Coles Liquor

Aradon Rioja 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Tempranillo (100%) Rioja, Spain
Country of Origin
Spain
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $10.00
  • Coles Liquor
    800 Toorak Road
    Hawthorn East, VIC
    Australia 3123
  • Emily Gu, Account Coordinator
  • Phone (+61) 03 92543614

Juicy bouquet of fresh mulberries. Bright and lively with attractive blackberry/mulberry fruit purity and a supple round finish. The wine’s mulberry fruit purity is accentuated when paired with the dish.

A perfumed wine with a medium-bodied palate that is bright, mild and spicy. The wine is a little too light for the food.

Fragrant blue and black fruits on the nose. Crisp with a medium bodied weight and fruit intensity. Has elegance and finesse. A wine to drink young. The berry fruit and the brightness of this wine lifts up the dish.

Ripe blueberry nose and palate. Hints of rhubarb and prune on the palate with lovely ripe mulberry fruit characters to finish. Ripe tannins and integrated oak. Dish works well with this wine as the wine becomes quite seamless.

Medium crimson red, ripe, jubey, plum, Turkish delight, milk chocolate, raspberry, spice, medium bodied, good fruit sweetness, soft tannins.

Aromas of leather, cherry, and ripe strawberry come forward, lovely ripe fruit, sweet, but not jammy, medium bodied tannins, a lovely food wine.

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.