Martin Moran, Second Term Panellist 2019 Competition
“Pear lemon and nut are to the fore here together with a crisp dry finish that isn?t altered too much by the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale straw, hint of pink. Cream & dried-linen aromas. Sweet fruit through to mid-palate, low acid, sweet finish. Food: Sweet and bland.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Creamy nose with hints of yeastiness coming through to the palate. Round and light with hints of alcohol coming through giving a nice lift. A good match with the snapper dish as the creaminess of the wine matched well with the firmness of the snapper and the dill lift.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light straw. Fairly assertive peppery, floral apple, melon with a hint of pear on the nose. Med=bodied, dry, lightly lemony, pepper, apple, melon. Dry apple, melon finish. Long. Neutral impact, no clash.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Light straw with just the faintest blush of pink to the eye. Interesting nose with aromas of red cherry, strawberry jam and complex yeasty notes. Those red fruits give the palate appeal and there is a nice weight of flavour in the wine which pairs well with food which highlighted some of the primary fruit characters in the wine.”
The Lighter Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Zucchini puree
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bronze tint. Savoury, more heavily worked style with some creaminess, slight spice lift. Citrus, RS overrides, phenolic finish. Food : neither detracts or enhances.”