te Pa Fmily Vineyards

te Pa Chardonnay 2017

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.99

“Melon, citrus spice, slight creaminess, stone fruit. Melon & tight citrus, slight sweet up front, hollow, gritty phenolics with flavour. Food : works quite well, balancing out the sweetness, and lifting the acidity.”

“There are distinctive notes of toasty oak supported by pear, red apple and lemon that doesn?t interact a great deal with the food.”

“Pale lemon. Green-apple fruit, blanched almond and cream aromas. Mid-weight, green fruit, moderate acid and firm finish. Food: green fruit flavours work ok with the tomato but the firm tannins dominate.”

“Lovely light slightly burnt match character on the nose. Quite tight on the palate with a little coarseness coming through. Hints of tropical fruit and a touch mealy on the finish. A reasonable match as the wine softens out on the finish.”

“Light yellow. Buttery toasty, spiced apple, peach nose. Med-full, dry, lightly toasted oaky apple, melon, biscuit, elegant, balanced. Long dry, finely textured finish. Long. Good melding of flavours, initially accentuating the biscuit of the wine and deepening the prawn flavour on the back palate.”

“Lovely light straw green colour. Attractive nose showing melon and stone fruit aromas with complex struck match notes. The palate is rich and long with lovely primary fruit notes and those complex winemaking influences. Rich wine that pairs well with savoury food.”

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.