Totino Nominees P/L

Francesco Reserve shiraz 2014

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) adelaide hills, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $28.35
Buy This WineBuy This Wine

“Bn edge. DMS, choc mint & toast, nutty oak. Big chunky style, donut, slight bitter choc, tannin. Food : made the style even more powerful, and has covered the slight bitter choc character.”

“Age has brought a curious medicinal edge to the underlying black fruits but food makes it seem fresher and younger.”

“Deep garnet. Caramel, cedar and leather. Sweet, oily fruit. Traditional style. Food: slightly better with food, still very old-skool.”

“Big ripe black pepper fruit nose through to the palate. Hints of lovely leather and game follow through. Great with the beef ribs as the wine becomes more balanced and integrated.”

“Deep red. Floral, spicy crunchy red berries on nose. Med-full, dry, tannic, floral redberries. Concentrated mid palate. Dry finish. Long, slightly hot tail. Good pairing. Brought floral and fruit depth of the wine and added an aromatic character to the meat.”

“ Deep brick red colour. Stewed plums and black fruit aromas on the nose. The palate is rich and complex with ripe plummy fruit and complexing oak influences. With food those complex flavours worked well.”

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
Celeriac Puree
  • 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.
Kale
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.