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Main Divide Pinot Noir
A bright ruby hue with aromas and flavours of raspberries, blackberries and black cherries, supported by hints of cinnamon, liquorice, wood-smoke, and barbecued meats. It is generously fruity in the mouth but has a spine of muscular ripe tannins which give it vibrancy and length.
Our Normal RRP: £21.99 now £18.99
Product Description
Main Divide is the local name for the mighty range of Southern Alps which form the backbone of Te Wai Pounamu (the South Island of New Zealand). Our aim is to produce wines which reflect the unspoilt freshness, purity, vigour and cool climate of the south, while retaining in each its individual regional and varietal character. A handful of selected South Island vineyards have been chosen because of their unique situations or terroir and the quality of their grapes. Our intention is to work with the growers of these vineyards throughout the season to obtain quality fruit, all of which is then hand-crafted into wine by the Donaldson Family at their Waipara winery. Main Divide’s philosophy is based on individuality and harmony. We wish to produce distinctive, vibrant wines with lively fruit flavours, which at the same time are integrated and harmonious. Our aim is to grow grapes of the highest quality which fully express the features of the vineyard and to handle these with the utmost respect. We aspire to capture the unique flavours of the vineyard in our wine.
On release the wine has a bright ruby hue. It’s vibrant aromas and flavours suggest black cherries, blackberries, raspberries, mulberries and purple plums. There are intertwining hints of grilled mushrooms, liquorice and black olives. The wine is rich, yet velvety and elegant with a core of fine grained, ripe tannins which help to draw out its lingering flavour.
Grower: Main Divide
Grape Variety: Pinot Noir
Style: Earthy and Velvety
Country: New Zealand
Appellation: Marlborough
Vintage: 2019/20
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl
Roasted Goose with Crispy Skin
Cooking Time: 03 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
One 12-pound goose, visible fat removed
Salt and freshly ground pepper
4 1/4 cups warm water
1 1/2 tablespoons honey
1 teaspoon Tabasco
1 teaspoon potato starch dissolved in 2 tablespoons red or white wine
1. Generously season the goose inside and out with salt and pepper.
2. Set the goose on a rack in a heavy roasting pan, breast side up.
3. Add the neck, gizzard, heart and 4 cups of the water to the pan. 4. Cover the goose with foil and seal the foil all around the edge of the pan.
5. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool.
6. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
7. Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture.
8. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. 9. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
10. Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use.
11. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan.
12. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute.
13. Season the jus with salt and pepper and strain it into a gravy boat.
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£113.94
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