Taylors Wines
St Andrews Chardonnay 2018
- Award
- Winner Blue Gold Fuller Bodied Dry White Wines
- Grape Varieties
-
Chardonnay (100%) Clare Valley, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 13.00% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White with Oak Treatment
- Recommended Retail Price
- RRP AU $37.00
- Taylors Wines
- Karen Cavalier, Customer Experience Manager
- Phone (61) 0 419622424
Website https://www.taylorswines.com.au
Facebook https://www.facebook.com/taylorswines
Twitter https://www.twitter.com/taylorswines
Bree Boskov, First Term Panellist 2020 Competition
“Lime cordial and blossom aromatics on the nose. The palate is dry and full with lime cordial, nectarine and stone fruit purity and juicy citrus driving the palate. The nutty saltiness of the dish accentuates the purity of fruit on the wine and gives and mineral note to the finish.”
Emma Jenkins, First Term Panellist 2020 Competition
“Tropical fruit salad, light creamy notes, bright citrussy palate with juicy acid, this is a simple, fresh, fruit-focused wine with nice fruit weight, texture and balance. Looks really good with the food, lively and fresh.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Pale lemon-straw. Vanilla/toast oak and some lees; lemon-floral fruit. Oaky palate; subtle fruit. Bright acidity, sugar sweetness and some firmness back-palate. With food: Not a great combination – oak is too pronounced for the jamon and the sweetness is highlighted by the aioli.”
Bryan Currie, Second Term Panellist 2020 Competition
“Straw yellow, fragrant golden peach nose, roasted nut and honeyed palate, soft finish, the dish increases the perception of sweetness of the wine.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Mid yellow straw. Delicate lime and spicy perfume. Quite a lively acid profile with some toasted character. Good length. Quite a good pairing, that finished fresh from the wine.”
Mike de Garis, Third Term Panellist 2020 Competition
“Nutty and dusty oak, more an upfront style with melon and white-peach, touch of grapefruit. SOP, has some good flavour notes, chalky phenolics and dusty oak add to length, moreish. Food: acid has become slightly more disjointed, but flavours hold it together.”
The Fuller Bodied Dry White Wines were judged with
Potato, Jamon, Pumpkin aioli and Pinenuts
Presented by chef Marcell Kustos
Ingredients
- 750g baby new potatoes, cut in quarters
- Salt and pepper
- 2 tbsp olive oil
- 2 large garlic cloves, peeled and crushed
- 1 Tbsp dijon mustard
- 1 large egg, plus 1 egg yolk
- 100ml olive oil
- 100ml pumpkin seed oil
- 1 tbsp lemon juice
- 75g Greek-style lactose-free yoghurt
- ½ tsp Xanthan
- Add 2 Tbsp hot water if the emulsion separates
- 30g olive oil
- 40g pine nuts
- ¼ tsp smoked paprika
- Salt and black pepper
- 200g Jamon Serrano, at room temperature, ~50g/person
Method
- Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
- While roasting the potatoes, prepare the Aioli.
- Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
- Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Complex, attractive nose. Fresh citrus. Nutty and quite rich. Full blown style. Quite firm on the palate. A moderately successful match with the dish.”