Yealands Wine Group

Yealands Riesling 2019

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Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
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“Opens with aromas of yellow peach, nectarine and mango with hints of white flowers. Off-dry in style with generous stone-fruit intensity and a long persistent finish. The wine’s sweetness is a perfect match to the dish.”

“Delicate and perfumed with hints of musk and boiled sugar. Strong exotic tropical fruit flavours heightened by a powerful core of acidity. The wine is a marvellous match for the food.”

“Complex and layered a delicious wine with excellent concentration. Yellow peach, wet stones, bright acidity and citrus zest, all hallmarks of an excellent Riesling. The fruitiness of this wine marries well with dishes with citrus based sauces.”

“Slightly broad grapefruit aromas with hints of lemon and lime on the palate. An element of sweetness balances out the acid beautifully with the palate finishing with a hint of white pear. Works well together as the dish tones down the sweetness and lifts the floral fruit profile.”

“Pale straw green, aromatic, spearmint, lemon, medium weight, slightly sweet but the acidity in the Octopus better balances the wine.”

“Ripe lemon and lime notes, a generosity in the mouth, acidity in the wine didn’t clash.”

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.