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
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
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.
• 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.
Shipping & Returns
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Returns
- Sale price
- $19.99
- Regular price
- $19.99