Fermented White Grape Juice Gelee accompanied with 12 Flavours associated with white wines : ( mint leaf, orange zest, ruby grapefruit, asparagus, lime, rose pearls, white grape, lemon zest, pink pepper, pineapple, gala apple & pomegranate).
I then allowed the rose water mixture to cool to around 50 deg.c before pipetting into the chilled oil. The pearls were then strained from the oil and washed gently under cold water before being plated.
The flavours that attribute certain kinds of white wines have reasons either caused by the region, the climate for that vintage, the variety of grape, the vine structure ( number of bud points, open or shaded fruit), but also the winemaking techniques, fermentation and maturation has a large part of some of these flavours above can be tasted in a wine. I would need a few nights to describe each of the twelve ingredients listed but for an example I'll use apple for instance. In the dish I presented finely diced red gala apple to represent the sweet apple tones in a Chardonnay wine that has undergone malolatic fermentation. This is a secondary fermentation via lactobacillus bacteria which converts the harsh mouth feel of the malic acid ( think green apples ) found in the wine, to lactic acid ( found in milk) which shows up as a more approachable buttery mouth feel yet still retaining the apple- like scents ( think red apples). There are reasons why a wine is citrus or has vanilla notes from ageing in oak and all these different flavour hints or, notes, or bold displays are what this dish is all about exploring.