Andrea Pritzker, Third Term Panellist 2019 Competition
“Lifted bouquet of blackberry jam, cedar and spice. Plush and bright-fruited with attractive underlying freshness. When paired with the flank-steak the cedary notes of the wine were accentuated drying out the palate.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Attractive ripe fruit. Some wood showing through. A firm palate with dry savoury tannins. The tannins didn?t seem to be modified with the dish, coming across as too dry.”
Corey Ryan, Second Term Panellist 2019 Competition
“Lifted herbs and red fruits with underlying green olive aromas. A juicy and fleshy style with good balanced concentration, chewy tannins and fresh acidity. The pairing worked ok. The hollandaise promoting the green olive aromas. The wine tannins containing the beef. Was not outstanding.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Fruit forward, dark cassis fruit, with herbal undertones, tannin structure is medium bodied, but well integrated fruit and oak,”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep ruby with purple rim. Subtle dark berries on the nose, blackcurrant fruit pastilles and leafy palate with firm slightly chewy tannin. Moderate length. The wine and food is quite a good match but the dish slightly overpowers this wine.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Solid bricky colour. Forward lifted bright Cabernet aroma. Jube, blueberry fruit, greens and mint. Oak a little prominent but fruit is strong enough to cope. Grainy, linear elegant palate. Fruit to the fore, acid line is well done, tannin finishes grainy and satisfying. WF ? works well. Oak is in check and acid tannin does a good job of setting palate up for a long lingering aftertaste of bright Cabernet fruit. Solid.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
Stephen Wong, Second Term Panellist 2019 Competition
“A ripe cassis note with bay leaf and earthy tones. The palate is dominated by sweet oak flavours. Drying, astringent finish. With food, the acidity comes to the fore but the dry tannins are unbalanced.”