Toni Paterson, First Term Panellist 2020 Competition
“Rich chocolate and dried plum aromas. The palate is succulent, bright and flavoursome. The wine matched the food perfectly. The intensity of the wine and the food was perfectly matched. An outstanding and sophisticated food match.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A dry purple hued red wine with blackcurrant leaf and blackberry fruit, mouth-watering acidity and chalky tannins. The nose has appealing fruit but the finish is a tad dry. A creaminess comes out of this wine on the finish and meets the creaminess of the potatoes.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A green herbal black current nose and palate. Tight acid and tannins. Chewy tannins with a bramble berry finish. Tannins less chewy and more in balance with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full crimson, odd but attractive, leafy, forest floor, red fruits, violet, mahogany, black fruits, full bodied, savoury tannins, quite vibrant.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Minty, herbal notes, soft, elegant tannin structure, with sweet vanillan oak coming through the mid palate.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted aromas of cassis and blackcurrant leaf. Fresh and vibrant with excellent intensity, bright cassis fruit complemented by cedary oak. Plentiful ripe tannins support. The wine appeared drier and more oaky with the dish.”