Yealands Wine Group

The Crossings Pinot Gris 2018

Award
Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $19.99
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“Sweat (starting to blow off), savoury, nashi pear & citrus. Sweaty, phenolics override, hot. Food : has covered up the sweatiness, and given more flavour length.”

“Lots of flavour for a pinot gris with red apple and orange with a balanced soft yet fresh palate. Bit of a crowd pleaser that seems softe and takes on a slight bitterness with the food match”

“Pale lemon-straw. Ripe apple and guava fruit, slightly reduced/savoury. Full flavour, salty overtones, moderate acid and well-structured finish. Food: Good with the food ? saltiness at the back palate complements the dish and cuts through the bitterness of the dill.”

“Bright nectarine flesh aromas following through to the palate. Crisp granny smith acidity with long grapefruit skin like flavours on the finish. Wine is better as it becomes more rounded and less obvious acid when tasted with the snapper dish.”

“Very pale straw. Ripe green melon, floral nose. Full, dry, med-high acid fresh green melon and slightly herbal. Dry apple and melon finish. Pairing tightened up freshness on the wine. No impact on the fish.”

“Pale straw green colour. Intense fruit driven aromas on the nose with red berry and blossom characters. The palate is generous with oodles of those primary fruit characters but without being overripe or clumsy. A fine acid finish which refreshes the palate when tasted with food.”

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.