Tupari
Late Harvest Riesling 2017
- Award
- Winner Top 100 Dessert (Unfortified) Wines
- Grape Varieties
-
Riesling (100%) Awatere Valley, Marlborough, New Zealand
- Country of Origin
- New Zealand
- Alcohol Content
- 10% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $32.00
- Tupari
- Olivia Doonan, Marketing Manager
- Phone (64) 21 2353026
Website http://www.tupari.co.nz
Facebook https://www.facebook.com/TupariWines/
Martin Moran, Second Term Panellist 2019 Competition
“A lighter type of sweet wine with aromas of ripe apple, honey and lemon and interestingly the dish seems to add richness to the wine.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Bright pale straw colour. Fine lemon-lime blossom and zest aromas, very clean and fresh. Light and lively palate; balanced sweetness and clean, mouth-watering acidity. Clean, slightly firm finish with appreciable alcohol warmth. With food: good combination, though alcohol is still evident. ”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Mid straw in colour, this wine shows lovely floral aromas with a lovely sweet cherry blossom palate. Great acidity and fruit balance ensure this wine does not finish too sweet. Balanced concentrated and fruit driven. A Great match as the dessert does not come across too sweet. ”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light yellow. Zesty, lime tinged, sweet grapey, floral, lightly biscuit nose. Light, fresh lime-tinged sweet apple and honey mid-palate.Sweet fresh finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Excellent bright straw colour. The nose is effusive with with ripe apricot and stone fruit. The palate is more restrained and is very long and attractive. The strong primary fruit notes in the wine pair well with dessert”
The Dessert (Unfortified) Wines were judged with
Bay panna cotta with mango and coconut
Presented by chef Marcell Kustos
Ingredients
Panna cotta
- 7 sheets gelatine
- 1050 ml cream
- 700ml milk
- 175g sugar
- 2pc bay leaf
- 2pc ripe mangoes, peeled, sliced
- 6Tbsp honey
- 0.5pc lime, juiced
- 100g coconut flakes, toasted
Method
- Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
- Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
- In a blender, puree mangoes with honey and lime juice.
- Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.
Mike de Garis, Second Term Panellist 2019 Competition
“Lemon citrus, slight floral lift. Lemon spice, hard acid overrides RS, zingy finish. Food : makes the wine more moreish, adds to the flavour length.”