Zonte's Footstep

Love Symbol 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (100%) , Mclaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $27.50
  • Zonte's Footstep
  • Alice, Marketing and Admin Assistant
    Brad Rey & Anna Fisher, Proprietor
  • E: info@zontesfootstep.com.au
    T: (61) 08 7286 3088
    M: (61) 0407 686887
  • PO Box 353
    McLaren Vale, South Australia
    Australia 5171

Raspberry spice, toast, nutty oak, slight green edge, savoury. Savoury & nutty oak, some cherry, slight hollow with softish tannins. Food : goes quite well, making the wine more complete with savoury overtones.

Quite rich and intense for a grenache with a note of creamy vanilla oak and supple palate, not much changed by the dish.

Mid-deep ruby. Orange peel, mocha and spice aromas. Round, supple palate; orange and redcurrant flavours, ripe supple tannins. Food: the wine flavours are a little subtle for the food but it is a reasonable combination

Ripe plum and dark berry fruit nose and palate. Hints of black olive, beetroot and lovely violets work in with the well-integrated fruit tannins. An excellent food match as the wine develops lovely silky tannins and lifted fruitRipe plum and dark berry fruit nose and palate. Hints of black olive, beetroot and lovely violets work in with the well-integrated fruit tannins. An excellent food match as the wine develops lovely silky tannins and lifted fruit.

Med-deep, ruby. Herbally tinged strawberry and raspberry nose. Med-full, dry, ripe, juicy, lightly tannic, fresh red strawberry and herb palate, persistent mid-palate. Dry, red berry finish. Long. Fairly neutral impact on wine, seemed to drown out the beef flavours in the food pairing.

Good brick red colour. Attractive red fruits and berries on the nose. Palate is effusive with red plum, red cherry and restrained confection flavours. The palate is very long and well structured.

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.