Saddler's Creek

Saddler's Alessandro Reserve Hunter Valley Shiraz 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Pokolbin, Hunter Valley, NSW, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $65.00
  • Saddler's Creek
  • Stuart Garrett, Assistant Winemaker & Warehouse Manager
    Frank Laureti, Proprietor
  • E: stuart@saddlerscreek.com.au
    T: (+61) 02 49911770
    M: (+61) 04 30370330
  • 15 Marrowbone Road
    Pokolbin, NSW
    Australia 2320

Cherry & black pepper, toasty oak, slight char. Cherry & black berry spice, slight hollow, gritty tannins with flavour. Food : fills out the palate, adds to flavour.

Juicy, succulent modern Shiraz, so it?s fruity but not over extracted and does its job with food but doesn?t alter much in the process

Mid-deep cherry colour. Ripe cherry/berry fruit, very clean. Light and lively palate, bright fruit, fine-grained tannins. Food: good combination, bright fruit works well though some minty flavours emerge with the food.

Bright red fruits and savoury notes on the palate. Ripe tannins with lovely integrated fruit and oak notes on the palate. A great food match as the fruit is lifted and the tannins are soft. Well balanced with nice acidity emerging.

Med-deep red. Slightly jammy red fruit nose. Med-bodied, dry, floral red fruit on the palate. Spicy slightly hot finish. Food pairing picked up positive elements of the wine, pointing up creaminess, no impact on the beef.

Dark brick red colour. The nose has aromas of damson plum and hints of white flower. The palate shows intense spicy red fruits complexed with subtle blossom and exotic spice. An exceptional medium bodied structure with delicious fruit weight and length. Food only serves to reinforce those attractive varietal notes.

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.