Trentham Estate Wines

The Family Vermentino 2019

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Vermentino (100%) Murray Darling, NSW, Australia
Country of Origin
Australia
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
Buy This Wine
  • Trentham Estate Wines
    PO Box 242
    Gol Gol, NSW
    Australia 2738
  • Anthony Murphy, Winemaker
  • Phone (61) 427211542

“Fresh lemon curd intensity. Bright fruit-pure and lively with white peach intensity and a crisp finish. The wine appears more lemony but more one-dimensional when paired with the dish.”

“Ripe and heady stone fruit aromas. The palate is bright and balanced. The wine is an excellent accompaniment for the food, due to its intense fruity core.”

“Fragrant with guava and yellow stone fruit flavours. Lively acidity and a fragrant pithy finish. Less successful with the rillette due to the intensity of the fruit flavours.”

“Lovely orange blossom floral aromas on the nose with bright tropical fruit on the palate. Hints of clean bright pineapple fruit acidity balances this wine out well. Dish works well as the fruit is lifted and the wine remains well balanced.”

“Medium straw green, flint, lemon, straw, fresh medium bodied, nice acidity and length.”

“Citrus zest, lovely mineral notes of crushed rocks, savoury, dry, but refreshing and light.”

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley

Method

  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.