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Pegasus Bay Prima Donna Pinot Noir
This flagship label is a more intense and oakier version of Pegasus Bay’s excellent Pinot Noir from a top vintage. A big, powerful and very complex wine with layers of red and dark fruits together with spice and a savoury nuance. The oak is evident but in balance with the wine’s concentrated fruit flavours.
Our Normal RRP: £57.99 now £52.99
Product Description
The Donaldson family have been seriously involved in wine since the early 70’s and were pioneers of local grape growing and wine making. Pegasus Bay is a family-owned and operated enterprise. Ivan Donaldson, wine writer and wine judge, oversees viticulture and wine styles. His wife Christine is business manger and their eldest son, Matthew and his wife Lynnette Hudson are qualified winemakers. Pegasus Bay is an entirely family-owned and operated enterprise. The Donaldson family have been seriously involved in wine since the early 1970’s and were pioneers of local grape growing and winemaking. A deep respect for the land with a long term view towards vine and soil health typifies the Donaldson Family’s approach to grape growing. Their 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. Minimal intervention at all stages from vine to bottle typifies their approach. They believe in traditional sustainable viticultural management. We aspire to capture the unique flavours of the vineyard in our wine.
Vibrant crimson hue. The unfolding aroma is multi-layered and complex, suggesting bright red fruits, blackberries, raspberries, black cherries and purple plums. There are also savoury nuances reminiscent of roast meats and grilled mushrooms, intermingled with whiffs of wood-smoke. The palate entry is seductively light but the wine seems to expand in the mouth to become rich and muscular, while retaining an even flow of velvety, but tangy, tannins. These at the same time excite but soothe the taste buds and draw out the wine’s long lingering finish.
Grower: Pegasus Bay
Grape Variety: Pinot Noir
Style: Bold and Complex
Country: New Zealand
Appellation: Waipara Valley
Vintage: 2017/18
Closure: STELVIN
Alcohol: 14.5% ABV
Bottle Size: 75cl
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.
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£317.94
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