St Hugo Wines

St Hugo Eden Valley Riesling 2018

Award
Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, Barossa, SA, Australia
Country of Origin
Australia
Alcohol Content
11.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $38.00
Buy This Wine
  • St Hugo Wines
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 0 8521 3128

“Vibrant colour. Floral, talc, lime/lemon citrus, slight toast. Fresh & zingy, citrus/mineral-like line, moreish. Food : zingy & long, lifts the florals, very moreish.”

“Appealing citrus and red apple fruit with medium length that didn?t change much with the food”

“Pale lemon. Estery lemon, lemon-grass and bathpowder. Light and lively, very fresh acid. Lean palate, short dry finish. Food: Dry palate works well with the food.”

“Hint of florals and citrus on the nose through to the palate. Crisp, clean and dry. A slight hint of minerality coming through. Great with the Japanese eggplant as this dish tones down the acid and lifts the fruit.”

“Light, spicy, floral, lemon nose. Light, dry, high acid, direct grapey. Grapey, simple finish. Food made the wine more astringent.”

“Lovely colour with green hues. The nose shows interesting citrus and citrus blossom aromas without being blousy or clumsy. Very classical Riesling palate, loads of citrus with refreshing acidity. That refreshing acidity works wonderfully well with food.”

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.