Constellation Brands NZ Ltd
Charles Smith Kung Fu Girl Riesling 2016
- Award
- 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
- Felicity Nelson, Operations Manager
- Phone (64) 2 72914110
Martin Moran, Second Term Panellist 2019 Competition
“A lovely lean lemon style with chalky minerality and good length that went well with the food but didn?t really change”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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. ”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Petrol, floral nose. Light, dry, lime-tinged, grapey slightly oily palate. Dry, simple finish. Food pairing, seemed to enhance the wine, good complement.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
Ingredients
Miso
- 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
- Buckwheat/garlic flakes
- 2 Tbsp buckwheat
- 4 cloves garlic, sliced thinly
- 3 Tbsp olive oil
- 1 pc shallot, fried
- Fetta cheese, crumbled
Method
- Turn on the oven’s grill function on 180 degrees.
- In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
- In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
- Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
- Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
- 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!
- Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”