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
- Phone (61) 4 19922701
Martin Moran, Second Term Panellist 2019 Competition
“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”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
- 8 pc fillets, steamed Snapper
Method
- Peel and grate zucchinis.
- Add salt, set aside for 10 minutes and squiz water out.
- Add oil to the pan, fry onion until translucent, add half of the dill.
- Add zucchini and cook it for 10 minutes.
- Add milk.
- Mix sour cream and flour. Slowly add to the warm zucchini mix.
- Add lemon juice for desired acidity.
- Serve with fresh dill.
- In a medium pot, boil water and place a steaming basket with parchment paper.
- When the waiter is boiling steam the snapper fillets for 4 minutes.
- Serve the snapper on top of the zucchini puree.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”