• 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.

    Endura Single Vineyard 2017, R200

    The Endura was made with chenin blanc harvested from a single dry land vineyard (no irrigation) on top of the Paardeberg Mountain. The wine was naturally fermented in a combination of amphorae, tank and French oak barrels. The wine offers fantastic fruit: opening up with a citrus melange and deepening to stone fruit on the palate.  The mouthfeel is textured and creamy—it’s an overall luscious and lovely wine.

    March 2018 food and wine pairing

    Pair with: sushi donuts

    WIN: A three-pack from Perdeberg Winery: consisting of the Endura Single Vineyard 2017 (R200), Perdeberg Vineyard Collection Brut Reserve Méthode Cap Classique Chenin Blanc 2012 (R120) and The Dry Land Courageous Barrel Fermented Chenin Blanc 2016 (R110). The total value of the prize is R630. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 March 2018.

    Steenberg Merlot 2015, R175

    Silky finesse. The nose opens up with aromas of strawberries and crushed red cherries. There’s a top note of a herbaceous character that leans towards fynbos scrub, though there’s a floral element too. The palate is smooth and silky with flavours of plum, strawberries, dark cherry and some chocolate. The black olive finish is slightly savoury and this is balanced beautifully with the fresh acidity.

    March 2018 food and wine pairing

    Pair with: Lamb kebabs with watermelon salsa and dill yoghurt sauce

    Constantia Glen TWO 2017, R270

    The TWO from Constantia Glen is a blend of sauvignon blanc and sémillon—a niche category but one that’s proving itself to be full of quality. Citrus such as lime and grapefruit intermingle at the fore with an ethereal hint of elderflower blossoms.  A core of pure, crystalline fruit on the palate is showcased by the wine’s creamy texture; a result of barrel fermentation and maturation on the lees for 7 months.

    March 2018 food and wine pairing

    Pair with: Spiced prawn parcels

    De Wetshof Finesse 2017, R130

    The grapes for this chardonnay from De Wetshof are picked in the coolness of morning, and the emphasis is on “capturing the beautiful rich complexities, nutty flavours and pronounced citrus finish which consistently characterise the wines produced from this vineyard.”

    Aromas of winter citrus such as peeled naartjies and juicy blood oranges lead to a palate of lemon curd, roasting pecans and baking piecrust. The finish is steely and taut, and the lemony acidity refreshes the palate to go back for another sip.

    March 2018 food and wine pairing

    Pair with: Fusilli tossed in a creamy lemon sauce with baby marrow ribbons and prawns 

    Grande Provence Chenin Blanc 2017, R90

    Sip this on a summer’s day. Bright and pithy, this fruit-forward wine offers granadilla, citrus and guava on the nose. The palate is fresh and fruity with plenty of stone fruit, citrus and spanspek coming to the party.

    March 2018 food and wine pairing

    Pair with: Spinach, chickpea, Gorgonzola and pecan nut salad with grilled plums

    Written by Malu Lambert, food and wine writer

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    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com