Badagoni

Alaverdi Tradition 2015

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Saperavi (100%) Kakheti, Georgia
Country of Origin
Georgia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $25.00

Sour cherry & spice, slight savoury notes, almost a touch of ironstone, oak & toast Similar to nose, greens off, but has flavour line, slight gritty tannins, moreish Food : more savoury, tannins not as gritty, gives the palate depth.

There?s plenty of ripe dark fruit here allied too a little tannin, the grape to me is Georgia?s answer to Petit Verdot and it all seems to intensify with the food match.

Deep cherry colour. Clean cherry/dark berry fruit. Rich, smooth palate, good length, fine finish. Food: good combination, though slightly more acidity would help the wine match the richness of the hollandaise.

Lovely bright berry fruit with hints of spice coming through on the palate. Lovely balanced fruit tannins with hints of dry herbs coming through on the finish. This wine works well with the flank and brioche dish as the flavours become well integrated.

Med-deep red. Restrained floral red fruit nose. Med-bodied, dry, lightly spicy floral red berries, tannic. Dry ripe finish. Long. Pairing sweetens the fruit on the wine, fairly neutral impact on the flavour of the beef.

Bright crimson colour. Attractive black cherry aromas with some complex sappy notes. Excellent savoury length with black fruits and a slight stalky/sappy edge. Very fine grain tannin backbone to the wine.

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos

Ingredients

  • 4 pc ribs/flank
  • 30g sugar
  • 60ml sesame oil
  • 120ml soy sauce
  • 2 pc green onions, minced
  • 4 cloves garlic, minced
  • 30 g sesame seeds, toasted
  • 0.5 tsp ground ginger
Korean Hollandaise
  • 100 ml lime juice
  • 6 pc peppercorns
  • 1 Tbsp ginger, fresh
  • 2 sprig green onions, green
  • 4 pc egg yolks
  • 200 g clarified butter, warmed
To serve
  • 8 pc brioche bread, pan toasted with Hollandaise from above
  • 50 g sesame seeds, toasted

Method

For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.

The Ted Radke Perpetual Trophy for Best Table Wine made from a Lesser Recognised Grape Variety