Paracombe Premium Wines

Paracombe Cabernet Sauvignon 2013

Award
Winner Top 100 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 $23.00
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“Bright. Toasty, choc & choc-mint, dark berry, classy oak. Big & rich, has power, chunky tannins add to flavour. Food : adds to volume of flavour.”

“Cassis fruit with some developed notes and an underlying quite tannic palate that softens a little with food.”

“Deep plum. Tarry, earthy. Grubby, oily. Firm dry tannin. Food: no improvement”

“Lovely herbal nose with a lift of fine tannins and fruit on the palate. Works very well with the beef ribs as the tannins become more integrated and the flavours enhanced.”

“Deep dark red black. Lightly red capsicum, blackcurrant, nose. Med ?full, dry, spicy, tannic, miny cedary, pencil graphite. Dry spicy finish. Long. Good food pairing. Deepened flavours and complexity of the wine, whilst pointing up texture and earthiness of beef and sauce. ”

“Brilliant deep crimson colour. Lovely cassis and tobacco leaf aromas on the nose. Palate is exceptional with black cherry and cassis, lovely supporting oak and a great length of flavour. A supple wine that works delightfully with rich food.”

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.