Bird in Hand

Bird in Hand Pinot Gris 2018

Award
Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) , Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • 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 sweat turpene lift, pears & citrus, wet-stone. Similar notes to nose, acidity very moreish, ok phenolics. Food : has filled out the palate, suppressed some of the turpene characters, moreish.

A mix of floral and fruity flavours with a soft palate that is improved by the addition of the food, making it seem lass sweet and soft.

Very pale lemon. Strawberry/musky fruit aroma. Clean, smooth but sweet palate. Simple fruit flavours. Moderate acidity, quite structured finish. Food: wine a bit too simple, firm phenolics aren?t fully resolved by the food.

A light floral nose. Slight perfumed palate with a hint of pineapple. Pear drop and violets on the finish with balanced acid. A good match as the acid still comes through with the wine. Food is also enhanced.

Light straw grey. Ripe honeydew lemon, slight rosewater, apple nose. Med-full, off-dry, ripe honey dew melon, soft balanced. Spicy, mineral slightly hot finish. Long. Fairly neutral impact on both wine and food in the pairing.

Aromas of may blossom and cut white peach. The palate is more generous but has great finesse and length. A finer, dry Pinot Gris that is well suited to savoury food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.