Toni Paterson, First Term Panellist 2020 Competition
“Aromas of Turkish apricots and baked pear. The palate is laden with ripe, soft tropical fruits. Luscious and long with a little spice on the finish. The wine matches well with the food, and the lingering apricot flavours are a delicious accompaniment to this dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Semi aromatic floral nose with dried apricots and apricot kernel on the finish. A weighty wine with good depth and refreshing acidity. This went surprisingly well with the rillette. The mid-palate of the Viognier greeted the mid palate of the rillette and they had a party.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“An intense floral, spicey aromatic nose following through to the palate. Lovely intense fruit with notes of white peach and orange peel. Great acid with a hint of oilyness balance and length. A great match as the spicyness of the wine with its texture seem really balanced.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw with greens, nectarine, dusty, green apricot, medium to full, clumsy, quite firm and oily. The rillette softened the wine nicely.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Heady with ripe apricots, honeyed toast, medium soft phenolics, steady and lingering, juicy and crisp.”
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
“Very intense fragrant bouquet of white peach, apricot and jasmine. Round and textured showing lovely apricot kernel notes and hints of white flowers. The dish accentuated the lovely white peach and jasmine notes in the wine.”