Casa Santos Lima - Companhia das Vinhas S.A
Portas de Lisboa, Red 2017
- Award
- Winner Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Castelão (25%) Lisboa, Portugal
Touriga Nacional (25%) Lisboa, Portugal
Syrah (25%) Lisboa, Portugal
- Country of Origin
- Portugal
- Alcohol Content
- 13% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $19.80
- Casa Santos Lima - Companhia das Vinhas S.A
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Martin Moran, Second Term Panellist 2019 Competition
“Interesting variety that shows violets combined with berry fruit and a palate with just the right level of tannin that matches beautifully with the food, seemingly a little fuller and longer.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep plum. Dark fruit and pine needle aromas. Broad, fleshy palate, plum-jam and orange marmalade flavours. Supple tannins, low acidity. Very dry finish. Food: quite good with the dish, which brings out some meaty flavours in the wine.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A lovely herb and spice nose with a slight savoury flavour on the palate. Subtle fruit and balanced tannins on the finish of the palate. A great match as the flank dish and the wine have similar flavours. ”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Dark berries and cherry on nose. Full, dry, ripe concentrated dark fruit, firm tannins, juicy mid-palate. Dry ripe oaky creamy finish. Long. Very little mutual impact in the pairing.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“dark crimson colour. Complex nose with aromas of earth, stewed fruit and black cherry. The palate is rich with ripe fruit and a long tannic finish. Food certainly brings those assertive tannins into balance”
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
- 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
- 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.
- Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
- Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
- Pan fry before serving.
- For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
- Then blend the cooked ingredients with a blender until becomes smooth.
- Smear both sides of the brioche with hollandaise and pan fry them.
- Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.
Mike de Garis, Second Term Panellist 2019 Competition
“More savoury lift, slight green leafiness, dark cherry. Savoury, cherry, greens off through mid palate, drying tannins. Food : makes the tannins more drying before covering up.”