Risky Business

Risky Business Pinot Gris 2019

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Pinot Gris (96%) King Valley, VIC, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00

Bouquet of ripe stone-fruit. Fresh, crisp and lively yet falls away towards the finish. When paired with the rillette the wine’s ripe stone-fruit notes are enhanced.

Zesty lemon aromatics. The palate is intense and bright with fabulous citrus flavours. The palate is long, bright and intense. The wine is a little too light and bright for the food.

Citrus and steely on the nose. Racy acidity. A delicious wine that ticks all the boxes, freshness, fruit and character. Melds with the rillette and allows each other to do its own thing.

Delicate pear drop aromas with lovely fine floral notes on the palate. Good acidity with hints of pineapple on the finish. A good match as the acidity and the dish lift the wines floral fruit component.

Pale straw, faint bronze, wax, honey, straw, red apple, medium weight, relatively fresh.

Uplifted floral notes, musk melon, pear, citrus blossom, crisp acidity carrying the fruit along, nice savoury finish, with a hint of juicy citrus.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.