Spy Valley Wines

Spy Valley Handpicked Single Estate Gewurztraminer 2017

Award
Winner Gold Aromatic Wines
Grape Varieties
Gewurztraminer (100%) Waihopai Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $27.00
Buy This WineBuy This WineBuy This WineBuy This WineBuy This Wine

“Developed colour. Broad, baggy spice, slight toast. Broad, big & oily, hot & hard acid finish. Food : cuts through the oiliness, and adds some flavour ? still broad.”

“A very classic Turkish delight nose with an equally classic off dry soft palate which is improved by the food as its umami content makes the wine seem drier.”

“Pale lemon. Very pure rose-petal and bathpowder aromas. Smooth, round, textured palate. Moderate acidity, rather firm back palate, clean finish. Food: Food flavours reasonably compatible with rose-petal aromatics.”

“Lovely bright Rose petal aroma with hints of spice. Lovely balance of fruit and acid on the palate. Great texture. Hints of oiliness. Works well with the Japanese eggplant as the gew?rztraminer characters can still come across well. ”

“Spicy, sweet lychee, longan fruit on nose. Full, slightly sweet, spicy lychee purity on palate, balanced, soft. Soft spicy lychee finish. Long. Neutral food pairing, if anything the wine swamped the miso!”

“Effusive rose petal and rose water aromas on the nose. There is a degree of residual sweetness on the palate but this is well balanced and again we see those intense floral/rose characters and hints of muscat fruit.”

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.