Art Series Pinot Grigio 2023

"Nashi pear, guava, sugared almond and green herbs are the order of the day – the bouquet and palate in sync in such regards. Good extension of flavour, a twist of pleasing saline mineral character to finish, some sweet spice lingers too." Mike Bennie
Food Match:   
Lime and Lemongrass BBQ Skewered Prawns
Ingredients
  • 1/4 cup coconut cream
  • 1/2teaspoons table salt
  • 1teaspoons sugar
  • 24 extra large green prawns
  • 2teaspoons fish sauce
  • 2 long green chillies, finely chopped (plus extra for rice)
  • 1/2 fresh coconut, flesh peeled into ribbons (to serve)
  • 1 cucumber, halved lenthways, thinly sliced (to serve)
  • 1teaspoons ginger, finely grated
  • 2 stalk lemongrass, white part only, finely chopped
  • 1/2 bunch fresh mint, leaves picked (to serve)
  • 1 lime, cut into wedges (to serve)
  • 1 1/2 cup jasmine rice
  • 2 tbs vegetable oil
Method.
  1. Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
  2. Combine lemongrass paste and vegetable oil in a large bowl.
  3. Peel the prawns leaving the tails on.
  4. Add prawns and toss to coat.
  5. Thread onto skewers lengthways.
  6. Cover and refrigerate for 1 hour to infuse flavours.
  7. Rinse rice thoroughly under cold water and place in a medium saucepan with 21/2 cups of water.
  8. Bring to the boil and cook uncovered for 8-10 minutes or until tunnels appear.
  9. Reduce heat to low and cook covered for another 5 minutes.
  10. Remove from heat and stir through coconut cream, salt and extra chilli.
  11. Allow to stand for 5 minutes, covered.
  12. Preheat a char-grill or barbeque and cook for 1-2 minutes each side or until just cooked through.
  13. Serve with fresh coconut, cucumber, mint and lime
Reference: Fresh Idea's
Winemaking Notes:   After harvesting, the grapes were destemmed and pressed under anaerobic conditions, and only the finest free-run juice was transferred where it was settled for 24 hours. The clear fraction of juice was fermented in temperature-controlled stainless steel using yeast strain (QA23) which is known for producing fresh fruit focused wines with floral and passionfruit characters.  Bottled with minimal preservatives and is vegan-friendly.  
Alcohol:                      12.3%                          Drinking Window:     2023-2030
Vegan Friendly:          Yes                             Cases Produced:         377
Awards & Accolades:
  • Bronze Medal Royal Adelaide Wine Show 2023
  • 89 Halliday points 2025 Companion
 

$26.99

Per Bottle:$26.99

Six Pack:$149.99

Dozen:$279.99

New Era Vineyards Checkout

Your cart is empty

Comments are closed.