Paracombe Premium Wines

Paracombe Cabernet Franc 2015

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Franc (100%) Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
14.4% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $30.00
Buy This Wine

“Moderate colour. Some slight spritz. Fresh fruit. Cassis. Nice wine on the palate. Savoury and dry with lingering flavours. Fresh with balance. A moderate match with the dish. No clash.”

“Inky cassis fruit and smoky tea leaf aromas. The palate shows some aged notes of cassis compote and baked dark fruits with hints of smoke and sweet cedar. Tannins are fleshy and body is warm and full and forward. The dish brings forward the earth and fruit in the wine while also maintaining its game and savory elements, a good match!”

“Elegant and fresh with leafy cassis and red plum aromatics, palate has supple tannins but it’s a bit simple and lacks a little focus overall. Looks soupy and tired with the food.”

“Deep cherry colour. Woodsy, pine-needle aromas. Rich plum-pudding fruit, sweet mid-palate. Medium acidity, fine tannins. With food: Fair combination with the duck, though acidity is a bit low.”

“Mid red, liquorice and aniseed nose, firm clove and raspberry palate lacking sweet fruit, duck adds fills the palate.”

“Mid-deep ruby. Intense plum, hints of chocolate and liquorice and floral perfume. Intense liquorice and dark berries on the palate. Slippery tannin. Some warming and slightly sweet finish. Well matched in flavour and weight of the dish and wine.”

“Dull, brown. Almost menthol like, dried herbs, lacks ripeness, dusty oak, slight violet lift. SOP, drying and hard with almost stalky tannins. Food: has given more fruit sweetness to the palate, softened the tannins whilst adding to the length.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s

Method

  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.