Bethany Wines Pty Ltd

Bethany Blue Quarry Shiraz 2017

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, SA, Australia
Country of Origin
Austria
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $45.00
Buy This Wine

“Dense youthful colour. Spicy ripe fruit. Dark and dense. Sweetness on the palate. The wagyu works adequately with the. Wine but the sweetness is amplified. ”

“Dark inky purple. Meaty smoky reductive nose with choc-mint notes. Palate is dry with rich glycerol blueberry fruits, salt-liquorice and choc-mint flavours over chalky tannins. The meat diminishes the hint of reduction and promotes the blueberry fruits and mint. The tannins are softened by the meat”

“Quite a shy nose, not giving much away, sweet ripe fruit, pretty rounded and rich but pulls up a bit short and oak shows on finish as a result. Fruit looks a little sweet when matched with the food, could get a bit wearying together.”

“Deep cherry-plum colour. Sweet blackberry/currant fruit, some leather and spice. Sweet berry fruit, rich and round. Fine acidity, tidy tannin finish. With food: Savoury flavours in the wine worked well with the beef.”

“Purple red, smoky and charry nose , chocolate and dried plum fruit palate, long mouth coating tannins, dominated the dish.”

“Very deep ruby with a purple rim. The aromas are upfront ripe plums, spice and toasted nuts. In the mouth there are some dark liquor cherries and dark berries and charred wood, with some fleshy tannin. This dish and wine match for weight and flavour.”

“Dark cherry spice, dusty oak with a spice spike, toast, blue fruits. SOP, blue fruits, donut, dusty and drying oak/fruit tannins, moreish. Food: given more palate weight, sweetness and flavour, tannins elongated.”

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos

Ingredients

  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard

Method

  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.