2018 Pinot Gris Wins Gold at the 39th Sydney International Wine Competition
Thirteen judges from around the globe spent five days tasting 1700 wines, initially screening this total to the strongest 25%, then re-judging these 350+ wines again with appropriate food matchings.
The judging team included five Masters of Wine and a range of wine educators, winemakers and wine enthusiasts.
"The premise of this show has always been to focus on the idea that wine is usually best consumed with food. When food and wine are enjoyed together, they can potentially enhance the sensory perception of each other." said Warren Gibson, Chairman of the Sydney International Wine Competition.
Our Pinot Gris was judged with a dish of Snapper with Zucchini and Dill prepared by chef Marcell Kustos. Try this for yourself with a couple glasses of our gold winning 2018 Pinot Gris!
Snapper with zucchini and dill
- 700 g zucchini, peeled, grated
- 1 onion, small, diced
- 1 bunch dill, fresh
- 140 ml milk
- 140 ml sour cream
- 2 Tbsp flour
- 1 tsp lemon juice/vinegar
8 fillets, steamed Snapper
- Peel and grate zucchinis.
- Add salt, set aside for 10 minutes and squeeze water out.
- Add oil to the pan, fry onion until translucent, add half of the dill.
- Add zucchini and cook it for 10 minutes.
- Add milk.
- Mix sour cream and flour. Slowly add to the warm zucchini mix.
- Add lemon juice for desired acidity.
- Serve with fresh dill.
- In a medium pot, boil water and place a steaming basket with parchment paper.
- When the water is boiling steam the snapper fillets for 4 minutes.
- Serve the snapper on top of the zucchini puree.