Daring

94, 95, 94, 95 points for True & Daring line up!

Wine Orbit Accolades for True & Daring We had some great news from Wine Orbit Wine Writer and Judge Sam Kim that a vertical of our Rieslings have been warmly rewarded with 94,95,94 and 95 points respectively for four vintages, 2011, 2013, yet to be released 2014 and just bottled 2015. It would be an understatement to say that we are thrilled to see such consistency. I think it is about time that we have a vertical tasting at the winery! Here is what Sam had to say: True & Daring Riesling 2011 - 5 Stars 94 Points A beautifully maturing riesling, the inviting bouquet shows fragrant aromas of stone fruit, ripe citrus, lemon zest and subtle honey. The palate is beautifully weighted and seamlessly integrated, and delivers layers of gorgeous flavours, backed by fine texture and subtle sweetness. A hugely appealing wine offering wonderful harmony and loads of delicious flavours. At it best: now to 2019 True & Daring Riesling 2013 - 5 Stars 95 Points The bouquet is instantly appealing with lemon curd, mandarin, honey and spice characters, which lead to a powerfully expressed palate that is delectable and engaging. There's a hint of sweetness as well as firm acidity, making the wine juicy and mouth-watering, and finishes superbly long and satisfying. At its best: now to 2020. True & Daring Riesling 2014 - 5 Stars 94 Points Complex aromas of ripe apple, nectarine, lemon zest and potpourri lead to a succulent palate that is intense and vibrant with lovely fruit power, backed by subtle sweetness and racy acidity, leading to a lingering, mouth-watering finish. A serious style offering fruit purity as well as spicy complexity. True & Daring Riesling 2015 - 5 Stars 95 Points Youthful, yet full of fabulous flavours, and shows wonderful aromas of lemon sorbet, white nectarine and floral with a hint of spice complexity on the nose. The palate offers excellent fruit concentration and weight, wonderfully enhanced by subtle sweetness which is brilliantly balanced by juicy acidity. Long and delectable on the finish.
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Apple & Wensleydale pie

Recipe Courtesy of Paul Hollywood's Pies & Puds Paul Hollywood is best known for co-hosting Britain's Great British Bake Off with well know food writer and presenter, Mary Berry. Dubbed the George Clooney of the baking world he also has his own show based on his recipe books. We made his classic apple pie the other day. He starts off by saying that in Yorkshire, apple pie without cheese is like a kiss without a squeeze!  We highly recommend it - well worth a try! Apple Pie with Wensleydale Cheese Ingredients For the shortcrust pastry 350g/12oz plain flour 175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing For the filling 500g/1lb 2oz cooking apples 500g/1lb 2oz eating apples 100g/3½oz caster sugar 125g/4½oz Wensleydale cheese, crumbled (You can find Wensleydale in most good supermarkets or try your local cheesemonger) To finish a little milk about 1 tbsp caster sugar Method To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep. For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment.
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Double Silver for True & Daring at IWSC

Silver Medal Winners

Double Silver for True & Daring

We have had so much happening lately that this news could be considered, 'old news'. But in case you haven't heard yet... We received brilliant news from The International Wine & Spirits Competition in the UK that our new release True & Daring 2013 and our yet to be released True & Daring 2014 have both been awarded Silver medals (+90 points)! Suffice to say we are super chuffed especially as both these wines are really only in their infancy! We expect that they will improve with a bit more time under their belt, as all our Rieslings do.
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Pulled Pork Recipe

Pulled Pork This has to be one of our most favourite recipes. It is a bit of a hybrid from friends and family in the USA. It is a long slow cook but great for when you want a stress free day and perfect for a group. The leftovers, if there are any, are great in sandwiches. It works really well with the True & Daring Riesling 2011 Serves 6 people (except if our boys are home then only 4!) Prep/Cook Time  - overnight dry rub and then approximately 6 hours Ingredients: 1.5kg to 2kg pork shoulder roast For Spice Rub 2 tbsp smoked paprika 2 tbsp dark muscovado sugar (I tend to use brown sugar) 1 tbsp mild chilli powder 1 tsp cracked black pepper 1 tsp dry English mustard 1/2 tsp garlic salt 1/2 tsp celery salt 1/4 tsp cayenne pepper Sauce Ingredients 1 x fresh chilli (seeds removed if you don't want too much heat) a couple of good lugs of olive oil a couple of good lugs of red wine vinegar to taste Good handful of fresh chopped mint Combine all the rub ingredients and rub into your piece of pork. Place into a glass or ceramic dish, cover with cling wrap and refrigerate overnight. Take pork out of the fridge and allow to come to room temperature for at least 30 minutes. Put your oven on full heat. Place pork joint into a buttered roasting tin and put a layer of water at the bottom just to cover the base of the dish. Cover the tin tightly with foil Place into the oven turning the heat down to 160ºC/320ºF/gas 3 Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Drizzle the olive oil and red wine vinegar all over the pork and mix in the chopped chilli and mint. Taste this bit to get the seasoning right, but don't get carried away! Cover with foil until needed. Perfect served with a crisp coleslaw and freshly baked bread!
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Silver Medal for True & Daring

Canberra International Riesling Challenge

True & Daring Achieves Silver again

The 16th Annual Canberra International Riesling Challenge once again sees True & Daring rise to medal status with a Silver medal for the yet to be released 2014 vintage. We are really excited to be awarded this medal from this Riesling focussed competition with Rieslings from all over the globe participating.
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There is an App for that!

App for Wine Searching

Technology and Wine

It is inevitable that with the abundance of technology taking over our lives that there will be some technology to assist all the wine lovers out there. We all have our familiar ‘go to’ wines but what if you taste a wine at a restaurant or dinner party and you want to make a note of it? Yes, pen and paper will do just fine but if you want to get a bit more information about the winery that produces the wine or where you can buy it, you can’t go wrong signing up for one of the many Wine Apps now available. Most of them can identify the wine you have tasted just by taking a quick picture of the wine label with your smart phone. The choice of apps, as expected, is vast. If you search for 'Best Wine Apps’ on Google plenty of suggestions surface. I have been trying just a couple of apps lately and have been pretty impressed. I have opted for the free apps to start with to see which one I prefer. In the same way that wine is a personal preference, I think that it is a good idea to test-drive a wine app for a while to see if it provides the tools you require. Perhaps you would like to engage with friends about different wines or maybe you just want to keep a private record of what you have tasted and how you enjoyed it. The two that I have been using are 'Vivino' and 'Delectable'. Both are free and available for iPhone and Android. Delectable emphasises the social aspect more encouraging you to share your experiences and follow other wine lovers and wine professionals - much as you do on Twitter and Instagram. Vivino also has a social sharing aspect as well as a database of wine reviews. Vivino also offers a neat, though limited function for scanning wine lists. Both apps have a link to find out where you can buy the wines, although I found Vivino’s information on purchasing options much more up to date and relevant to my location. The thing that struck me again with both apps is the review sections. As we have discussed before, wine is very subjective which means that reviews from across the broad public base can be quite diverse. My advice - stay true to what you experience – you are after all the best judge of your own palate!
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The confusing matter of sugar in wine.

True & Daring 2013

We use the Riesling Foundation sweetness scale on all our Rieslings

I recently read a quote about someone at a dinner party: “I have a beautiful Riesling that would go great with your dinner.” “No thanks, I don’t like sweet wines. I will just have a Coke.” Sweetness is a perception and we all have our different thresholds. For myself, I have been eating fewer carbohydrates lately and I have definitely noticed that my sensitivity to all things sweet has been heightened. For wine, the natural sugar always needs to be carefuly balanced with the natural acidity. Think of a sweet and sour sauce. Too much of any one element can kill the flavours that make the product enjoyable. The natural sugar in wine, or Residual Sugar (RS) as we call it, is a result of the fermentation process converting the sugar into alcohol. Sometimes not all the sugar is converted to alcohol during fermentation leaving some sweetness measured as RS in grams per litre. This residual sweetness depends on a number of factors: the varietal, the season and the winemaker. Riesling is possibly one of the few grape varieties that has the ability to be produced in styles from super dry to luciously sweet. Whatever you do, take the opportunity to taste the spectrum. Don’t be put off by popular perception that sweet wines are no good. Some of the world’s greatest wines are sweet wines! A 375ml bottle of Chateau D’Ychem fetches an eye watering $150 or more per bottle (if you can get a bottle before they’re all sold out year on year) and is one of the most sought after wines with 120 grams or more of residual sugar per litre. Taste and make up your own mind. You are after all your own expert. What if you don’t have the opportunity to taste. It can be confusing when choosing a wine to know what to expect in terms of the sweetness levels and we winemakers don’t do ourselves any favours by not helping the consumer out. Fortunately many wineries are now more and more frequently incorporating a Sweetness Scale on the back of their wine labels. At a glance it gives the purchaser an idea of what to expect – a pointer shows the level of sweetness on a linear scale. Another simple indicator is the alcoholic strength. As a general rule (although not always), a wine that is lower in alcohol will have more residual sugar. This excludes however wines that have had alcohol chemically removed after being made or wines that have been ‘enriched’ in some way or a form. However, that is another discussion for a later stage. This week sees the release of our True & Daring vintage 2013. 2013 was a warm vintage that resulted in an off-dry style of Riesling with a residual sugar level of 9.6 grams per litre. Here is what the judges from The International Wine challenge in the UK said: ‘White flowers and apricot aromas. Off dry but well balanced. Peachy finish.’ Drop in to taste the 2013 at the True & Daring Wine Centre. Open Wednesday to Sunday 12pm to 5pm.  
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Vintage Variation – What Does it Mean?

A perfect bunch of Riesling Grapes

A perfect bunch of Riesling Grapes

Vintage 2015 is upon us and the winery is a buzz of activity. After almost ten years in West Melton producing wine we would like to say that we know what we are doing by now. The thing is however that although the technical and the artistry skills of winemaking can be honed over years of practice, the one thing that we have pretty much no control over is the weather. The saying goes that great wine starts in the vineyard. Like any great chef you need good ingredients to produce that stunning dish. New Zealand winemaking is what we call ‘cool climate’. When it comes to grape growing, although we are in the Southern Hemisphere our climate is more similar to Europe than our neighbours from across the ditch. Cooler climates tend to have higher variable weather, which leads to a greater variation between vintages. It is however these cooler temperatures that deliver the amazing intense, pure fruit flavours and vibrant acidity that have put New Zealand on the world map for producing distinctive wine. In the South Island we have a fair few climatic conundrums to work our way through before we get to vintage. Frost at the beginning of a season can damage buds and slow development. Rain at the end of the season can dilute flavours and rain together with heat can cause disease. Must I go on? Needless to say there are few fingernails left by the time that vintage finally arrives. No other food is quite so helpless to these challenges. You don’t often find vintage dated honey or jam! So how do you know which is a good vintage? Firstly if you live in the region where the wine is produced then you will have first hand knowledge of the season. Secondly contact the producer. Most winemaker’s are happy to share information about the vintages. Remember we only get one chance per year to get it right so the wines produced are like our children, each one unique to the year in which it was made. No two vintages are exactly the same.
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True & Daring on Radio New Zealand

A big thank you to Cosmo Kentish-Barnes for taking the time to drop by and do a brilliant interview for Radio New Zealand Country Life programme. Click here or on our picture for the full interview. Hennie & Celia Bosman  
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Garlic Scallops Down Under

Down Under Scallops Before I can get a single letter on to the page my mouth is watering again just thinking about the second in our recent True & Daring Riesling Recipe matches. Some time ago we had a concept of Dare to Pair and I think we are finally on a roll. Ok so it was a lot of fun testing the recipes but most of all it was the entire experience cooking, tasting, sharing, discussing with friends. We can most certainly recommend that you try! We served this recipe as the starter matched with - you guessed it... our 2007 True & Daring Richter Reserve Riesling- what a winner..... Garlic Scallops Down Under Serves: 4 to 6 (depending how hungry you are :-)) Time: 20 mins 15 mins preparation and 5 mins cooking Down Under Scallops
  • 12 Large Scallops
  • 100 grams soft butter
  • 25 grams Parmesan Cheese grated
  • ¼ Chili seeds removed (mild type – too hot will kill the wine)
  • Lemon zest of ½ small lemon
  • ½ Garlic clove
  • Panko bread crumbs (or good crunchy flakey ones)
  • 5 grams Prosciutto finely sliced
  • ¼ teaspoon Cracked Black Pepper
Method:
  • Preheat Oven to 200 degrees Celsius (480 degrees Fahrenheit)
  • If you have scallop shells then use them to put the scallops in (it looks really pretty). If not, use a ramekin for each portion.
  • Place the scallops in the shells.
  • Put soft butter in a bowl then add Parmesan, chili that has been finely chopped, the zest of a lemon, garlic that has been freshly chopped and pasted (see tip below), cracked pepper and whip with a beater till creamy in color.
  • Add the panko crumbs and the prosciutto.
  • Mix together then place evenly over scallops.
  • Bake in a preheated oven for 5 minutes and serve.
Down Under Scallops Tip: To paste the garlic, finely chop the garlic then sprinkle some coarse sea salt on top. Work to a paste by pressing the blade of your knife several times across the garlic on the chopping board. Have a look at this link to see how to make garlic paste.
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  • Loved (the) focus, wonderful flavor. Long, intense finish.
    Tim Gaiser
    Master Sommelier
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