Bodegas Emilio Moro

Emilio Moro 2017

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Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Tempranillo (100%) Ribera de Duero, Castilla y Leon, Spain
Country of Origin
Spain
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $3,599.00
Buy This Wine
  • Bodegas Emilio Moro
    Ctra Penafiel Valoria S/N
    pesquera de Duero
    Pesquera de Duero, valladolid
    Spain 47315
  • NACHO ANDRES, Export Director
  • Phone (34) 6 69410225
    Website

“Opens with a very leafy, stemmy bouquet with hints of cassis. Big, ripe and chewy with plentiful extractive tannins and medium length. When paired with the dish the wine appeared even drier and more chewy in nature.”

“Cherry pie and vanilla aromatics. Delicious cherry flavours with balanced acidity and tannin. The wine works exceptionally well with the food due to its balance and composure.”

“Ripe and oaked with forward black fruits and vanilla spice. Dusty tannins and mouth-watering acidity. An easy style to get along with if you are not a regular wine drinker due to the immediate appeal. Will need food due to the tannins and would suggest croquettes. As suspected, this wine needs fat so worked well with an extra slice of fat on the beef that led to a creamy finish.”

“A big ripe rich blackberry nose with lovely dark berry fruit notes coming through on the palate. A lovely spicy slightly rasin palate with rather drying tannins. Wine is better with this dish as tannins are less drying.”

“Medium full crimson red, dark fruits, blueberry, spice, vanilla, cedar, medium to full bodied, silky but quite savoury tannins, the wagu, softens the tannins nicely.”

“Ripe dark fruits, chewy tannins on the palate, with a drying savoury note coming through.”

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.