Oysters with 2017 Ghost Wines Adelaide Hills Rosé jelly

Our hand-picked 2017 Ghost Wines Adelaide Hills Rosé is cold-soaked to allow the colour of the skin to permeate into the wine. The result is a light crimson Rosé that is delightfully dry and luscious. It’s also perfect as a topping for your oysters this Christmas Day.

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August 16, 2017

Posted in jus, lamb, Pinot noir Jus

Ghost Wines Pinot Noir Jus with Lamb Rack Recipe

Ghost Wines Pinot Noir Jus



  • 40g butter
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup Ghost Wines Pinot Noir
  • 1 cup beef stock



  • Step 1

Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.

  • Step 2
Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.

Savoury Pork wrapped in Betel Leaves served with Ghost Wines Clare Valley Pinot Gris

We were keen for a glass (or two) of our Pinot Gris tonight and happened upon Betel Leaves at Frewville Foodland (voted best supermarket in the World for good reason!).  This recipe is a perfect entrée for your next dinner party and it goes beautifully with our Ghost Wines Clare Valley Pinot Gris (one of our most popular wines!).

Serves 4


  • 2 tbsps peanut oil
  • 4 eschalots, finely chopped
  • 3 garlic cloves, finely chopped 
  • 2 tbsps. coriander roots, finely chopped
  • 2 large, red chillies, finely chopped
  • 1 tbsps rice wine
  • 250g minced pork (or could use chicken)
  • 2 tbsps fish sauce
  • 1 tbs tamari
  • 1 tbs palm sugar
  • 2 tbsps grated ginger
  • 2 tbsps roasted peanuts, finely chopped
  • 3 tbsps mix of Vietnamese mint leaves, lemon basil leaves and coriander leaves, finely chopped
  • Betel leaves
  • Lime wedges, finely chopped roasted peanuts and finely chopped garlic chives to serve


  1. Heat peanut oil in a wok and fry eschalots, garlic, coriander roots, chilli and rice wine until slightly brown.  Add pork and fry until the meat is opaque, breaking up lumps.  Add fish sauce, tamari and palm sugar and cook under mixture is sticky.  Stir in ginger, peanuts and mixed herbs.
  2. Lay betel leaves out on platter, top with mixture, sprinkle additional roasted peanuts and garlic chives.  Serve with lime wedges and Ghost Wines Clare Valley Pinot Gris!
  3. Enjoy!



Thai Green Curry Paste Recipe - matched with Ghost Clare Valley Pinot Gris

Tonight we're giving away our favourite, home-made Thai green curry paste recipe.  We can't think of a better recipe to match with our Ghost Clare Valley Pinot Gris!


Curry Paste:

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 long green chillies, roughly sliced
  • 1 lemongrass stalk, roughly chopped
  • 2.5 cm piece of galangal, roughly chopped
  • 1 tsp finely sliced kaffir lime leaves
  • 4-5 smoked garlic cloves, chopped
  • 1-2 eschalots, chopped
  • 5-6 coriander roots, chopped
  • A good handful of basil leaves (we used a mix of Thai basil and sweet basil)
  • Good pinch of pink salt
  • 2 tsp shrimp paste

Other ingredients:

  • 1-2 tbsp peanut oil
  • 500 g chicken thigh fillets, quartered
  • 1 x can of coconut cream
  • 2 tbspof fish sauce
  • 1 tsp of palm sugar
  • Green vegies (we used broccolini, baby corn and green capsicum)
  • Coriander and micro-herbs to serve
  • Rice to serve


In a dry fry pan, heat coriander, mustard and cumin seeds until fragrant or until mustard seeds start popping.  Transfer seeds to a pestle and mortar.  Pound all curry paste ingredients, adding water if needed.

Add a heap (or two) tbsp/s of curry paste to a hot wok that has been coated in the oil.


Cook until fragrant and add 1-2 tbsp/s of coconut cream.

 Cook until the mixture splits (i.e. you'll see the oils in the ingredients separate from the other ingredients).

Add chicken thighs and cook until brown.  Add vegetables and saute until slightly softened.

 Add rest of coconut cream.  You can add vegetable stock or water if you prefer a more watery consistency.  Ensure chicken and vegetables are cooked through.

Serve with coriander leaves, micro-herbs and rice.

Of course, it tastes even better when served with a glass of Ghost Clare Valley Pinot Gris.  ENJOY!!!!

Cutting Sugar out of your wine diet.

Cutting sugar out of your diet is now more important than ever with recent studies suggesting sugar can be more harmful than fats.

The benefit of drinking Ghost Wines over some other wines is that our wines are a lot better for you. Quality is critical and that is why all Ghost Wines products are handpicked with excellent quality grapes and only pressed once. The benefit is the wine needs less sugar because the grapes are ripe and have good acid levels.

Machine picked grapes don’t have the quality control of the human eye and hence unripe grapes are picked which need more sugar to get rid of the sour taste. Some winemakers press the grapes for a second time to extract as much juice as possible. This can cause a very sour taste due to the seeds and stems being crushed meaning more sugar is required to balance the taste.

Humans can find it hard to taste the sugar in wine because acids and tannins in wine can distort sensitivity to sweetness. What you can do is look for the sugar levels on a winemaker’s website. Alternatively, don’t buy cheap wine that is machine picked and definitely don’t buy Moscato if you want to look after your waistline.

Here are some examples of sugar in wine per litre:

  • Moscato = 80+ grams of sugar per litre
  • Sparkling machine picked = 12-17 grams of sugar
  • Ghost handpicked Sparkling = 7 grams of sugar
  • Ghost handpicked Sauvignon Blanc = 3 grams of sugar
  • Cheap Red wine machine picked = 2-15 grams
  • Ghost handpicked Clare Valley Shiraz = <1 gram

Brett Harvey
Ghost Wines

BBQ K.I. Sweep with spicy black beans and Ghost Clare Valley Pinot Gris

Angela catching KI Sweep

We caught these two sweep off Emu Bay, Kangaroo Island a day ago and brought them back to Adelaide with the perfect recipe in mind.  Since our Ghost Clare Valley Pinot Gris pairs beautifully with spicy dishes, we were determined to create a taste sensation for our lunch guests.  This recipe delivered that and more.  Our Pinot Gris provided the fresh, clean finish required to settle our taste-buds!

Serves 6


  • 2 x whole K.I. Sweep (or substitute with any white-fleshed fish such as snapper or barramundi.  We don't recommend salmon or trout as their flavours will likely overpower the dish).
  • 50g finely sliced, fresh ginger
  • 4 cloves of smoked garlic, finely chopped
  • 4 tbsps of black beans, rinsed and drained
  • 1.5 tsps of dried chilli flakes (or use fresh chilli)
  • 1.5 tsps of palm sugar (or substitute with white sugar)
  • 4 spring onions cut into 10 cm lengths
  • 1/3 cup of mirin
  • 3 tbsps of light soy sauce
  • 2 tbsps of tamari
  • Extra spring onions finely chopped for garnish


  • Preheat BBQ grill to low.
  • Make 4 diagonal slits on each side of the fish.  Fill with the spring onion lengths.
KI Sweep prepared with spring onion and marinade
  • Place fish on alfoil lined with baking paper (ensuring sheets are long enough to be able to wrap around entire body of fish).
  • In a bowl, combine remaining ingredients (leaving out spring onion garnish).  Pour over fish and ensure mixture is poured into the slits.
KI sweep on alfoil with marinade
  • Tightly wrap the fish ensuring there is no way for air to escape.
  • Place on BBQ grill and cook for 30 minutes or until flesh of the fish is opaque.
  • Once cooked, carefully transfer to a platter and scatter garnish.
  • Serve with cooked rice and a generous glass of Ghost Clare Valley Pinot Gris.
BBQ KI sweep with spicy black beans and Ghost Clare Valley Pinot Gris


Our NYE 2016 Dish: Tex-Mex Prawns and Pineapple Salsa with our 2014 Ghost Pinot Gris

Ghost Wines NYE Mexican dishes with 2014 Ghost Clare Valley Pinot Gris

We took a break from pairing our 2014 Ghost Clare Valley Pinot Gris with Asian cuisine but kept the spice theme going by serving it alongside our Tex-Mex Prawns and Pineapple Salsa.  Some of our NYE guests weren't huge seafood fans so we also used the rub below on their chicken dishes - still worked a treat!


Prawn rub:

Throw the following in a bowl (we didn't measure our the spices, just used each to taste):

  • Chilli Powder
  • Dried Chipotle Peppers (pre-prepare by breaking into pieces and soak in boiling water)
  • Cumin
  • Coriander
  • Smoked Paprika
  • Cayenne Pepper
  • Onion Powder
  • Garlic-infused Olive Oil
  • Pink Salt
  • White pepper
  • The zest and juice of one lime and one lemon
  1. Coat prawns, marinade for 10-12 minutes before cooking.

Pineapple Salsa:

Pineapple Salsa used for Ghost Wines NYE Mexican Prawns with 2014 Ghost Clare Valley Pinot Gris


This recipe works best if you use a ripe pineapple.  We were feeding a lot of NYE party guests so you may want to make adjustments to the quantities below:

  • 1 whole, ripe pineapple, trimmed and sliced into thick slices
  • 1-2 large red capsicum, halved and seeded
  • 1 red onion, halved
  • 1-2 red, large chilli
  • 1 cup of coriander leaves
  • The zest and juice of a lime and lemon
  • 1/2 tsp ground ginger
  • 1/2 tsp group cumin
  • Pink salt and white pepper to taste
  • Garlic-infused Olive Oil


  1. Pre-heat your BBQ or grill to medium high heat.
  2. Spray or drizzle oil over the pineapple, onion and capsicum and grill until caramelised.
  3. Remove the charred skin of the capsicum, dice the capsicum, pineapple and onion and mix in a bowl with all other ingredients.
  4. You can either choose to serve this immediately or we think it's best if it's made a day ahead, that way the flavours are infused!
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