Yealands Wine Group

Yealands Estate Single Vineyard Gruner Veltliner 2018

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Gruner Veltliner (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $24.99
  • Yealands Wine Group
  • Charlotte Rose, Yealands Wine Group
    Adrian Garforth, Proprietor
  • E: Charlotte.Rose@Yealands.co.nz
    T: (64) 27 6203355
    M: (64) 27 6203355
  • Shed 20, Level 1, 139 Quay Street
    Auckland, North Island
    New Zealand 1010

Celery salt, lemon citrus, bright, almost a hint of pepper. Similar to nose, hollow, fades, but has flavour. Food : works ok, corn brings out the celery salt character.

Pear drops on the nose with medium bodied palate, more pear and a little grapefruit than seems to have a little bit more body and length with food.

Pale lemon-straw. Subtle green apple, celery-seed and white pepper aromas. Good even palate structure, celery flavours, fresh acid and firmly structured finish. Food: good combination. Pepper/spice characters in wine complement the tomato in the dish.

Green apple bright aroma following through to the palate. Good acid, firm texture and a lovely brightness of citrus on the finish. A great match as the wine stays bright and fresh. Gives it length and retains structure.

Straw colour. Restrained, neutral appley nose. Light, dry, ripe, slightly herbal, lightly dill edged apple.Dry soft finish. Pairing seemed to emphasize astringency of the wine without doing anything for the food.

Attractive herbal and mineral aromas on the nose. A lovely flinty character also apparent. The palate shows some lovely finesse with restrained white flower influences and a moreish mineralogy with long finish. Such a savoury wine is an exceptional pairing with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.