Martin Moran, Second Term Panellist 2019 Competition
“A characterful Pinot Gris, which you can?t always say, packed with flavours or red apple orange and pear plus a mineral note and good zesty finish that works well with the food if not changing too much.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Pale lemon. Lemony, slightly herbal aromas. Lively fruit flavours, quite solid mid-palate, moderate acidity, slightly firm finish. Food: Ok combination, the dish brings out lemony/herbal wine flavours.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely floral notes on the nose through to the palate. Great texture on the palate with lovely fresh stone fruit acidity on the finish. A well-matched wine with the snapper dish as the firmness of the snapper and fruit of the wine match well. The dill characters give another dimension to the wine.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light straw grey. Herbal apple, slightly pearish, melon nose. Med-full, dry, ripe apple, melon, soft. Mineral. Dry ripe melon finish. Long. Improved depth and flavour of wine whilst bring out intensity of flavour of the fish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Intensely aromatic nose with characters of gardenia and citrus fruits. The palate is similarly fruit driven but with a crisp clean finish that sits well with food.”
The Lighter Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Zucchini puree
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bronze/salmon tint. Lifted spice, pears and citrus, savoury, toast. Savoury, lemon citrus, slightly hollow, tangy & zingy, moreish. Food : works quite well, adding to palate length, whilst enhancing the moreishness.”