Yealands Wine Group

Peter Yealands Pinot Gris 2018

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) , Marlborough
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $17.99
  • Yealands Wine Group
  • Charlotte Rose, Yealands Wine Group
    Adrian Garforth, Proprietor
  • E: Charlotte.Rose@Yealands.co.nz
    T: (64) 27 6203355
    M: (64) 27 6203355
  • Shed 20, Level 1, 139 Quay Street
    Auckland, North Island
    New Zealand 1010

Slight bronze. Slight sulphide lift, more citrus drive with slight pear. Broad, lacks finesse, phenolics override. Food : doesn?t help the phenolic edge, making it appear more clunky.

A straightforward take on the variety with light pear fruit and a soft palate that seems more sour with the food

Pale lemon. Clean strawberry/cream aromas. Fresh red-apple flavours, light even mid-palate, bright acidity and supple, slightly savoury finish. Food: Quite a good combination although the strawberry PG flavours are not quite right with the dish.

Clean ripe pear drop aromas flowing through to the palate. Good balanced texture on the mid palate with hints of subtle honey suckle coming through on the finish. A great match as the snapper dish with the dill gave the wine a great lift and added another dimension.

Light yellow. Apple, melon, slightly minty nose. Med-bodied, dry, ripe melon, apple, balanced, elegant mid-palate. Dry ripe melon and apple finish. Long. Food brought depth of the wine. No impact on food by the wine.

Interesting fruit driven nose with blossom, pawpaw and kiwifruit aromas. The palate is very ripe with generous fruit notes and a clean dry finish. Food brings those riper fruits notes forward.

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
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.