Kingston Estate Wines

Kingston Estate Merlot 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Merlot (100%) , Clare Valley
Country of Origin
Australia
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.99
  • Kingston Estate Wines
  • KE Marketing, Sales & Marketing Coordinator
    Bill Moularadellis, Proprietor
  • E: kemarketing@kewines.com.au
    T: (61) 8 82433759
    M: (61) 8 82433764
  • 11/15 Fullarton Road
    KENT TOWN, SA
    Australia 5067

Green leafy spice, slight menthol, tomato plums, toast. Dusty oak & spice, hollow, unbalanced RS/fruit/tannins. Food : neither detracted or enhanced, hot.

Dark fruit pastille like fruit, supple tannins and medium length that becomes a whole lot more interesting with the food gaining weight and complexity.

Deep cherry-plum. Floral/balsam, mint-herbal, forest floor and dark plum aromas. Fleshy fruit, minty flavours, bright acid, fine tannins. Food: good combination ? although the wine is very youthful, the herb and forest-floor flavours complement the beef well.

A lovely berry cherry aroma with primary fruits on the mid palate. Fruit driven tannins with a lovely ripe plum like fruit driven finish. A great match as the bright berry fruit is enhanced with the flank dish.

Med-deep red. Red plum on the nose. Med-full, dry, lightly tannic, rhubarb, red plum, light tannins. Dry finish. Pairing subdued the rhubarb, accentuated red fruit, floral elements. Fairly neutral influence on the beef.

Deep crimson colour. The nose shows effusive red fruit, plum and spice aromas. An interesting palate with earth, spice and red plum flavours. There is great persistence of flavour and enough tannin to give balance and length.

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.