February 2017 Food and Wine Pairing

February 1, 2017 (Last Updated: August 14, 2019)
February 2017 Food and Wine Pairing

This wine, for that dish

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

Kleine Zalze Brut Rosé, R109

Kleine Zalze Brut Rosé

This pinot noir led Cap Classique was awarded the top honours in the MCC category of the annual Rosé Rocks wine competition. And for good reason. Pop this pink on Valentine’s Day, and enjoy its abundance of cherries and red fruit, elegant mouthfeel and its gorgeous silvery-pink hue.

Pair with: Watermelon pizza

WIN a case of Kleine Zalze Brut Rosé valued at R654, and dazzle your Valentine’s with the perfect pink sparkle. Click here to enter.

Stellenzicht The Ratio 2015, R170

Stellenzicht The Ratio 2015

A blend of sauvignon blanc (62%) and sémillon (38%), the sauvignon portion comes from vineyards planted in 1985; which makes them some of the oldest vineyards of this variety in the Stellenbosch region. It’s a bright, intense wine and the two varieties work in harmony: pear, grapefruit and spice on the nose is followed by buttery mouthfeel with refreshing acidity on the finish.

Pair with:  Egg yolk ravioli with pan-roasted duck, fresh peas, mint and lemon

Flotsam & Jetsam Chenin Blanc 2016, R135

Flotsam & Jetsam Chenin Blanc 2016

Flotsam & Jetsam is the side project of Chris and Suzaan Alheit of Alheit Vineyards (there’s also a cinsault). This chenin blanc was designed with long lunches in mind, and it’s exceedingly good value means you can open a few more bottles while you’re at it. Enjoy a melange of pears, peaches and some yellow apple with an intriguing savoury palate, carried along by good acidity.

Pair with: Smoky prawns with zesty aïoli

Beaumont The Vitruvia aka New Baby 2015, R295

Beaumont The Vitruvia aka New Baby 2015

Settling neatly into the category that’s beginning to be labelled as a ‘Cape White Blend’, this accomplished wine is a multi-varietal blend of chenin blanc, sauvignon blanc, sémillon, chardonnay and colombard.  The cultivars were given some time to harmonise (12 months) in 400-litre French oak barrels, and the result is a wine that delivers wave after wave of flavour. Think yellow fruit laced with spice. It’s a fantastic food wine.

Pair with: Waffles with almond-crusted chicken and barbecue mayonnaise

Glenelly Estate Reserve Chardonnay 2014



Restrained and elegant—like most of Glenelly’s French style wines—there’s some beautiful summer citrus at the start, which leads to a lusher, creamier palate underpinned by a steeliness that runs through the wine like a perfect stitch.

Pair with: Baby marrow fritters with green salsa and coconut cream

Written by Malu Lambert, food and wine writer.

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