d'Arenberg

The Dry Dam 2012

Award
Winner Trophy Aromatic Wines
Grape Varieties
Riesling (100%) Mclaren Vale, SA
Country of Origin
Australia
Alcohol Content
11.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $30.00
Buy This Wine
  • d'Arenberg
    PO BOX 195
    McLaren Vale, SA
    Australia 5171
  • Jack Scupham, Trade Marketing Coordinator
  • Phone (61) 4 76904082

“Very forward toasty aromas. Lemon curd and toast on the palate showing moderate length. The dish brought out the lemon curd notes in the wine. ”

“A layered aroma, floral and heady with ripe lime aromas and subtle smoky accents. A deliciously complex wine with excellent balance and presence. A great food match.”

“Depth on nose with intense petrol, apricot and floral aromas. Has a lovely broad texture and racy acidity on the palate. A versatile wine with many components to match with whatever dish you challenge it with.”

“A bright citrus floral nose with hints of white pear on the palate. Great fruit acidity of lemons and grapefruit. A lovely long floral palate. A great match with this dish as the flavours are more enhanced in the wine.”

“Pale straw, toast, butter, straw, quite complex, medium weight, some sweetness.”

“Lovely toasty citrus notes, lemon and lime, zesty and refreshing. Acid is poised and taunt, showing some great complexity and freshness.”

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos

Ingredients

  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon

Method

  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.

John Ryan Memorial Perpetual Trophy for Best Aromatic Wine of Competition