Martin Moran, Second Term Panellist 2019 Competition
“Typical Nebbiolo with low fruit levels and firm tannins that doesn?t really soften with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
Presented by chef Marcell Kustos
Ingredients
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
Mike de Garis, Second Term Panellist 2019 Competition
“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”