Glengarry is New Zealand's oldest family owned Wine Retailer. Established in 1945, we were one of the first in New Zealand to hold a license to sell alcohol. The first store at 54 Jervois Road, Herne Bay is where it all started and stands proudly on the same site today. With 18 stores in Auckland and Wellington, we are proudly NZ and family owned. You'll find below a selection of offerings collated by the team here at Glengarry for the Dairy Women's Network. Enjoy and have a great Christmas.

We have taken a Planet-friendly approach to gifting this year. Whilst we have a strong desire to remove all plastics and more to a fully sustainable gifting offering, this will take time. Starting the journey important and with our offering this year we are on the way to a brighter future. Included in our offering, the beautiful wines of Loveblock farm. An Organic winery in Marlborough, the wines beautifully crafted by Kim and Erica Crawford.

Wine Tourists in our own country, that has got to be the theme of this summer for sure. With that in mind, we asked the team at Akarua to share the secrets of their Slow Cooked Lamb Shoulder. A beautiful dish that is a signature on the menu at Akarua Kitchen in Queenstown. Check out the video here and the full recipe below. A perfect match with Akarua’s Pinot Noir, whether Rua, the Siren or the Estate.

1 lamb oyster shoulder - we use Silere Merino - approx 1.1kg

10 garlic cloves

150ml canola oil

2 sprigs of rosemary

1 onion, chopped

1 piece of celery, chopped

1 carrot, chopped

1 bottle of Akarua Rua Pinot Noir

First off you’ll need to confit the garlic. Take a small pot and add the garlic cloves and enough oil to just cover them, place on the stove top on its lowest heat and let it slowly confit, without boiling, for about 25 minutes. They should be soft enough to squash with the back of a spoon.

Let it cool slightly then rip off the rosemary leaves and add them to the garlic and oil, using a bar blender or hand blender, blitz for a minute or two until the rosemary is fine and you have a nice paste. Rub this over the lamb shoulder and ideally leave overnight to marinate.

Pre heat your oven 130°c. Take an oven proof dish with high sides that just fits the lamb, add the chopped veges and then lamb on top and the bottle of wine, if necessary top up with water until just covered. Place a sheet of baking paper over the lamb, followed by aluminium foil wrapped tightly around the edges.

Slow cook in the oven for 4-5 hours. To test its done wiggle the bone, it should come apart from the lamb. In our restaurant we serve it with caramelised onions and figs, Akarua Pinot Noir jus and black garlic salt. Serves 2-4. Recipe by Executive Chef John Pickens

We asked our GM, Liz Wheadon for her Pink Picks for this Christmas. They include the beautiful fragrant Rose’s from Chateau Leoube, a family owned Organic property in the South of France. Champagne Moutard’s Rose, a Blanc de Noir, made from 100% Pinot Noir. Broken Heart’s Central Otago Pinot Noir Gin, three amazing things together, Pinot Noir, Gin and Central Otago. The perfect mixer with this Gin, East Imperial’s Burma tonic, a NZ made tonic water that’s spot on. Finally Lyre’s Italian Orange Non Alcoholic Spirit, it’s beautiful and refreshing with East Imperial’s Yuzu tonci water, turning a beautiful pale pink colour.