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Waipara Springs Pinot Gris
Subtle aromatics with hints of pear drop and lime. Hints of tropical fruit nuances. The palate shows notes of ginger and spice that complement the flavours of pear, pineapple and blood orange. Vibrant crisp acidity, balanced which gives focus to the palate. A long and lingering finish.
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Product Description
Waipara Springs is located in the heart of the Waipara Valley, in New Zealand’s South Island. Waipara Springs Estate is a family owned business in its 3rd generation. The vineyard of 26 hectares is ideally suited to quality grape production having high levels of limestone from the surrounding foothills. Waipara Springs Vineyard has a terroir that renders wines totally unique. Derived from a prehistoric lakebed at the centre of the Waipara Valley floor, the vineyard soils are a rich blend of clay and limestone. Waipara Valley is fortunate to possess its very own microclimate. With vines sheltered by the Teviot hills from the prevailing cool easterly winds. Waipara Springs puts a strong emphasis on careful vineyard management delivering fruit of quality for our wine styles. Waipara Springs wines are made in the classic fruit driven style that New Zealand wine is renowned for worldwide. With an emphasis of fruit characters these wines are a vibrant expression of our vineyard.
Bright straw-yellow colour, the bouquet is very fine in expression with exotic florals, rose-petals and honeysuckle, the bouquet impressive with its clarity. The palate is slightly dry, the mouthfeel is refreshing with crisp vibrant acidity adding a steely edge to the floral and spicy stone fruit flavours. The raciness carries the wine through to a very fine phenolic, dry finish.
Squid Ink Rice with Monkfish
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 onion, sliced
2 tbsp vegetable oil
1 garlic clove, chopped
1 tbsp squid ink (available from fishmongers)
500g/1lb 2oz short grain paella rice
1 litre/1 pint 15fl oz fish stock
12 mussels, washed, drained, beards removed (discard any mussels that remain open)
100g/3½oz plain flour
1 tsp celery salt
1 tsp freshly ground white pepper
1 tsp smoked paprika
75g/2½oz butter
450g/1lb monkfish tail, trimmed, cut into 4 pieces
2 tomatoes, chopped
handful fresh parsley leaves
½ lemon, juice only
1. Preheat the oven to 200C/400F/Gas 6.
2. Fry the onion in the vegetable oil with the garlic until softened, then add the squid ink.
3. Add the rice and stir well until coated with the squid ink.
4. Add the stock and bring to the boil, then reduce the heat and simmer for 15 minutes, stirring regularly, until the rice is just tender.
5. Add the mussels and cook for a further 4-5 minutes, or until all the mussels have opened. Discard any mussels that have not opened after five minutes.
6. Meanwhile, sift the flour, celery salt, freshly ground white pepper and paprika together onto a dish.
7. Melt the butter in an ovenproof frying pan over a medium heat and heat until foaming.
8. Dredge the monkfish pieces in the spiced flour mixture, then add the monkfish to the pan.
9. Cook for 2-3 minutes, basting regularly with the butter.
10. Transfer to the oven to roast for 4-5 minutes, or until just cooked through.
11. To serve, place spoonfuls of rice onto each place and top each with a piece of monkfish.
12. Garnish with chopped tomatoes, parsley and a squeeze of lemon.
Grower: Waipara Springs
Grape Variety: Pinot Gris
Style: Fruity and Floral
Country: New Zealand
Appellation: Waipara
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
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