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VINTAGE
roundup Wine columnist and connoisseur DENNIS KNILL gives his views on Church Road’s new range of Gwen wines. Although our wine culture is relatively young, Hawkes Bay with more than 100 vineyards is the oldest wine region in the country and second only to Marlborough. With hot summers and crisp autumn days and an unbeatable environment for grapes to thrive grape wise there is nothing that cannot be grown here. Founded in 1897, Church Road is one of our oldest wineries and the first in New Zealand to craft high quality Bordeaux reds. Previously owned by Tom McDonald who brazed a trail in the 1950’s proving the regions suitability for growing red varietals, (most notably the countries first cabernet sauvignon in 1949), today Church Road is at the forefront of Hawkes Bay’s traditional winemaking techniques. It produces some of our most highly acclaimed award-winning wines. Among the several label tiers from the wineries stable is the new Gwen series named in the honour of Tom’s wife Florence Gwendolyn Brown. Chris Scott, chief winemaker using his expertise and passion has overseen the introduction of many new varietals, collecting some major trophies along the way. ’20 Gwen chardonnay RRP $25 dry and moderate driven by a lighter body and style accentuated with a delightful fusion of acidity and a wave of floral fruit that will not disappoint
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HARISSA SPIKED YOGHURT FETA DIP with roasted vegetables
Brightly coloured and flavourful, this yoghurt feta dip (courtesy of Clevedon Buffalo Co) packs a punch of harissa. It's delicious with roasted vegetables, with pita chips, or slathered in a sandwich. Serves 4-6 as a side dish prep time 15 minutes | cook time 30 minutes
INGREDIENTS • 800g root vegetables, such as carrots, beetroot, or kumara • 2 tablespoons olive oil • A few sprigs thyme leaves • 2 teaspoons cumin seeds • 150g Clevedon Buffalo Co Natural yoghurt • 150g Clevedon Buffalo Co Buffalo feta
• 1 roasted and peeled red capsicum • Grated zest of a lemon • 2 cloves of garlic, peeled • 1-2 tablespoons harissa depending on spice preference • 2-3 tablespoons dukkah • A small handful fresh coriander
Preheat the oven to 200°C and line a baking tray with baking paper. If necessary, cut the vegetables in half or into wedges. Toss with the olive oil, thyme and the cumin seeds. Season with salt and pepper. Roast for 30 minutes or until the vegetables are tender.
’20 Gwen pinot gris RRP $25 medium to full bodied with a low but crisp acidity and inviting aromas and a bouquet of spice loaded with fruity flavours makes for great balance and appeal
Put the yoghurt, feta, capsicum, lemon zest, garlic and harissa into a food processor and blend until smooth. Add seasoning to taste.
’20 Gwen rose RRP $25 an appealing full bodied and concentrated example crafted with a crisp dry finish that displays lots of floral and fruit intensity with plenty of flavour on the palate
Spoon some of the dip on a serving platter, top with the roasted vegetables and scatter over the dukkah and coriander serving the remaining dip alongside.
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28 | eastlife | august 2022
EastLifeAugust22.indd 28
www.eastlife.co.nz
28/07/2022 1:44:12 PM
