Bird in Hand

Nest Egg Cabernet Sauvignon 2012

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) , Adelaide Hills, 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 $99.00
  • Bird in Hand
  • Dylan Lee, Winemaker
    Andrew Nugent, Proprietor
  • E: winery@birdinhand.com.au
    M: (61) 4 19922701
  • PO Box 163
    Woodside, SA
    Australia 5244

Slight developed colour. Spice, black berry and toasty oak, slight mint. Cherry, black berry, toast, donut, has flavour, soft tannins. Food : neither detracts or enhances ? a nice eat & drink, just makes it moreish.

Age has brought changes, with the wine developing a medicinal and savoury edge that is slightly fresher with food

Deep garnet, tawny rim. Cedar, tobacco, leather and honey aromas. Leathery flavours, very dry tannins. Food: wine is better in its own.

Lovely older wine with hints of leaf, plum and earthiness. Sweet mid palate with balanced tannins. A good match with the beef ribs as the wine and food are quite in harmony.

Deep dark red. Spicy eucalyptus red berries, blackcurrant on nose. Full, dry, tannic, concentrated dark red berries, eucalyptus lightly tannic, creamy oak, good mid-palate depth and persistence. Dry eucalyptus and red berry finish. Long. Pairing accentuates earthiness of dish, drowns out the wine.

Deep brick red colour. Interesting nose of cassis and black olive. Complex and savoury palate with remarkable freshness of fruit and lovely fruit weight on the back palate.

The Fuller Bodied Dry Red Wines were judged with

Beef Ribs with black mole, celeriac puree and fried kale

Presented by chef Marcell Kustos

Ingredients

Beef Ribs

  • 1.5 kg short beef ribs
  • 4 pc onions, chopped
  • 2 pc carrots, chopped
  • 500 ml beef stock
  • 6 Tbsp Mole, black
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 600g net Celeriac (after peeling trimming)
  • 2 Tbsp olive oil, salt pepper

Method

Ribs

  • Heat oven to 150 degrees.
  • Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
  • Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
  • Add back the ribs to reheat.
Celeriac Puree
  • Dice the celeriac (2cm cubes)
  • Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
  • Strain and puree, adding butter if you wish a richer tasting puree.
Kale
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.