Zephyr

Zephyr Gewurztraminer 2016

Award
Winner Gold Aromatic Wines
Grape Varieties
Gewurztraminer (100%) marlborough, New Zealand
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $21.99

Developed colour. Musk and spice, slight jasmine, toast, floral, slight bagginess. Sweet up front, jasmine spice, finishes slight bitter. Food : hides the bitterness, adds to flavour length.

A bit of a flavour grenade with rose water and orange zest, a little sweetness and very good length plus some fresh acidity tying it together that changes very little with food.

Pale lemon. Clean rose-petal and lychee aromas. Very smooth and round. Low acid, warm-hot alcohol. Dry finish. Food: Wine is too hot and bland.

Spicy nose. Rich Turkish delight palate with lovely texture. Quite a concentrated palate. Slightly hot from the alcohol on the finish. Works well as the Japanese eggplant cuts through the sugar of the wine and tones down the alcohol.

Chalky mineral grapey-lychee spice on the nose. Med-full, off-dry, spicy lychee, rosewater, slightly Turkish delight palate. Dryish finish. A touch raw on the tail. The Gew?rztraminer dominated the pairing. The wine came out stronger from the match.

Attractive spicy rosewater and orange water aromas on the nose. Rich and spicy palate with those rich floral flavours. It has residual sugar but this is balanced and not obtrusive. Works surprisingly well with food containing a hint of chilli.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.