Amadio Wines

Evanescence Range 2016

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Barbera (100%) Kersbrook, Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Amadio Wines
  • Danniel Amadio, Proprietor & Proprietor
  • E: danniel@amadiowines.com
    T: (61) 418 855266
    M: (61) 418 855266
  • 461 Payneham Road
    Felixstow, South Australia
    Austarlia 5070

Toasty oak, savoury, maraschino cherry. Vanillin oak, savoury, sour cherry kicks in at end of palate, ok flavour, slight drying tannins. Food : works reasonably well, making the wine more savoury, moreish.

Not quite as fresh as it could be for its age, but still has plummy fruit but is improved with the food as it seems fresher and longer.

Mid-deep cherry. Ripe, rather jammy aromas. Rich ripe fruit flavours, fleshy mid-palate, appreciable acid and dry finish. Slightly over-ripe. Food: no improvement ? wine still tastes over-ripe.

Dark berry nose with lifted violets on the palate. Ripe fruit tannins with slight bran berry, savoury notes on the palate. A good match as the food nor the wine dominate. Work well together.

Med deep red. Oily, slightly varnishy dark red berries on nose. Full, dry, ripe oily red berries fruit. Simple direct, soft. Long. Pairing seemed to point up sourness I the wine without doing anything for the beef.

Really attractive bright crimson purple colour. Complex nose with black cherry and olive aromas complexed with an earthy quality. The palate is long and savoury with those black fruits well supported by a long fine grained tannic finish. Those tannins looked much more balanced 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
Korean Hollandaise
  • 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
To serve
  • 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.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.