Bird in Hand

Nest Egg Shiraz 2014

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Mt Lofty Ranges
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 bn edge. Toast & spice, savoury, nutty oak, black berry. Berry/cherry spice, nutty & dusty oak, slight hollow, drying tannins. Food : works very well, fills out the palate, moreish.

Starting to show a little age and gain an extra dimension beyond just fruit but still not exactly wrinkled that seems a little fruitier and younger with the food.

Deep plum. Leather, honey, cedar/tobacco aromas. Full, dense, rather edgy acid/tannin balance. Food: no joy ? too leathery.

Rich ripe and round with lovely sweet leather and savoury notes on the palate. Ripe fruit driven tannins on the mid palate that are sweet and textured. A great balance of flavours with the flank dish. The sweet textured wine becomes quite silky.

Deep red. Creamy oak, concentrated dark fruit, spicy black pepper on the nose. Full bodied, dry, tannic, rich plush concentration of red berries, black plum, black pepper. Dry creamy, long ripe blackberries and pepper on the finish. Powerful wine for aging. Pairing lengthened the slightly more savoury side of the wine, whilst pointing up the grassy, sweet flavour of the beef.

Very deep brick red colour. Generous dark plum and jammy aromas on the nose with some nice complexing vanilla and coconut oak influences. The palate is rich and spicy without being overpowering. Lovely fruit weight and length.

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.