Chain of Ponds

Corkscrew Road Chardonnay 2018

Award
Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Adelaide Hills
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00
Buy This Wine
  • Chain of Ponds
    PO Box 344
    Hahndorf, SA
    Australia 5245
  • Greg Clack, Winemaker
  • Phone (61) 402 120680

“Very restrained toasty aromas. Crisp and lively showing lemon-pith intensity and a zesty finish. The dish brought out the lemon-pith intensity in the wine.”

“Reserved citrus aromas with accents of quality oak. The palate is intense and layered with a long core of lemony acidity. The wine pairs well with the food.”

“Fresh churned cream, toasty oak with salted lemons. Savoury with nervy acidity. This wine has character and it likes rillette. They tarragon has a starring role with this wine.”

“Tropical fruit with lovely floral notes. Bright oak and stone fruit characters on the palate with good acidity and length. Hints of butterscotch comes through on the finish. A good match as the wine acidity brings out the dish flavors and the wines tropical fruit.”

“Medium straw, simple vanilla, melon, straw, medium body slightly short & simple.”

“Ripe stone fruit, white peaches, toasted vanillan oak, bright and fresh with juicy acidity, lingering.”

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley

Method

  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.