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featured AUDIO CONTINOUS MIX

NEOTEMPO 2022 KIATRA ESTATE PRIME MIX 🔥

The prime mix is a 104 minute electronic soundscape featuring familiar and new favorites songs – the mix features songs spanning five decades and features many underground gems that span tempo, texture and musical styles. 

 

 

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featured AUDIO MOODMIXES

MUSIC + WINE = HAPPINESS

While our wine is our primary focus, we realize that wine is almost never enjoyed by itself. Music is a powerful mood shifter and pairing with music and wine has been proven to enhance ones experience. Over the last 18 months we have curated a number of playlists for our wines for you to enjoy. Each playlist is carefully curated with songs that amplify the flavors and the visual elements of Neotempo. These playlists are curated by humans not algorithms. 

featured IMMERSIVE MULTI-SENSORY VIDEO

IMMERSIVE VISUAL MIX

While our wine is our primary focus, we realize that wine is almost never enjoyed by itself.

NEOTEMPO IMMERSIVE Multi-sensory Video Mix

Use the QR code above to link to the video on your mobile device and then you can screencast onto a smart TV.

@NEOTEMPOWINES

{GASTRONOMIC} FOOD & WINE​

KIATRA GRILLED TRI-TIP

Some advice for pairing food and wine can be boring and strict. We love to broaden pairing options for wine. The truth is, you can eat pretty much whatever you want while drinking whichever wine you choose. We will explore global flavors as pairing options with our wines. Our first recipe is a household favorite, grilling tri-tip steaks overlooking our vineyard is a perfect companion to our Kiatra Estate Cabernet Sauvignon. The tannins in Cabernet sauvignon can cut through the fat and protein, which in turn smooth out the tannins. It’s a perfect symbiotic relationship in each bite.​

INGREDIENTS:
  • 4 POUNDS TRI-TIP ROAST
  • 4 CLOVES GARLIC, PEELED AND VERY THINLY SLICED
  • â…“ CUP SALT
  • â…“ CUP BLACK PEPPER
  • â…“ CUP OLIVE OIL
  • 4 SPRIGS OF ROSEMARY
     
SEASONING OPTIONS:
 
  • FUNKY OUMA AFRICAN RUB
  • KINDER’S WOOD-FIRED GARLIC SEASONING
 
PREPARATION:
MIX OLIVE OIL, GARLIC, BLACK PEPPER AND A FEW CHOPPED ROSEMARY LEAVES AS BASTE APPLY SALT GENEROUSLY TO THE MEAT ON BOTH SIDES ON A COOKING PAN. LEAVE AT ROOM TEMPERATURE FOR 30 MINUTES. APPLY THE SEASONING BASED ON FLAVOR PROFILE AND MOOD GENEROUSLY ON BOTH SIDES OF THE MEAT.
GRILLING:
PLACE ON GAS OR CHARCOAL GRILL ON MEDIUM HEAT. DEPENDING ON THICKNESS OF THE MEAT COOKING TIME IS 30 – 40 MINUTES. SET TIMER AND TURN THE MEAT EVERY 5 MINUTES. MIDWAY THROUGH THE GRILLING (15-20 MINUTES) TAKE A LONG SPRIG OF ROSEMARY OR OLIVE BRANCH AND APPLY A BIT OF GARLIC OLIVE OIL WITH THE SPRIG ON THE MEAT. LET THE MEAT REST FOR 10 MINUTES.
PLATING AND SERVING:
• LOCATE WHERE THE TWO GRAINS INTERSECT AND CUT VERTICALLY, SPLITTING THE ROAST ROUGHLY IN HALF. ONE SIDE SHOULD BE LONGER THAN THE OTHER. THIS IS OPTIONAL.
• INSPECT THE GRAIN OF EACH PIECE OF THE SEVERED TRI-TIP; SLICE PERPENDICULAR TO THE GRAIN OF EACH HALF.
• FOR MAXIMUM TENDERNESS, THINLY SLICE TRI-TIP. THINNER SLICES > THICKER SLICES.
• WHEN SLICING, ANGLE THE KNIFE SLIGHTLY AND CUT ON A BIAS
• PLATE THE MEAT ON A PLATE DRIZZLE WITH OLIVE OIL, SQUEEZE OF LEMON AND DRESS WITH ROSEMARY SPRIGS.
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