In recent years New Zealand's earliest Pinot Noir vines have come of age, and are now producing some first-class wines. Marlborough Pinot Noirs are lighter and fruitier than those from Otago and Martinborough. What makes New Zealand Pinot Noir unique from the other Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.

Seifried Nelson Pinot Noir 2014 @ £14.95 p/bt

"Fruity, fresh, varietal and very inviting bouquet of fresh dark cherry and light red fruits, some plum; baking spices of cinnamon and vanilla. Dry, fruity and flavourful with light red fruits of plum and cherry, light toast oak layer, medium+ acidity and fine tannins. Balanced and well made."

90 Points - Cameron Douglas MS, November 2015

The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of salmon; or equally with pork, veal, lamb or venison.

Today we suggest a truly tantalizing appetizer idea to match this beauty…

PARMA HAM, GOAT CHEESE AND FIGS CROSTINI

INGREDIENTS

1 fresh baguette
1/8 cup olive oil
Sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam or fresh figs
3 slices prosciutto, each cut in half
6 fresh basil leaves

 METHOD

 Preheat oven to 190 C. 

 Slice six 1/2-inch slices of bread from the baguette.  I slice mine slightly on the diagonal.  Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice.  Bake for about 10 minutes, or until crisp and slightly golden.  Watch that they do not burn.  Remove from oven and cool slightly.

 Spread some goat cheese on each crostini.  Spread about a tablespoon of fig jam or place your fresh sliced figs on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini.  Lay a fresh basil leaf on each and serve.

 Enjoy it !!