Casa Santos Lima - Companhia das Vinhas S.A
LAB, Red 2016
- Award
- Winner Blue Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Castelão (35%) Lisboa
Tinta Roriz (25%) Lisboa
Syrah (25%) Lisboa
- Country of Origin
- Portugal
- Alcohol Content
- 13% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $10.99
- Casa Santos Lima - Companhia das Vinhas S.A
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Andrea Pritzker, Third Term Panellist 2019 Competition
“Fragrant bouquet of black plum, blackberry and liquorice. Plush and vibrant with supple slightly chalky tannins and a long persistent finish. The wine was not an ideal match for the flank-steak appearing more sour-edged and chalky.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Darker fruits, slightly closed up at first. Attractive wine on the nose. Dense and firm tannins but in balance. Firm tannins still compete with the dish. I was expecting a better synergy.”
Corey Ryan, Second Term Panellist 2019 Competition
“Deeply coloured, vibrant spice red-blue fruit aromas. The palate is very juicy, soft and rounded, finishing a little short with fresh acidity. The pairing worked. The hollandaise promoted the blue fruits of the wine. The tannin structure contains the sweet brioche and the textured beef.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Dark purple hue, expressive dark fruits, ripe plums, medium tannin structure, nice fruit and oak integration”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep, inky purple. Attractive blueberry and floral nose, toasty oak. Palate has rich dark fruits and aniseed and soft edged and slightly drying tannin with good length of flavour. It is a more unassuming wine but it does promote the pleasant flavours in the dish.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Primary jubey sweet fruit aromas. Well done, clean and simple but one dimensional. Clean simple palate. Grainy acid tannin. All about the fruit. WF ? too simple, jubey and broad.”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“A refreshing, crunchy cranberry core is wrapped in a lot of grippy tannin, leaving the overall impression dried out rather than fresh. Still very dried out on the finish, astringent and quite harsh with food.”