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    Poggio Anima 'Asmodeus' Nero D'Avola 2018

    Poggio Anima 'Asmodeus' Nero D'Avola 2018

    Sale price
    $19.99
    Regular price
    $19.99

    Dark garnet. Notes of ripe plums, leather, garrigue and pepper on the nose, with ripe black cherry and a touch of candied berry on the palate.  Finishes with fruit sweetness and a licorice note with soft gripping tannins to hold it all together.

    Region

    Specifications

    • Cellaring

      2-5 Years
    • Varieties

      Nero d'Avola
    • Vintage

      2018
    • Alcohol Content

      13%
    • Closure

      Cork
    • Bottle Size

      750ml

    Critic Reviews (1)

    Gary Walsh

    91 points | May 2020

    New leather, sage, black jellybeans, dusty spices, cherry. It’s medium-bodied, crisp, savoury, fruit sweet all at once, fine dusty tannin, even flow and a juicy sage brushed finish. Classic Nero at a very keen price. Yummo.

    New leather, sage, black jellybeans, dusty spices, cherry. It’s medium-bodied, crisp, savoury, fruit sweet all at once, fine dusty tannin, even flow and a juicy sage brushed finish. Classic Nero at a very keen price. Yummo.

    Showing 1-1 of 1 review

    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson

    INCREDIENTS

    Slow Roast Lamb Shoulder

    1.2-1.4kg Lamb Shoulder on the Bone
    110g Ortiz Anchovies in Olive Oil, reserve olive oil
    6-8 Fresh Rosemary Sprigs
    1 Garlic Bulb, halved lengthways
    6 French Eschallots, peeled & halved
    1 cup Dry Red Wine, plus an additional cup, if needed

    Vinaigrette

    1 cup Forvm Cabernet Vinegar 8 Years
    1⁄3 Spanish Onion, finely diced
    10 Fresh Mint Leaves, finely chopped
    Pons Summer Fresh Extra Virgin Olive Oil, as needed

    METHOD

    Preheat oven to 200C
    In a large roasting pan add the halved garlic bulb and eschallots
    Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
    Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
    Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
    After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
    Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
    Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
    If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
    Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side

    Vinaigrette

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Expand recipe

    French Bistro Classic Beef

    Seared Calves Liver with with braised Red Cabbage

    INCREDIENTS

    2-3 pieces of Calves Liver (approx 800g)
    Flour for dusting
    3-4tbps Olive Oil
    1 clove of Garlic
    1 small-medium Red Cabbage
    1 medium Red Onion
    60g Soft Brown Sugar
    75ml Cider Vinegar
    200ml good Red Wine
    2 larges knob of Butter
    1 Cinnamon Stick
    Balsamic Vinegar

    METHOD

    Cut the cabbage into quarters, remove the core and slice medium-thin. Add butter, red onion, garlic, brown sugar and cinnamon stick to large pan and heat.

    Next add the well seasoned cabbage and pour over the cider vinegar & red wine. Bring up to a slow simmer, cover with the lid, lower the heat and cook for approximately 1 hour, stirring every 15 mins. Remove the lid for the final 15 mins or until tender.

    While your cabbage is finishing off, pat your liver dry and lightly dust with flour. Melt about 1 tablespoon of the butter with some olive oil in large frying pan.

    Pan fry the liver quickly, in batches, over high heat until browned both sides and cooked to desired (do not overcook). Deglaze the pan with a little more butter and balsamic vinegar and pour over the liver. Cover to rest and keep warm.

    Slice the liver diagonally and serve on top of the cabbage - enjoy with a glass of red wine and friends.

    Expand recipe

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    Sale price
    $19.99
    Regular price
    $19.99
    GST included.
    $19.99 per bottle