De Bortoli Wines
Sacred Hill Traminer Riesling 2019
- Award
- Winner Top 100 Aromatic Wines
- Grape Varieties
-
Gewurztraminer (72%) Riverina, NSW, Australia
Riesling (28%) Riverina, NSW, Australia
- Country of Origin
- Australia
- Alcohol Content
- 12.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White with Oak Treatment
- Recommended Retail Price
- RRP AU $7.50
- De Bortoli Wines
- Tracy Chap, Product Manager
- Phone (061) 0418 509475
Website http://www.debortoli.com.au
Facebook http://www.facebook.com/DeBortoli Wines
Twitter http://www.twitter.com/DeBortoli Wines
Toni Paterson, First Term Panellist 2020 Competition
“Expressive lychee aromatics. The medium-weight palate is bright and fruity with good intensity. Though the wine is too sweet with the food, and it lacked some acid tension.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Lychee and crushed rose petals. An intensely perfumed wine with bright acidity and a floral finish. Best with a range of exotic spices found in Asian cuisine. The smoky floral element can enhance seafood flavours so best to pair with non-seafood dishes.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Big floral spicey nose through to palate. Hints of rose petal and turkish delight on the palate. Balanced acid on the palate with beautiful length. A lovely combination with this wine as the dish lifts the florals of the wine beautifully”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw green, spearmint, spicy, grapey, musk, medium weight moderately sweet but slight phenolic bite counters well.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Aromatic, with heady rose water, lychee and orange blossom. Dry on the palate, with a lovely line and length, with crisp acidity, and a generosity in the mouth, without being disjointed.”
The Aromatic Wines were judged with
Octopus, Fennel and Black Olives
Presented by chef Marcell Kustos
Ingredients
- ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
- 50 g black olives, sliced
- ½ fennel, thinly sliced (mandolin)
- ½ onion, thinly sliced
- 1 Tbsp olive oil
- 1 tsb fennel seeds, toasted and ground
- De-glaze with 30 ml white wine
- 200 ml chicken stock
- 200 ml orange juice
- Finely grated rind and juice of 1 lemon
Method
- Fry onion and fennel for the warm salad.
- Add fennel seeds and de-glaze with white wine when the onion is cooked.
- Add the dressing and season with salt if needed.
- Top the salad with sliced black olives and octopus pieces.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Pronounced bouquet of lychee, rose-petal and Turkish delight. Sweet and intensely perfumed with rose-petal infused intensity balanced by fresh acidity. The wine’s sweetness was accentuated when paired with the dish.”