Warm up your winter with one of our delicious reds

Whether you're preparing to host or heading out with a bottle in hand, we've got the perfect inspirations to elevate your Winter entertaining.

Baked Camembert
What are Tannins?

Tannins are complex compounds found in the skin, seeds and stems of grapes.

Upon taste, they have a drying effect, similar to bitter chocolate.

Cabernet Sauvignon, Syrah and Merlot have higher amounts of tannin, Pinot Noir have lower amounts.

Where is red wine grown in New Zealand?

Marlborough has the largest plantings of Pinot Noir in New Zealand. It loves our cooler regions and favors Central Otago, Waipara, Nelson and Martinborough.

Other red wine varietals such as Syrah, Merlot and Cabernet Sauvignon thrive in warmer areas such as sunny Hawkes Bay and Waiheke Island.

Lamb Ragout
Rigatoni
Is it true you can serve a chilled Pinot Noir?

Yes - you can serve a chilled Pinot Noir! Its best served around 13-15deg C.

It is more delicate, has lower tannin and more acidity than other red wines.

From room temperature, just leave it in the fridge for 15-20 minutes before serving.

What meat should I pair with my red wine?

Pinot Noir
Duck risotto or rack of lamb.

Syrah
Barbeque, Charcuterie, Venison.

Merlot
Roast Beef, pork tenderloin.

Bordeaux Blend
Roast Lamb, Steak, hearty beef stew.

Chimichurri Steak

Explore the best of our deliciously red wines

Discover more

Villa Maria
Esk Valley
Leftfield
Vidal
Thornbury

For a quick and easy indulgent dip that is sure to impress any guest of yours, try our decadent baked camembert paired with a glass of Pinot Noir.

Baked Camembert with cranberries & walnut

Best paired with Pinot Noir
  • Ingredients
  • 1 camembert (typically about 125g)
  • Fresh cranberries to serve (optional)
  • Fresh rosemary to serve, chopped
  • For the cranberry & walnut sauce
  • 2 cups fresh (or frozen) cranberries
  • ¼ cup honey
  • 1 tbs brown sugar
  • 1 small orange, zested and juiced
  • ¼ cup walnuts, chopped

Instructions:

1. Preheat oven to 180°C

2. Prepare the cranberry sauce first. Add the cranberries, honey, sugar, and orange juice to a saucepan. Bring the sauce to a boil, then reduce to a simmer and cook for about 12-15 minutes or until the mixture has thickened slightly. Set aside to cool whilst you bake the camembert.

3. Remove the camembert from its packaging and place it in a small baking dish. Gently score the top of the cheese in a criss-cross pattern. Bake for 15 minutes or until the cheese is soft to touch. Remove the camembert from the oven and leave it to rest for 5 mins.

4. Stir the walnuts and orange zest through the cranberry sauce and spoon it on top of the camembert. Garnish with rosemary and a few fresh cranberries (if desired) and serve with crackers or sliced baguette.

Lamb Ragout

Best paired with a Bordeaux-style blend style or Syrah

Ingredients:

  • 500 grams boneless lamb (cut into 5cm chunks)
  • 1 large onion, finely chopped
  • 1 stick of celery, finely chopped
  • 4 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 2 tbsp tomato purée
  • 1 cup beef or chicken stock
  • 1 glass dry red wine (such as Syrah or a Bordeaux-style blend)
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • 1 tsp of dried mint or a small handful of fresh mint
  • 2 tbsp olive oil
  • Salt, to taste

Instructions:

1. Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.

2. Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute.

3. Add the tomatoes, tomato purée, thyme, rosemary, stock and mint. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1.5 hours, stirring occasionally, and checking a few times in between to make sure it's not catching at the bottom.

4. Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed. Serve simply with a kumara mash and good hearty sourdough.

Rigatoni with eggplant and mushrooms

Best paired with Pinot Noir

Ingredients:

  • 3 eggplants
  • Sea salt
  • 20g dried porcini mushrooms
  • 120mL extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 red chillies, finely chopped
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp oregano leaves, chopped
  • 400g rigatoni
  • 50g freshly grated parmesan

Instructions:

1. Cut the ends off the eggplants and peel them, then cut into 1cm cubes.

2. Place in a colander over the sink, sprinkle with sea salt and leave for 40 minutes to sweat out any bitter juices. Rinse the salt from the eggplant and pat dry with paper towels.

3. Meanwhile, soak the porcini in warm water for 20 minutes. Drain and squeeze out the excess moisture, then pat dry with paper towels. Chop and set aside.

4. Heat the olive oil in a heavy-based frying pan over low heat, add the garlic and chilli and stir with a wooden spoon until the garlic just starts to change colour. Add the mushroom and eggplant, season with salt and mix thoroughly. Saute over medium heat for 10 minutes, then stir in the thyme and oregano.

5. Meanwhile cook the rigatoni in plenty of boiling salted water until al dente. Drain, then add to the sauce and toss gently to coat. Sprinkle with parmesan and serve immediately.

Chimichurri served with grilled steak or fish

Best paired with Malbec, Merlot, Syrah or a Bordeaux-style blend

Ingredients:

  • ½ Head of garlic
  • 1 cup fresh parsley
  • 1 tsp ground chilli
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp black pepper
  • Lemon juice
  • 3 cups of olive oil
  • ½ red wine vinegar

Instructions:

1. This is a very simple recipe. Place all ingredients into a pestle and mortar and pound to a course paste. (Can be pulsed lightly in a small blender).

2. Serve with a grilled steak or fish. Can be kept in the fridge in an airtight jar for a week.

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