Billy Button Fiano is a spring/summer stunner: its bright gold colour simply glistens in the glass. It’s the perfect pair to our soft prawn taco recipe (below).
This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few years back she wisely packed her bags and headed for the sub-alpine hills of Porepunkah. Though she was not then a vineyard owner, she cleverly connected with a group of local growers to take advantage of the enormous range of alternative varietals found in the area. Without any hesitation she quickly produced an astonishing collection of excellent new wines from varietals including gewürztraminer, arneis, vermentino, malvasia, friulano, verduzzo and more!
Jo’s fiano has a brilliant floral bouquet that certainly does live up to the visual elegance. It’s an impressive wine with more detailed, full and complex aromas and body than many Australian-made examples.
Deep fragrances of honeysuckle, melon and mango are punchy and sweet, balanced by a fine touch of lemon zest. Additional soft touches of spice layer the wine, proving again that fiano makes a perfect food wine that can be loaded with complexity and smarts.
The wine is rounded, full and silky on the palate, delivering lemon and cumquat citrus flavours weighted with almonds and a mix of tropical flavours. It’s a perfect match for our Thai-style soft prawn tacos. By championing this quality alternative varietal wine Jo Marsh has once again demonstrated the outrageous winemaking talent she’s famous for.
Editors note: The 2017 Fiano is currently out of stock, however we highly recommend the 2017 Billy Button ‘The Versatile’ Vermentino – another champion wine that we adore – it’s a great match to spring seafood dishes such as the prawn taco recipe below.
Billy Button Wines
Cellar Door: 11 Camp St in Bright, Victoria
Soft Prawn Taco with Asian salad, sweet fish sauce and kaffir lime dressing and Kewpie mayonnaise
Soft Taco Batter
(makes approximately 5 tacos)
½ cup coconut cream
½ cup water
Juice and zest of one lime
½ cup of chickpea flour
½ cup rice flour
⅓ cup plain flour
¼ tsp turmeric powder
Sunflower oil for cooking
1. In a medium bowl, add rice flour, chickpea flour, plain flour, turmeric powder, and salt.
2. In a jug mix coconut cream, water, lime zest and juice.
3. Using a hand whisk, slowly pour liquid into dry ingredients, while continuing to whisk. Continue until a smooth batter is formed.
4. Set aside and allow the batter to rest for 30 minutes.
5. Using a small, non-stick crêpe pan, add a drop of oil, enough to coat the pan, and warm slightly over a medium heat.
6. Using a small ladle, add batter to the pan, swirl to coat the base thinly. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
1 cup bean shoots
3 spring onions, finely sliced on an angle
1/4 wombok (Chinese cabbage), finely sliced
3 carrots, peeled and julienned
1 small green pawpaw, peeled, deseeded and ribboned using a vegetable peeler
Crispy shallots and toasted peanuts
Combine all ingredients for a fresh Asian salad.
Sweet Fish Sauce and Kaffir Lime Dressing
200g palm sugar, grated
50ml fish sauce
1 kaffir lime leaf finely julienned
1 tsp tamarind pulp, softened in 100ml water
1 stick lemon grass, finely chopped
1 small knob of ginger, peeled and finely chopped
Combine all ingredients in a screw-top jar, and shake vigorously.
BBQ fresh prawns and assemble tacos with dressed salad, prawns and a squeeze of Kewpie mayonnaise. Garnish with crispy shallots, toasted peanuts and fresh coriander.