Casa Santos Lima - Companhia das Vinhas S.A

Adega de Lisboa 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Castelão
Syrah
Country of Origin
Portugal
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $15.00
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

“Slightly unusual nose with some barnyard-like complexity. Unusual palate. Complex and medium bodied. This wine works well with the dish. A nice balance of complimentary flavours and a long lingering finish.”

“Raisined notes on the nose follow through on the palate with cedary tannins and fruit cake flavours giving a dense and full palate and suggest a hot growing region. The bitterness in the dish enhances the cooked fruit notes in the wine and gives the tannins a harder and dryer edge to them.”

“Quite a rich nose of mulberry, plums, cocoa, and spice. Rounded mid-palate with ripe fruit and fine tannins. Quite elegant with a savoury touch to the finish. The food match emphasised the fruit sweetness.”

“Deep ruby-garnet. Light berry and spice aromas. Sweet fruit, medium acidity and fine structural tannins. With food: Fine tannins work well with the dish.”

“Medium red, raspberry and liqueur cherry fruit, soft and round tannins, dish adds and freshens the wine with depth and acidity.”

“Deep ruby. Intense mixed berry fruits. Nutty. Soft tannin. Fruit berry fruit finish. A very suited match.”

“Slightly dull. Cherry cheer, toast, lacks lift. Cherry spice, donut, lacks concentration and persistence, drying tannins. Food: peanut butter has actually gives more weight and flavour to the palate.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s

Method

  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.