Two Rivers Wines

Hidden Hive Verdelho 2019

Award
Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Verdelho (100%) Denman, Hunter Valley, NSW, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $16.00
Buy This Wine
  • Two Rivers Wines
    2 Yarrawa Road
    Denman, NSW
    Australia 2328
  • Linda Keeping, Manager
  • Phone (61) 2 265472556

“Subtle bouquet of red and green apple with floral overtones. Round and textured showing attractive pear and lemon fruit intensity supported by bright acidity. Finishes long and persistent. The dish made the wine appear less fruity and more acidic.”

“A harmonious and complete aroma of ripe white nectarine and gentle spice. Green apple and melon flavours. Good acidity. The wine pairs well with the food.”

“Citrus pith, bracing acidity, possesses a lovely texture with a little grip on the palate. Would be ideal with soft cheeses or tempura. This worked well with the food the texture worked with the texture of the quenelle.”

“Subtle fruit nose with hints of lime which follows through to the palate. Lovely tension on the palate with crisp acidity and fine fruit drive. Works well as the acidity of the wine becomes softer and the flavours of the wine longer.”

“Very pale straw with greens, orange peal, melon, guava, medium bodied soft, fresh.”

“Juicy acid, nice taunt feel on the palate, crisp, juicy acidity, lemon and lime, a lovely brightness, cutting through the richness.”

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
Sauce:
  • 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:

  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
Sauce:
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
Assembly:
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.