De Bortoli Wines

Emeri Pink Moscato NV

Winner Gold Semi Sweet White Wines
Grape Varieties
White Frontignac (70%) Riverina, NSW, Australia
Muscat Gordo Blanco (27%) Riverina, NSW, Australia
Shiraz (3%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
8.0% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Rosé
Recommended Retail Price
RRP AU $11.00

Candy floss aromas, very pink, really sweet. too sweet for the dish, where it starts to taste like old-fashioned Lux Rose soap.

Mid-depth rose pink hue with a foamy bead. Fragrant ?grapey? aromas, with white flowers and pink grapefruit notes. Sweet with pink-grapefruit intensity. Finishes just slightly cloying. The wine pairs well with the dumplings but still appears quite sweet and slightly cloying at the finish.

Fresh, vibrant and attractive. Sweeter in style. Very sweet in fact. Maybe out of balance? An attractive match with the dish. The sweetness and fresh fruit works well

Rose colour, lifted muscat confectionary notes. Crisp acidity chewy mouth-filling, good line and acid length. Well made style. The pairing works well. The sweet alluring confectionary aromatics of the wine are promoted. The textural elements of the meaty dumpling cutting through the muscat sweetness. The sweetness of the wine surrounding the palate and the fresh acidity finishing off the wine.

Lovely salmon blush colour in the glass, rose water and lychee aromas, crisp acidity, not cloying

Pale rose pink, very bright. Intense aromatics of rose water, and floral. Musk and floral characters on the palate, soft and sweet. Rice wine vinegar of dish helps balance sweetness in wine.

Pretty colour. Rose Petal meets star anise nose. Attractive mix that is spicy and comforting at the same time. Sweetness not quite balanced. Almost feels a little cloying/flabby. With Food ? Rose petal and more subtle aromatics/flavours are swamped. Needs more acid to match sweetness and food.

The Semi Sweet White Wines were judged with

Dumplings with ginger & soy dipping sauce

Presented by chef



  • 350g pork mince
  • 1 tsp dark soy
  • ⅓ cup chicken stock
  • 1 tsp Shaoxing wine
  • 2 tsp finely grated ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp salt
  • 1 tsp peanut oil
  • pinch white pepper
  • ½ cup chopped garlic chives
  • 25 round wonton wrappers
  • Vegetable oil
Dipping Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 clove Crushed Garlic
  • 1 Tbsp Ginger
  • ½ Tbsp Caster Sugar
  • 3 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil


Preparation of Dumplings

  1. Place all the ingredients except the wrappers and vegetable oil in a bowl and combine well using your hands.
  2. Using slightly wet hands, shape the mixture into tablespoon-sized balls.
  3. With clean and dry hands, hold a wrapper in the palm of your hand and place filling in the centre.
  4. Lightly brush wrapper edges with a little water.
  5. Fold one side of the wrapper against the other and press together where they meet in the centre.
  6. On the right side, lift the top flap over to the left a little, then press down firmly to create a pleat.
  7. Repeat again until fully sealed to the end of the right-hand side.
  8. Follow the same method on the left-hand side, lifting and pressing down to your right to create the pleats. You should end up with a moon-shaped dumpling.
Dipping sauce
  • Combine ingredients and check seasoning.
To Serve
  1. Set up a large bamboo steamer over a wok of boiling water.
  2. Grease the inside of the steamer to prevent dumplings from sticking. Alternatively, use greaseproof paper.
  3. Steam dumplings until skins are slightly translucent and filling is cooked through (6-8 minutes).
  4. Place cooked wontons in a dish with a splash of oil to prevent them sticking together.
  5. Cover to keep warm while you cook remaining dumplings.
  6. Plate dumplings and serve immediately with dipping sauce.