Martin Moran, Second Term Panellist 2019 Competition
“A lightly fruity wine showing a mixture of pear and grapefruit that is improved with the food seemingly richer and tangier”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Clean, fairly neutral aroma, hints of strawberry and cream. Restrained red-berry flavours, fresh acid, firm finish. Food: This more strawberry-style PG doesn?t work well with the green flavours of the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely honeysuckle, pear drop nose through to the palate. Freshness on the palate with lovely bright acidity balanced of with a crisp fruit finish. Lovely balance with the snapper dish, gives a lovely creaminess with the dill lift on the finish.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light straw. Lime tinged, honeydew melon, pear nose. Med-full, dry, fresh, round melon and pear on palate. Dry ripe pear finish. Long. Mutually improved depth of flavours of wine and fish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Excellent lifted nose with aromas of white flower and almond. The palate is attractive with bright primary fruit and a lovely persistence of flavour. A pleasing acid finish which sits well with food.”
The Lighter Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Zucchini puree
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Very pale colour. Innocuous, slight wet stone. Similar to nose, RS & phenolics poke through, unbalanced. Food : hasn?t worked at all ? acid seems to be more out of balance.”