Food & wine pairing – May 2019

Orange and ginger-glazed duck with caramelised citrus recipe

Here are some standout wines to try this May, paired with delicious recipes from our magazine; from aperitif to dessert.

Valdo Prosecco Rosé Floral Edition Brut (750ml), R280

Aperitif

Blossom, rose water, summer watermelon and red cherry aromatics bounce up from this lively prosecco. Luscious red berry fruits such as strawberry and raspberry come to the fore, developing into a soft, floral finish.

Pair with: Phyllo tartlets with artichoke cream and smoked salmon

Win this one for mum!

We’re giving away a Valdo Prosecco Rosé Floral Edition Brut Magnum valued at R630. The beautiful floral design on the bottle was created by Fabrizio Sclavi, the eminent Italian fashion editor with a special passion for illustration. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 May 2019.

La Motte Pierneef Sauvignon Blanc 2018, R135

Starter

La Motte Pierneef Sauvignon Blanc 2018 recently received Gold at the Mundus Vini Spring Tasting 2019, as well as being awarded Best of Show South Africa White. The recognition is well-deserved. The wine is a blend of 88% sauvignon blanc and 12% semillon. The sauvignon blanc originates from vineyards in Elim and Napier, and the semillon hails from Elim. These vineyards fall under the Origin Cape South Coast classification and are amongst the most southerly situated vineyards in Africa. A thiol-driven wine with a mineral seam, it abounds with citrus—lemon, lime and pithy grapefruit.

Pair with: Caprese tart

Revenant Red 2017, R100

Main

Revenant gets his name from the term describing ‘one returned from death or long absence’. And the reason for bestowing this title on this wine is a bit of a wine history lesson. Many Stellenbosch cabernet sauvignons of the 50s, 60s and 70s were actually blended with cinsault without mention of it on the label. The cinsault component was said to add elegance and perfume. This practice fell out of use that is until the Revenant came along.A blend of 80% cabernet sauvignon and 20% cinsault the wine has a soft, perfumed entry. Plenty of red fresh fruits dominate the juicy palate, the tannins are fine and dusty, with an appealing acidity that makes this interesting wine even more drinkable.

Pair with: Cheesy French onion soup

Survivor Wild Yeast Chardonnay 2018, R175

Main

“Our chardonnay owes its unrestrained character, structure and fullness to the use of wild yeasts rather than commercially produced versions,” says winemaker Ben Snyman. The wine plays into this promise with its rich, round mouthfeel. This is a blockbuster chardonnay offering all the hallmarks you’d expect, from plenty of citrus to vanilla oak creaminess. Though undoubtedly luscious, it’s not overpowering, thanks to its refreshing acidity.

Pair with: Orange and ginger-glazed duck with caramelised citrus

‘Ice’ 2016 Flagstone’s Vine Dried Sauvignon Blanc, R120

Dessert

First of all, what beautiful packaging: the wine comes in a slim 375ml bottle with an ice-white wax seal, adorned with a frozen sauvignon blanc leaf. Redolent of stonefruits and granadilla, honeyed apricots continue on the palate, unctuous yet fresh, with that zingy flavour of granadilla.

Pair with: Blueberry, white chocolate and lavender cheesecake

Written by Malu Lambert, food & wine writer

Win a Valdo Prosecco Rosé Floral Edition Brut Magnum

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