De Bortoli Wines

Renaisaance VRM 2018

Award
Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Viognier (50%) Rutherglen, VIC, Australia
Roussanne (30%) Rutherglen, VIC, Australia
Marsanne (20%) Rutherglen, VIC, Australia
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $32.00
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“Lifted, somewhat volatile nose of ripe fruit. Fat and juicy palate. Quite dry for the style. A moderate match with the dish. Lacks a bit of drive to give persistence. ”

“Sweet notes of butterscotch and pear on the nose. The palate is dry with ripe stone and orchard fruits, ginger spice with creamy butterscotch and popcorn note on the mid-palate and slightly drying tannins. With food the wine loses some of the butterscotch and popcorn weight and the stone fruit and ginger cream is brought to the fore. ”

“Ripe apricots, jasmine and musk, perfumed and rich, the palate shows ripe stone fruit, creamy texture and some nicely balancing acidity. Good fruit weight and length. The wine’s flavour profile is a little exotic with the paired dish but the intensity of flavours and weight still work so it’s not a major issue.”

“Mid lemon-straw. Rich rockmelon and peach/nectarine fruit with fresh vanilla oak. Full, round palate; peachy flavours, medium acidity, clean finish. With food: Nice combination – all of the Viognier flavours work well with the ham and the potatoes, and the aioli texture complements the richness of the wine. The only issue is slightly hot alcohol, which dominates the back-palate.”

“Golden straw, slight brown hue, fragrant apricot and ginger nose, rich and mouth coating palate of dried apricot and gentle dryness on the finish, well matched with the dish, the jamon added a salty dimension to the ginger and spice on the palate.”

“Mid yellow gold, with a yellow rim. Medium intense stone fruits and a lick of vanilla. Rich grilled citrus and nuts on the palate and some bright acid. Nutty and floral length and oilier palate. The dish makes the wine a little bitter.”

“Developed. Almost musk like with some citrus and dried apricot, lacks vibrancy. Sweet up front, donut, lacks balance, hard and hot phenolics detract. Food: no change – still skinny with hard phenolics.”

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos

Ingredients

  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person

Method

  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.