Constellation Brands NZ Ltd

Charles Smith Kung Fu Girl Riesling 2016

Winner Gold Aromatic Wines
Grape Varieties
Riesling Washington State, United States
Country of Origin
United States
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $22.00
  • Constellation Brands NZ Ltd
    6/45 Maki St
    Westgate, Auckland
    New Zealand 0841
  • Felicity Nelson, Operations Manager
  • Phone (64) 2 72914110

Dull colour. Very strange sappy character, green edge, almost botrytis marzipan. Similar to nose, sweet/sour, lacks balance, hard acid edge. Food : makes the wine appear more flabby & out of balance, moreish.

A lovely lean lemon style with chalky minerality and good length that went well with the food but didn?t really change

Pale lemon. Fine lemon-lime juice and blossom aromas. Very tangy palate ? fresh fruit and bright acidity. Slight sugar sweetness at finish. Food: The food brings out sweetness in the wine.

Bright fresh floral aroma. Clean bright fruit through to the palate with a lovely acid back bone. The Japanese eggplant dish allows this wine to balance out with the fruit, sugar and acid.

Petrol, floral nose. Light, dry, lime-tinged, grapey slightly oily palate. Dry, simple finish. Food pairing, seemed to enhance the wine, good complement.

Attractive nose with citrus and floral aromas. Lovely lifted fruit on the palate , pretty and floral, fine with balanced hint of residual sweetness which adds to the complexity. A delightful off dry style. This style of wine works beautifully with salty savoury food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos



  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled


  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.