Martin Moran, Second Term Panellist 2019 Competition
“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.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
Presented by chef Marcell Kustos
Ingredients
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
Mike de Garis, Second Term Panellist 2019 Competition
“Savoury, lacks fruit ripeness, green edge, spice spike. Savoury, unbalanced, hard & drying tannins. Food : neither detracted or enhanced.”