Lifestyle/ Wine

July 2017 food & wine pairing

Oxtail stew with polenta balls recipe

This wine, for that dish

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

De Wetshof Limestone Hill Chardonnay 2017, R85

De Wetshof Limestone Hill Chardonnay 2017

“Like all our Chardonnays, the Limestone Hill is made from vineyards growing on selected patches of terroir that influence the individual style of each wine,” says De Wetshof CEO Johann de Wet. “The key to Robertson is the high limestone content of the soils, limestone being an element ensuring chemical balance and ageability in the wines.” The resulting unwooded chardonnay doesn’t miss the oak at all; shining the light on the fruit characteristics of the cultivar, expect refreshing flavours of apple, peach and lemon rind. There’s some lees influence on the palate lending weight to the body with subtle toasted brioche in the background. It’s refreshing, drinkable and exceedingly good value.
Pair with: Vegan chilli with sweet potato

WIN: from the Sultans of Chardonnay comes this exquisite prize: journey through one of South Africa’s most eminent Chardonnay Houses one sip at a time by winning the full range of De Wetshof Chardonnay, five wines in total valued at R986! To enter, click here.

Tokara Director’s Reserve Red 2013, R390

Tokara Director’s Reserve Red 2013

You need this wine for winter. The Reserve wines are the Stellenbosch wine estate’s cream-of-the-crop. Tokara uses state of the art technology to match cultivar to terroir, and this has enabled the estate to produce wines from site-specific vineyard blocks. The Director’s Reserve Red 2013 is a blend of cabernet sauvignon, merlot, petit verdot, cabernet franc and malbec and only grapes from the best blocks are used. The wine dances with aromas of red and black fruits, cassis, graphite and perfume, with a distinctive herbaceous character. Precise on the palate, the flavours evolve and get richer, deeper with inky black cherries and blackcurrant. Fine tannins and a lengthy finish are the final velvet curtain for this superb wine.

Pair with: Oxtail stew with polenta balls

Avondale Estate Anima Chenin Blanc 2015, R235

Avondale Estate Anima Chenin Blanc 2015

This wine is made from 100% chenin blanc sourced from more than a dozen vineyard blocks across 13 soil types.  In the cellar the grapes are whole-bunch pressed and then natural fermentation takes place in a mix of oak barrels and amphorae (made in part using clay from the estate). Bright, pure fruit bounces along linear acidity sewn together with a seam of minerality. Think juicy pineapple and crushed lime unfolding into a palate of honey peaches and summer melon. It’s a wine that’s at once both generous and elegant.

Pair with: Grapefruit paella

David & Nadia Aristargos 2016, R315

David & Naida Aristargos 2016

David & Nadia is a family owned boutique wine brand hailing from the Swartland—the region that’s becoming known for producing stellar ‘Cape White Blends’. The Aristargos neatly takes a top position in this category; made from grapes from twelve different, mostly bush vines and dryland farmed, vineyards. The blend consists of chenin blanc, viognier, roussanne, sémillon and clairette blanche. This wine sings with sun-baked fruit, with fleshy notes of pear and apple. The palate is layered and textured with orange zest and ginger spice adding depth and intrigue. It’s a wine to impress your dinner guests with.
Pair with: Poached hake in coconut milk with lemon grass and green chillies

Miles Mossop ‘The Introduction’ Red Blend 2014, R117

Miles Mossop ‘The Introduction’ Red Blend 2014

Miles Mossop Wines is the eponymous own-brand of Tokara’s winemaker. Mossop will soon be leaving Tokara to focus more fully on MMW. Get to know what these wines are all about by trying ‘The Introduction’; a blend of merlot, petit verdot and cabernet sauvignon from vineyards around Stellenbosch. Redolent of cassis and blackberries with a hint of eucalyptus and a savoury note of black olive. The palate is full with flavours of dark berries and plum and a fresh acidity that encourages you to go back to the glass for more.

Pair with: Ostrich braaied espetada

Written by Malu Lambert, food & wine writer 

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