This wine, for that dish
So much wine, so little time. Here are some standout wines to try this March, paired with delicious recipes from our magazine.
Aeon 2012, R320
Winemaker Rianie Strydom has a way with syrah and she demonstrates her aplomb beautifully with the collection from Haskell Vineyards. Upfront The Aeon 2012 dances with pepper and red cherries aromas, leading onto a palate that hits all the taste receptors, from savoury to sweet-and-sour, with a lengthy finish that makes it perfect for food pairing (and well, lengthy dinners!).
Pair with: Tomato, mince and Parmesan baked gnocchi
WIN – a collection of outstanding syrah from Haskell Vineyards comprised of the Hades 2014 (R320), Aeon 2012 (R320) and Pillars 2012 (R415). The total value of this giveaway is R1055. Click here to enter!
Lourensford MCC Brut Rose 2013, R219. 30
Expect a luscious punch of red berry flavours with this salmon and gold tinged Cap Classique. Raspberry, cherry and strawberry freshen and enliven the palate, and a hint of rose water adds extra dimension.
Hartenberg’s The Eleanor 2015, R325
Eleanor Finlayson was the matriarch of the famed winemaking Finlayson family. She and her husband Maurice owned the Hartenberg farm from 1948 to 1977, and this elegant wine pays tribute to her. Buttery and rich with roasted almonds, the mouthfeel is full and weighty with flavors of ripe pear and apple, and a lemon peel finish.
Christina Sauvignon Blanc 2016, R105
Another homage to a matriarch, the Christina wines from Van Loveren Family Vineyards is a range of single vineyard wines (Christina of the Van Loveren clan arrived in the Cape in 1699…). This wonderfully balanced wine plays on the typical herbaceous and grassy characteristics of sauvignon blanc though with a full-bodied, tropical palate, redolent of litchies and figs.
Cape of Good Hope Serruria Chardonnay 2015, R292
This a big wine. Layers of fruit peel away in the glass from rich dessert peach to tangy granadilla. There’s lemon and lime peel and golden melon too. The oaks adds creaminess to the flavour profile, with a slight hint of oyster shell minerality.
Pair with: Creamy baked oysters with Parmesan and dill
Written by Malu Lambert