Pinot Gris 2019 – Black Market Deal #33165
- Fresh, juicy
- Limestone Coast
If you spend a bare minimum on cologne or perfume, you may find a pearl – but you’re likely to end up with something really stanky. The same’s not true for wine at the ‘fo, and this gris is a perfect case in point. This is beautifully perfumed, gorgeously lifted and wonderfully fruity. A cool, elegant acidity drives the experience with poise and grace. The finish is long and lingering. It’s miraculous winemaking for your money, and we’re totally in love.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Limestone Coast
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
The Limestone Coast encompasses Coonawarra, Padthaway, Wrattonbully, Mt Benson, Robe and Mt Gambier. A relatively warm wine region on the whole, but peppered with various pockets of cool weather and an overriding maritime influence, it produces wines from rich reds to alternative whites and has the perfect conditions for some amazing dessert wines and Riesling. Including names both big and up-and-coming, if it's a mutli-regional blend you're after, Limestone Coast delivers on quality and value.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.