Molly's Cradle Wines

Molly's Cradle Pinot Gris 2019

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Hilltops, NSW, Australia
Country of Origin
Australia
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
Buy This Wine
  • Molly's Cradle Wines
    PO Box 1351
    Mona Vale, New South Wales
    Australia 1660
  • Ben Skidmore, General Manager
  • Phone (61) 2 0424241596
    Website

“Delicate floral bouquet with hints of lemon. Subtle on the palate with attractive textural complexity carrying through to a lemony finish. The dish accentuated the lemony notes in the wine.”

“Good richness with lemon scents. The palate is powerful and assertive with great character and definition. With the food, the spice elements in the wine as amplified.”

“Pink grapefruit pith on the nose with intense fruit concentration on the palate. Bracing acidity, will make you sit up in your seat and awaken a tired palate. Too domineering over the prawn quenelle due to the acidity.”

“Lovely floral nose with with rose water type flavours coming through. Great acidity and brightness brings out minerality and freshness on the palate. The acidity cuts through this dish making the wine even longer on the palate.”

“Pale straw, slightly neutral, vinous, light weight crisp.”

“Light and bright juicy acidity, nice notes of granny smith apples, malic, but not too tart, some nice lingering juicy acid weight.”

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners

Ingredients

Quenelles:

  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream
Sauce:
  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)

Method

Quenelles:

  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
Sauce:
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
Assembly:
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.