Hither & Yon

Nero d'Avola 2018

Winner Trophy Fuller Bodied Dry Red Wines
Grape Varieties
Nero D'Avola (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $29.00

Pure red fruits. Attractive. Some complexity. Nice wine, very lively and balanced on the palate. Lovely balance and well matched with the wagyu dish. Light on its feet and long and lingering.

Bright purple hue. Aromas of red and blue fruits and cinnamon bark. The palate is fresh with juicy acidity and lively slightly candied red and blue fruits, liquorice and cinnamon bark notes, tannins are moderate. The meats gamey notes bring the savory cinnamon and blue fruits to the fore the fresh acidity in the wine leaves your palate energized and ready for another bite.

Quite closed initially, dark berry fruit, cassis and cedar, oak is sitting over fruit a bit at the moment on both nose and palate, very drying tannins on the finish. Tends to dominate the dish though meat helps to offset the tannins.

Deep bright cherry-crimson colour. Earthy, spicy fruit aromas. Rich solid palate, blueberry fruit flavours, marked acidity, firm tannin finish. With food: Quite good flavours for the beef.

Purple red, bright spice and simple red fruits, firm and tight tannins on the palate, well match with wagyu softening the acidity and gratin adding length and depth.

Deep violet, purple blue edge. Blueberries and cinnamon spice. Ripe sweet berry fruits, with soft sandy tannin and good length. The flavours of the wine slightly dominate the dish.

Rich, dark chocolate, toasty and nutty oak, dark berry. SOP, big and chunky with lots of flavour, big tannins. Food: more savoury, and toned down the tannins, still very moreish.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard


  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.

Kemeny's Perpetual Trophy for Best Fuller Bodied Dry Red Table Wine of Competition