Sidewood Estate

Sidewood Pinot Blanc 2017

Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Blanc (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $20.00

Slight oily, savoury spice with some stone fruit & citrus, slight creaminess. Similar to nose, acid overrides, phenolic edge. Food : neither enhances nor detracts.

Packs more flavour than most Pinot Blancs with red apple, orange and a nougat like creaminess that works with the food and is a little fresher and that?s ok.

Pale lemon. Subtle lemon/chalk aroma. Full, even palate; slightly salty flavour, moderate acid, tidy back-palate phenolics. Food: good combination ? fresh acidity works well with the tomatoes, while there are no green characters to argue.

Light elegant slightly floral nose which follows through to the palate. Good acid balance with hints of cut hay on the finish. A good match as the poached prawns and tomato give the wine more life.

Very pale green yellow. Fresh appley, herbal, lightly biscuit hint to the nose. Med-full, dry, fresh apple, lightly biscuit, straightforward. A touch of astringency on the tail. Relatively neutral mutual impact with food pairing, light elevation of sweet prawn flavour and filled out the Pinot Blanc.

Lifted flinty aromas on the nose with just hints of fresh cut herbs. A delicious savoury edge to the palate but with good depth of flavour and lifted fine finish. This ultra savoury style really suits food, great length of flavour and a palate cleansing finish work really well with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.