Food & Wine Pairing: March 2020

March 17, 2020 (Last Updated: April 2, 2020)
Barbecue chicken and pineapple skewers

March right up; some delectable drops have arrived on the shelves—offering incredible value.

Chateau Del Rei Sparkling Dry, R74.99 for a 6-pack

Chateau Del Rei, sparkling wine in a can, has just introduced two new bubblies to their range to accompany the original sweet sparkler. Made in a brut style with predominantly chenin blanc. It’s fruit-forward, unfussy and has just the right amount of fizz; perfect to take outdoors on a picnic, or to lounge around the pool with—the relatively low alcohol content of 7% makes it quite quaffable too.

Pair it with: Sweet potato pizza with olives, ricotta and prosciutto

WIN! Six-packs’ each of the Chateau Del Rei Sparkling Dry, the Chateau Del Rei Sparkling Semi-Sweet Rosé and the Chateau Del Rei Sparkling Sparkling Sweet (3 x six-pack) along with a luxe tartan picnic blanket. All you need to do is bring the snacks.

The prize is valued at R385.

To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 5 April 2020.

Steenberg Sauvignon Blanc 2019, R145

Here’s some brilliant value for you, I had a double-take after I tasted this wine and saw the price, it’s right up there with the best savvys South Africa has to offer. Precisely made, grapes were picked from different vineyard sites and harvested at varying stages of ripeness with the idea of each parcel contributing another element to the blend: it’s serenade of elderflower, lime and struck flint with a core of pure fruit, and a wonderfully smooth and textured palate—it’s home-run is the bright acidity, that just carries its fruit along for an undeniably long finish.
Pair it with: Irish potato and leek pie

FAT Bastard Chenin Blanc 2018, R85

Another steal… This brand may be irreverent with their marketing, but they are making very smart wines. At decent prices. Rich, ripe; absolute liquid sunshine, this chenin is not holding back. White blossom perfume joins cling peach, roasted pineapple and some toasty notes from the oak. Just as juicy as it promises to be on the nose, all that ripe stone fruit makes for a delectable drop—but, and here’s where the smart winemaking kicks in, it’s not overpoweringly rich, it pulls it back with some tight acidity and a mineral, blasted rock finish.

Pair it with: Barbecue chicken and pineapple skewers

Retief Reserve Cape Blend 2016, R115

I’m a fan of the growing Cape blend category (unique to South Africa, it requires at least 30% pinotage as one of the components in the overall blend). Van Loveren’s Retief Reserve Cape Blend 2016 is made up of  37% pinotage and an equal amounts of cabernet sauvignon and shiraz. It spent 12 months in oak barrels. Oh this is so deliciously drinkable, loaded with strawberries, wild bramble berries and black plum, the palate is smooth with supple juicy tannins, hints of mocha toast and milk chocolate. Another thing I liked about this wine is the label; anyone familiar with the Robertson Wine Valley will love the bright red cannas. The flowers are illustrated as a tribute to those planted by Nico Retief to make Van Loveren vineyards stand out, and are now seen all over the valley.

Pair it with: Quick and easy braaibroodjies

Pierneef Syrah Viognier 2017, R270

And now for something luxe… Dreamy, smooth and as fine as silk. A blend of 95% shiraz and 5% viognier. The shiraz component is from Elim (90%) and Walker Bay (5%) while the viognier (5%) originates from Franschhoek. I love the lift of floral aromatics the viognier brings to the blend, added to that plenty of juicy red berry fruit tinged by classic white pepper, leads to that dreamy palate.

Pair it with: Beef fillet, aubergine, tomato and haloumi stack

Written by Malu Lambert, food and wine writer. Malu Lambert is an award-winning wine writer. She won the title of Emerging Wine Writer of the Year at Louis Roederer International Wine Writers’ Awards 2019. She also won the Veritas Young Wine Writer in 2015.

Win with Chateau Del Rei Sparkling Dry

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