Casa Santos Lima - Companhia das Vinhas S.A
Valcatrina, Red 2017
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Touriga Nacional (40%) Alentejo
Syrah (30%) Alentejo
Alicante Bouschet (30%) Alentejo
- Country of Origin
- Portugal
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $16.99
- Casa Santos Lima - Companhia das Vinhas S.A
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Andrea Pritzker, Third Term Panellist 2019 Competition
“Fragrant blueberry aromas unfold to reveal a bright lively and plush palate with attractive blueberry fruit purity and good freshness. With the beef ribs the bright fruit and spicy notes of the wine were toned down.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Dark red fruit. Intense and strong colour. Sweet fruited. Dark and intense. Not the greatest match with the dish as it amplifies the ripeness”
Corey Ryan, Second Term Panellist 2019 Competition
“Deep coloured, lifted blue fruits perfumed and alluring aromas. The palate is rich soft and fleshy. The pairing work well. The mole lifted the perfumed blue fruits. The fleshiness of the wine and subtle tannins are strong enough to handle the beef texture.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Expressive dark black cherry fruit on the nose, with a palate that has rich drying tannins, a real food wine, with the beef bringing a lovely sweet note to the wine”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Inky purple. Caramel, chocolate and dark berries. Butter menthol, dark fruit and rounded tannin. The wine alcohol and caramel notes slightly dominate match.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Looks concentrated. Nose has excessive oak for power of the fruit. With food ? impressive fruit pokes through once oak is bashed into submission. Young, vibrant and concentrated.”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“Very ripe, slightly raisined fruit here, sweet dates, dried plum, concentrated and remarkably fresh for how ripe it is. Well-managed tannins, interesting saltiness to the palate. Intriguing wine with plenty going for it. The dish doesn?t really relate to the wine, but it does reveal a smoky charred oak character and makes it a bit simpler.”