Martin Moran, Second Term Panellist 2019 Competition
“Lovely limey riesling with stony texture while the addition for the food seems to amplify all the components.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Pale lemon. Lemon-blossom aromas, hints of mint/cut grass. Textured palate, obvious sweetness over sour-lemon acidity. Short palate, firm finish. Food: Wine is uneven and short; not good with the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Floral nose with hints of citrus. A touch of minerality. Slight chalkiness with great acid backbone. A touch steely makes for a bright wine. A great match as the Japanese eggplant allows the wine still to shine and come across well balanced.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light, leafy, grapey, touch of lime leaf on the nose. Light, high acid, fresh lime leaf-tinged grape, mid-palate persistence. Dry herbal finish. Good food pairing, elevated lime freshness of the wine whilst melding with the miso and nutty notes of the buckwheat.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Lovely lemon lime aromas on the nose with hints of lanolin giving complexity. Excellent citrus quality to the palate which is long and dry. The bright primary fruit notes are an excellent match with food.”
The Aromatic Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Miso
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Toast & lemon citrus, steely. Toast, & citrus, hollow with firm acid/phenolic edge. Food : enhanced acidity makes the wine appear less flavoured, moreish finish.”