Raidis Estate

Raidis Estate "Cheeky Goat" Pinot Gris 2019

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Penola, Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $26.00
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“Delicate onion-skin hue. Aromas of lemon curd and poached pear on the bouquet are echoed on the palate. Round and textured with attractive pear drop intensity entwined with hints of toasty complexity. The wine appeared drier and less generous when paired with the dish. ”

“Aromas of boiled sugar and pear drops. The palate is mild and delicate. The wine looked washed out when paired with the food.”

“White peach and pear skin, very pretty and appealing. Racy acidity with lingering floral aromas on the finish. Pair with food due to the grippy phenolics on the finish. This worked well with the food the floral aroma had a bitter lift on the finish and gave further complexity to the pairing.”

“Bright fruit with hints of minerality. Subtle honey suckle comes through on the palate with firm acidity and structure. The wine finishes with hints of savoury notes. A good match as the wine develops more personality when tasted with this dish.”

“Pale straw with pinks, herbal, waxy, straw, ester, medium weight, slight bitterness on finish.”

“Tropical fruit, guava, coming through, rich and ripe, a warming feel on the palate from the alcohol.”

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.