Lifestyle/ Wine

April 2017 Food & Wine Pairing

March 2017 food and wine pairing

This wine, for that dish

So much wine, so little time. Here are some standout wines to try this April, paired with delicious recipes from our magazine.

 De Krans Cape Vintage, R85

 De Krans Cape Vintage
Not just any port in a storm—chilly autumn days call for a world-class silky glass of port to enjoy fireside (or with that Easter egg haul). De Krans does just the trick with its plummy red fruits, unctuous dried prunes and deep, earthy cocoa flavours, which all come together to create a complex, moreish vintage port.

Pair with: Warm chocolate brownies with roasted plum sorbet

WIN – secure your autumnal sipping pleasure and enter to win this trifecta of alluring port-style wines from De Krans.  De Krans Cape Vintage at R85, De Krans Cape Ruby N/V at R70, and De Krans Cape Tawny Limited Release at R155. Prize valued at R310. Click here to enter

Dainty Bess Pinot Noir MCC 2013, R220

Dainty Bess Pinot Noir MCC
Previously bottled under the name Klein Optenhorst when Naas and Jenny Ferreira made sparkling wine from their small, eponymous vineyard. When they decided to sell the farm, their daughter Jane Ferreira-Eedes resolved to continue producing the wine. She now calls it Dainty Bess; named after one of her mother’s favourite roses. Only 150 cases are available of this limited MCC. Made exclusively from Pinot Noir; a pop of the cork reveals lashings of cherry, raspberry and spiced potpourri. The MCC spent 42 months on the lees and has the creamy texture and fine mousse to show for it, this is counterbalanced with a zippy acidity, and a lengthy, berry-filled finish.

Pair with: Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts

Villiera Bush Vine Blanc Fumé 2016, R144

Villiera Bush Vine Blanc Fumé 2016

Not sure you like sauvignon blanc? This serious and structured offering from Villiera will change your mind with the first sip. The juice was partially skin fermented in an egg shaped tank and then was left to complete fermentation in barrel. It was left in the barrel for a further three months. Herbaceous and figgy with cut green apple and subtle smoke on the nose, the palate offers bright fruit, with well-integrated oak-spice

Pair with: Tenderstem broccoli, Brie and salmon tart

Kleine Zalze Cellar Selection Cinsault 2016, R67

Kleine Zalze Cellar Selection Cinsault 2016

The ultimate autumnal lunchtime wine, this wine delivers in flavour and is exceptionally good value. Leading with scents of violets and dried lavender, it gets juicier on the palate, packing heaps of red berry fruit with barely-there tannins, and just a hint of wet-stone minerality.

Pair with: Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear

Lanzerac Syrah 2015, R140

Lanzerac Syrah 2015

This is the first syrah Lanzerac has released in more than 10 years. It’s well worth the wait. They’ve coined it a ‘syrah’ rather than a ‘shiraz’ as the grapes were sourced from the cooler climate of the Jonkershoek Valley. Beautifully fragrant, it sings with white pepper, coriander, fynbos. The palate is laden plum and blackberry, sewn through with a savoury seam.

Pair with: Slow-roasted Easter leg of lamb with pomegranate and rosemary

Written by Malu Lambert, wine writer for Food & Home Entertaining 

You Might Also Like

Send this to a friend