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Summer Newsletter 2013 Summer Newsletter 2013 Summer Newsletter 2013 New Releases Birth of Artisan Winegrowers TOSQ recipe
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TOSQ Newsletter

Mar 24, 2016

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Carl Thompson

UK version TOSQ Newsletter
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Page 1: TOSQ Newsletter

Summer Newsletter 2013Summer Newsletter 2013Summer Newsletter 2013

New Re lea se sB i rt h of Art i s a n W i n e gr ower sTOSQ rec i p e

Page 2: TOSQ Newsletter

A quick hello from us as summer progresses to update you on our

current wines, alert you to look out for wines from our fellow “Artisan Winegrowers” and wrap up with a recipe which can be simply prepared and enjoyed from the BBQ

Our Pinot Gris 2011 is delicious right now and being much enjoyed.

Remeber ordering online is

easy and secure at

www.tosq.co.nz

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Our TOSQ Pinot Noir 2009 is now sold out. For those of you still with some

tucked away, it is drinking beautifully with plenty of life yet.

We are now selling the TOSQ Pinot Noir 2010. This was a great vintage,

with very ripe and developed tannins and beautiful dark fruit

It is dry and intense, with savoury notes. It will continue to reward cellaring in the years ahead.

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Artisan Winegrower

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s of Central Otago

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From now on we’ll pop in a recipe we hope you’ll

enjoy . . Something simple and tasty and great with our wines.

This one’s for the BBQ and won’t

take you long to prepare.

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HORSE MEAT PATTIES

Ingredients (serves 5)

500gm horse mince1 cup fresh breadcrumbs1 crisp green apple, peeled and grated2 cloves crushed garlic1 tsp chopped fresh thyme1 Tbsp chopped fresh parsley1 Tbsp chopped fresh mint¼ tsp chilli powder½ tsp nutmeg½ tsp allspice1 Tbsp dijon mustard1 Tbsp balsamic vinegar2 Tbsp olive oil1 eggsalt & pepper to tastesesame seeds to coat

Page 19: TOSQ Newsletter

TO SERVE

1 Cup natural yoghurt (thin with a little water if too thick)2 Tbsp finely chopped fresh mintSpiced Plum Sauce

Mix all pattie ingredients together and shape into rounds. Coat with sesame seeds.Brush BBQ plate or fry pan with olive oil and cook over medium heat till browned on both sides and cooked through, but not dry.

Serve with minted yoghurt and a spiced plum sauce, accompanied by a tabbouleh, couscous or potato salad – and a glass of TOSQ Pinot Noir!

Page 20: TOSQ Newsletter

Best wishes for a happy & healthy 2013

Thomo & Sue

Best wishes for a happy & healthy 2013

Thomo & Sue

Best wishes for a happy & healthy 2013

Thomo & Sue

Best wishes for a happy & healthy 2013

Thomo & Sue

www.tosq.co.nz