Bird in Hand

Bird in Hand Pinot Grigio 2018

Award
Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Grigio (100%) , Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $29.00
  • Bird in Hand
  • Dylan Lee, Winemaker
    Andrew Nugent, Proprietor
  • E: winery@birdinhand.com.au
    M: (61) 4 19922701
  • PO Box 163
    Woodside, SA
    Australia 5244

Slight salmon tint. Savoury, lemon citrus, wet stone, slight tropical. Sweet up front, hollow, slight phenolics & hot. Food : hasn?t worked ? acid and phenolics more apparent.

Light floral notes with pear and melon and balanced palate and the match makes the wine seem a little more full bodied and the finish longer

Very pale. Lifted strawberry/floral aromas. Fresh fruit flavours, lively acidity, clean finish. Food: Quite a good combination, given the strawberry characters in the wine. Fresh acid and slightly savoury finish hold it together.

Slight hints of honey suckle on the nose. White pear on the palate with a hint of flinty citrus on the finish. Bright and fresh. Wine is better with the snapper dish as the acid is less obvious and more in balance.

Light yellow. Herbal, lightly minty, floral green melon nose. Full, lightly, dry, green melon straightforward balanced. Dry, lightly mineral finish. Long. Fairly neutral mutual influence.

Lovely ripe aromas of melon and ripe fig on the nose. The palate shows complex melon and red berry flavours. A very textural mouthfeel which persists onto the back palate. The lovely length and texture of the wine provides a nice counterpoint to food.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

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
Snapper
  • 8 pc fillets, steamed Snapper

Method

  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.