The Sisters Wine

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The Sisters Wine

The Sisters – wine for women who do extraordinary things, every day. That’s all of us! The many ‘small’ everyday things we do and take for granted, matter.

Let's pause for a moment to reflect on and celebrate all that we do, all that we are. Every day, we achieve extraordinary things, juggling all kinds of activities from looking after the home and family (young, elderly and in-between), to community stuff and oh yes, working! How often do we stop, reflect, and acknowledge all the things we do? We’re more likely to be telling ourselves we need more h

ours in the day to get it all done. Spending time engrossed in conversation or in fits of laughter with your girlfriends often gets pushed down the list (if it’s on there at all?!). The Sisters wines are all about encouraging women to pause for a moment to reflect on and celebrate all that we do, all that we are. These wine styles are just perfect for raising a glass to us, so Cheers!

25/02/2025

Summer Recipe: Grilled Lamb Chops with Mint Salsa Verde!

This recipe is perfect for warm summer evenings, pairing beautifully with a chilled glass of The Sisters. The vibrant mint salsa verde adds a fresh, zesty kick to the tender lamb chops.

Ingredients

For the Mint Salsa Verde:
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup toasted pistachios, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon lemon juice
- ½ cup olive oil
- ½ teaspoon kosher salt

For the Lamb Chops:
- 12 frenched New Zealand single-bone lamb chops
- Olive oil (for brushing)
- 1½ teaspoons salt

1. Prepare the Salsa Verde:
- In a medium bowl, combine parsley, mint, pistachios, capers, lemon juice, olive oil, and salt.
- Stir well and set aside to allow the flavors to meld.

2. Prepare the Lamb Chops:
- Pat the lamb chops dry with paper towels and season with kosher salt.
- Heat a grill or grill pan over medium-high heat. Brush the grill grates with olive oil to prevent sticking.

3. Grill the Lamb:
- Place the lamb chops on a hot grill and cook for about 4 minutes on each side for medium rare (adjust time based on desired doneness).
- Remove from heat and let rest for 5–10 minutes.

4. Serve
- Drizzle some mint salsa verde over the lamb chops and garnish with fresh mint leaves.
- Serve the remaining salsa verde on the side.

Serving Suggestions
Pair these grilled lamb chops with a crisp summer salad or. A side of crusty bread or herbed couscous complements this dish beautifully.

20/02/2025

Wine is poetry, Sisters.

17/02/2025

We've got you covered, 🌧 or ☀️

You can find The Sisters family at and at .

11/02/2025

Tonight's forecast is in, Sisters!

08/02/2025

Discover our Moroccan Roast Eggplant and Pomegranate Salad – a feast for the eyes and palate! This vibrant dish bursts with flavours of harissa, lemon, and aromatic spices, perfectly complementing The Sisters’ wines.

👩‍🍳 Easy to make, impressive to serve!�🍷 Tag a friend you’d share this with!

Dressing:
2 tbsp of Harissa
Stir well with juice and the zest of 1 lemon
2 – 3 tbsp of olive oil and crushed garlic
Moroccan spice mix salt and pepper.
Salt and pepper.
Cover and set aside.

Salad:
Eggplant
Moroccan Spice Mix
Olive Oil
Garlic for rubbing
Red Onion
Goat Feta Cheese
Pomegranate
Baby salad leaves – spinach, kale, rocket, etc
Microgreens or sprouts for garnishing

Directions:
Cook 2/3 of a cup of couscous in plenty of water. Drain and rinse with cool water.
Mix cooled couscous with the dressing and set aside for the flavours to develop.
Preheat the oven to 210C.
Cut eggplant in half the long way and rub with garlic, Moroccan Mix and a generous amount of Olive Oil.
With a sharp knife make cross cuts all over the eggplant flesh avoiding the skin.
Cut red onions into wedges and add to the tray with the eggplant.
Bake eggplant in preheated oven cut side up until well roasted and tender.
Arrange salad leaves on a platter. Fluff up couscous mix with a fork and sprinkle it all over the leaves.
Roughly spoon over pieces of roasted eggplant and red onions. Add some goat feta and pomegranate.
Garnish with micro greens or sprouts.
Can be served with extra roasted eggplant on the side.

07/02/2025

Raising a glass to the extraordinary journey of motherhood!

We’re proud to have partnered with Victoria University of Wellington’s Masters Study for “The Mothering Village” exhibition. This powerful showcase brought together 15 first-time mums, creating art that speaks to the raw, beautiful, and often unseen realities of motherhood.

Why The Sisters Wine? Our motto “for women who do extraordinary things every day” perfectly captures the essence of motherhood - celebrating the quiet strength and daily triumphs of mums everywhere.

Through artistic collages, these amazing women explored maternal belonging and the transformative journey of becoming a mother.

05/02/2025

Looking for a quick, easy, and healthy evening meal? Look no further! Our Lemon Garlic Prawns with Orzo recipe is not only delicious but it’s also made with store cupboard ingredients, making it convenient and budget-friendly. This Mediterranean-inspired dish features succulent prawns tossed in a zesty lemon garlic sauce, served with tender orzo pasta. With its fresh flavours and vibrant colours, this meal is not only a feast for the taste buds but also a treat for the eyes. Plus, it pairs perfectly with a glass of your favourite white wine. Get ready to impress your family or guests with this delightful and nourishing meal that will leave them asking for seconds.

Ingredients:
450 grams prawns
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes (adjust to your spice preference)
Salt and pepper to taste
225 grams orzo pasta
1/4 cup chopped fresh herbs (optional, for garnish)

Instructions:
* Cook the orzo pasta according to the package instructions. Drain and set aside.
* In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
* Add the prawns to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.
* Stir in the lemon zest, lemon juice, red pepper flakes, salt, and pepper. Cook for an additional 1-2 minutes to allow the flavours to meld.
* Add the cooked orzo to the skillet with the prawns. Toss everything together until well combined and heated through.
* Serve the Lemon Garlic Prawns with Orzo in bowls, garnished with the herb of your choice (basil, parsley, coriander all work) if desired.
* Pair this dish with a crisp white wine such as a Sister's Sauvignon Blanc or Pinot Gris to complement the flavours.

31/01/2025

Chicken Avocado Poke Bowl

Already wondering what an earth you can rustle up for today's lunch? Fret not, we’ve got you covered with a quick and delicious recipe – our Speedy and Wholesome Chicken Avocado Poke Bowl. Designed especially for those days when fatigue sets in early, this recipe transforms leftover chicken, and a few store cupboard essentials into a vibrant bowl of goodness. Embrace the ease, savour the flavours, and let this recipe be your answer to a nourishing yet effortless meal.

For the Poke Bowl:
150g cooked chicken (leftover or rotisserie), shredded
1 ripe avocado, diced
100g cucumber, thinly sliced
50g carrots, cut into thin strips or grated
50g edamame beans (frozen or canned), defrosted
50g radishes, thinly sliced
2 spring onions, finely chopped
1 nori sheet, cut into thin strips (optional, for topping)
Sesame seeds, for garnish (optional)
Fresh coriander or parsley, chopped, for garnish (optional)

For the Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1/2 teaspoon grated ginger
1/2 teaspoon minced garlic

Instructions:

Marinade: Mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
Chicken: Toss shredded chicken with half of marinade. Marinate for 10 mins.
Veggies: Arrange avocado, cucumber, carrots, edamame, radishes, and spring onions.
Finish: Place marinated chicken on veggies. Drizzle remaining marinade.
Serve: Top with nori, sesame seeds, and coriander.
Pour: A glass of The Sisters’ Pinot Gris or Sauvignon Blanc.

Tips:
Swap chicken for salmon, or another protein of your choice
Swap veggies as needed.
Add sriracha for heat.
Prep ahead for busy days.

30/01/2025

Embrace the warmth of summer with this refreshing Sauvanilla Cocktail!

Makes two cocktails.

Ingredients:
120mls The Sisters' Sauvignon Blanc
Single shot of Vodka, infused with vanilla
Fresh apple juice
Soda water

Method:
Combine the vodka and Sauvignon Blanc and mix
Add the apple juice
Top with soda water, if desired

Serve on ice in a chilled glass and enjoy!

28/01/2025

How do you Rosé?

26/01/2025

That blissful moment when the kitchen becomes a sanctuary - when the world slows down and creativity flows. Whether you’re an accomplished home chef or just starting your culinary journey, there’s something magical about taking a moment for yourself, glass in hand, as you explore new flavours and recipes. This is more than just dinner prep - it’s self-care, served with a side of Sauvignon Blanc.

22/01/2025

The perfect summer setup:
• The Sisters Rosé - for those moments of pure relaxation
• A gripping novel for literary escape
• Quality sun protection (because we care about your wellbeing!)
• Chic sunnies for style and protection

Tag us in your Sisters moments!

Address

238 Alabama Road
Blenheim
7274

Website

http://www.thesisterswine.co.nz/

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