Tasty tapas

MATCHED UP: Cruise ship and vintage train passengers are served tapas matched with wines.

CRUISE ship and vintage steam train passengers have been taking advantage of a side trip to Nicola and Geoff Wright’s Organic Vineyard this summer.

Since the Gisborne City Vintage Rail Society recommenced excursions on restored Wa165 steam locomotive to Muriwai in November and cruise ships began calling in the bay in December, the winery has seen a steady stream of visitors.

Wa165 passengers disembark at the Browns Beach Road stop and are taken by coach to the winery a kilometre away while the remaining passengers carry on to Muriwai where, on days cruise ships are in port, they are entertained by local school children during which time the train turns around and comes back.

Cruise ship passengers are collected from the i-Site, taken for a tour of the district with a historical commentary, and then on to the winery.

Guests are treated to tapas, tastings and a tour of the vineyard and winery.

The tapas — using Waimata cheeses, Morrells breads and Torere macadamia nuts and olive oil and chardonnay verjuice from Nicola and Geoff’s property matched with Wrights wines — are proving popular with visitors.

The tapas are meringue with berry compote and cream matched with Mister Right Sparkling Moscato; rocket and sundried tomato pesto wrap served with Wrights Semillon Sauvignon Blanc 2013; verjuice pesto and camembert on crusty bread teamed up with Natural Wine Co Chardonnay; and olives stuffed with blue cheese and drizzled with Wrights olive oil washed down with Natural Wine Co Pinot Noir 2015.

The excursions notch up a couple of firsts for Gisborne — it’s the only place in the Southern Hemisphere where a steam train crosses an airport runway and the only steam train trip in New Zealand that includes a winery tour.

• Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit.

Verjuice pesto2 cloves garlic

3 cups nuts (Nicola uses Torere macadamia nuts)

Large handful of parsley

3/4 tbsp salt

100 ml Wrights olive oil

200 ml Wrights verjuice

Place in blender and blend to desired consistency.

• Perfect match with Wrights Chardonnay 2015 or Natural Wine Co Chardonnay 2015. Verjuice is made from the first pick of chardonnay grapes, usually on Valentine’s Day.

Sundried Tomato Pesto2 cups sundried tomatoes

1 cup nuts (Nicola uses Torere macadamia nuts)

8 cloves garlic

8 tbsp Wrights Olive Oil

1 tsp salt

Black pepper to taste

Place in blender and blend to desired consistency.

• Perfect match with Wrights Semillon Sauvignon Blanc 2013.