September 2017 food & wine pairing

Roasted beef with relish-and-herb butter and sweet roasted baby carrots

This wine, for that dish

So much wine, so little time. Here are some standout wines to try this September, paired with delicious recipes from our magazine.

Delheim Grand Reserve 2014, R285

September 2017 food & wine pairing

This historic Stellenbosch estate has just released its flagship red; a wine that’s said to be ‘the most exceptional expression of the harvest.’ This blend has a proud history dating back to 1981, and has always been led by cabernet sauvignon.  The Delheim Grand Reserve 2014 also incorporates 10% cabernet franc and a 5% merlot, with all the grapes picked by hand, expressly for the blend. After vinification the wine spent 16 months in French oak. The result is a wine offering classic cassis, mulberry and vanilla spice. Chunkier red fruit evolves on the palate with a fresh acidity that carries the long, berry-tinged finish.

Pair with: Roasted beef with relish-and-herb butter and sweet roasted baby carrots

WIN: a taste of Delheim; one lucky reader will win a three-pack from the beautiful Stellenbosch estate. The prize is comprised of the sought-after Delheim Grand Reserve 2014 (R285), the Chardonnay Sur Lie 2014 (R175) and the Pinotage Rosé 2017 (R69). Sounds like the recipe for one delicious dinner party—a wine for each course. Valued at R529. To enter, complete the entry form below. Terms and conditions apply. Competition ends 30 September 2017. 

Lourensford Cuvee 89 MCC Brut Zero 2007, R890

September 2017 food & wine pairing

Get your hands on this while you can—just 525 bottles of this ultra premium MCC have been produced. It gets its name—and character—from spending an additional 89 months on the lees after it had been bottled. “We exposed the wine to the lees for over 7 years, to produce an MCC which expresses the key flavours and character associated with premium sparkling wines crafted in the traditional French method,” says Lourensford cellar master Hannes Nel. Crushed oyster shell minerality on the nose is followed by richer, toastier characteristics on the palate, with some caramelised pineapple, a fine mousse and a creamy finish.

Pair with: Pickled squid, watermelon, watercress and olive tapenade salad

Vriesenhof Pinotage 2016, R125

September 2017 food & wine pairing

Lovely and bright: this pinotage is leaning more towards the new wave style of treating the grape. Swapping inkiness for fresher red fruit there’s red cherries, blueberries, and raspberries on the nose. The promise of the delicate fruit continues on the palate. Tight acidity and some oak spice act as scaffolding for the fruit to unfold around.

Pair with: Ostrich braaied espetada

Pierneef Syrah Viognier 2015, R250

September 2017 food & wine pairing

Utter elegance. A blend of 94% syrah and 6% viognier, the wine was matured for 18 months in 300-litre barrels. The viognier is immediately evident on the nose with its floral perfume followed by crushed mulberries and spice. Silk-like tannins swaddle the berry fruit flavours on the medium-bodied palate, there’s an edge of black olive savouriness there too. Rich yet balanced, this is a wine that was made to please.

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

De Toren Délicate, R120

September 2017 food & wine pairing

Just the wine to enjoy on a fresh spring afternoon with its aromas of rose petals and strawberries. This silky Malbec-dominated blend is best served slightly chilled. On the palate it’s medium to light bodied and offers plenty of juicy red fruit, barely-there tannins and an elegant finish.

Pair with: Meze platter with flatbreads, baba ganoush, hummus and olives

Written by Malu Lambert, food and wine writer.

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