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
    Simon Towns, Proprietor
  • E: Felicity.Nelson@cbrands.com
    T: (64) 9 4126879
    M: (64) 2 72914110
  • 6/45 Maki St
    Westgate, Auckland
    New Zealand 0841

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

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
Eggplant
  • 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

Method

  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.