Quails Gate Pinot Noir
An expressive combination of juicy berry fruit flavours surrounded by hints of cloves and dried herbs. It’s well balanced with smooth tannins and long, lingering finish. We ensure that our wines exhibit rich, complex fruit flavours, reminiscent of classic Burgundy wines, while showcasing the added elegance of New World winemaking techniques.
Our Normal RRP: £26.99 now £24.99
Product Description
Situated on a south-facing slope above Lake Okanagan, the unique terroir of our vineyards contributes to the rich character and intense flavour of our award-winning wines. As one of Canada’s foremost family-owned estate wineries, we’ve shaped the development of the wine industry for over six decades, focusing on making the Okanagan Valley a true culinary destination. Quails’ Gate Winery has built its reputation on three pillars: providing consistent high-quality wines, delivering an exceptional experience and ensuring excellence in a third generation, Okanagan wine family that has been part of the community for more than a century. We’ve always believed in the philosophy of doing more with less and ensuring we are good stewards of our community. It’s one of the reasons why we maintain a tradition of low-impact, sustainable viticulture practices. Our amazing team ensures that your wine experience is never less than exceptional.
This classic Pinot Noir shows great complexity and length with attractive, juicy red berried fruit and subtle oak influence. The palate has notes of cherry, raspberry and plum fruit with allspice, earth, dried herbs and savory notes. The balance of fruit and vibrant acidity with light tannins make this a very versatile wine.
Grower: Quail's Gate
Grape Variety: Pinot Noir
Style: Savoury and Rich
Country: Canada
Appellation: Okanagan Valley
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Risotto with Sun-Dried Tomato and Red Onion
Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 1/2 L (6 cups) chicken broth
45 ml (3 tbsp.) extra-virgin olive oil
45 ml (3 tbsp.) butter
2 shallots, finely chopped
2 garlic cloves, chopped
10 ml (2 tsp.) anise seeds, thoroughly ground
375 ml (1 1/2 cups) round Italian rice (like Arborio)
1 sprig of fresh thyme
500 ml (2 cups) red onion, thinly sliced
1/2 red pepper, cut in thin strips
180 ml (3/4 cup) sun-dried tomatoes in oil, julienned
Salt and freshly ground pepper
80 ml (1/3 cup) grated Parmesan
Parmesan shavings
1. In a saucepan, bring the broth to a boil and keep hot.
2. In a frying pan, heat 30 ml (2 tbsp.) of the oil and 15 ml (1 tbsp.) of the butter over medium-high heat.
3. Sweat the onion, garlic and anise seeds for 2 minutes.
4. Add the rice and continue to cook for 1 minute.
5. Pour in 250 ml (1 cup) of hot broth and stir until the liquid is absorbed.
6. Reduce heat to medium. Repeat this step with the remaining broth and continue to stir. Add the thyme.
7. Meanwhile, in a large frying pan, heat 15 ml (1 tbsp.) of the oil and 30 ml (2 tbsp.) of the butter over medium heat and sweat the red onion and pepper for 2 minutes.
8. Reduce heat to medium-low and add the sun-dried tomatoes.
9. Season generously. Let thicken for 12 to 15 minutes.
10. When the rice is ready, add the cheese and season generously.
11. Divide the risotto amongst 4 soup plates, garnish with the mixture from the fourth step and decorate with the Parmesan shavings before serving.
£161.94 £149.94
4 in stock
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