Brancott Gisborne Unoaked Chardonnay

new zealand wine  %tages Brancott Gisborne Unoaked ChardonnayI have five wines that I’ll be reviewing, and I thought I would go ahead and preview one of them.  Truth be told, I’m previewing this one mostly because I had such a fantastic meal with this wine and I want to share the recipes.
The wine is the first one I’ve rated from New Zealand and it’s pretty excellent: Brancott Gisborne Unoaked Chardonnay 2005.  Abundant pear and pineapple are the highlights of this wine.  The pineapple flavor gives it a nice, tropical twist.  It has a nice crisp acidity and a long end.  There is a slight bitterness to the end, but it’s not terrible.  Overall, this is an enjoyable wine.  The producer recommends cellaring this for up to three years, and I can see it improving with some age.
Wine: Brancott Gisborne Unoaked Chardonnay
Alcohol: 13.4%
Rating: 87
I had a wonderful meal with this wine Citrus Marinated Tilapia with a Cauliflower Asparagus Salad.  These were a perfect match for this wine and I’ve built-in http://1000-facts-about-wine.com the recipes here.
Citrus Marinated Tilapia
INGREDIENTS
1 lb. Tilapia
Juice of 2 Lemons or Limes
1 tbsp Olive Oil
Pinch of Salt
INSTRUCTIONS
1. Whisk together the Lemon or Lime juice with the Olive Oil.
2. Pour the citrus juice mixture over the Tilapia in a shallow dish.  Sprinkle with salt, cover and let marinate in the refrigerator for 30 minutes.
3. Heat a cast iron skillet with a bit of olive oil and fry the Tilapia over medium heat for 3 minutes on each side.  Until flaky.
Cauliflower Asparagus Salad
INGREDIENTS
1 Head of Cauliflower – cut into bite size pieces
1 Bunch of Asparagus (about 1 lb.) – cut into bite size pieces
1 15 oz. can Large Black Olives – halved
1 Medium Red Onion – chopped
1 tbsp Capers
3 tbsp Colorless Vinegar
4 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
Salt and Pepper to Taste
INSTRUCTIONS
1. Blanch the Cauliflower and Asparagus by adding to speedily boiling water for one minute, then transfer to ice water http://1000-facts-about-wine.com to quickly stop the cooking administer.
2. Whisk together the Olive Oil with the Vinegar.  Add the Oregano, Salt and Pepper to taste.
3. Combine all ingredients in a large bowl.  Mix and refrigerate for two hours previous to serving.

We were also found by phrases:

Leave a Reply

Your email address will not be published. Required fields are marked *

*


2 + = four

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>