Two Rivers Wines

Stones Throw Semillon 2019

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Semillon (100%) Hunter Valley, NSW, Australia
Country of Origin
Australia
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00
  • Two Rivers Wines
    2 Yarrawa Road
    Denman, NSW
    Australia 2328
  • Linda Keeping, Manager
  • Phone (61) 2 265472556

Bouquet of toast and lemon curd unfolds to reveal a taut linear palate with crisp lemony acidity. Still elemental but shows great drive and persistence. The dish accentuated the lemony acidity in the wine.

Delicate honeysuckle notes with lime and lemon accents. The palate is tight and restrained with citrusy acidity. The wine did not stand up to the food, and it looked very sour.

Shy on the nose with lemon and some toastiness on the palate. An unfussy camping given the light body because it’s a wine that you can drink all day sitting on a deck chair. A wine that is easily overpowered so not one to spend time matching, just drink it.

A lovely bright straw and citrus nose following through to the palate. A slightly steely palate with lovely bright fruit and persistence of flavour. A slightly lemon grass note on the palate almost makes it electric to taste. Works well with this dish as the green lemon flavours become beautifully bright balanced by the acid on the palate.

Very pale straw green, lemon flower, lemon, flint, hint of lanolin, tight citrusy zesty, light weight, crisp acidity, good, length.

Bright, light lemon sherbet notes, crisp and dry, with a slight saline note running through the palate, refreshing and light.

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.