Hahndorf Hill

Hahndorf Hill Gru Gruner Veltliner 2018

Award
Winner Top 100 Lighter Bodied Dry White Wines
Grape Varieties
Gruner Veltliner (100%) , Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $29.00
  • Hahndorf Hill
  • Larry Jacobs, Director & Proprietor
  • E: admin@hahndorfhillwinery.com.au
    T: (61) 8 83887512
    M: (61) 412 556039
  • PO Box 474
    Hahndorf, SA
    Australia 5245

Celery salt & citrus, broad, slight spice lift. Zingy, moreish with good flavour, phenolics add to length. Food : interestingly, the phenolics aren?t affected as much with PG!

A crisp dry wine with light flavours of pear and grapefruit that improves markedly with food, seemingly richer and more flavoursome.

Pale lemon, green hints. Subtle citrus, white-pepper and celery-seed aromas. Lively palate, clean spicy/pepper flavours, good even mid-palate, very clean dry finish. Food: The dish highlights the lightness and liveliness of the wine, and the savoury/pepper characters in the wine work well with the dish.

Bright clean green fruit on the nose and palate. Great structure with lovely mid palate texture. Subtle citrus flavours linger. A great match with the snapper dish as the greens of the wine and the dill flavours married in well.

Light straw. Slightly minty, pepper, dill-tinged melon Med-full, lightly lime tinged, dill, melon, apple elegant balanced palate. Fresh appley finish. Fairly neutral mutual impact, although food brought out a slight creaminess in the wine

Attractive mineral nose , very much a savoury style. The palate has a delicious savoury character with slatey notes and a refreshing herbal edge. This savoury style is an excellent foil to food.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.