Toni Paterson, First Term Panellist 2020 Competition
“Gently floral and bright. A sweet, intense palate with good acid balance. The wine is far too sweet for the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Wet slate with white flowers. Tangerines and canned peaches on the palate. Delicate, fresh, light bodied and delicious. Can be used to defend against spicy Sichuan and Thai cuisine or to balance dishes with high acidity.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Floral aromas of grapefruit and green apple. A hint of white pear on the palate with very balanced sweetness and acidity. A great match as the sweetness does not come through but the wines flavours do.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw with green, lemon flower, flinty, slight toast, Medium weight, relatively sweet but with crisp balancing acidity, further improved by the acidity of the dish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Crunchy granny smith apple acidity, pure and crisp, refreshing and light. Dances along the palate, lovely tension.”
The Aromatic Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Shy nose of lemon curd and verbena. Sweet and fruity with nectarine and candied apple notes. The wine’s sweetness appeared better balanced when paired with the dish.”