Saint Clair Family Estate
Lake Chalice The Falcon Gewurztraminer 2015
- Award
- Winner Top 100 Aromatic Wines
- Grape Varieties
-
Gewurztraminer (100%) Marlborough, New Zealand
- Country of Origin
- New Zealand
- Alcohol Content
- 9.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $17.50
- Saint Clair Family Estate
- Kate McDermid, Marketing Assistant
- Phone (64) 27 3418018
Martin Moran, Second Term Panellist 2019 Competition
“An assertively aromatic wine that age has brought even more intensity to with a rich soft long palate that makes for an unpleasant bitter combination.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Pale lemon. Clean, restrained rose-petal and mandarin/lychee aromas. Full palate, sweet lychee fruit, low acid and long, gentle dry finish. Food: Traminer texture is ok but the hot alcohol and low acidity are not great with the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Floral nose with hints of spice on the palate. Obvious sweetness evident. Rich and round on the finish. A touch of Rose water characters on the finish. Worked well with the Japanese eggplant as the texture of the wine came through as well as the floral flavours.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Ripe spicy lychee, rose water nose. Full, off-dry, soft, rosewater, lightly Turkish delight palate. Soft slightly spicy finish. A touch bitter on the tail. Relatively neutral. The Gew?rztraminer remained dominant.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Bright light straw green colour. very savoury nose with hints of spicy confection but a more serious mineral quality. Still has some attractive varietal notes and a hint of balanced residual sweetness but with that extra dimension of age. Very Alsatian in structure and the complexity odf the wine proves a good foil to 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
- 5 pc eggplant, Japanese/Chinese/Lebanese, halved
- Buckwheat/garlic flakes
- 2 Tbsp buckwheat
- 4 cloves garlic, sliced thinly
- 3 Tbsp olive oil
- 1 pc shallot, fried
- Fetta cheese, crumbled
Method
- Turn on the oven’s grill function on 180 degrees.
- In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
- In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
- Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
- Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
- 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!
- Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.
Mike de Garis, Second Term Panellist 2019 Competition
“Perfumed spice, musk & jasmine, slight toast, bright. Sweet up front, slight hollow & hot with flavour. Food : adds more flavour, makes the wine appear broader, moreish.”