Molly's Cradle Wines
Molly's Cradle Pinot Gris 2018
- Award
- Winner Gold Lighter Bodied Dry White Wines
- Grape Varieties
-
Pinot Gris (100%) Hilltops, NSW, Australia
- Country of Origin
- Australia
- Alcohol Content
- 13.8% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $18.00
- Molly's Cradle Wines
- Ben Skidmore, General Manager
- Phone (61) 2 0424241596
Website https://www.mollyscradle.com.au
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
Snapper with zucchini and dill
Presented by chef Marcell Kustos
Ingredients
Zucchini puree
- 700 g zucchini, peeled, grated
- 1 pc onion, small, diced
- 1 bunch dill, fresh
- 140 ml milk
- 140 ml sour cream
- 2 Tbsp flour
- 1 tsp lemon juice/vinegar
- 8 pc fillets, steamed Snapper
Method
- Peel and grate zucchinis.
- Add salt, set aside for 10 minutes and squiz water out.
- Add oil to the pan, fry onion until translucent, add half of the dill.
- Add zucchini and cook it for 10 minutes.
- Add milk.
- Mix sour cream and flour. Slowly add to the warm zucchini mix.
- Add lemon juice for desired acidity.
- Serve with fresh dill.
- In a medium pot, boil water and place a steaming basket with parchment paper.
- When the waiter is boiling steam the snapper fillets for 4 minutes.
- Serve the snapper on top of the zucchini puree.
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.”