La Prova

Fiano 2018

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Fiano (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13.3% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $26.00

Creamy & savoury, wet stone, citrus, slight lemon pith. Similar to nose, savoury, phenolics work well, moreish. Food : works ok, adds to savoury flavours.

A delight to drink because of its inviting peach and orange fruit and medium bodied lightly creamy nougat like palate that matches well and retains its creamy notes and fruitiness.

Bright pale lemon, green tints. Light grapey fruit aromas, hints of lemon/lime. Rich, smooth creamy palate. Chalky/lemony flavours, tangy acid, full slightly savoury finish. Food: very good combination with the citrus/tomato and herbal elements of the food.

A wine showing hints of spice, green apple and slight tropical fruit on both the nose and the palate. A little grip but in balance with the wine, on the finish. A good match as poached prawns and tomato give this wine greater depth and flavour.

Light yellow. Chalky, mineral, lightly almond-tinged apple nose. Med-full, dry, ripe, herbal, appley, slightly astringent adge to the palate. Dry lean finish. The food ameliorated the astringency of the wine and filled out the wine. Subtly pointed up the corn with the prawn.

Very bright straw green colour. Honeyed and almond blossom nose but with restraint such that it does not look tired. Those honeyed notes follow through onto the palate which is rich and textural but with a pleasing savoury character. This savoury note is a great match with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.