With Easter coming up, we thought it would be a great chance to hear from some of our wineries about their favorite brunch recipes to pair with some amazing New Zealand wine. We were blown away by what they have sent through and wanted to share them with you.
Grab a bottle (or two!), give the recipes a try, and let us know what you think!
Our top picks for your Easter brunch
Forrest – John, Brigid & Beth Forrest
Our 2018 Forrest Rosé is a blend of Pinot Noir and Malbec. Each small parcel of fruit harvested in the cool of the early morning, crushed/destemmed, then given a brief 4-6 hour cold soak to extract just enough “lipstick red” color. The juice was cold settled and then cool fermented prior to blending and finishing for bottling in July.
Alive on the nose with strawberry, raspberry fruit flavors, and just a hint of dry herbs – sage, thyme, and rosemary. It’s ripe and fruity, yet crisp, refreshing, and dry. Perfect for a warm summer’s day “al fresco” lunch – smoked meats, aged cheeses, crisp salad, and herb focaccia.
Pair with Warm Roast Vegetable Quinoa Salad (Vegetarian & Gluten-Free)
- 1x kumara – sweet potato for those outside of New Zealand (chopped roughly)
- 1x beetroot (cubed)
- 2x red peppers (roughly chopped)
- 1x brown onion (chopped)
- 1x garlic clove (crushed)
- handful Italian parsley (chopped)
- 1x cup quinoa (any color)
- 1x cup vegetable stock
- 1x lemon (zest and juice)
- pomegranate seeds (as many as you like)
- black pepper (a few pepper grinder twists)
- olive oil
- Heat oven to 180C (360F). Line a baking tray with baking paper.
- Chop all the veggies. Place the kumara (sweet potato), beetroot, onion, and garlic in the oven and roast until ready. (Approx 15 mins)
- While that’s all cooking rinse the quinoa, place in a pot, add the vegetable stock, and cook until ready.
- Add all the ingredients to a bowl, season, toss and serve. Yum
Want it meaty? Add some grilled chicken.
Brightwater Vineyards – Gary & Valley Neale
The 2016 Sophie’s Kiss Rosé is a fresh and gorgeous Pinot Noir Rosé that has wonderful aromas of rose petals and summer berries. With just a hint of sweetness, it is beautifully balanced. Fresh strawberries and cream lead into a long luxurious finish. A perfect social wine to enjoy over brunch, or as an afternoon drop by itself.
Pair with Poached Eggs with Potato Rosti & Wilted Spinach
- 3x potatoes (medium, peeled)
- 1x garlic clove (minced)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) canola oil
- 2 tsp (10 ml) white vinegar
- 8x eggs
- 1 tbsp olive oil
- 8 cups fresh baby spinach
- ¼ tsp salt
- ¼ tsp pepper
- pinch of nutmeg
- paprika (for garnish)
- Shred potatoes using the largest holes on a box grater; spread the potatoes out in an even layer on a large kitchen towel. Roll towel into log; position towel over the sink and twist to squeeze out as much moisture as possible. Transfer potatoes to a large bowl; mix in garlic. Sprinkle with salt and pepper; toss to coat.
- In a large, nonstick skillet, heat half of the butter and oil over medium to high heat; drop 1/2 cup (125 mL) portions of potato mixture into skillet. Spread each portion into a thin pancake; cook without disturbing for 4 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining butter, oil and potato mixture.
- Meanwhile, fill the saucepan with enough water to come 3 inches (8 cm) up side; stir in vinegar and bring to a gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked to as desired. Remove eggs with a slotted spoon; drain well on paper towel.
- Topping: In skillet, heat oil over medium-high heat; sauté spinach until just starting to wilt. Season with salt, pepper and nutmeg.
Divide spinach evenly over rosti and top with poached eggs. Sprinkle with paprika.
If desired, serve with bacon or smoked salmon.
Ceres Wines – James & Matt Dicey
An attractive and engaging bouquet of ripe red berry fruits – raspberry, plum and cherry, this Pinot Noir has plenty of spice and mineral tones, with a wild red rose perfume.
On the palate, the 2016 Ceres Composition Pinot Noir is dry, fruity with flavors that reflect the nose – wild raspberry and plum, moderate toasty oak and oak spice layer, loads of energy, fine tannins and plenty of acidity; youthful.
Pair with Pancakes (Kiwi Style) with Blueberries & Bacon
- 1 cup plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tbsp caster sugar
- 1x egg
- 1 cup buttermilk
- 2 tbsp canola oil
- 1 tbsp table spread
- 8x rashers streaky bacon
- 2 cups blueberries
- 1x bottle pomegranate syrup
- sprinkle icing sugar
- Sift the flour, baking powder, baking soda, salt, and caster sugar into a large bowl.
- Whisk the egg in another bowl until smooth then whisk in the buttermilk. Stir into the flour mixture. It should be slightly lumpy.
- Lightly grease a large non-stick frying pan with the table spread.
- Heat on medium. Place ¼ cup of the batter into the frying pan. Spread each into an approximately 8cm round. Cook until bubbles appear on the surface. Flip over and cook the other side, until golden.
- Meanwhile, pan-fry or microwave the bacon until cooked.
- Layer 2 rashers of bacon and some blueberries between 2 pancakes. Top with more blueberries and dust with icing sugar. Repeat. Serve the pomegranate syrup on the side.