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Moschioni Rosso Real Colli Orientali del Friuli DOC
Lots of aromas on the nose here sweet tobacco, bitter chocolate, fine herbs a note of black tea to the black cherry and plum like fruit. Big and chewy on the tongue with layers of herbs, spice complimenting the black plum and currant berry fruit held together by excellent underlying acidity with a long and complex finish.
Our Normal RRP: £37.99 now £31.49
Product Description
Michele Moschioni’s tiny estate is located in Cividale. Moschioni credits Romano Dal Forno as an early inspiration for his wines. He is also very close to Gravner, Andaman and Zidarich, all small artisan producers who craft hand-made, natural wines. Moschioni favors late harvests which can stretch into mid-October or early November. Because fruit often struggles to ripen in this northerly microclimate, in some vintages Moschioni performs a slight drying or appassimento on a portion of his grapes. As Moschioni says, he likes fat wines and these are powerful, intense offerings with dry extract levels that are off the charts. The wines are fermented using only natural yeasts. For his top bottlings – Pignolo, Schiopettino and Rosso Reâl – Moschioni uses open-top wood fermenters without temperature control. The wines all do malolactic fermentation in French oak (Allier and Tronçais, roughly 80% new) where they age for about two and a half years. The SO2 levels are minuscule and the wines see no fining or filtration prior to being bottled in accordance with the lunar phases. In short, these wines are among the most natural, unmanipulated wines readers will encounter from anywhere in the world. Consumers who want to understand the potential of indigenous varieties like Pignolo and Schiopettino owe it to themselves to check out the stunning wines of Michele Moschioni. The winery has, over recent years, received much international acclaim, most notably from Robert Parker and has, as a result, become synonymous with the production of great quality red wines.
Deep ruby red colour, very harmonic hues and tints with a clear and complete colour structure. Fresh and balanced, spreading delicate and clean sensations of blackcurrants, raspberries and wild strawberries. The flavour is soft and balanced, with a pleasant sensation of long lasting finish of red fruits.
Grower: Michele Moschioni
Grape Variety: Tazzelenghe / Cabernet Franc / Cabernet Sauvignon
Style: Fresh and Complex
Country: Italy
Appellation: Friuli-Venezia Giulia
Vintage: 2009/10
Closure: CORK
Alcohol: 15.5% ABV
Bottle Size: 75cl
Beef 'Tagliata'
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 8
INGREDIENTS
For the beef //
300ml/11fl oz soy sauce
1 red chilli, roughly chopped
3 garlic cloves, roughly chopped
110ml/4fl oz sunflower oil
1.35kg/3lb beef fillet, trimmed
1 bunch coriander
For the salad //
6 tbsp soy sauce
1 tbsp ginger root, finely chopped
1 red chilli, finely chopped
2 garlic cloves, finely chopped
½ lemon, juice only
1 tbsp Thai fish sauce
1 tbsp soft light brown sugar
4 tbsp coriander leaves, roughly chopped
4 large handfuls mixed peppery winter leaves (such as rocket, Golden Streaks mustard, Osaka Purple mustard, Treviso, chicory or Variegata del Castelfranco), refreshed in cold water and dried
1. For the beef, place the soy sauce, chilli, garlic and oil in a blender or food processor and blend until smooth.
2. Place the beef in a non-reactive bowl and pour the marinade over the beef.
3. Cover with cling film and leave the beef to marinate for several hours or overnight in the fridge.
4. Turn the beef in the marinade from time to time. When you are ready to cook, remove the beef from the fridge and bring it to room temperature.
5. Preheat the oven to 220C/430F/Gas 7.
6. Heat a large ovenproof frying pan until hot, carefully lift the beef out of the marinade (discarding the marinade), place the beef in the pan and sear on each side until brown.
7. Place in the oven and roast for 20-25 minutes.
8. Remove the beef from the oven and allow it to cool in the frying pan.
9. For the salad, place the soy sauce, ginger, chilli, garlic, lemon juice, fish sauce and sugar in a bowl and whisk to combine.
10. To serve, arrange the leaves on a plate. Thinly slice the beef fillet and arrange it over the salad leaves.
11. Drizzle with the dressing and serve.
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