The Ottago wine region of the southern islandof New Zealand is the most recent one to have been developed into a wine producing area; It is the most southern vineyard region of the entire hemisphere, lower than the vineyards nearest to Patagonia in South America.
The vines grow on steep hillside slopes with maximum sun exposure and adequate protection from the winds, allowing Rieslings, Sauvignon Blancalong with Pinot Noir varietals to fare well under this particularly cool environment,
The 12,000 mile vineyards were started by a Scottish woman whose homeland is 12,000 miles away from the Ottago region, hence the name.
This Pinot Noir comes with a fairly deep rubis colour,and offers aromas of vanilla, rose petals, plums and strawberries. The palate is fruity, with low to medium tannins,giving a smooth mouth feel leavingus with a lingering after tasteof spice; Drank young, orup to three years in the cellar.
3 persons require 1pork tenderloin of 600gr
Amarinade made of 1 tablespoon of olive oil, 1 minced garlic clove, salt, pepper, 1 teaspoon of dried basil leaves, 1 tablespoon ofhot mustard .
2 to 3 tablespoons of canola oil
100 gr of Boursin cheese with cranberries and pepper;
Marinate the meat for one hour.
Sear it in hot canola oil in a skillet at maximun level until a golden colour appears.
Make a deep incision lengthwise in the middle of the meat, stuff in the cheese
Cook it on the barbecue side ways.
After six minutes on each side vary the level of cooking by making a cut in the thickest part of the tenderloin.
Serve when the inside is of a pale pink colour.
