Dandelion Vineyards

Enchanted Garden of the Eden Valley Riesling 2019

Award
Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $27.50
Buy This Wine

“Fragrant lemon lime zest aromas unfold to reveal a crisp, linear and fresh palate with attractive floral overtones. The dish accentuated the lemon and lime zest notes in the wine”

“Expressive and bright with strong citrus tones. The palate has good weight and fullness. The wine pairs well with the food.”

“Lime cordial and floral aroma. Crisp acid, clean finish. A weekday drinking Riesling that is versatile and uncomplicated. The various components contributes to the versatility with at least one flavour in the wine matching with another in a given dish.”

“A lovely floral fragrance on the nose following through to the palate. A great zingy citrus palate with bright acidity. A hint of grapefruit notes on the palate makes this wine quite complete. Wine balance comes through well with this dish. Flavours and acidity lingers.”

“Pale straw with green, riper lime juice, floral, very clean and fresh, light to medium weight good length.”

“Pomelo and grapefruit notes, dry, crunchy, juicy acidity, light and refreshing, savoury lemon pith finish.”

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos

Ingredients

  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon

Method

  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.