Dandelion Vineyards

Wonderland of the Eden Valley Riesling 2019

Award
Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $60.00
Buy This Wine

“Lifted lemon, lime sherbet aromas. Fresh, clean and crisp with excellent lemon/lime talc aromas and a long persistent finish. The wine remained unchanged when paired with the dish.”

“A glorious nose, fragrant and perfumed, with floral and lime accents. The palate is impressive and engaging with excellent intensity. The wine has tension, salinity and class. Though while the wine is delicious, and the food match is good, the wine does not quite have the weight to perfectly match with the sweet notes in the sauce. That said it is still a good match.”

“Lightly aromatic with aromas of lime blossom and tangerines. Light bodied with searing acidity and a clean finish. Best to drink on its own due to the light nature of the wine. It could easily be overpowered”

“A lovely floral fragrant of grapefruit and citrus. Bright clean acidity with hints of green apple on the finish. A lovely steely acidity backbone on the finish. A good match as citrus is lifted and acidity more in check.”

“Pale straw green, floral, lemon flower, grapefruit, lime, light weight clean fresh acidity, reasonably good length.”

“Crisp lemon sherbet on palate, refreshing and light, cleansing on the palate.”

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.