Paracombe Premium Wines

Paracombe Shiraz Viognier 2013

Award
Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (97%) Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
16.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.00
Buy This Wine

“Exotic bouquet of freshly cracked pepper, liquorice, fennel and Chinese five-spice. Brightly fruited with generous blueberry; the spicy finish carrying through to the finish. When paired with the dish the wine appeared drier and less complex.”

“Bright fruit with hints of vino-cotto and dark plums. The palate is cool and composed, though rich and dark.”

“Toasty nose with mashed black cherry fruit. A nice fragrance emerges on the palate. Has bright acidity and a moderate finish. The berry fruit flavours complimented the dish.”

“Big ripe berry fruit with hints of pepper and black olive coming through on the palate. A rich lovely licorice character comes through on the palate. The wine is balanced with this dish making the fruit lovely and forward.”

“Full brick red, tarry earthy, developed, soy, mushroom, full bodied dense ripe.”

“Cassis, plum, ripe black fruits on the nose, bigger, more savoury tannin structure, drying, full bodied red wine.”

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos

Ingredients

  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard

Method

  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.