d'Arenberg

The Dry Dam 2011

Award
Winner Trophy Semi Sweet White Wines
Grape Varieties
Riesling (100%) , Mclaren Vale, SA
Country of Origin
Australia
Alcohol Content
10.9% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
  • d'Arenberg
  • Emma Beckett, Trade Marketing Coordinator
    Chester Osborn, Proprietor
  • E: emmab@darenberg.com.au
    T: (61) 8 83284875
    M: (61) 4 76904082
  • PO BOX 195
    McLaren Vale, SA
    Australia 5171

honeyed nose, a bit subdued and savoury; the palate is tight but pinched, lacking in fruit. With the dumplings, the soy emphasises the savouriness of the wine, but it disappears into the match rather than standing out

Mid-depth lemon hue. Toasty lemon curd notes on the bouquet unfold to reveal an off-dry wine with very good intensity and lemony acidity and toasty complexity. When paired with the dumplings the toasty notes in the wine were accentuated, but the overall impression was not harmonious.

Rich and full aged style. Complex and attractive. Carry?s bottle age well. A complex palate

Lifted waxy, toasty style, honey and pear nuances. Rounded mouthfeel, well structured, robust flavoursome. The pairing doesn?t really work. The garlic and the ginger swamp the wine.

Aromas of grilled lime, hint of lemon sherbet, clean crisp acidity

Bright, pale yellow gold, green flashes. Grassy, citrus and kero nose. Quite bright acid. Phenolic end. The juicy fruit on the plalate of this wine matched the sauce.

Lovely mature notes make this a promising nose/aroma. Palate backs it up. Lengthy, classic fruit and bright quincy flavours. With Food ? really good. Toasty mature aromas/flavours work so well with the food. Lengthy, appetising and in balance.

The Semi Sweet White Wines were judged with

Dumplings with ginger & soy dipping sauce

Presented by chef

Ingredients

Dumplings

  • 350g pork mince
  • 1 tsp dark soy
  • ⅓ cup chicken stock
  • 1 tsp Shaoxing wine
  • 2 tsp finely grated ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp salt
  • 1 tsp peanut oil
  • pinch white pepper
  • ½ cup chopped garlic chives
  • 25 round wonton wrappers
  • Vegetable oil
Dipping Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 clove Crushed Garlic
  • 1 Tbsp Ginger
  • ½ Tbsp Caster Sugar
  • 3 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil

Method

Preparation of Dumplings

  1. Place all the ingredients except the wrappers and vegetable oil in a bowl and combine well using your hands.
  2. Using slightly wet hands, shape the mixture into tablespoon-sized balls.
  3. With clean and dry hands, hold a wrapper in the palm of your hand and place filling in the centre.
  4. Lightly brush wrapper edges with a little water.
  5. Fold one side of the wrapper against the other and press together where they meet in the centre.
  6. On the right side, lift the top flap over to the left a little, then press down firmly to create a pleat.
  7. Repeat again until fully sealed to the end of the right-hand side.
  8. Follow the same method on the left-hand side, lifting and pressing down to your right to create the pleats. You should end up with a moon-shaped dumpling.
Dipping sauce
  • Combine ingredients and check seasoning.
To Serve
  1. Set up a large bamboo steamer over a wok of boiling water.
  2. Grease the inside of the steamer to prevent dumplings from sticking. Alternatively, use greaseproof paper.
  3. Steam dumplings until skins are slightly translucent and filling is cooked through (6-8 minutes).
  4. Place cooked wontons in a dish with a splash of oil to prevent them sticking together.
  5. Cover to keep warm while you cook remaining dumplings.
  6. Plate dumplings and serve immediately with dipping sauce.

SIWC Perpetual Trophy for Best Semi Sweet White Wine of Competition