Bay of Fires Pinot Noir
Bay of Fires Pinot Noir is always produced is such limited quantities, you need to get in quick to secure some. It isn't hard to see why Tasmania is quickly gaining a reputation as one of Australia's greatest cool-climate Pinot regions. Showing ripe cherry, spice and leafy tones with soft, velvety tannins to complete the stylish package.
Our Normal RRP: £14.99 now £12.99
Product Description
The winery was founded upon the vision and spirit of our dedicated winemaking and viticultural team, who believed Tasmania would one day be the pre-eminent region in Australia to produce cool climate wines. To this end, we search for the individual ‘personalities’ in every variety and vineyard, to craft wines which are unique, alluring and distinctively Tasmanian but never compromise on consistency or quality. Just like the sub-regions of our island state, every vineyard has a unique and distinctive character forged out of its soil, its climate and of course its careful management. So we believe it is our job then to bring together an entire team, all of whom ensure the varietal characteristics are revealed, preserved and celebrated in every wine we create for you. In balance with the qualities of each variety, we strive to echo the terroir, and the essence of Tasmania. It’s winemaking ‘on the edge’, but in the face of such challenges the rewards speak for themselves.
Brilliant purple in colour, this wine displays sweet, ripe strawberry aromas, coupled with complex Chinese five spice and cinnamon nuances. The palate is elegant and supple, with remarkable power, intensity and length. Framed by ripe, moderate tannin the graceful, sweet strawberry fruit is complemented, yet not dominated, by spice. Overall, the wine has wonderful poise and balance.
Chinese Five-Spice Spare Ribs
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the spareribs //
750g/1½lb pork spareribs
600ml/1 pint groundnut (peanut) oil
For the marinade
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp cornflour
For the sauce //
2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar or granulated sugar
3 tbsp Shaoxing rice wine or dry sherry
150ml/5fl oz chicken stock
1½ tbsp light soy sauce
2 tbsp dried grated orange peel
85ml/3fl oz Chinese black rice vinegar or cider vinegar
1 carrot, cut into matchsticks
3 tbsp chopped fresh coriander
1 tsp Thai fish sauce (nam pla)
1 tsp soy sauce
1. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long.
2. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
3. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. 4. Remove the spareribs from the marinade with a slotted spoon.
5. Heat the oil in a deep-fat fryer or large wok.
6. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown.
7. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
8. Put the sauce ingredients into a clean wok or frying pan.
9. Bring the sauce to the boil and then reduce the heat.
10. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
11. If necessary, add a little water to the sauce to prevent the spareribs from drying up.
12. Skim off any surface fat, turn onto a warm serving plate and serve at once.
Grower: Bay of Fires
Grape Variety: Pinot Noir
Style: Ripe and Complex
Country: Tasmania
Appellation: Derwent
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
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