Lake Cooper

Lake Cooper Estate Moscato 2017

Award
Winner Gold Semi Sweet White Wines
Grape Varieties
Moscato Bianco (100%) , Heathcote, VIC, Australia
Country of Origin
Australia
Alcohol Content
8% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White with Oak Treatment
Recommended Retail Price
RRP AU $18.00
  • Lake Cooper
  • Tony Li, Operations Manager
    Tony Lee, Proprietor
  • E: info@lakecooper.com.au
    T: (+61) 481 156050
    M: (+61) 0481156050
  • 1415/401 Docklands Drivers
    unit 1415
    Victoria, VIC
    Australia 3008

A honeyed, sweet apple and white peach nose leads to a light, peachy palate with measured sweetness. This becomes unbalanced with the dumpling dish and comes across confected

Mid-depth lemon hue. Fragrant and floral with lifted ?grapey? aromatics. Intensely sweet with pink grapefruit notes and a foamy bead. Finishes slightly cloying. The sweetness in the wine was less noticeable when paired with the dumplings.

Aromatic, very vibrant with residual sugar poking through. Very sweet and rich. Very sweet with the dish. Lacking balance

Lifted perfumed muscat characters, vibrant wine good intensity crisp acidity hint waxy and forward. The pairing promtes the wine. The lifted muscat aromas and flavours work well with the soy and garlic. The onion in the dumplings promoting the sweetness of the wine.

Aromatic and fresh, with a lovely ?grapey? flavour profile, crisp and light

Pale yellow gold. Floral and mandarin. Zesty acid, foamy spritz. Quite a clean fresh finish. No too bad.

Fuller Marmalade driven aroma. Quite lifted. Palate is clean, delivers fruit and has strong varietal concentration. Well made. With Food ? works well. Citurs again, over Muscat, is the flavour that carries the food. Nice length and is the best example sparkling Moscato that works.

The Semi Sweet White Wines were judged with

Dumplings with ginger & soy dipping sauce

Presented by chef

Ingredients

Dumplings

  • 350g pork mince
  • 1 tsp dark soy
  • ⅓ cup chicken stock
  • 1 tsp Shaoxing wine
  • 2 tsp finely grated ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp salt
  • 1 tsp peanut oil
  • pinch white pepper
  • ½ cup chopped garlic chives
  • 25 round wonton wrappers
  • Vegetable oil
Dipping Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 clove Crushed Garlic
  • 1 Tbsp Ginger
  • ½ Tbsp Caster Sugar
  • 3 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil

Method

Preparation of Dumplings

  1. Place all the ingredients except the wrappers and vegetable oil in a bowl and combine well using your hands.
  2. Using slightly wet hands, shape the mixture into tablespoon-sized balls.
  3. With clean and dry hands, hold a wrapper in the palm of your hand and place filling in the centre.
  4. Lightly brush wrapper edges with a little water.
  5. Fold one side of the wrapper against the other and press together where they meet in the centre.
  6. On the right side, lift the top flap over to the left a little, then press down firmly to create a pleat.
  7. Repeat again until fully sealed to the end of the right-hand side.
  8. Follow the same method on the left-hand side, lifting and pressing down to your right to create the pleats. You should end up with a moon-shaped dumpling.
Dipping sauce
  • Combine ingredients and check seasoning.
To Serve
  1. Set up a large bamboo steamer over a wok of boiling water.
  2. Grease the inside of the steamer to prevent dumplings from sticking. Alternatively, use greaseproof paper.
  3. Steam dumplings until skins are slightly translucent and filling is cooked through (6-8 minutes).
  4. Place cooked wontons in a dish with a splash of oil to prevent them sticking together.
  5. Cover to keep warm while you cook remaining dumplings.
  6. Plate dumplings and serve immediately with dipping sauce.