Art Series Pinot Grigio

Nashi pear, grapefruit, granny smith apple and hints of white blossom on the bouquet.  The palate is crisp displaying glazed pear, white peach, lemon lime bitters seamlessly combined with a mineral finish.
Food Pairing:   
Lime and Lemongrass BBQ Skewered Prawns
Ingredients
  • 1/4 cup coconut cream
  • 1/2teaspoons table salt
  • 1teaspoons sugar
  • 24 extra large green prawns
  • 2teaspoons fish sauce
  • 2 long green chillies, finely chopped (plus extra for rice)
  • 1/2 fresh coconut, flesh peeled into ribbons (to serve)
  • 1 cucumber, halved lenthways, thinly sliced (to serve)
  • 1teaspoons ginger, finely grated
  • 2 stalk lemongrass, white part only, finely chopped
  • 1/2 bunch fresh mint, leaves picked (to serve)
  • 1 lime, cut into wedges (to serve)
  • 1 1/2 cup jasmine rice
  • 2 tbs vegetable oil
Method.
  1. Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
  2. Combine lemongrass paste and vegetable oil in a large bowl.
  3. Peel the prawns leaving the tails on.
  4. Add prawns and toss to coat.
  5. Thread onto skewers lengthways.
  6. Cover and refrigerate for 1 hour to infuse flavours.
  7. Rinse rice thoroughly under cold water and place in a medium saucepan with 21/2 cups of water.
  8. Bring to the boil and cook uncovered for 8-10 minutes or until tunnels appear.
  9. Reduce heat to low and cook covered for another 5 minutes.
  10. Remove from heat and stir through coconut cream, salt and extra chilli.
  11. Allow to stand for 5 minutes, covered.
  12. Preheat a char-grill or barbeque and cook for 1-2 minutes each side or until just cooked through.
  13. Serve with fresh coconut, cucumber, mint and lime
Reference: Fresh Idea's
Winemaking Notes:   After harvesting, the grapes were destemmed and pressed under anaerobic conditions, and only the finest free-run juice was transferred where it was settled for 24 hours. The clear fraction of juice was fermented in temperature-controlled stainless steel using yeast strain (QA23) which is known for producing fresh fruit focused wines with floral and passionfruit characters.  Bottled with minimal preservatives and is vegan-friendly.  
Alcohol:                      12%                          Drinking Window:     2025-2030
Vegan Friendly:          Yes                             Cases Produced:         317
Awards & Accolades:
  • Bronze Medal Royal Adelaide Wine Show 2026
 

$26.99

Per Bottle:$26.99

Six Pack:$149.99

Dozen:$279.99

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