My F&W
quick save (...)

Like any proud New Zealand chef, Sileni Estates' Paul Condron loves the local lamb. He's been known to serve a main course with three preparations: a tartare, a spring roll and, best of all, a crispy, tender schnitzel. A recipe for that delicious schnitzel is partnered with Sileni's graceful Pinot Noir—a wine that's fast becoming another New Zealand signature.


The Hawke's Bay region of New Zealand's North Island has a warm, dry climate that sounds enviable—unless you're a winemaker trying to make Burgundy-style Pinot Noir. "The area is generally considered too hot for the European style of Pinot Noir," explains winemaker Grant Edmonds of Sileni Estates, which was founded in Hawke's Bay in 1997. Sileni planted one of its vineyards at a higher altitude to take advantage of the cooler temperatures there; the vineyard makes all the difference in the 2003 Sileni Estates Cellar Selection Pinot Noir.

"This Pinot shows classic black-cherry character, with some earthiness adding complexity to a relatively light body," Edmonds says. Sileni chef Paul Condron sees the wine as an ideal partner to his lamb schnitzel: "Succulent New Zealand lamb matches beautifully with the Pinot's ripe cherry flavors."

—Richard Nalley

Published December 2004


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.