Starborough Farming Company Ltd

Starborough Pinot Gris 2019 2019

Award
Winner Top 100 Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $21.95
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“Subtle aromas of poached pear and white blossom. Fresh and bright displaying attractive textural complexity and hints of gingery spice carrying through to the long persistent finish. The dish brought out the gingery spice in the wine.”

“A fragrant wine with lemon cheesecake aromas. The palate is powerful and full-flavoured with ripe stone fruit, integrated sweetness and little spice. The softness and full-flavour of the wine match the dish perfectly.”

“Grapefruit and wet stones on the nose, crisp and refreshingly citrus on the palate. Moderately concentrated. The wine brought out the sweetness of the shrimp and meshed well with the cream sauce.”

“A bright fresh floral nose following through to the palate. Clean and bright with beautifully balanced acidity and structure. A lovely strong white peach flavour makes this wine very attractive. A great match as the texture of both the dish and the wines work so well together”

“Medium straw, slight bronze, waxy, apricot, straw, red apple, light to medium, slightly sweet.”

“Aromatic, fruit driven style., nice crisp juicy acidity, floral, pear notes on the palate, green apple with a touch of spice.”

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners

Ingredients

Quenelles:

  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream
Sauce:
  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)

Method

Quenelles:

  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
Sauce:
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
Assembly:
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.