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Grand Cuvee Kermesse 2012 - Elena Walch
Elena Walch

GRAND CUVEE KERMESSE 2012 - ELENA WALCH

  Italy / Alto Adige
€90.10
€77.00
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Elena Walch's obsessive commitment to perfection, led to an impressive red with huge distinctions!

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Why do we love it?

Grand Cuvee Kermesse Elena Walch is a rich and impressive red wine that succeeds to combine many different varieties with exemplary balance. The outstanding vintage of 2012 has received numerous distinctions with the most important being the following: James Suckling 93pts, Robert Parker 91pts, Falstaff 92pts!

The winery of Elena Walch, with a long history of wine tradition, is one of the top wineries of the region, with persistence on perfection and finesse. Walch's vision was to create wines that reflect the peculiarity of the terroir of Alto Adige. She dealt with both international and local varieties. Judging by the astronomical distinctions and scores she achieved we can agree that she has succeeded. Her wines figure in lists of top restaurants but also in the lists of James Suckling and Robert Parker with the top wines of the region!

Grand Cuvee Kermesse Elena Walch, the winery's red flagship, is a blend that marries the local Lagrein variety with the French Syrah, Merlot, Petit Verdot, and Cabernet Sauvignon. All varieties, except for the Cabernet Sauvignon which ripens later, are collected and vinified together in stainless steel tanks. The grapes come from two very important cru vineyards, Castel Ringberg and Kastelaz. The wine, after the malolactic conversion, is aged for 18 months in French Allier And Limousine oak barrels and then for several months in the bottle, until it reaches your glass!

Grand Cuvee Kermesse 2012 Elena Walch will impress you with its exuberant and complex character from the very first sip.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has deep ruby color and a complex nose that unfolds slowly. Aromas of dried cherry, plum, sour cherry, fig, vanilla, licorice, star anise, and allspice meet with notes of lavender, eucalyptus, evening primrose, cocoa, and coffee.

In the mouth, it has a medium to full body, crunchy acidity, and moderate but mature tannins. Juicy sour cherry, blackberry, cherry, plum, pepper, vanilla, dark chocolate, tobacco, caramel and dried herbs blend harmoniously.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13%
Origin Alto Adige, Italy
Variety Lagrein, Syrah, Merlot, Petit Verdot, Cabernet Sauvignon
Aromas Dried cherry, plum, sour cherry, fig, vanilla, licorice, star anise, allspice, lavender, pepper, eucalyptus, tobacco, evening primrose, cocoa, coffee, dried herbs.
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 7+ years
Closure Cork
Organic No

GRAND CUVEE KERMESSE 2012 - ELENA WALCH

PAIR IT

with wild boar stew, beef cheeks with eggplant puree, or a dry-aged rib eye.

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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