cashews, chopped
For Dressing //
3 teaspoons sesame oil
75g (1/4 cup) Chinese sesame paste (see note)
2 teaspoons finely grated ginger
60ml (1/4 cup) soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons black or rice vinegar (see note)
1 clove garlic, finely chopped
1/2 teaspoon Sichuan peppercorns (see note), roasted, ground
1 red bird's-eye chilli, seeded, finely chopped
1. Preheat oven to 200C. Place chicken in a roasting pan and place ginger and garlic in cavity. Tie legs together, brush with soy and add 200ml water to pan.
2. Roast for 1 hour or until juices run clear when the thickest part of the thigh is pierced.
3. Meanwhile, for dressing, whisk 2 teaspoons sesame oil with remaining ingredients and 2 tablespoons water.
4. Using a vegetable peeler or Japanese mandolin, peel cucumbers into thin ribbons, working your way around seed core. Cut onions into 5cm lengths, then shred. Blanch snow peas in boiling water for 1 minute, drain and refresh.
5. Add noodles to same water, remove from heat and soak for 5 minutes. Drain and cool under cold running water. Place noodles in a bowl and toss with remaining sesame oil.
6. Finely shred chicken leg meat and discard skin and bones. Remove breasts with skin intact, then slice thickly.
7. Toss vegetables, shredded chicken, coriander, cashews and three-quarters of the dressing in a bowl.
8. Spoon noodles among bowls, top with chicken salad and slices of breast meat, and serve drizzled with remaining dressing.
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