Amadio Wines

Amadio Single Vineyard 2017

Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Grigio (100%) Kersbrook, Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
12.9% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $22.00
  • Amadio Wines
    461 Payneham Road
    Felixstow, South Australia
    Austarlia 5070
  • Danniel Amadio, Proprietor
  • Phone (61) 418 855266

Slight bronze tint. Savoury, more heavily worked style with some creaminess, slight spice lift. Citrus, RS overrides, phenolic finish. Food : neither detracts or enhances.

Pear lemon and nut are to the fore here together with a crisp dry finish that isn?t altered too much by the food.

Very pale straw, hint of pink. Cream & dried-linen aromas. Sweet fruit through to mid-palate, low acid, sweet finish. Food: Sweet and bland.

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.

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.

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

Snapper with zucchini and dill

Presented by chef Marcell Kustos


Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
  • 8 pc fillets, steamed Snapper


  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.