Toni Paterson, First Term Panellist 2020 Competition
“Richly flavoured with snow pea, guava and tropical fruit aromas. Succulent lemon and white peach flavours. The wine goes very well with the food due to its energy and succulent fruit.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Grassy, green apple, a hint of pine needle. Medium bodied with bracing acidity. Some grip from the phenolics. Good concentration and intensity. Causes some bitterness to come out when paired with the rillette.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Big clean, ripe, green herbal notes with lovely gooseberry flavours. Hints of citrus and orange blossom on the palate with bright acidity. Both fresh and refreshing. A good match as the greens still come through of the wine and the acid allows the palate to keep on going.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, passionfruit, tropical, lemon, grapefruit, faint herb, medium bodied, relatively lively, the wine didn’t go so well with the richness of the rillette. ”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Herbaceous, green and grassy, snow pea tendrils, juicy and bright acidity, refreshing and light.”
The Medium Bodied Dry White Wines were judged with
Presented by chef Michael Manners
Ingredients
Poached Chicken:
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Opens with overt grassy passionfruit aromas. Fresh, crisp and clean with vibrant passionfruit intensity and a long persistent finish. The dish brought out more of the herbaceous, grassy elements in the wine.”