Casa Santos Lima - Companhia das Vinhas S.A

Azulejo 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Castelao
Tinta Roriz
Pinot Noir
Country of Origin
Portugal
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $15.99
  • 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

“Distinctive aromas of black raspberries, dried herbs and spice. Bold and full-flavoured, with notes of ribena, and strawberry black tea. Finishes with a hint of spice. The black tea notes and black raspberries are enhanced when paired with the dish.”

“Richly, intense aromas of black cherry and chocolate. The palate is laden with dark, fleshy cherry and mulberry flavours. The wine has excellent balance and fleshiness, and it pairs beautifully with the food due to its mellow, intensely flavoured palate.”

“Graphite and black fruits on the nose. A hint of violets on the front palate. Then fine chalky tannins arrive and do not leave until the bitter end. The tannins make the duck grainer than it needs to be.”

“Ripe raspberry and mulberry notes on the nose through to the palate. Sweet ripe tannin with a rather drying finish. Good acid balance with hints of spicyness. Wine is better with this dish as the tannins are not so drying and the fruit is lifted.”

“Medium red, plum, leather, spice, plum, medium bodied, reasonably crisp acid. ”

“Dense dark balck fruits, firm tannins, not too drying, nice fleshy notes to the 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.