Have you had almost enough of this cold weather? Starting to look at the outdoors and bbq with longing and counting down the days? Or perhaps that’s just me… I content myself with planning recipes that I intend to cook over the warmer months and you know what goes with food. That’s right, wine! Marlborough in New Zealand are known for their wines and a new brand called Toi Toi has two new offerings. One called Rata, is a lighter alcohol wine sauvignon blanc. Created for market demand, this lighter wines is named after the Southern Rata, a large native flowering tree predominantly found in the South Island of New Zealand. With 8.5% alcohol it is said to go well with Asian dishes, white meat and seafood and is ideal for lunches. Toi Toi wines are multi award winners but are also very reasonably priced.
Thanks to Toi Toi Wines, eight lucky Not Quite Nigella readers will win a bottle of The Rata Sauvignon Blanc and a bottle of The Toi Toi Sauvignon Blanc. For a chance to win all you have to do is tell me what you’d serve with the wine! Simply add your answer as a comment to the story. The competition ends at midnight AEST on the 18th of August, 2012. You can enter this competition once daily and it is open to anyone within Australia.
Best of luck!
Lots of love,
Lorraine
xxx
***The winner are:
Laura C. of Vic
Sally C. of NSW
Kylie R. of WA
Barbara W. of SA
Barbara P. of NSW
Joanne W. of Qld
Tina S. of Qld
Kate H. of NSW***
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
132 Comments | Add your own
Oh I know I can’t enter but here is my two cents worth anyway. I would serve the fruity Sauvignon Blanc with a tangy warm artichoke dip and home made flat breads.
I would serve the rata wine with a delicious seafood paella, beautiful seafood and some lovely plump grains of rice. Ummmmmm
Looking forward to enjoying some delicious seafood with a simple salad and a fruit and cheese platter, outdoors in the sunshine with friends!
Thai Jungle Curry would be perfect with these wines.
I’d wait for the weather to warm up and serve the Rata Sauv Blanc at a girls lunch with a scampi and watercress salad.
If I am on the run or unexpected visitors arrive, I love to serve my red salmon pasta with my special cream sauce with a zing! Our guests love it. (I often find restaurant cream sauces bland!)
I do like the sound of these wines Lorraine and yes, I’m over the weather. Heading out now to the rugby and I’ll have to stand on the sidelines in the pouring rain. I would serve these wines indoors, by the fire and with some marinated kalamata olives while something was being slow-cooked in the oven xx
I love a good cheese platter with any wine (except a sweet one)
Hello Lorraine,
I would pair this nice and light wine with some pasta and seafood like linguini with prawns and ligt cream sauce with wine!
Have a beautiful weekend,
Katerina
With the beautiful fresh and palate pleasing New Zealand Sauvignon Blanc wine I would serve a fresh grilled coral trout caught off the Sunshine Coast of Australia. A wonderful combination of tender juicy fresh fish and the cool refreshing tones of a lovely New Zealand Sauvignon Blanc. Fresh and delectible combined.
I had some of that wine when I was in New York, and some other wine from Marlborough, love it! Too bad I can’t participate…:) (Sigh…)
Cheese and quince paste – it would go perfectly with these wines!
i would have it with a bbq served with seafood and salads
Serving these handy wines with seafood means that, due to my husband’s dislike of seafood, means that I can enjoy this prize in peace.
I think I would serve up some Veal scallopini with my wine,
I could not think of a better way to dine!
Something light to compliment the structure of the wine. A light lunch of fresh, sweet prawns with a garlic bruschetta would be perfect for the upcoming warmer weather, which I am so looking forward to as well
Oh yum my favourite! i’d serve the wine with a asparagus risotto or a cheese platter by the pool
I would make my curried seafood Prawns and scallops on a bed of rice and pop the top of a Sauvignon Blanc and enjoy.
Oh LOVELY. My favourite kind of wine! I’d serve it with a lovely grilled prawn and zucchini pasta / with lemon and chilli. Fresh albany oysters and some strawberry based desert. Gosh it’s a post pregnancy feast!!!
Cheese! Specifically, a nice ripe camembert. I know, I know, you’re looking for a proper meal but I’m nearly at my due date and haven’t had wine or camembert for so long and Toi Toi wine would be worth waiting for… even, dare I say it, going overdue. *lol*
Too easy! This is the perfect romance with Grilled Coconut Lime Prawns. Mmmm.. sticky finger time!
Yum! I’m thinking that if the weather ever warms up I’d serve it with BBQ seafood… fish, bit of squid, crayfish if we’re feeling luxe. Serve it all with bread and chilli sauce and eat with fingers!
I am thinking a Parmesan crusted fish with a snap pea & cherry tomato fried salad would be delightful
I would serve it with a baked snapper stuffed with ginger, lemongrass and garlic, top the fish with some roasted baby tomatoes and and the side serve some bok choy and broccolini stir fried in some oyster sauce and more garlic. Some steamed jasmine rice to complete it all off
I think that, because of their low alcahol level, these wines would be best served with a light luncheon and the Toi Toi Sauvignon Blanc with a seafood entree` with the Rata Sauvignon Blanc Sparkling Sauvignon Blanc with the main and sweets. As it is luncheon I would choose either seafood or chicken for a main course, and keep the sweets simple with fresh fruit
Absolutely love the Marlborough area wines: what a fabulous prize
! Yes, I too am so looking forwards to the bursting of spring, especially just having opened my last quarter’s electricity account 
! Well, the thermostat is already turned down to 21 degrees!!! Food to go with the beautiful Sauvignon Blancs with their very ‘Island’ names: – spring brings forth my favourite asparagus, so for a European style dish perhaps steamed asparagus with truffled eggs and airdried ham for Sunday brunch? For Asian-style foods perchance teriyaki chicken skewers with rice and stirfried Chinese vegetables or even just a wonderful rich bowl of pho 
!
I’m the same I just can’t WAIT for warmer weather!
I’ve got a friend named Rata so i’d have him over for lunch, cook some marinated tiger prawns and squid on the BBQ and and serve it with a huge fresh crunchy salad…MMmmmmm I miss salad weather…I still eat salad during winter cos I love it but it’s never the same is it..
Me? I’d eat anything with Sauvignon Blanc! Love it. Nearly lunch time, so how about some grilled snapper served with ginger/lemongrass vegetables?
I would love to serve it with a charcoal seared steak with a pepper shallot sauce served on a creamy mash… delish!
I’m making Penang curry with chicken tonight, this wine would go well with that I think.
Good luck to the entrants – this wine sounds gorgeous
Cheers
Choc Chip Uru
A nice grilled salmon steak and green salad.
Smoked salmon blinis and a cheese platter would be my choice.
These gorgeous wines would be a beautiful accompaniment to my ‘Crispy Skinned Salmon and Warm Thai Noodle Salad’
Bruschetta, grilled chicken with rosemary and cous cous. Then for dessert apple turnovers with ice cream.
The Mister has taken to fishing. So, whatever freshly caught fish he sends my way I know will be perfect with the wine.
I have a new neighbour who is Thai who has shown me how to prepare my own authentic hot and spicy Tom Yum soup. I can’t wait to try the recipe out myself and I think this wine would be the finishing touch! My husband loves all things “hot and spicy” (yes not just me, but his food too! ha, ha!) and this would be great to surprise him with on our upcoming anniversary.
My charm
Toi Toi is such a cute name. Doesn’t sound so much like an adult drink though.
I would serve the wine with simply steamed green lip New Zealand mussels with a sprinkle of salt and a wedge of lemon (like at Aggys Shack in Queenstown)
or a home-made lemony mayo
P.S… the closinf date for the comp 18th August is my 22nd wedding anniversary so I would enjoy the wines with my Hubby
Goodness knows how you choose a winner for these comps Lorraine. The answers are always excellent. I don’t enter because I know I couldn’t top what’s already been entered.
Garlic and chilli prawns with home made flat bread and a little green salad would make a perfect Saturday lunch!
Homemade goats cheese, spinach and sun dried tomato ravioli!
* Baked avocados stuffed with hot chilli prawns and topped with mozerella cheese would wash down delightfully with a bottle of one of these!*
A large seafood platter, fresh of course, tiger prawns, mud crabs, lobster and a dozen oysters will be just perfect to accompany this wine over lunch with friends.
Some Vietnamese rice paper rolls and a nice chicken salad on the side to go with the white. Mmmm summer!
Give me the old cheese and biscuits any day!
Great giveaway! Good luck to everybody who’s interested to join! =D
Herb crusted lamb with roast vegetables for a dinner friends. A glass of Sauvignon blanc makes the evening ‘cheer’ful!
What would I serve with these wines if and when the spring ever comes? Why, more wine of course! Oh, all right, we’re grown up now and there’s a certain decorum required whe enjoying spring fever, so I’ll condescend to some crumbly tassie cheese and biscuits and the seasons first peaches/apricots/nectarines, whatever’s in the farmers market on the first warm weekend can’t wait……
Serve it with seafood
Atlantic Salmon Steaks on a bed of mashed potato with Asian greens.
fish and chips
This brings back great memories of eating beautiful, natural oysters and drinking lovely NZ sauvignon blanc outside on a sunny day at the Sydney Fish Markets! So, I would have to say that a dozen (or two) natural oysters with Toi Toi would bring me joy, joy!!
lasagne
I’d have it with baked salmon that has a delicious lime yoghurt sauce drizzled over it!
These wines would be perfect with a seafood platter.
A seafood bisque
Smoked salmon, tomato and caper pasta with a lemon and olive oil sauce.
I’d serve this wine with my favourite Asian baked salmon – lovely pink-in-the-middle whole salmon fillet marinaded in dark soy, ginger, garlic, coriander root and lemongrass paste, with coriander leaves, sliced shallots, sliced red chilli and lime juice over the top when it comes out of the oven. A family favourite whenever we feel like a celebration. YUM!!!!!
Light prawn salad on a balmy summer night!
Fettucine Carbonara with Bacon and Mushrooms! YUMMY!!
I love cooking prawns with tomato and feta cheese, and the crispness of a good sauvignon blanc cuts beautifully through the richness. Must be getting hungry because I can picture those prawns in front of me – hang on while I fill my glass!
Oysters Kilpatrick, as many of them as we could handle!! A few as an entree is just never enough
Me, wearing a big smile and my gorgeous new heels. His favourite dish with wine!!
I would serve this lovely wine with my Famous Thai Beef Salad, perfect match!
cheese oh glorious cheese!
Id serve this wine with some fruity cashew and mango cheese. and a whole heap of love
My girlfriends are wine lovers so I’d have them over for a girls afternoon and serve it with a really tasty antipasto plater with delicious cheeses (blue cheese and bocconcini wrapped in basil have to be there), marinated vegies, homemade olive tapenade and lovely crusty bread. Can’t wait for some warmer weather!
My flatmate and I have discovered how fun and easy it is to make your own rice paper rolls, so I would defintly enjoy the wine with some fresh home made rice paper rolls while we kick back inside out of the cold and watch some footy on the tv
The wine would be great with my partner’s famous kaffir lime and basil stir fry chili chicken.
These sound like the ideal wines to serve with a nice big fillet of blue fin, marinated with lime, chili, coriander, and grilled to perfection on the barby, with a salad of mixed greens, candied walnuts and kiwi fruit. Some good company would also be crucial.
I would definitely serve these wines at a luncheon, when one doesn’t want to become too tipsy, and a seafood or chicken entree` and a nice caesers salad, finishing with fresh fruit
Toi Toi is my favourite Sauvignon Blanc. We discovered it in a supermarket in Christchurch and couldn’t believe our luck when we found it again in our local bottleshop, but too much information…
I like Toi Toi as a pre dinner drink with a nice Brie, Quince Paste and crackers. Somehow the sweetness of the Quince Paste and the richness of the cheese balance with the freshness of the wine.
prawn linguine with parsley, chilli and lots of lemon and nice crusty bread
….. cheese!! there is always room for cheese….. ;o)
Sweet soy and ginger snapper
A seafood paella with authentic Spanish saffron and a touch of local produce (mud crab) with lots of love and smiles
My husband’s prawn and avocado salad with cherry tomatoes, chilli and coriander would be the perfect dish to serve with ice cold sav blanc.
I’d serve with salmon and spicy lentils
yumyum!
Keep it simple with a bucket of prawns with some garlic aoli for dipping. Crisp glass of wine, or maybe more than one! Bring on Summer!!!
I would serve the Sauv Blanc with a homemade fresh seafood pasta…yumm!
I’d bake them into cupcakes- how do lemon and sauvignon blanc cupcakes with cream cheese icing sound?
I love good natural flowers. Grilled salmon and lightly roasted mini vegetable.
a great hearty ploughman’s platter
I would serve it with a pasta of smoked salmon, tomato and caper with a lemon and olive oil sauce. Oh or maybe sub the salmon for prawns. Either way would be lovely!
I’d wait for a sunny day and mix up a sangria with peaches and berries, garnished with mint- basically summer in a glass!
I would serve this wine with a mighty large dose of my best girlfriends, a small dose of dips and crackers, nothing too strenuous on wallet or brain and if they are lucky, a nice wine glass rather than the vegemite containers they usually get! They are a clumsy lot after a few!
It well be served with a seafood platter.
I would serve the Toi Toi Sauvignon Blanc with spaghetti with a prawn, chilli and rocket sauce (with homegrown tomatoes of course). The light dry Toi Toi wine will compliment that meal perfectly!
I would pair the Rata with my homemade Mushroom Risotto.
I’d serve it with a gorgeous man for all my friends to lust over, but I’d keep him all to myself
Thai beef salad.
Surf n Turf. I have this fabulous recipe which conveniently includes wine in it. The Turf will be King Rib Eye….. so as to lessen the blow when I tell hubby master 3 flushed his boat keys down the toilet. EEeeek!
‘Take-Aways’ as my cooking would never do justice to such wonderful wine.
Rosemary encrusted Lamb Shanks would be the perfect partner!!
Prawn and avocado bread rolls. Yum.
Cheese and wine,
Is classically divine!
Couldn’t think of anything better,
Just need some more perfect weather!
I’d serve Fish. Most people’s guests like fish and it always goes with a good wine.
*A SEAFOOD GRATIN*… would be to die for with these wines.
I immediately think of spring greens – the first harvest from the vegie patch – peas and broad beans. Crisp and fresh like a Marlborough sauv blanc!
I’d serve this delicious refreshing wine with a chicken Caesar Salad!
Zesty aromas to remind me of spring; a beautiful NZ white with a bit of zing; crisp colours to swill and swish; served with Tasmanian salmon would be d’lish!
Coconut prawns would be perfect!!!
I would serve it with a grilled salmon topped with toasted walnuts and drizzled with pomegranate molasses
A curly straw
I do like a good NZ sav blanc with some blini with herbed creme freche and smoked salmon.
I have been searching a long time for a light alcohol wine as I love wine but have a tendency to overindulge. Unfortunately every alcohol free wine is disgusting, and I can’t see why it is taking the industry to find a middle ground. Toi Toi – well done on finding the middle ground, and being from the Marlborough region I know it will be a brilliant drop! I can’t wait to try it.
Warmest regards and well done!
Carmen, perth western Australia.
My hubby and I have a favourite local Asian restaurant so I will save it for a relaxing night with no cooking and team it with that!
Seafood salad followed by something sweet for dessert
I would serve it with a nibbles plate of Aussie soft cheeses (pref. of the triple cream variety!!), pate, grapes, quince paste and my mums rosemary flat bread and wafer crackers! Nom nom nom!
I agree with Dimity…I serve with some Aussie Soft Cheeses & Quince Paste…..Yummy in my tummy….
Some delicious toasted Pane di Casa topped with the freshest slices of smoked salmon and freshly ground pepper.
A very simple PUTTANESCA pasta with a crisp salad.
A LARGE glass.
Wine is constantly partnered with
A delicious plate of oysters kilpatric
In my home mmmmmmm.
salmon and mash or chicken stuffed with camabret cheese
I would take a slab of King Island Double Brie, sprinkle with some finely chopped fresh dates, finely chopped fresh mint and drizzle with delicious Australian honey. Serve with Kurrajong Ktichen Lavosh for some crunch and a crisp, cold glass of The Toi Toi Sauvignon Blanc.
Thank you!!
Cream of Cauliflower soup, yum!
I’d serve it with a delicious Satay Chicken on a bed of fluffy rice, with a couple of spring rolls on the side.
A laksa or some a yummy seafood stir fry! Yummo!!!
Looking forward to complaining about the heat! A light white, chilled, is perfect on a hot day when all I can manage is a simple salad of grilled/ barbecued fish, subtle Summer greens and a soft, piquant dressing. Knock it up in 5 mins, grab my book and my Toi Toi Rata and find me a hammock!
I would serve it with a delicious cheese and crackers platter.
I think this would would be perfectly served for snacks and a savory platter with cheese and Kabana, olives and gerkins and so on.
A simple Chicken salad with caramelised balsamic vinegar
I’d serve it with whatever my best friend would make as I’d definitely rush over to her house bottle in hand, if I won.
Prawns – yummy – i can taste it now!
French cheese and baguette… ‘Brie’lliant!
Id serve the wine with my delicious homemade lasagna enjoyed by my closest family.
def would be best shared with a nice roast pork belly and some yummy roast vegies!
chicken/pumpkin/spinach risotto
Post a Comment