Zonte's Footstep

Z Force 2015

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (90%) , Mclaren Vale
Petit Sirah (10%) , McLaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $55.00
  • Zonte's Footstep
  • Alice, Marketing and Admin Assistant
    Brad Rey & Anna Fisher, Proprietor
  • E: info@zontesfootstep.com.au
    T: (61) 08 7286 3088
    M: (61) 0407 686887
  • PO Box 353
    McLaren Vale, South Australia
    Australia 5171

Big sweet oak, toast, black olive & cherry, dates & slight dead fruit. Rich, chunky & clunky with drying tannins, has flavour. Food : neither detracts nor enhances.

Chock full of blackberry with some milk chocolate character too that is attractive with and without food.

Deep plum colour. Earthy, weedy, boiled lolly. Dense palate, blackberry fruit, firm tannin. Food: ok combination

Big black pepper nose with ripe sweet savoury and coffee like flavours on the palate. Slight mocha flavours and chewy tannins on the palate. A good match as the become more in harmony with the beef ribs.

Dense dark red-black. Oily, floral dense dark fruit on the nose. Full bodied, creamy lightly toasty oak, conc dark fruit, tannic, concentrated if a little one-dimensional. Juicy dry, finish. Persistently long finish. Initially neutral impact but developed depth of flavours in both dish and wine, sweetening the tannins and ameliorating the sweetness of the fruit in the wine making it more appetisingly savoury.

Deep red crimson colour. Lovely stewed plum and ripe blackberry and mulberry aromas on the nose. A classically styled Australian Shiraz palate with loads of ripe fruit, sensitive use of oak and exceptional structure in this fuller bodied 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.