Casa Santos Lima - Companhia das Vinhas S.A

Rebelde 2018

Award
Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Touriga Nacional
Syrah
Petit Verdot
Country of Origin
Portugal
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $17.00
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

“Dark ruby red colour. Dense and sweet fruited. Attractive Spicy. A big wine in the lighter bodied class. Firm, savoury tannins. Some oak presence. The wine slightly overpowers the lamb dish”

“Dark liquored fruits and some dark smoky meaty reductive notes on the nose. The palate brings slightly stewed blueberry compote with liquorice, vanillin and coconut spice and moderate drying tannins that build on the palate. The heaviness of the oak on this wine dominates the dish and the wines raisin fruits sit behind the oak tannins and results in the food being a little swamped. ”

“Blueberries, black plums and a touch of kirsch, fruity with sweet oak, speaks of a warmer place, palate is sweet-fruited, juicy and quite simple with rounded tannins (plus more vanillin oak) and a savoury finish. The vanillin oak/cherry ripe notes are a little dominating with the food pairing.”

“Very deep crimson colour. Currant jam fruit aromas with fresh herb, leather and earth overtones. Syrupy/essency fruit, moderately soft acidity and fine though prominent tannins. With food: Very good – the food brought out all sorts of interesting flavours and textures in the wine.”

“Purple red, vanillin and blood plum nose, rich sweet black fruit palate with chewy tannins which are tamed by the richness of the lamb and creaminess of the hummus. ”

“Very deep ruby red. On the nose there are rich dark fruits, and pleasant forest floor notes with hints of perfume. The palate bursts with juicy berry fruits, but is layered over some toasty notes with some bolder tannin. Match is good ending with some sweet vanilla nutty notes.”

“Big overt style with lifted spice spike, dark cherry, nutty oak. Sweet fruit and oak up front with oak /fruit tannins driving the palate length, drying. Food: has made the flavours more disparate, but overall, quite savoury and moreish.”

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos

Ingredients

Hummus:

  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
Lamb:
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned

Method

  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.