Art Series Dolcetto Rose 2024

A fragrant bouquet of crushed rose petals, musk sticks, and strawberries is complemented by an attractive and textured palate of raspberries, cranberries, and cherry fruit.
Food Matches:  Sticky Peach & Hot Honey Glazed Ham  
This easy glazed ham is a festive centrepiece for any Christmas table. Its caramelised peaches and spicy honey flavours are a sweet and savoury delight.  It perfectly matches our award-winning New Era Dolcetto Rose 2024 with the lifted red fruits and crisp savoury finish complimenting the sweet and salty finish of the Ham.  
Ingredients.
  • 3 long red chillies
  • 1 cup pure honey
  • 1/2 cup sweet chilli sauce
  • 4 star anise
  • 1 cinnamon stick
  • 4.50kg half leg ham
  • 6 yellow peaches, halved, destoned
  • 1 bunch thyme
Method.
  1. Preheat oven to 180°C/160°C fan-forced. Line a roasting pan with baking paper. Deseed 1 chilli, then finely chop. Cut remaining chillies in half lengthways. Bring honey, sauce, star anise, cinnamon stick and chopped chilli to the boil in a small saucepan over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes or until mixture thickens slightly.
  2. Using a small sharp knife, cut around ham rind 10cm from shank end. Starting at the opposite end to shank, run your thumb under the rind to separate it from the fat. Peel back and discard rind.
  3. Score fat at 1cm intervals, ensuring not to cut all the way through to the meat. Place ham in pan and wrap shank end with foil. Add peach and half of the thyme to pan. Brush ham and peaches with a little of the glaze mixture.
  4. Bake for 1 hour, basting every 15 minutes, or until ham is golden and peaches are just tender. Add remaining halved chillies in last 25 minutes of cooking. Transfer to a platter, cover loosely with foil and rest for 30 minutes. Discard foil from shank. Wrap shank with muslin and string. Serve ham with peaches and chillies.
Reference.  Fresh Ideas  
Winemaking Notes:  4 tons of fruit were machine harvested near Bordertown in the Limestone coast.  The fruit was destemmed and then delicately pressed under anaerobic conditions to extract only the finest free run juice; this juice was then sent to tank where it was settled for 24 hours. The clear fraction of juice was fermented in a temperature controlled, stainless steel tank with a specific Rhone wine yeast Lavlin ICV CRE.  LALVIN ICV GRE™ which contributes fruity aromas and spicy, strawberry and confectionary character, practically in rosé wines.  Bottled with minimal preservatives and Vegan Friendly.  
Alcohol:                      11.5%                          Drinking Window:     2024-2028
Vegan Friendly:          Yes                             Cases Produced:         299

Per Bottle:$26.99

Six Pack:$149.99

Dozen:$279.99

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