Summer Newsletter 2013 New Releases Birth of Artisan Winegrowers TOSQ recipe
quick hello from us as summer progresses to update you on our current wines, alert you to look out for wines from our fellow artisan winegrowers and wrap up with a recipe which can be simply prepared and enjoyed from the BBQ
ur Pinot Gris 2011 is delicious right now and being much enjoyed. emeber ordering online is easy and secure at
ur TOSQ Pinot Noir 2009 is now sold out. For those of you still with some tucked away, it is drinking beautifully with plenty of life yet.
e are now selling the TOSQ Pinot Noir 2010. This was a great vintage, with very ripe and developed tannins and beautiful dark fruit
t is dry and intense, with savoury notes. It will continue to reward cellaring in the years ahead.
s of Central Otago
rom now on we’ll pop in a recipe we hope you’ll enjoy . . Something simple and tasty and great with our wines. his one’s for the BBQ and won’t take you long to prepare.
VENISON PATTIES Ingredients (serves 5) 500gm venison mince 1 cup fresh breadcrumbs 1 crisp green apple, peeled and grated 2 cloves crushed garlic 1 tsp chopped fresh thyme 1 Tbsp chopped fresh parsley 1 Tbsp chopped fresh mint ¼ tsp chilli powder ½ tsp nutmeg ½ tsp allspice 1 Tbsp dijon mustard 1 Tbsp balsamic vinegar 2 Tbsp olive oil 1 egg salt & pepper to taste sesame seeds to coat
TO SERVE 1 Cup natural yoghurt (thin with a little water if too thick) 2 Tbsp finely chopped fresh mint Spiced Plum Sauce Mix all pattie ingredients together and shape into rounds. Coat with sesame seeds. Brush BBQ plate or fry pan with olive oil and cook over medium heat till browned on both sides and cooked through, but not dry. Serve with minted yoghurt and a spiced plum sauce, accompanied by a tabbouleh, couscous or potato salad â€“ and a glass of TOSQ Pinot Noir!
Best wishes for a happy & healthy 2013 Thomo & Sue
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