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Seresin Estate Noa Pinot Noir
The nose exhibits floral aromas, red fruit and forest floor, with hints of rosemary and smoky characteristics. Concentrated flavours of earth and red fruit follow through on the palate, the tannins are fine though youthful and the finish is persistent.
Our Normal RRP: £38.99 now £35.99
Product Description
The hand is a symbol of strength, gateway to the heart, tiller of the soil, the mark of the artisan, and embodies the philosophy of Seresin Estate. Our estate grown grapes are hand-picked. Gentle and traditional winemaking allows layers of flavour to evolve, so the wines are a natural expression of the land and season from which they come. The hand was the first signature made by man, as integral parts of Palaeolithic cave drawings in such places as Altamira, in Spain, and the caves of Southern France. As we do today, between twenty and thirty-thousand years ago, homo sapiens used the image of the hand to say: “This is my mark. This is my work.” – Michael Seresin was born in Wellington, New Zealand, but left in the 1960s, when sheep, not grapevines, covered the Wairau Plains. He settled in Italy, where he was captivated by Italian food and wine culture, and began his career as a cinematographer. Over time Michael’s interest in wine developed into a passion. In the early 1990s after investigating opportunities to start a winery in Italy, he became aware of the quality wines starting to emerge from his homeland. After visiting Marlborough, and falling in love with the Marlborough Sounds, Michael decided to purchase a home there, followed by the purchase of some land in the Wairau Valley, which became Seresin’s Home vineyard. Located in the central pocket of the Wairau Valley, this certified Organic and Biodynamic.
The nose is rich and aromatic, with cassis layered over fresh herbal and floral notes. The palate exhibits intense dark fruit, with red cherry, raspberry, and blackberry, as well as touches of cigar box and complex spice notes.
Grower: Seresin Estate
Grape Variety: Pinot Noir
Style: Complex and Earthy
Country: New Zealand
Appellation: Marlborough
Vintage: 2012/13
Closure: STELVIN
Alcohol: 14% 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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