Redbank

Redbank Sunday Morning Pinot Gris 2018

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris King Valley, VIC, Australia
Country of Origin
Australia
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $21.95

Savoury, slight creaminess, lemon citrus, spice & toast. Similar to nose, but phenolics override, quite chalky, moreish. Food : hasn?t worked with the phenolics making them more apparent.

Lightly floral with pear in the mid plate and a crisp lemon finish but sadly the food makes it seem aggressively sour.

Very pale lemon, green hints. Neutral, slightly chalky/herbal aroma. Fresh, tangy palate, medium body, rather short. Food: This style of Pinot Gris is quite good with herb-based dishes and it works well here. Fine palate structure helps.

Lovely round aromas of nectarine flesh. Bright pear drop flavours on the palate with a crisp clean acid finish. A good match as the acid and creaminess of the dish balance out with the texture of the snapper.

Light straw. Melon, pear, floral nose. Light, dry, fairly fresh melon and light peach. Dry soft finish. Fish made the wine feel richer, no impact on fish.

Effusive nose with stone fruit blossom and interesting melon aromas. The palate has ample fruit weight and length without being overdone, an excellent persistence of flavour. That persistence of flavour makes this an excellent food wine.

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.