As a graphic designer I’m often attracted to beautifully designed labels…but if I’m deliberating between two bottles of wine, the one with a little gold sticker gets the final say. I usually buy wine on special in the $10 to $15 range. If I’m feeling fancy, or buying a wine for a BYO birthday dinner I’ll upgrade to a $20 to $25 bottle. I don’t often go over that because I don’t have to – there are delightful wines to be had for under $25.
The New World Wine Awards takes wine just seriously enough for your garden variety wine drinker. They’ve just announced their Gold, Silver and Bronze winners – all under $25. A panel of experts double-blind taste test over a thousand wines so you can be confident that the hard yards of wine tasting has been done for you.
Thanks to the New World Wine Awards, I have a $150 New World voucher to give away so you can embark on your own gourmet adventure. Look for the gold sticker next time you’re in New World and explore a new bottle with confidence.
THIS COMPETITION IS NOW CLOSED.
To enter, simply comment below with your favourite food and wine pairing.
Terms and conditions at the bottom of this post. NZ only.
The awards started 14 years ago, coincidently, the same year I was eligible to buy wine. I think it’s safe to say that both the wine industry and my personal tastes have developed significantly over these years and I’m excited to share 3 stunning wines with you.
New Zealand wines dominate the awards with a small number of overseas entries as well. I’ve selected reds from their Gold category winners: two are New Zealand made and the other is an organic wine that’s a little bit different all the way from Spain. These wines are absolutely delicious and I’ve designed a menu of easy tapas to match. Enjoy these as individual food and wine pairings or invite some friends over and enjoy all of them at once. I’ve purposely set up these recipes so they use the same 200°C oven…because who really needs to fiddle with oven temps when there’s delicious wine to be had?
Enjoy, be adventurous, and please cook responsibly!
Chorizo and prawns with roasted capsicum
Pair with: Mesta Tempranillo 2015 (Spain), $15-20
- 2 red or yellow capsicum, deseeded and roughly chopped
- 4 tbsp cooking oil
- 1 onion, diced
- 150g spanish chorizo, thickly sliced
- 150g prawns, shelled and deveined
- 3 cloves garlic, chopped
- 2 tbsp tomato paste
- 1/2 cup red wine
- A pinch of chilli flakes
- Preheat oven to 200°C.
- Place peppers onto a baking paper lined tray, toss with 2 tbsp oil and bake for 25 minutes. Remove from oven and reserve until required.
- In the meantime, heat 2 tbsp oil in a large frying pan and once hot, add onion and chorizo. Cook for 5 minutes on medium high heat, stirring occasionally.
- Add prawns and garlic and cook for a further 3 minutes. Add tomato paste and wine and scrape the pan to deglaze.
- Simmer for 2 minutes until sauce has thickened. Stir in roasted capsicum, chilli flakes and season to taste with salt and pepper.
- Serve hot with a glass or two of Mesta Tempranillo 2015.
Goats cheese crostini
Pair with: Mission Estate Reserve Gimblett Gravels Syrah 2015, $20-25
- 1 baguette
- 3-4 tbsp olive oil
- Salt and pepper
- 200g soft goats cheese
- A punnet of cherry tomatoes, thinly sliced
- A handful of fresh basil leaves, chiffonaded (cut into ribbons)
- 2 tbsp vincotto or balsamic syrup
- Preheat oven to 200°C.
- Slice a baguette into 15mm angled slices and arrange onto a large baking sheet in a single layer. Brush both sides with olive oil and season with salt and pepper. Bake for 4 minutes per side until golden.
- Once golden, remove from oven and carefully spread each crostini with a heaped teaspoon of soft goats cheese. Top with sliced tomato and basil. Place on a platter and drizzle all over with vincotto or balsamic syrup.
- Serve warm or at room temperature with a glass or two of Mission Estate Reserve Gimblett Gravels Syrah 2015.
Prosciutto wrapped asparagus spears
Pair with: Esk Valley Marlborough Pinot Noir 2015, $20-25
- 24 fresh asparagus spears
- 200g prosciutto
- Black pepper
- Cooking oil spray
- Preheat oven to 200°C.
- Cut or tear prosciutto into strips if not already in strips. Trim asparagus of any woody ends. If possible, buy thinner asparagus spears. If using thick spears, wrap each one individually with a piece of prosciutto, if using thinner spears, wrap in bundles of twos or threes, winding the prosciutto along the length of the spears, keeping the tips exposed. Place on a baking tray.
- Spray with oil and season with freshly ground black pepper. Bake for 8 minutes.
- Arrange on a plate or platter and serve warm or at room temperature with a glass or two of Esk Valley Marlborough Pinot Noir 2015.
Giveaway terms and conditions
- To enter, simply comment below with your favourite food and wine pairing.
- One entry per person.
- R18. Open to NZ only.
- It is the responsibility of the winner to redeem their prize at a New World supermarket.
- Prize consists of a $150 New World voucher. May not be exchanged for cash.
- Should the winner not be contactable within 48 hours, Bunny Eats Design reserves the right to draw a new winner.
- Competition begins 26 October 2016. Entries close Sunday 13 November 2016 and winner will be drawn Monday 14 November 2016, contacted by email and announced here and on Facebook.
This post was made possible by the good folks at the New World Wine Awards. Opinions are my own.