Ata Rangi McCrone Pinot Noir
Slightly herbal, sweet grassy notes, over top of the charming rose florals, red cherries and leather. Subtle and medium bodied, in perfect harmony, as Ata Rangi always is.
Our Normal RRP: £74.99 now £71.99
Product Description
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters. Clive planted the bare, stony home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Ata Rangi’s first vineyard covered less than five hectares of thin, well-drained alluvial soil. He was one of a handful of winemaking pioneers in Martinborough, then a forgotten rural settlement, who were attracted to the area by three key features – the localised, free-draining shingle terrace some 20 metres deep, the lowest rainfall records of anywhere in the North Island. His faith in the area paid off. Ata Rangi Pinot Noirs have three times won the coveted Bouchard-Finlayson Trophy for Best Pinot Noir at the International Wine and Spirit Competition in London. This international recognition came after a decade of gold medal and trophy successes in Australasian wine competitions. Today the wines enjoy an enviable international reputation, with listings in many of the finest restaurants of the world. As Bob Campbell MW notes “It’s true – Ata Rangi has the Midas touch with all of its wines.”
The bouquet is very floral perfume of violets, rose petal, sweet raspberry and spice. Bold and juicy entry to the palate, with primary fruit combining with herbal and iron ore notes. There is a brooding, savoury note to the glossy and vibrant palate, tannins are bouncy and plush on the finish.
Grower: Ata Rangi
Grape Variety: Pinot Noir
Style: Fruity and Savoury
Country: New Zealand
Appellation: Martinborough
Vintage: 2020/21
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl
Chinese Five-Spice Spare Ribs
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the spareribs //
750g/1½lb pork spareribs
600ml/1 pint groundnut (peanut) oil
For the marinade
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp cornflour
For the sauce //
2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar or granulated sugar
3 tbsp Shaoxing rice wine or dry sherry
150ml/5fl oz chicken stock
1½ tbsp light soy sauce
2 tbsp dried grated orange peel
85ml/3fl oz Chinese black rice vinegar or cider vinegar
1 carrot, cut into matchsticks
3 tbsp chopped fresh coriander
1 tsp Thai fish sauce (nam pla)
1 tsp soy sauce
1. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long.
2. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
3. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. 4. Remove the spareribs from the marinade with a slotted spoon.
5. Heat the oil in a deep-fat fryer or large wok.
6. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown.
7. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
8. Put the sauce ingredients into a clean wok or frying pan.
9. Bring the sauce to the boil and then reduce the heat.
10. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
11. If necessary, add a little water to the sauce to prevent the spareribs from drying up.
12. Skim off any surface fat, turn onto a warm serving plate and serve at once.
£224.97 £215.97
3 in stock
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