May 16, 2017

Posted in Matching Pinot Gris With Food, Matching Wine With Food, Pinot Gris, Pinot Gris goes with, Pinot Gris Matching, Recipe, Wine Matching, Wines




At Ghost Wines, we deliver modern style, regionally-recognised premium wines with temperature sensitive labels at unbeatable prices.

Best Price Guaranteed

We provide premium quality wine at an affordable price. We do this by keeping the identities of our suppliers secret: Ghost. No retailing costs means the savings are passed onto you and we offer free shipping on all orders.

Temperature Sensitive Labels

Be confident you will always taste Ghost Wines at the optimum temperature thanks to our innovative Temperature Sensitive Labels. When the ghost turns PINK its ready to drink. 

Premium Taste

We know our wine is equal to or better than wine twice the price of ours. If you don't agree, we will give a full refund. Be sure to follow us on Facebook and Instagram and keep an eye on this website for exciting new offers.

Regionally-focused

We work with only the best winemakers and buy wine varieties that are renowned for that region.

Community-minded 

For every 12 pack of wine sold we donate a percentage of profits to charity. Register for our Newsletter to stay updated on our fundraising efforts. 


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

Ingredients:

  • 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

Method:

  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!

 

 


Angela Harvey
Angela Harvey

Author