Toni Paterson, First Term Panellist 2020 Competition
“Intense grapefruit aromatics. The palate is bright and lemony with accents of savoury pastry and oatmeal. There is a core of defined, citrusy acidity. The wine is a little too citrusy for the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A dry white with exotic fruit aromas and a slight confection at the nose. A round wine with refreshing acidity and a gentle finish. Not the wine’s fault but the straight and narrow palate of Pinot Grigio doesn’t blend with the richness of the rillette. They miss each other.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Bright nose with a subtle rose petal aroma. Lovely pear drop flavours are supported by firm acidity. Hints of honeysuckle on the palate are balanced out with a delicate citrus lift. Dish works well as florals and acid work in well.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, faint pinks, estery, apple, straw, light to medium weight, crisp lively. I found the rillette seemed to bring out the tannin and astringency.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Musky melon, richer style, more complexity, with bosc pear, juicy acidity, refreshing and lively, nice match to the rillette.”
The Medium Bodied Dry White Wines were judged with
Presented by chef Michael Manners
Ingredients
Poached Chicken:
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Vibrant aromas of white peach and nectarine. Fresh, clean and crisp with lively acidity and lemon zest to the finish. The wine’s white peach aromas are beautifully accentuated by the dish.”