Glendon Vineyards/ Landaire Wines

Landaire Graciano 2016

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Graciano (100%) Padthaway, SA, Australia
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $32.00
  • Glendon Vineyards/ Landaire Wines
    PO Box 14
    Padthaway, SA
    Australia 5271
  • Carolyn Brown, Director/Secretary
  • Phone (61) 8 0417408147

A complex nose with slightly smoky, dark berry and cocoa aromas lead to an intense palate of grainy, dusty tannins coated in sweet fruit. Moderately persistent, quite elegant and bound with tension. Works fine with the dish, bringing out a fresher side to the acidity.

Fragrant notes of sour cherry, wild strawberry and dried herbs. Fresh, vibrant and lively with crunchy strawberry fruit intensity leading to a long finish. This was well matched with the flank-steak bringing out the crunchy red fruit in the wine ? the fine-grained tannins in the wine melding well with the dish.

Lifted, fresh and vibrant. Riper style. Attractive. Some positive rusticity with fresh acidity and good length. An interesting wine. The match really works well with the dish with the tannins being modified and an attractive sweetness coming through

Lifted red-blue fruits, green-spice licorice aromas. The palate is herbal mid weight chewy, the wine is a little hollow. The pairing did not work. The dish overwhelmed the wine.

Dark red black fruit, slightly savoury palate, with sour cherry, touch of savoury earthiness to the wine, charred beef flank, brings the sweetness out in the wine

Deep ruby. Mixed red and dark berries, and sweet spice. Dense concentrated dark fruit flavours and sweet spice on the palate with well integrated soft sandy tannin. This dish brings out the lovely dark fruits and hints of coffee in the wine

Deeply coloured. Graphite faintly DMS dusty nose. Spicy with black fruits under. Oaky Aroma. Palate is spicy but has a dirty finish. Bilgey. Oak not quite right here and wine finishes a little salty. WF ? something amiss. Finish is not good. Acrid and bilge/dirty character dominates.

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.