An alluring combination of cumquats, peaches and yellow grapefruit melds with the more savoury aromas of almond nougat, vanilla beans and marzipan – an opulent concoction that is infused with a charry smokiness. The savouriness carries through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration – evidence of this wine’s low-intervention genesis.
The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s
ubiquitous greywacke river stones. The majority of the vineyards were trained using a two-cane VSP (vertical shoot positioning) trellis with the balance on the divided Scott Henry canopy management system.
The vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malo-lactic fermentation. It was transferred out of oak after 18 months and bottled in November 2015 with an alcohol of 14.5%, pH 3.28 and acidity of 6.0 g/l.
Rich White Wines
Full-bodied white wines can sometimes be confused as being red wines when served in black glassware. This is because rich white wines typically undergo similar treatments as red wines in the winery to achieve the bold flavour. This usually means some oak aging, to add that classic vanilla or coconut note, as well as a process called ‘Malolactic Fermentation’, which changes the type of acid in the wine to make wine taste creamier. Many full-bodied white wines will age up to 10 years, although most are in their prime at around 3-4 years.
Cool (44-57 °F / 7-14 °C)
Crab & Lobster, Pasta with Cream Sauce, Tarragon Chicken, White Pizza, Cashew Cream, Soft Cheeses, Chicken & Other Poultry
1kg/2lb 3oz wedge of pumpkin
3 tbsp light olive oil
75g/2½oz shiitake mushrooms
150g/5oz oyster mushrooms
1 garlic clove
1 tbsp butter
salt and freshly ground black pepper
1 egg, beaten with 1 tsp water
pumpkin seeds (reserved from the pumpkin wedge)
1 small bunch sage leaves
175g/6oz unsalted butter
salt and freshly ground black pepper
1.For the filling, cut the wedge of pumpkin flesh into four large pieces. Remove the seeds and reserve.
2.Heat two tablespoons of the olive oil in a heavy-bottomed pan. Add the pumpkin pieces and nicely brown on both sides, for about 10-15 minutes on each side. When cooked, the flesh will be fairly soft, but still firm when pierced with a knife.
3.Slice the shiitake mushrooms into thick slices, removing any tough stalks. Tear the oyster mushrooms into slices. Heat the remaining one tablespoon of olive oil in a heavy-bottomed pan. Add the mushrooms and cook for a minute or two, stirring. Roughly chop the garlic and add it to the pan, along with the butter, towards the end of cooking time. Place the cooked mushrooms in a bowl to cool.
4.When the pumpkin is cooked, separate the skin from the flesh using a spoon, discarding the skin. Mash gently and place in the bowl with the cooked mushrooms. Season, to taste, with salt and freshly ground black pepper and mix thoroughly. Allow to cool. When cool, add the ricotta, mix together thoroughly and check seasoning.
5.Place the smaller of the two fluted pastry cutters in the centre of a pasta square. Place a tablespoon or so of the pumpkin filling inside the cutter and then remove. Using a pastry brush, brush the beaten egg and water over the pasta square, around the filling. Lay another square on top, carefully working out any air that's inside with your fingers. Repeat until you have run out of the mixture.
6.Use the larger cutter to cut out the ravioli. Repeat this process with the remaining pastry squares. You can store the ravioli in the fridge for a few hours on well-floured greaseproof paper.
7.Cook the ravioli in a large pan of simmering water, for 4-6 minutes, turning over once during the cooking time. Remove with a slotted spoon when cooked.
8.For the sage butter, remove any flesh from reserved the pumpkin seeds. Heat a small frying pan (without oil) and, when hot, add the pumpkin seeds and toast until lightly browned.
9.Chop 5-6 sage leaves into thin strips, reserving some whole leaves to garnish. Add the butter to the pan with the pumpkin seeds, then add the sage and season, to taste, with salt and freshly ground black pepper. Allow the butter to brown slightly, then take off the heat.
10.To serve, place a small mound of rocket on each plate. Place a single ravioli or several ravioli on top of the rocket and top with a sage leaf or two. Shave over some parmesan and spoon over the sage butter. Serve.
Recipe from http://www.bbc.co.uk/food/recipes/pumpkinravioliwithsa_90237
Image from http://www.seriousaboutfood.eu/wp-content/uploads/2014/09/home-Barcomis_20140930__064.jpg
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