Haselgrove Wines
Haselgrove Fiano 2019
- Award
- Winner Blue Gold Lighter Bodied Dry White Wines
- Grape Varieties
-
Fiano (100%) McLaren Vale, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 13.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White with Oak Treatment
- Recommended Retail Price
- RRP AU $24.00
- Haselgrove Wines
- Christophe Forel, CEO
- Phone (61) 8 83238706
Toni Paterson, First Term Panellist 2020 Competition
“Bright and fresh with delicate lemon curd aromas. Notes of rose and musk on the palate. The wine did not have enough richness on the palate to pair well with the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Slightly aromatic with lively acidity. Texture is the star here, round and rich on the palate. A weighty food wine with a slight bitter finish. The bitterness on the finish overpowers the delicate flavours of the prawn quenelle.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A bright green herbal nose with hints of fresh peas and gooseberrys. Hints of green apple and capsicum on the palate with lovely long acidity and flavour. A terrific match as the greens of the wine, acidity and balance, add layers of flavour when tasted with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw with greens, melon, herb, grapefruit, medium bodied, some slightly oily development.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Pithy notes of lemon, guava and light tropical fruits, aromatic, light and bright, crunchy acidity.”
The Lighter Bodied Dry White Wines were judged with
Prawn Quenelle with Butter Sauce
Presented by chef Michael Manners
Ingredients
Quenelles:
- 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
- 1 clove garlic
- Salt and pepper
- 2 eggs
- 300mL cream
- 60mL Olive oil
- 1 peeled and finely diced eschallot
- ½ fennel bulb, finely chopped
- 200mL water
- ¼ tsp fennel seeds
- Salt and pepper
- 1 crushed garlic clove
- 50g butter
- Dill (to garnish)
Method
Quenelles:
- In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
- Add eggs and mix.
- Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
- Cover and place in the fridge while the sauce is being prepared.
- Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
- Add water, fennel seeds, salt and pepper.
- Cover and cook a further 10 minutes.
- Remove from heat and allow to cool.
- Strain and reduce by half.
- Make up the quenelles by cooking in salted water.
- Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
- Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Beautiful bouquet of jasmine, honeysuckle and violets. Round and supple showing just ripe notes of white peach, and white flowers and attractive mid-palate texture. Finishes fresh with lovely length and persistence. The dish accentuated the white peach and lemon notes in the wine.”