This wine, for that dish
So much wine, so little time. Here are some standout wines to try this March, paired with delicious recipes from our magazine.
Christoffel Hazenwinkel Rosé 2017, R94
The full red-fruited bouquet of red berries, cherries, strawberries and raspberries tumble out of the glass, the red berries evolve on the palate with elements of orange citrus, and a rose petal finish.
Win! To celebrate the month of March—and with it, the March hare!—we’re giving away Hazendal’s hare-inspired range of wines, Christoffel Hazenwinkel.
Hazendal dates all the way back to 1699. Originally in the hands of German settler, Christoffel Hazenwinkel who was inspired by his own name as well as by the population of Cape hares that inhabited the area at the time, he named the farm Hazendal, which in Dutch translates to ‘the valley of the hares’. The delightful labels are actual photographs, taken using a model and a realistic hare’s head.
One lucky reader will win a three-pack containing the white blend, red blend
And… Look out for the full story of Hazendal in April’s print edition of Food & Home.
Waterford Estate Grenache Noir 2016, R295
One of the only estate-grown Grenache single cultivars in the Stellenbosch region. The wine is matured in 500L old oak vats as well as in porcelain jars for 16 months. Opulent red and black cherries draw you into this fresh, savoury wine spiced with cinnamon and clove. It’s an elegant rendition of the variety with its fine-grained tannins and balanced acidity.
Pair with: Aubergine-and-rosemary mash with lamb chops
Delheim Shiraz/Cabernet Sauvignon 2017, R85
“This blend offers the best of both worlds,” says Delheim’s winemaker Roelof Lotriet. “Its aroma is loaded with typical shiraz spice and complemented by the mature tobacco leaf notes of the cabernet sauvignon. Autumnal flavours of plums and berry brambles join the spice; it’s an easy drinking, red-fruited blend with luscious tannins and fresh acidity.
Groote Post Seasalter 2018, R140
The Seasalter 2018 is a blend of 90% sauvignon blanc and 10% semillon. Half of the sauvignon blanc was fermented and aged for 8 months in 300-litre French Oak barrels. The remaining components were fermented in stainless steel tanks and left on the fine lees. The wine gets its name from its West Coast place of origin, owner Nick Pentz says he was inspired by: “the icy Atlantic, waves crashing on broken shells, invigorating salty sea mist, kelp and minerality.” West coast scrub comes to the fore buoyed by citrus and stone fruit, there’s a subtle salinity and minerality on the palate, which is rounded off with a touch of lees and oak, finishing with lovely, bright acidity.
Pair with: Thai fishcakes with a fennel salad
Muscat de Hambourg 2018, R65
Now for something completely different. Hailing from wine estate, Stellenbosch Hills this is South Africa’s only modern-day version bottled as a single cultivar. Muscat de Hambourg is a cross of Muscat d’Alexandrie and Frankenthal. Stellenbosch Hills makes the wine in a Jerepigo style, which means the unfermented grape juice is fortified with wine spirit. This sweet wine is redolent of maraschino cherries, rose water, sweet spices
Pair with: Crème brûlée tart
Written by Malu Lambert, food & wine writer