O'Leary Walker Wines

O'Leary Walker Watervale Riesling 2019

Award
Winner Gold Aromatic Wines
Grape Varieties
Riesling (100%) Clare Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $22.00
Buy This Wine

“Lifted aromas of lemon and lime zest. Excellent intensity with plenty of citrus intensity supported by crisp acidity. The zesty lemon and lime notes in the wine were enhanced by the dish.”

“The aroma is very concentrated, deep and rich. Intense flavours and balanced acidity. The wine does pair well with the food – though not as well as some of the other wines.”

“Depth of stone fruits on the nose. Crisp and balanced juicy fresh squeezed lime and lemons on the palate. A delicious wine that gets the mouth-watering and ready for food.”

“Clean bright citrus notes with hints of bloosom. A bright green apple flavour on the palate with quite focused acidty giving length and structure. Wine is freshened with this dish.”

“Medium straw, slightly developed, toast, malt, medium weight slightly dull and short.”

“Grapefruit and lemon notes, refreshing and light, juicy acidity.”

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos

Ingredients

  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon

Method

  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.