d'Arenberg

The Dry Dam 2018

Award
Winner Gold Aromatic Wines
Grape Varieties
Riesling (100%) , Mclaren Vale, SA
Country of Origin
Australia
Alcohol Content
10% 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

Dull colour. Very restrained, lacks fruit volume, green citrus. Sweet, unbalanced, zippy acidity. Food : zippy and long, covers some of the RS.

A softer off dry style with apple, white currant and lemon fruit that food seems to bring focus and freshness to.

Pale straw. Floral/bathpowder aromas. Lolly flavours and sweetness. Dull, firm finish. Food: No big improvement in the wine.

Bright floral fruit with lovely freshness. Hints of citrus on the palate, a touch of sugar but balanced with a lovely steely acidity. Food and Japanese eggplant dish balance out well.

Fresh, grapey, floral, lightly herbal nose. Slightly spritzy, off-dry, grapey palate. Off-dry, lightly mineral grapey finish. Wine shone through, but not much enhancement to the dish.

Really pretty attractive nose with orange blossom, spice citrus. The palate has those same pristine floral notes, in the style of a german spatlese with some residual sugar but this is in balance and provides excellent mouth feel which matches well with food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.