Casa Santos Lima - Companhia das Vinhas S.A
Quinta das Setencostas, Red 2015
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Castelão (35%) Lisboa
Camarate (25%) Lisboa
Preto-Martinho (10%) Lisboa
- Country of Origin
- Portugal
- Alcohol Content
- 13.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $13.32
- Casa Santos Lima - Companhia das Vinhas S.A
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Martin Moran, Second Term Panellist 2019 Competition
“Medium bodied red with plenty of plum allied to some liquorice like spice that picks up a bit of weight with the addition of food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-plum. Rich ripe black-cherry and plum aromas. Ripe, fleshy fruit, warm alcohol mid-palate, supple tannins and low acid. Food: quite good with the dish, though a touch more acidity would work well.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A lifted blue berry nose and palate. Firm tannins with lovely clove and savoury finish. Grainy tannins are evident on the finish. The flank dish works well with the wine as it carries beautiful weight and sweetness right through the palate.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Med-deep red. Spicy dark cherry, lightly floral nose. Med-bodied, dry, light tannins, dark red fruit. Slightly dry astringent finish. No mutual influence, if anything emphasized the astringency of the wine.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Rich stewed plum and earthy notes on the nose. The palate is long and complex and has a pleasing but not over-assertive tannic finish. When paired with wine those tannins looked well balanced.”
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
“Vibrant. Savoury, blood plums & spice, toast, slight bagginess. Cherry spice, dusty oak, savoury, slight hollowness, drying tannins. Food : fills out the palate, enhancing the blood plums and cherry, long & moreish.”