Yealands Wine Group

The Crossings Pinot Gris 2019

Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00

Opens with lemongrass, lemon zest aromas. Fresh, lively and bright with a rounded texture supported by crisp lemony acidity. The wine appeared drier and less textured when paired with the dish.

Candied lemon peel aromas. The palate is gentle and mild. The wine did not stand up to the intensity of flavour in the dish.

Toasty on the nose, fragrant on the palate with a round and textured palate. Racy acidity with a dried peach finish. A wine meant to be drunk young. The texture of the wine matched the texture of the quenelle.

A lovely big floral aromatic nose of rose petals and orange blossom. Ripe round white pear flavours are on the palate with great fruit texture and balance. Works well with this dish as the floral notes become more integrated with the wine.

Pale straw, hint of pink, red apple, straw, redcurrant, light bodied, fresh and clean.

Some lightness on the palate, crisp, dry, cuts through the richness of cream sauce, giving the wine a lovely textured finish.

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners



  • 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
  • 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)



  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.
  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.
  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.