George Wyndham

George Wyndham I Am George Limestone Coast Chardonnay 2018

Award
Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Limestone Coast, SA, Australia
Country of Origin
Australia
Alcohol Content
13.4% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $20.00

“Toasty, charred wood aromas. Rich and charry with generous toasty notes leading to a dry finish. The dish made the charry notes in the wine more obvious, leading to a dry, astringent feel.”

“Baked cream, pear and caramel aromatics. The palate is full and opulent with great intensity and persistence. The wine matches perfectly with the food due to its intensity and richness.”

“Green apple with toasty oak spice. Oak is slightly overpowering and preventing the delicate fruit from coming out like it wants to. Long toasty finish. The acidity in this wine is calmed down by the rillette.”

“Reasonable broad oak on the nose and palate. Quite chunky with tropical fruit coming through. Quite an oak grip on the palate. Oak still dominates with this dish.”

“Medium straw with greens, vanilla bean, clove, cinnamon, spice, medium bodied some textural creaminess, slight heat on finish.”

“Roasted nuts, grapefruit, white peach, acid with some tension, covers the palate, with some spiced vanillan oak, really lifted with the addition of the chicken rillettes.”

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley

Method

  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.