Toni Paterson, First Term Panellist 2020 Competition
“A mix of bright sweet, fruit and gentle attractive earthiness. The palate is bright and refreshing with lovely balance. There is a delicious harmony between the food and the wine. The savouriness of the sparkling red is an integral element in this successful pairing, as is the balanced sweetness and the appropriate fruit intensity.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Medium ruby with aromas of toasty oak spice and red plum fruit. Black fruits abound on the palate. Crisp acidity. Fruity finish and a frothy mousse. A versatile wine because it is not too sweet, paired seamlessly with a country terrine.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Slight spice and clove notes on the nose through to the palate. Showing some aged oak but all in balance with the fruit. Hints of liquorice on the finish with lovely mid palate weight. Lovely spiceness comes through on the palate with this dish. Clean crisp and bright.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium full crimson red, good gas bead, savoury, earthy, leather plum, medium bodied, savoury tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Fresh and bright, with a little volatile acidity, but still in check, with nice fruit sweetness, and acid driving through.”
The Sparkling Red Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted sweet mulberry fruit on the bouquet. Fresh and lively with lovely blackberry mulberry fruit intensity, well integrated mousse and a long persistent finish. The wine appeared slightly too sweet-fruited when paired with the terrine.”