De Bortoli Wines

Emeri Pink Moscato NV

Award
Winner Gold Sparkling Wines
Grape Varieties
White Frontignac (70%) Riverina, NSW, Australia
Muscat Gordo Blanco (27%) Riverina, NSW, Australia
Shiraz (3%) Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
8.0% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Rosé
Recommended Retail Price
RRP AU $11.00
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“Very effervescent. Moderate pink colour with some salmon hues. Lifted and muscat nose. Pure. Palate shows sweetness but balance. Perhaps lacking some complexity and length. Not a great match with the food. The sweetness and fruit overpowers the dish.”

“Pale pink hue and persistent foam with aromatic rose petal and lychee aromas. Palate is sweet with fresh exotic fruit salad flavours of lychee and rose petal jelly. Moderate length and frothy mouthfilling mousse with a grapey finish. The richness of cheese and cream brings out the residual sugar in the wine making the wine feel clumsy and cloying and disjointed on the palate. Not a good pairing for this wine.”

“An exuberant nose displaying hallmark fresh grape, musk and honeysuckle notes, a simple, fruity medium-dry palate with good fruit weight and nice balance of acidity keeping the finish clean and bright. The fruit profile and especially the residual sugar in this wine do not work as well with the dish.”

“Pale rose colour. Beautiful rose-petal and lychee Moscato aromas. Delicate palate; fine berry and lychee flavours, bright acidity, balanced sweetness, clean finish. With food: not so great due to the intensity of the Moscato character, but a lovely wine nonetheless.”

“Pale pink, aromatic musk and rose petal nose, Muscat fruit and sweet palate with musk sticks and red berry palate, sweet and clean palate, little cloying with aggressive bead.”

“Pale-mid rose pink. Very persistent foamy appearance. Very intense musk and Turkish delight aromas and some hints of freshly cut red apple. Medium sweet but maybe needed a little more refreshing acid. The sweetness in the wine overpowered this particular dish.”

“Attractive pink. Perfumed Muscat lift, clean and fresh. Muscat flavours, fresh, good Residual Sugar balance. Food: works very well cutting through the Residual Sugar and enhances palate length.”

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners

Ingredients

Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
Assembly:
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan

Method

  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.