Gatt Wines

2010 Gatt High Eden Riesling 2010

Award
Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) High Eden, Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $30.00
  • Gatt Wines
  • Marilyn Thorn, Sales Manager
    Ray Gatt, Proprietor
  • E: marilyn.thorn@gattwines.com
    T: (61) 08 85641166
    M: (61) 0 439277478
  • PO Box295
    Tanunda, South Australia
    Australia 5352

Developed colour, vibrant. Toasty age, floral, lemon/lime, classy. Toast & citrus fruit, still alive, phenolic edge adds to flavour line. Food : works very well, adding texture & flavour line, moreish

A mature riesling with no wrinkles but a very complex character and not that it needed it, but the dish puts it all on steroids.

Bright mid-lemon. Clean lime-juice, slate and linen aromas. Very smooth, even, full dry palate. Good length, juicy yet dry finish. Food: Mature citrus flavours work well; acid and phenolics are in balance and alcohol is in check. Good combination.

Lovely rich honeyed slightly toasty nose following through to the palate. Great texture and concentration. Great match as the texture of both the wine and the Japanese eggplant dish are similar.

Chalky, mineral, grapey nose. Light, dry, oily, floral, lovely mid-palate, oily, lemony, herbal, chalky flavour. Dry, herbal, floral lightly oily finish. Long, complex. Good mutually enhancing pairing with the food.

Pale straw gold colour. Interesting aromas showing very nice developed notes a slight edge of caramelised citrus but no hint of oxidation. Palate shows lovely lanolin interspersed with primary citrus fruit notes and a lovely length of flavour. Food enhances the lovely complexity in the wine.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.