Peccavi Wines

Peccavi Cabernet Sauvignon 2016

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
13.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $68.00

Ripe fruit with some complexity. Beautiful cassis and Bordeaux like notes. Nice wine with an extra dimension on nose and palate. Excellent match with the wagyu. A beautiful synergy of flavours.

Deep garnet hue. Savory blackcurrant fruits with tomato leaf and leather. Palate is very drying with high chalky tannins, warm alcohol, cassis, leather, tomato stalk and pouch tobacco. The wines drying stalk and tobacco tannins are diminished by the meat proteins as is the warm alcohol making both more vibrant.

Dense brambly fruit, cassis, some cedar, pencil lead and leafy notes, structured firm palate with good fruit concentration but pretty drying tannins on the finish. A fine if not exciting match for the food, as it does resolve the tannins.

Mid-deep cherry-plum colour. Woodsy, savoury and minty aromas. Liquorice fruit, sour acid, dense tannic palate. With food: The beef brings out the stringy edgy characters in the wine.

Medium red, vanillin chocolate nose, blackberry palate, with hint if spice, long grainy tannins which are softened by the wine a little.

Deep ruby purple rim. Concentrated aromas of blackberry, black olive, spearmint and toasty oak. Rich ripe plums, pepper, spice and suede texture. The wine slightly dominates this dish.

Slightly dull. Stalky, dried herbs, but more on the green side, toasty oak, some cassis and chocolate. Dried herbs with some red berry, donut, drying and raspy tannins. Food: has added more coco-nuttiness to the palate, covered some of the tannins.

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.