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
    Maria Maglieri, Proprietor
  • E: diana@serafinowines.com.au
    T: (61) 08 83230157
    M: (61) 08 83230157
  • 39 Kangarilla Road
    McLaren Vale, SA
    Australia 5171

Toasty sweet oak, cherry, choc-mint, spice. Sweet oak, cherry, gritty & long tannins. Food : neither detracts nor enhances, oak doesn?t appear as sweet.

Blackcurrant fruit with a hint of mint and liquorice plus tannin that doesn?t get softer with food.

Mid-deep plum. Minty/leafy, dark berry fruit. Very firm dry tannin. Food: no improvement.

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.

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.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
Celeriac Puree
  • 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.
Kale
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.