Martin Moran, Second Term Panellist 2019 Competition
“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.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
Presented by chef Marcell Kustos
Ingredients
Corn cream
Method
Mike de Garis, Second Term Panellist 2019 Competition
“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.”