Booster Wine Group
Anna's Way Pinot Gris 2018 2018
- Award
- Winner Blue Gold Lighter Bodied Dry White Wines
- Grape Varieties
-
Pinot Gris (100%) Marlborough, New Zealand
- Country of Origin
- New Zealand
- Alcohol Content
- 13.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $15.00
- Booster Wine Group
- Marie Weber, Executive Assistant
- Phone (64) 6 879 8768
Website https://www.boosterwinegroup.nz
Toni Paterson, First Term Panellist 2020 Competition
“Preserved lemon aromatics. Good flavour depth and weight on the palate. A composed wine of medium body. The wine was transformed by the food showing even more richness and balance. A fabulous match.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Unoaked dry white with mouth-watering acidity and white grapefruit flavours. Moderately concentrated with a clean finish. A good value weekday drinking wine. Quite assertive with the food with the alcohol spice coming through on the finish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Lovely floral fragrance of pear drop and nectarine fleash. Well rounded fruit driven palate with subtle hints of honey and spice. Well matched acidity and texture with purity of fruit on the finish. Well matched as the wine becomes finer on the palate when tasted with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, musk, floral, apricot botrytis, light bodied, slightly oily viscous texture.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A rich more-ripe style, generous on the nose with lovely rounded white nectarine and pear on the palate, clean acidity, cuts the creaminess of the sauce.”
The Lighter Bodied Dry White Wines were judged with
Prawn Quenelle with Butter Sauce
Presented by chef Michael Manners
Ingredients
Quenelles:
- 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
- 1 clove garlic
- Salt and pepper
- 2 eggs
- 300mL cream
- 60mL Olive oil
- 1 peeled and finely diced eschallot
- ½ fennel bulb, finely chopped
- 200mL water
- ¼ tsp fennel seeds
- Salt and pepper
- 1 crushed garlic clove
- 50g butter
- Dill (to garnish)
Method
Quenelles:
- In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
- Add eggs and mix.
- Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
- Cover and place in the fridge while the sauce is being prepared.
- Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
- Add water, fennel seeds, salt and pepper.
- Cover and cook a further 10 minutes.
- Remove from heat and allow to cool.
- Strain and reduce by half.
- Make up the quenelles by cooking in salted water.
- Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
- Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Subtle bouquet of peardrop, red apple with delicate mineral overtones. Crisp and bright displaying attractive mid-palate texture supported by fresh acidity. The dish brought out the red-apple and peardrop notes in the wine.”