Serafino Wines

Serafino GSM 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (65%) , Mclaren Vale, SA, Australia
Shiraz (26%) , mclaren vale, SA, Australia
other (9%) , 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

Lifted sweet herbal nose with medium grip and well-measured medium-light structure. A controlled wine, restrained but not without substance. Should be good with food. It is a curate?s egg with the steak, the tannins become firmer but the flavours lengthen.

Dark forest berry aromas unfold to reveal a juicy, lively palate displaying ripe strawberry and supple tannins. When paired with the flank-steak the wine remained unchanged, displaying attractive ripe strawberry fruit and a hint of spice.

Complex and attractive nose. Sweet fruited wine. Savoury and long palate. Medium weight. A lovely match with the dish with the savoury tannins being modified to being smooth and silky. The wild side of the wine comes through.

Brooding red apple skin and spice aromas. The palate is juicy fresh and vibrant with great intensity and freshness, though finishes quite chewy. The pairing worked ok. The hollandaise promoting the spice, though the wine still appeared a little brooding. The brioche and beef contained by the softer acidity ? only just!

Bright red fruit, crunchy and juicy fresh acidity, slight rhubarb tartness on the palate, but cuts the richness of the hollandaise and grilled beef

Mid ruby, bright with purple rim. Intense red currant and earthy notes. Lashings of red fruit on the palate with furry tannin and good length. This wine and food match just hums beautifully.

Big deep colour. Pure fruit driven nose, some greens but nice mix of sweet fruit, spice and a touch graphite/mineral. Compelling aroma. Palate has great tannin/extract balance. Really carried pure flavours that are even, ripe and generous. Oak handled well also. WF ? This works. Great palate cleanser, clean acid tannin. Fruit is still present on after taste and the graphite mineral flavours help improve the length of this wine. Very good.

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.