Martin Moran, Second Term Panellist 2019 Competition
“Blackcurrant fruit with a hint of mint and liquorice plus tannin that doesn?t get softer with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Mid-deep plum. Minty/leafy, dark berry fruit. Very firm dry tannin. Food: no improvement.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely leafy, slight minty aromas follow through to the palate. Good tannin balance with ripe blackberry flavours follow through to the end of the palate. An excellent match as the fruit and tannin balance are lifted beautifully when tasted with the beef ribs.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Spicy cedary, pencil graphite BC nose. Full, dry, tannic, red berries, BC, slightly minty pencil graphite. Dry finish. Long. Emphasized astringency of the wine whilst adding nothing to the dish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Really attractive tobacco and black fruits aromas on the nose. Complex vegetal flavours which are not out of balance nor overt but add complexity to the palate which shows lovely cassis and bright fruit characters with a lovely savoury finish of very fine grained tannin. Food face an extra dimension of balance to those tannins.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
Method
Ribs
Mike de Garis, Second Term Panellist 2019 Competition
“Toasty sweet oak, cherry, choc-mint, spice. Sweet oak, cherry, gritty & long tannins. Food : neither detracts nor enhances, oak doesn?t appear as sweet.”