Berton Vineyards

Winemakers Reserve Aranel 2018

Award
Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Aranel (98%) Riverina, NSW, Australia
Fiano (2%) Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
12.7% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $14.00
  • Berton Vineyards
    55 Mirrool Avenue
    Yenda, NSW
    Australia 2681
  • Hayley Crossingham, Marketing

More savoury, slight white flowers, wet stone, lemon. Savoury, slight hard citrus drive, phenolics add to flavour, moreish. Food : neither detracts nor enhances, moreish.

An attractive with orchard fruits like pear and apple, a touch of dill and a zesty lime finish and the ?green? flavours in the wine go very well with sauce in the dish.

Pale lemon. Clean, slightly creamy and lemon/herbal aromas. Fresh clean acidity, soft finish. Food: herbal flavours work quite well with the very herbal sauce, though becomes firmer on the finish.

Lovely fresh bright nose. Tight fruit and acid on the palate. Hints of granny smith apple notes on the finish. A lovely match with the snapper dish as the acid cuts through making the wine carry an element of sweetness on the finish.

Light yellow. Apple, melon, fresh lightly herbal nose. Med-full, dry, high acid, creamy, balanced, mid-palate depth and persistence. Dry finish. Long. Food pairing had a relatively mutual neutral impact.

Excellent pale straw green colour. Lifted floral aromas with hints of gooseberry and white peach. Attractive primary fruits on the palate which has a lovely line of flavour and a lingering finish. That lingering finish cuts through food and refreshes the palate.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.