Casa Santos Lima - Companhia das Vinhas S.A
Bons-Ventos, Red 2016
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Castelão (50%) Lisboa
Camarate (20%) Alenquer, Lisboa
Tinta Miúda (20%) Lisboa
- 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 $8.99
- Casa Santos Lima - Companhia das Vinhas S.A
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Martin Moran, Second Term Panellist 2019 Competition
“Lovely plum and blueberry fruit with a bit of tannin adding weight and structure that?s marginally softer with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-crimson. Clean spicy dark fruits, touch of eucalypt. Mid-weight, fleshy fruit, dominant tannin. Low-moderate acidity. Food: quite a good combination.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely bright berry nose through to palate. Ripe tannins with a hint of savoury flavour coming through. Balanced acid and tannins on the finish. A good match as the wine and food become quite integrated.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark bright red. Fresh, crushed redberries, lightly floral nose. Med-full, dry, juicy fresh red berries, lightly herbal, balanced, good mid-palate weight and concentration. Dry ripe finish. Long. Nice pairing brought out fruitiness but also slightly accentuated in a positive way the tannins giving a texture to the earthiness of the mole beef combination.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Lovely dark crimson colour. Attractive dark fruits, black cherry and spiced plum aromas. Palate shows a richness with primary fruit and lovely persistence of flavour. a great food wine with those lovely primary flavours coming to the fore with food.”
The Fuller Bodied Dry Red Wines were judged with
Beef Ribs with black mole, celeriac puree and fried kale
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
- 1.5 kg short beef ribs
- 4 pc onions, chopped
- 2 pc carrots, chopped
- 500 ml beef stock
- 6 Tbsp Mole, black
- 4 bunch very thinly cut, flash fried in oil
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- Heat oven to 150 degrees.
- Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
- Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
- Add back the ribs to reheat.
- Dice the celeriac (2cm cubes)
- Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
- Strain and puree, adding butter if you wish a richer tasting puree.
- Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
- Serve the beef on side with celeriac puree and fried kale.
Mike de Garis, Second Term Panellist 2019 Competition
“Bright. Savoury, black fruits, toast & spice, slight creaminess. Cherry, dark fruits, donut, slight RS, slight drying tannins, savoury. Food : works quite well, lifting the flavour, but also lifting the acid profile.”