Risky Business

Risky Business NV

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Winner Gold Sparkling Wines
Grape Varieties
Prosecco (100%) , King Valley, VIC, Australia
Country of Origin
Australia
Alcohol Content
10% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $25.00
  • Risky Business
  • Andrew Vesey, Winemaker
    John Waldron, Proprietor
  • E: andrewv@wchowe.com.au
    T: (61) 08 98921444
    M: (61) 08 98921444
  • PO Box 549
    Mount Barker, WA
    Australia 6324

Perfumed, musky citrus and cinnamon apple abound in this wine. Round and rich on the palate, with powerful fruit flavours. A bold statement, easy to drink and quite a mouthful of wine. With the dish, it tastes a bit cloying and also acidic, not a good match.

Pale lemon with a foamy bead. Chalky, green apple aromas unfold to green apple fruit purity, light foamy mousse and a chalky edged finish. The wine?s apple notes are accentuated when paired with the hashbrown, but the subtle chalky complexity is diminished slightly.

Slightly dull nose, lacking some freshness. A dryer style, with some length and astringency. The firm acidity and dryness doesn?t work with the dish

Lifted bruised pear and green apples, a complex set of aromas. Tight steely textural wine good intensity freshness and vibrancy. Well balanced, fine acid line chewy, light and fresh. The food pairing works ok, though the simplicity of the wine flavours don?t add much to the experience. The acidity of the wine cuts through the fullness of the flavours.

Pretty and aromatic, vibrant acidity, clean and crisp, dry finish, with juicy green apple crunch

Very pale yellow straw. Aromas of lemon gelato. Soft and foamy mouthfeel with hints of lemon sorbet. Match was reasonably good with foaminess in wine balancing creamy texture of dish.

Better ? clean , nicely weighted with good muscaty aromatics. Bright, simple and well done. With Food ? muscat dominates . Actually blends/carries the food nicely.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos

Ingredients

  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving

Method

  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.