Farnese Vini Srl

Vigneti Del Vulture Piano Del Cerro Doc 2016

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Aglianico Del Vulture (100%) , Basilicata
Country of Origin
Italy
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $60.00
  • Farnese Vini Srl
  • VALENTINO SCIOTTI, CEO & Proprietor
  • E: segreteria@farnesevini.com
    T: (39) 85 9067388
  • VIA DEI BASTIONI
    CASTELLO CALDORA
    ORTONA, CHIETI
    Italia 66026

Ripe & rich, black berry, savoury notes, toast & some leafiness. Sweet oak up front, has some flesh & weight, gritty tannins with flavour. Food : brings the acidity to the fore, and pronounces the medicinal character.

Dusty spicy savoury notes on the nose mixed with black fruits, and a little firmness on the palate that seems fruitier and more youthful with food.

Deep cherry-crimson. Deep cherry-plum fruit aromas, fresh vanilla oak. Sweet fruit and oak. Drying tannins, low acidity. Food: ok combination.

A slight savoury note on the nose with elegant fruit tannins on the palate. The wine is better with the beef ribs as the tannins are less obvious.

Deep dark red. Creamy, oaky, dark berries, black pepper nose. Med-full, dry, ripe soft tannins, rich red fruit, balanced, floral spicy concentration and mid-palate persistence. Dry, ripe creamy finish. Long. Pairing brought out creaminess of the wine and made the earthy beef flavour more subtle.

Deep crimson colour. Lovely stewed plum aromas on the nose. Very typical varietal palate with rich stewed plums and a delightful savoury note to the back palate. Food accentuates the ripe varietal flavours in the wine.

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.