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Moko Black Pinot Noir
Dark fruit notes with some black pepper. Has a lovely savoury bay-leaf character to balance out the supple fruit.
Our Normal RRP: £11.99 now £8.99
Product Description
The full-face moko was a mark of distinction for Maori men, which communicated their status, lines of descent and tribal affiliations. The moko was often created by literally carving the skin with a chisel. The Maori were master carvers, creating fantastic and ornate carvings that graced their buildings, war implements, totems, and jewelry. Maori, along with other Polynesian people, believe that a person’s mana, their spiritual power or life force, is displayed through their tattoo. The recent re-emergence of traditional Maori tattoo art is a mark that the Maori people have not lost their ties to their ancient past despite the dominance of European culture and values in New Zealand for the past two centuries. Their mana is again on display for all to see in their moko. Produced by winemaker Ant Moore
Garnet red in colour. Pure lifted strawberry fruit; gentle, dusky spice and body make this a deeply compelling Pinot Noir of style and provenance.
Grower: Ant Moore
Grape Variety: Pinot Noir
Style: Savoury and Aromatic
Country: New Zealand
Appellation: Central Otago
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Shewchuk's Spice-Crusted Pork-Blade Steaks
Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 tablespoon cumin seeds
2 tablespoons chili powder
1 teaspoon ground chipotle
1 teaspoon dried oregano
1 teaspoon dried parsley
Four 10-ounce pork shoulder blade steaks, about 1 inch thick
Salt
2 tablespoons Dijon mustard
Extra-virgin olive oil, for drizzling
1. Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds.
2. Let cool. In a small bowl, combine the chili powder with the chipotle, oregano and parsley.
3. Season the pork on both sides with salt. Spread with the mustard.
4. Sprinkle with the cumin, then the chili mixture.
5. Drizzle the pork steaks with olive oil and grill them over a medium-hot fire, until nicely charred and cooked through, about 8 minutes per side.
6. Transfer the steaks to a platter and let them rest for 5 minutes before serving.
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