Saturday, October 21, 2017

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  • Saturday, October 21, 2017

Nugan Annelise Pinot Grigio 2017 (Australia) - Wine Review



Opened up this crisp Pinot Grigio on this fine (that feels more like Spring, to be honest) and is widely available at the LCBO. This white wine is also currently on promotion, offering 10 Bonus Air Miles with every purchase until .

This white wine is produced by Nugan Estate from Australia and seems to be made for Canada-only as I can't find any info about this wine on the winery's website. The Nugan Group was founded in 1940 by Alfredo Nugan, after he emigrated from Spain with his family, including his wife Annelise, to start a small fruit and vegetable packing operation in New South Wales. This wine is part of a limited release collection of wines that are a tribute to the family's vision and passion to pursue their ideals of outstanding quality and service.

While you may see the 2016 vintage on shelves right now, the 2017 will be arriving soon and can be enjoyed over the holidays. This will pair nicely with salads, seafood, and poultry. It will also pair with turkey cooked in the traditional manner - a recipe for Traditional Turkey has been provided below.

Nugan Annelise Pinot Grigio 2017 (87 pts)

Tasting Note:

NUGAN ANNELISE PINOT GRIGIO 2017 - New South Wales, Australia (#483230) (XD) - $14.95
Screw cap. This has appealing aromas of pear, green apple, grapefruit, lime, tropical fruits and minerals of modest intensity. The palate is bright and crisp with vibrant acids that are nicely balanced on a slightly honeyed, yet dry, flavour profile with more citrus, pear, apple flavours and some mineral accents. Some interesting saline notes mid-palate. Good finish length. Score: 87 pts

Traditional Turkey Recipe:

Ingredients:
  • 1 12 lb. turkey, preferably fresh

Rub:
  • 1/4 cup butter, softened
  • Zest of one lemon
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh thyme
  • 5 garlic cloves, minced
  • 1 tbsp kosher salt

Stuffing:
  • 1 pear, quartered
  • 1 lemon, quartered
  • 1 white onion, quartered
  • 4 garlic cloves, crushed
  • 1 cup fresh parsley
  • 4 sprigs fresh thyme

To Prepare:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside. Using your fingers, gently separate the skin from the breast muscle. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place turkey on a wire rack over top of a baking sheet and chill uncovered in the fridge for 6–12 hours.

To Cook:
Pull the turkey from the fridge. Stuff the cavity with pear, lemon, onion, garlic, parsley and thyme. Twine the legs together and fold the wings under the breast. Let the turkey stand at room temperature for at least 1 hour. Preheat oven to 450°F. Season the turkey with salt and place in the oven for 25 minutes. Reduce the oven temperature to 320°F and cook for 1 hour 45 minutes or until the turkey breast reaches an internal temperature of 165°F. When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.


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