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Te Awa Left Field Pinot Gris
Ripe apple and the fuller figured pear saunter into view with lovely spice and vanilla trailing behind. They chatter in gentle, sweet tones, occasionally cutting the air with fresh, crisp laughter.
Our Normal RRP: £12.99 now £11.99
Product Description
Established in 1992 by the Lawson Family, Te Awa is located in the renowned Gimblett Gravels wine region within Hawkes Bay. The Te Awa site was traditionally used for sheep grazing and other agricultural endeavors, but was built into a leading winery due to its unique soil consistency. With the advent of Te Awa, came a focus on Bordeaux styled wines that were representative of the regions climate and terroir. Due to a growth of Hawkes Bay as a lifestyle destination, Te Awa opened their now acclaimed restaurant in 1999 to further showcase its outstanding wines and the beauty of the area. In 2002, Julian Robertson, a successful New York based businessman and wine enthusiast, purchased Te Awa and subsequently purchased the acclaimed Dry River Winery in Martinborough. Today, Te Awa is managed by Chief Winemaker, Ant Mackenzie, and is dedicated vineyard team, most of whom have worked on the land since the winery’s inception. Ant is also assisted by Cam McInnes, the former assistant winemaker at Dry River. The intention is that Te Awa and Dry River will continue to develop their own philosophies within their regions but work together closely on aspects of viticulture and winemaking into the future.
Flaunting its East Coast origins, this sultry and rather excitable Gris parades an array of finely-tuned, spicy/crunchy apple and pear characters that permeate the senses with an appetizing freshness. Soft, juicy notes dance lightly across the palate, while keeping vibrant and accessible.
Grower: Te Awa
Grape Variety: Pinot Gris
Style: Crisp and Vibrant
Country: New Zealand
Appellation: East Coast
Vintage: 2014/15
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Pang-Pang Chicken and Noodle Salad
Cooking Time: 01 hrs 45 mins (approx.)
Number of Servings: 6
INGREDIENTS
1.6kg organic chicken, rinsed, dried
5cm piece ginger, sliced
1 bulb garlic, halved widthwise
2 tablespoons soy sauce
3 Lebanese cucumbers
4 green onions, trimmed
200g snow peas, trimmed
100g bean thread (cellophane) noodles (see note)
1/2 cup coriander leaves
50g roasted cashews, chopped
For Dressing //
3 teaspoons sesame oil
75g (1/4 cup) Chinese sesame paste (see note)
2 teaspoons finely grated ginger
60ml (1/4 cup) soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons black or rice vinegar (see note)
1 clove garlic, finely chopped
1/2 teaspoon Sichuan peppercorns (see note), roasted, ground
1 red bird's-eye chilli, seeded, finely chopped
1. Preheat oven to 200C. Place chicken in a roasting pan and place ginger and garlic in cavity. Tie legs together, brush with soy and add 200ml water to pan.
2. Roast for 1 hour or until juices run clear when the thickest part of the thigh is pierced.
3. Meanwhile, for dressing, whisk 2 teaspoons sesame oil with remaining ingredients and 2 tablespoons water.
4. Using a vegetable peeler or Japanese mandolin, peel cucumbers into thin ribbons, working your way around seed core. Cut onions into 5cm lengths, then shred. Blanch snow peas in boiling water for 1 minute, drain and refresh.
5. Add noodles to same water, remove from heat and soak for 5 minutes. Drain and cool under cold running water. Place noodles in a bowl and toss with remaining sesame oil.
6. Finely shred chicken leg meat and discard skin and bones. Remove breasts with skin intact, then slice thickly.
7. Toss vegetables, shredded chicken, coriander, cashews and three-quarters of the dressing in a bowl.
8. Spoon noodles among bowls, top with chicken salad and slices of breast meat, and serve drizzled with remaining dressing.
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