Berton Vineyards

Metal Label Vermentino 2018

Award
Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Vermentino (100%) , Riverland, SA, Australia
Country of Origin
Australia
Alcohol Content
12.3% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $12.00
  • Berton Vineyards
  • Hayley Crossingham, Marketing
    Bob Berton, Proprietor
  • E: hayley@bertonvineyards.com.au
    T: (61) 02 69681600
  • 55 Mirrool Avenue
    Yenda, NSW
    Australia 2681

Slight grassy, perfumed, wet stone & savoury. Savoury, wet stone, slight hollow, very moreish. Food : added weight, flesh & flavour, moreish.

Lively crisp white with citrus notes mixed with a hint of fennel that cleans away the food but doesn?t alter much.

Pale lemon. Light lime-juice/herb aromas. Ripe round palate, moderate acid, dry, heavy/firm phenolics. Food: tough mid- to back-palate tannins dominate the food.

Bright clean aromatics with a hint of green apple coming through. A delicate palate that is crunchy with great balance. A great match with poached prawns and tomato as the acid is toned down and the palate lifted.

Light straw green. Herbs, spice, apple, pear nose. Med-bodied, dry, slightly astringent, lemony apple. Dry finish. Wine overwhelmed the flavours of the dish, but seemed to improve the wine by reducing the astringency.

Very bright straw green colour. Lovely restrained vegetal aromas on the nose. refreshing palate, light, pleasant and with plenty of finesse, delicious with finely flavoured foods that will not overpower the wine. A lovely simple style that is a pleasant accompaniment to food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.