Food & wine pairing – July 2018

Creamy mushroom and bacon spaghetti

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.

Blue Owl Merlot 2017, R50

This wine, for that dish

As rare as hen’s teeth… a great tasting, good value merlot! On Allée Bleue’s entry-level range this fruit-driven merlot is a pleasure to drink. Smooth and uncomplicated the palate bursts with ripe cherries and milk chocolate. Juicy tannins and a refreshing finish make it all that more drinkable.

Pair with: Creamy mushroom and bacon spaghetti

This wine, for that dish

WIN! Allée Bleue created this range of easy-drinking wines in honour of its resident owls. When the renovations on the farm buildings began in 2016, workers discovered a nest in the rafters – home to an owl and a pair of owlets. “It seemed fitting to name the new range after this discovery and particularly the abundant birdlife in the area,” says Allée Bleue General Manager Ansgar Flaatten. One lucky reader can win a 6-pack of these wines: 3 Blue Owl Merlot 2017 and 3 Blue Owl Unwooded Chardonnay 2017 to the value of R300. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 July 2018.

Grande Provence Chardonnay 2017, R155

This wine, for that dish

Grande Provence under the custodianship its new winemaker, Hagen Viljoen, is taking a new direction with its chardonnay. “Our 2017 vintage was crafted in a terroir-focused style showing more fruit expression and freshness than our previous richer and more heavily wooded vintages. The typical Franschhoek characteristic of lemony citrus comes to the fore supported by vanilla oak and a fine acidity that gives the wine more linearity, length and balance,” says Viljoen. Shining with citrus on both the nose and the palate, the mouthfeel is creamy showing nutty, caramelised flavours too.

Pair with: Curried trout on baby marrow noodles with coconut and coriander cream

Plaisir de Merle Cabernet Sauvignon 2014, R244

This wine, for that dish

Warm up with this luscious wine. Opening up with bramble fruit with hints of vanilla oak spice the flavour palette deepens into damson plums, blackberries and chocolate. Round, fleshy tannins make for a smooth finish.

Pair with: Ossobuco with creamy polenta and gremolata

Delheim Pinotage Rosé 2018, R75

This wine, for that dish

With the 2018 vintage fresh off the press, this is a wine with a long history. Delheim patriarch Spatz Sperling first launched the wine in 1976 as the first Pinotage Rosé in South Africa. A vibrant tribute to its predecessors the wine sings with pomegranate, cranberry, raspberries and spun sugar. Red fruit continues on the citrus tinged palate.

P.s Good news for vegans and vegetarians, this wine has been fined using bentonite (a type of clay) and a plant-derived protein, rather than the typical animal proteins used in wine fining.

Pair with: Superfood salad

Roodeberg 2016, R85

This wine, for that dish

You’ve got to love a classic. This Cabernet Sauvignon driven blend dates back to 1949 and deserves a chance to be rediscovered. Aromas of plums and cherries with hints of tobacco and cinnamon evolve onto a medium-bodied palate of red and dark fruits, underpinned by dark chocolate and subtle spice.

Pair with: Mint and pea shepherd’s pie with cheesy mash

Written by Malu Lambert, food & wine writer

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