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!).
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!
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 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:
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!
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!
Throw the following in a bowl (we didn't measure our the spices, just used each to taste):
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:
Those little words “Contains Sulphites” on the bottom of a label often stir up concern. What’s even more confusing is that Australia is one of the only countries (along with US) that requires bottles to be labelled as such.
Not necessarily. Contrary to popular belief, sulphites aren’t the cause of red wine headaches (although there are always exceptions to any rule).
Anywhere between 5% and 10% of people with asthma will have a sensitivity to sulphur (hence the need to include this information on labels). Increasingly, the inclusion of sulphur is being linked to a number of health problems, anything from migraines to swelling. It's most prevalent, however, in processed foods.
It depends on a number of variables i.e. how the wine is produced to decisions on wine colour can vary sulphite levels. It's not uncommon to see ranges from no-added sulphur (10-40 PPM) to about 350 PPM.
Even still, compared to processed foods identified in the above chart, many dry red wines have around 50 PPM.
Without embarking on a science lesson, at Ghost Wines we choose wines with good acid levels. What does that mean? Essentially, you need less sulphur to preserve the wine therefore our wines have higher acid levels. This means that our Adelaide Hills Sauvignon Blanc and Sparkling have a crisper, cleaner finish.
Blame the Romans. They found it stopped their wine turning to vinegar when using sulphur candles. Essentially It stopped the bacteria and yeast growing.
We hope this helps you make some smarter choices when choosing your next bottle of vino.
With the impending warmer weather, if you're anything like us you’re more likely to be moving towards the white variety of wine. Our Pinot Gris is proving to be a crowd-favourite. We love serving ours with a dish that is sweet and spicy. Earlier this year we provided our favourite Butter Chicken recipe which goes so well with our Clare Valley Pinot Gris. Today, we’re bringing you another cracking Indian-inspired dish.
Prepare your crab into portions or see if your fishmonger will do it for you!
Mix half the oil with garlic, ginger, spices, tamarind, sugar, chilli and add salt to taste. Form a paste. Heat oil in a large, heavy-based, deep frying pan over medium heat. Add paste and stir until aromatic.
Add crab portions and cook, stirring, for 2 minutes ensuring the paste coats all crab pieces well.
Add 60 ml of water, cover and steam crabs, stirring occasionally, until cooked through (you’ll know because the crabs will turn pink/red and the flesh will be opaque – the front claws may need longer).
Serve your crab on a large plate, drizzle with pan juices, scatter coriander leaves and have a glass of 2014 Ghost Clare Valley Pinot Gris on hand.