Toni Paterson, First Term Panellist 2020 Competition
“High-toned lemon zest aromas. The palate is bright and sweet-fruited. The wine was enhanced by the food, and the mid-palate sweet-fruit flavours worked well with the flavours in the dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Slightly hued and semi aromatic, floral, hint of rose petals. Good concentration on the palate with lively acidity and a fragrant finish. A versatile wine that can be drunk on its own or with light entrees and sharing plates.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Lovely white pear aromas with elegance and drive. Hints of floral notes on the palate with a touch of fig and butterscotch coming through. Good acidity and balance on the finish. A great match with this dish as the wines texture and acidty really give it a lift and the floral flavours come through.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw bronze, waxy, straw, redcurrant, light to medium weight, slightly oily and firm.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Quite luscious on the palate, textured and round, a good layer of acidity helps balance the more ripe, tropical fruit characteristics of the wine.”
The Lighter Bodied Dry White Wines were judged with
Presented by chef Michael Manners
Ingredients
Quenelles:
Method
Quenelles:
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Slight onion-skin hue. Opens with aromas of poached pear, and lemon. Fresh, round and textured with attractive mid-palate weight leading to a long persistent finish. The wine remained unchanged when paired with the dish, still showing attractive notes of poached pear.”