Kirrihill Wines Pty Ltd

Kirrihill Regional Selection Clare Valley Riesling 2018

Award
Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Clare Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
11.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $19.00

Lime/citrus, slight floral, mineral-like. Similar to nose, slight juiciness up front, but dries off with the acidity. Food : fills out palate, moreish finish.

Sound midweight lemony wine that is lifted up a notch by the food which adds intensity to the mix.

Pale lemon-green. Lime-juice/lemon blossom aromas. Full, round mid-palate, zesty acid, some back-palate sweetness. Dry, rather firm finish. Food: Quite a good combination.

Broad floral nose and palate. Clean and fresh with ripe slightly peachy characters coming through. A touch steely on the finish. A good match with the Japanese eggplant as the wine characters are lifted nicely.

Spicy lemony grape nose. Lightly, finely textured, grapey, lime leaf mid-palate. Lightly mineral, lime leaf finish. Long. Neutral food pairing.

Excellent bright green colour. Nose redolent of limes with a nice savoury citrus leaf nuance. Beautifully crafted palate with bright citrus and a long finish which is cleansing and would pair well with food. The excellent acid length in this wine works well with savoury 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.