Casa Santos Lima - Companhia das Vinhas S.A

Rabo de Galo Lisboa, Red 2017

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Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Castelão (50%) , Lisboa
Tinta Roriz (25%) , Lisboa
Touriga Nacional (15%) , Lisboa
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 $9.99
  • Casa Santos Lima - Companhia das Vinhas S.A
  • Ana Rita Rosário, Marketing
    Jose Luis Oliveira da Silva, Proprietor
  • E: marketing@casasantoslima.com
    T: (351) 263 769093
    M: (351) 263 263769093
  • Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer
    Alenquer, Portugal
    Portugal 2580-081

Savoury, lacks fruit ripeness, green edge, spice spike. Savoury, unbalanced, hard & drying tannins. Food : neither detracted or enhanced.

There?s an attractive floral note alongside blackberry and plum fruit plus enough tannin to give it focus but not hardness that food amplifies slightly without changing too much.

Mid-deep plum. Fresh plum aromas, slightly dusty. Juicy sweet fruit. Low acid, fine tannins. Rather simple. Food: sweet fruit flavours in the wine work quite well with the dish.

A lovely fruit driven nose with some drying tannins on the palate. Good berry fruit on the mid palate. A great match with this wine as the flavours are lifted but the tannins still finish on the palate.

Dark red. Restrained, fruity, juicy red berries nose. Med-bodied, dry, tannic, dry slightly lean astringent fruit. Dry finish. Pairing made the wine juicier, brought out a grass-fed, beefy flavour.

Excellent deep crimson colour. Complex savoury nose with earth, black cherry and hints of blossom. Excellent weight on the palate with enough fruit to work with the strong tannins and a lovely persistence that works really well with food.

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
Korean Hollandaise
  • 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
To serve
  • 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.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.