Gomersal Wines

Gomersal Wines Riesling 2018

Award
Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
12.4% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00

Very floral & perfumed, lemon citrus, talc-like. Very tight & restrained, hard acid with flavour. Food : still tight & restrained, but added an extra dimension in flavour, moreish & mineral-like.

Fuji apple and lemon zest are the main flavours in this dry riesling that changes little with the food match.

Very pale lemon-straw. Restrained spring-blossom aromas. Low-profile palate, lean and dry. Food: No great improvement ? not a very interesting Riesling at this stage.

Floral nose with hints of cut hay. Lovely honey suckle and citrus on the palate. Firm acid back bone makes this wine bright and vibrant. Acidity of this wine and the Japanese eggplant go well together. A good match.

Light lemony grapey nose. Light, dry, high acid, lemon slightly creamy mid-palate. Straightforward dry finish. Long. Relatively neutral pairing.

Lovely refreshing aromas of lemon and just a hint of citrus blossom on the nose. Palate shows an excellent balance of finesse and citrus drive. Delivers flavour and length of palate without being clumsy. Sits exceptionally well with lightly spiced food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.