Azienda Agricola Roberto Sarotto

Barolo docg 2014

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Nebbiolo (100%) , Piedmont, Italy
Country of Origin
Italy
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $75.00
  • Azienda Agricola Roberto Sarotto
  • Jelena Voronova, Marketing Manager
    Cavallotto Aurora, Proprietor
  • E: jelena@robertosarotto.com
    T: (39) 0173 630228
    M: (39) 0173 630228
  • Loc. Ronconuovo, 13
    Neviglie, Cuneo
    Italy 12050

Bn edge. Very charry oak, toast, slight tar & roses, slight florals. Similar to nose, slight empty, but with berry and rose petals, gritty & drying tannins. Food : filled out the palate, made the wine more interesting, & surprisingly covered the tannins

Typical Nebbiolo with low fruit levels and firm tannins that doesn?t really soften with food.

Mid-deep garnet. Orange peel, leather and spice. Rich red fruit, leather and herb/spice flavours. Good mid-palate depth, sour acidity and fine firm and very dry tannins. Food: very good combination ? acid and tannins work well, complex flavours match the meat and the mayonnaise.

Light slight medicinal nose and palate. Quite tannic with little fruit on the mid palate. Dish helps as the wine appears less tannic but still lacks fruit.

Light red, brick rim. Floral, dark cherries, slightly leathery, showing varietal typicity on the nose. Med-full, dry, tannic, firm dark fruit balanced. Dry, cherry and roses on the finish. Long. Beef brought an earthiness to the wine, slightly pointed up tannins, but at the same time bringing out a juicy depth to the flavour of the beef

Medium brick red colour. Very attractive complex nose with a mix of vinous, leathery and spice floral aromas. Delicious savoury note to the palate which is long and complex and shows great persistence of flavour. A wonderfully complex wine where the tannins came into beautiful balance with food.

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.