There’s a popular misconception that red wines, like our smooth bodied Marlborough Pinot Noir are great in winter and that we should stick to cool dry whites in summer time.
I want you to step outside that box… Our easy drinking premium Marlborough Pinot Noir has an aromatic and silky palate that sits deliciously with your summer barbecued meats.
Sarah and I can’t get enough of barbecued pork ribs in this beautiful summer weather, we add a little salt and pepper and quite literally “biff” them over the heat. The only rule we have is to show these beauties the courtesy of a charcoal barbecue, I beg you not to cook them on a gas burner.
The perfect accompaniment, apart from the aforementioned Two Tails Marlborough Pinot Noir, is a crisp homemade apple slaw. Whipping this up takes no time at all, simply mix all the ingredients together (see the list below) with some seasoning. This can be prepared a day in advance and kept in the fridge.
- ½ white cabbage, shredded
- ½ small onion, finely sliced
- 4 celery sticks, sliced
- 2 Granny Smith apples, quartered, cored and thinly sliced
- 1 tbsp white wine vinegar
- 200g Greek style yogurt
We’re proud to receive consistently good reviews for Two Tails wine. Here’s what New Zealand’s leading wine reviewers are saying about our Two Tails Marlborough Pinot Noir.
A nicely fragrant pinot showing red cherry, plum and floral with a touch of spice notes on the nose. The palate is gentle and fruity with easy mouthfeel, finishing pleasingly dry. At its best: now to 2016.
– Wine Orbit
Hand picked fruit from the Wairau Valley, destemmed and fermented to 13.5% alc., the wine aged in French oak for several months. Light ruby-red colour with moderate depth, lighter on rim. The nose is full and even with gently concentrated aromas of bright dark raspberry fruit harmoniously lifted by red florals. The oaking is subtle and the bouquet reveals raspberry liqueur notes. Medium-full bodied, restrained fruit flavours of dark red cherry and raspberry fruit are melded with delicate herbal notes and red floral elements. This has a subtle sweetness at the core, the wine following a very fine-grained tannin line with background acidity lending freshness and enhancing the fruit. The textures carry the wine to a light, lingering dry finish. This is an elegant, fine-textured and harmoniously flavoured Pinot Noir. Match with pasta, poultry and pork over the next 4+ years.
– Raymond Chan