Pinnacle Drinks
Cat Amongst The Pigeons Barossa GSM 2017
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Grenache (60%) Barossa, SA, Australia
Shiraz (30%) Barossa, SA, Australia
Mataro (10%) Barossa, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $20.00
- Pinnacle Drinks
- Alissa Harding, Winemaking Administrator 08 8561 2235
- Phone (61) 08 8561 2235
Martin Moran, Second Term Panellist 2019 Competition
“Quite dark for Grenache with rich black fruits, a touch of tannin that goes well with the food but isn?t really changed.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Mid-deep cherry-red. Perfumed, raspberry fruit with floral overtones. Round, juicy palate, crunchy berry fruit, soft tannins. Food: excellent combination, all flavours and textures marry well.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Ripe plum and black berry nose. Delicate fruit driven palate with lovely, slightly gamey tannins. A hint of savoury notes on the finish. A great match as the flank and brioche dish lifts the berry fruit and makes the palate lovely and long.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Med-deep red. Spicy dark berries on nose. Med-full, dry, lightly tannic, spicy, juicy black berries. Dry, dark berries on the finish. Warm tail to the finish. Pairing pointed up earthiness of the beef, slightly sweetened the fruit of the wine.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Excellent crimson red tones. The nose has aromas of red cherry and a spicy edge. An attractive palate with effusive cherry flavours and a really strong fruit persistence, it has enough savoury qualities to sit well 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
- 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
- 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.
- Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
- Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
- Pan fry before serving.
- For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
- Then blend the cooked ingredients with a blender until becomes smooth.
- Smear both sides of the brioche with hollandaise and pan fry them.
- Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.
Mike de Garis, Second Term Panellist 2019 Competition
“Raspberry spice & red berry, savoury spice spike, toasty oak. Raspberry spice, some heat, has flavour, slight drying tannins. Food : makes the wine more savoury & moreish.”