San Marzano Vini S.p.A.

Manoro Primitivo Puglia Igp 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Primitivo (100%) , Puglia, Italy
Country of Origin
Italy
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $19.99
  • San Marzano Vini S.p.A.
  • Fabiana Bisignano, Marketing & Communication Dept.
    Carlo Ruggiero, Proprietor
  • E: fabiana.bisignano@cantinesanmarzano.com
    T: (39) 099 9574181
    M: (39) 377 5298772
  • Via Monsignor Bello, 9
    San Marzano di San Giuseppe, TA
    Italy 74020

Dark plums, dates, toasty oak, slight dead fruit. Toast & spice, slight plums/dates, strong & long tannins with flavour. Food : enhances the plums & dates, making the wine more savoury, moreish.

Typical Primitivo showing a mixture of singed raisin, as in fruit cake, with plum and a little tannin and the match with the food seems to make the wine juicier and fresher with less obvious dried fruit.

Deep plum colour. Ripe blackberry and liquorice aromas. Very round and fleshy; sweet-fruit flavours, moderate acidity and slightly edgy tannins. Food: the wine?s fleshy texture matches the dish quite well, and the flavours are complementary.

A floral, red berry, spicy nose following through to the palate. Some plum notes finishing with ripe fruit driven tannins. A great match as the flank and brioche dish balance out the flavours and texture of this wine well.

Med-deep red. Spicy, floral dark red fruit on nose. Med-full dry, spicy juicy herbal red berries, lightly tannic. Dry ripe finish. Long. Pairing had a neutral impact on wine, picked up earthiness of the beef.

Deep crimson colour. An attractive blend of ripe jammy fruit and complex leafy aromas. The palate is really refreshing with a complex mix of ripe (but not overripe) fruit and those vegetal influences which are not in the least green. Food elevates the expression of those ripe fruity flavour

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.