Serafino Wines
Serafino Black Label Cabernet Sauvignon 2016
- Award
- Winner Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) mclaren vale, Mclaren Vale, SA, 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 $28.00
- Serafino Wines
- Diana Maglieri, Marketing Assistant
- Phone (61) 08 83230157
Website http://www.serafino.com
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
Beef Ribs with black mole, celeriac puree and fried kale
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
- 1.5 kg short beef ribs
- 4 pc onions, chopped
- 2 pc carrots, chopped
- 500 ml beef stock
- 6 Tbsp Mole, black
- 4 bunch very thinly cut, flash fried in oil
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- Heat oven to 150 degrees.
- Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
- Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
- Add back the ribs to reheat.
- Dice the celeriac (2cm cubes)
- Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
- Strain and puree, adding butter if you wish a richer tasting puree.
- Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
- Serve the beef on side with celeriac puree and fried kale.
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.”