BLACK MARKET Sangiovese 2015
- Textured, savoury
So Beechworth is a great region for sangiovese, with its warm days and cooler nights helping create beautiful, medium-bodied, balanced wines. This ‘15 sangio is an absolutely delicious, 10/10 wine made for either Italian food or to be smashed on its own.
There are lovely savoury notes with a tiny bit of spice. It’s really bright, punchy and exciting in the glass, with red fruit flavours like cherries, raspberries and mulberries, balanced out by French oak. Patrick Eckel gave this wine 95 points, so if you’re after a classy Aussie sangiovese then look no further – especially at 25 bucks a bottle.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
This one has a female winemaker, but because it’s a Black Market wine we’re sworn to secrecy. She’s a legend, though.
We can’t reveal the brand of this wine on our site. It’s a promise we made to the producer and that’s how we secured the deal. You still get the real McCoy – no cleanskins, no knockoffs, just top shelf vino at up to 70% off. Trust us, you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1.25L (5 cups) water
- 2 vegetable or chicken stock cubes
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 200g small button mushrooms, quartered
- 100g Swiss brown mushrooms, sliced
- 330g (1 1/2 cups) arborio rice
- 1 tablespoon fresh lemon juice
- 40g (1/2 cup) shredded parmesan
- Fresh continental parsley to garnish
- Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
- Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
- Stir in the lemon juice and half the parmesan. Top with remaining parmesan and garnish with parsley.