What would the festive season be without a little bit of bubbly? As the end of the year comes near there is much to celebrate and what would a party be without a good glass of Steenberg 1682MCC (Méthode Cap Classique)?

Whether it’s to toast a milestone, brighten up a breakfast or to simply wind down the day, a glass of bubbly is always a welcome treat. The bubbles have an uplifting effect both literally and figuratively, making MCC a suitable drink for all occasions. When it’s time to eat however, MCC is often overlooked as a potential partner to the meal. Done correctly it can enhance the dish, lifting the flavours and textures, transforming the entire experience.  Below are two food and fizz pairing suggestions for the holiday season as well as a fun cocktail idea.

The Spring Rolls recipe is taken from the book Celebrating Méthode Cap Classique by Di Burger (available at Cellar Door for R300). If you need the perfect reason to start drinking a bit earlier in the day however, try the Eggs Royale recipe from our very own Bistro 1682. Pop a bottle and enjoy!

Prawn and Rice Noodle Spring Rolls

Paired with Pinot Noir 1682MCC

Makes 12 portions

250g peeled and deveined prawns, chopped

100g mange tout, cut into thin diagonal strips

100g carrots, cut into 3cm julienne

100g celery, cut into 3cm julienne

3 tbsp roughly chopped coriander

1 tbsp chopped mint

Finely grated rind of two lemons

1 tbsp sesame seeds, briefly toasted in a pan

1 tbsp finely chopped fresh chilli

1 egg white, lightly stirred

2 tbsp hoisin sauce

2 tsp fish sauce

2 tbsp lemon juice

150g cooked rice noodles, cut into 3cm lengths

2tsp salt

12 spring roll wrappers

Cornflour for dusting

Sweet chilli sauce, to serve

• In a mixing bowl, combine the prawns, mange tout, carrots, celery, coriander, mint, lemon rind, sesame seeds and chilli. Mix well
• Combine the liquid ingredients in a separate bowl, then pour over the prawn mixture and mix through. Lastly, add the rice noodles and gently toss through. Season with salt
• Place the wrappers one by one on a clean dry surface. Place two heaped teaspoons of the mixture just off centre, towards yourself. Fold the side of the wrapper closest to you over the filling and tuck in, to make a round cylindrical shape. Fold the one side over the filling and roll over once. Fold the other side over the filling and roll to the top of the wrapper to seal the spring roll. Seal the edge with water. Store on a plate, lightly dusted with cornflour and keep covered, while rolling the rest.
• Pre-heat the oven to 200°C and bake rolls for about 10-12 minutes or until golden brown and crispy. Alternatively deep-fry spring rolls in warm oil until golden brown and crispy.
• Cut in half, diagonally, and serve warm with sweet chilli sauce. 

Eggs Royale Paired with Pinot Noir 1682MCC

For the Eggs Royale

Use fresh traceable free range eggs for poaching (an old egg will not allow the whites to coagulate and set).

Use the best possible local smoked trout and good quality toasted English muffins or homemade potato rosti.

Plate up the muffin or rosti topped with sautéed baby spinach, smoked trout and then your poached eggs, covered in hollandaise. 

HOLLANDAISE:
Makes 200ml

· 175g unsalted butter
· 2 free range egg yolks
· 2 table spoons warm water
· Juice of 1 lemon
· Salt and white pepper
· Cayenne pepper

• Clarify the butter by melting it, so the solids are separated from the rich yellow oil. Remove from the heat and allow the solids to settle to the bottom of the pan. Any solids floating may be removed with a spoon.
• Place the yolks, water and the juice of half the lemon into a mixing bowl, and place this over a pan of simmering water. Whisk continuously until it reaches ribbon stage. This is very important, as this is what gives you a beautifully aerated hollandaise.
• Remove the bowl from the heat and, very slowly, start to add the clarified butter while whisking continuously. If the sauce becomes too thick, add another tablespoon of warm water. Continue to add all the clarified butter.
• Season with a pinch of salt, white pepper and cayenne. Allow to stand in a warm place for 2 minutes, then pass through a fine sieve. Add more lemon if required. 
• Use within 1 hour of making.

Cocktail Suggestion

1682 MCC Chardonnay and Cuciarin (Coo-Chee-Ah-Rin)

Cuciarin means little spoon in Piemontese. Cuciarin is simply a sugar cube soaked in aromatic (orange) pure alcohol. It is served after dinner, on a spoon, set on fire for a few seconds, blown out and eaten! Followed by a glass of Chardonnay MCC of course! Alternatively you can drop a cube in your glass to add that extra citrus kick! Jars of Cuciarin are available at Cellar Door at R90 each.

On Tuesday, 19 July, we will be hosting a twitter tasting where you can take part from home by preparing the recipes and sharing your experiences with us in real-time over twitter ( @Steenbrg ) ! Join in on the fun and try out the four recipes, each matched with a different Steenberg wine.

If you enjoy fine food and great wine, then pairing the two is a perfect way to unleash a whole new dimension of taste sensation! The correct food and wine matching opens up and reveals characteristics in both, which may not have been obvious before.  Explore and challenge the boundaries of food and wine pairings with us, and discover the potential which the combination unlocks. On the night include the hashtag #Steentaste in your tweets to join the online conversation as we all chat and chirp our way through the night.

There will people from all over the country participating, creating a nationwide event. With even a few hopeful participants from as far as California we are all really looking forward to sharing and enjoying the fun with everyone! So what will we all be cooking up then? There are four recipes in total see below: Beef Tartar (paired with the 2010 Sauvignon Blanc); Gambas Pil Pil (Paired with the 2010 Semillon); Lambs Kidneys (Paired with the 2009 Merlot); and Chickpea Tagine (Paired with the 2009 Shiraz).

Date: Tuesday 19 July 2011

Time: 18:30

Twitter Pack: R450, available from Cellar Door

(Sauvignon Blanc 2010, Semillon 2010,  Merlot 2009, Shiraz 2009 and matching recipes for each)

Steenberg Sauvignon Blanc 2010 with Beef Tartar

Serves 4

INGREDIENTS:

• 400g beef fillet, hand chopped as finely as you can 
• 1 teaspoon Dijon mustard 
• 2 tablespoons All gold Tomato sauce 
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Olive oil
• Pinch of Salt and pepper
• 4 drops Tabasco sauce
• 2 tablespoons finely chopped Capers
• 2 tablespoons finely chopped cornichons(small pickled gherkins)
• 1 heaped tablespoon finely chopped Red onion
• 8 small ciabatta toasts
• 4 quail eggs, soft boiled for two minutes, peeled and halved

METHOD:

• Place all the ingredients, except for the egg, truffle oil and ciabatta toasts, into a mixing bowl and combine well.
• Allow to rest for two minutes for flavours to combine
• Serve in small bowl or martini glass garnish with the eggs and toasts

Steenberg Semillon 2010 with Gambas Pil Pil

 Serves 4

INGREDIENTS:

•  16 tiger prawns, head on, shell off and vein removed
• 2 cloves of garlic, peeled and sliced
• 2 red Thai chilies, chopped
• 2 tablespoons chopped parsley
• Juice of half a lemon
• 100ml peanut oil
• 100ml clarified butter
• Maldon sea salt

METHOD:

• Season the prawns with salt and sauté in a medium-high heat oven proof pan for one minute on each side.
• Add the garlic, chili, lemon juice and parsley and place the pan under the grill for 1 minute
• Serve immediately with fresh bread

Steenberg Merlot 2009 with Lambs Kidneys

Serves 4

INGREDIENTS:

• 800g lambs kidneys, cleaned and halved. Ask your butcher to do this.
• 250ml lamb or beef stock. Ask the chef at your local restaurant to sell you some or an alternative, pop into woolies and buy some of the liquid lamb or beef fond and dilute it to the instructions given
• 150g baby spinach
• 200ml Steenberg Vineyards Merlot
• 4 ciabatta toasts.

METHOD:

• Season the kidneys with salt and pepper
• Sauté in a medium hot pan for two minutes each side
• Remove from the pan and rest in a warm place
• Wilt the spinach in the same pan
• Deglaze the pan with the wine and reduce to a syrup
• Add the stock, simmer for 2 minutes
• Add the kidneys
• Serve in small bowls with ciabatta toasts



BROWN BEEF JUS (For Lamb Kidneys)

INGREDIENTS:

• 2kg meaty beef bones
• 1 large onions, halved with skin on
• 1 large carrots, halved
• 1 celery sticks, halved
• 1small leeks
• 1 tablespoons tomato paste
• 1l red wine
• Cold water, enough to cover

METHOD:

• Roast the bones at no higher than 165C for 45-50 minutes
• In a large stock pot brown the cut sides of the onion halves to slightly caramelize them.
• Remove the onions and add the bones to the pot with some oil.
• Add the tomato paste and cook out for a further 2 minutes
• Add the red wine and reduce until thick and dark
• Add the vegetables on top
• Add the water to cover and bring to a simmer, switch off the heat and allow all the sediment to subside.
• Place the pot back on the heat, candle light burn, almost as low as possible.
• Let the stock  cook for at least 6 hours
• Strain and reduce to a sauce consistency.
• Check for seasoning
• It is important to follow step one exactly or else the meats sugar over caramelize and your stock will be bitter, also add no salt until the end.



Steenberg Shiraz 2009 with Chickpea Tagine

Serves 4

INGREDIENTS:

• 2 tablespoons olive oil
• 1 small red onion chopped finely
• 1 scant tablespoon ground cumin
• 1 heaped tablespoon crushed coriander seeds
• 1 pinch freshly ground black pepper
• 1 teaspoon turmeric
• 1 level tablespoon sweet paprika
• 250ml vegetable stock
• 2 tins chickpeas drained and rinsed.

METHOD:

• Sautee the onion until soft, but with no colour.
• Add all the spices and cook out for 2 minutes over a low heat
• Add the vegetable stock and simmer until it reduces to a sauce consistency.
• Add the chickpeas and heat through gently.
• Serve in small bowls
• Season with black pepper and salt

The format has changed with the Cellar to Table feature and with it a whole new set of rules! It works as follows: one member of the Steenberg team cooks a meal and pairs it with an appropriate wine, the matching then undergoes close scrutiny from a ‘panel’ of (hungry) ‘judges’ who discuss the result at length, all under the guise of a dinner party.

First to fall under the sword was Marketing and Sales Manager Anetha Homan who took the challenge head on and conformed to convention by matching weight with weight. The outcome was both a starter and main that worked seamlessly with our Sauvignon Blanc Reserve – an elegant and deeply rich wine capable of meeting this meal much more than half way!  With both meals we had the 2010 Semillon to serve as a control (and also because it’s delicious) and it proved to be an fascinating addition as it worked with the meal in whole different way.

Before delving into the particulars of the evening, it is constructive to investigate the intricacies of food and wine pairings. Although it is not an exact science, there are guidelines which aid in choosing a dish to go with a particular wine. Paramount to this endeavour is to ‘protect the wine’, and with this it is meant that the food accompanying a certain wine should never overpower the unique flavours and subtle characteristics of the wine.  If anything, it should play a supportive role.

The aim then is to achieve a synergy between a specific wine and its accompanying dish. One should not be intimidated by the prospect of food and wine pairing; indeed, after taking in the basic tenets it is all rather simple. There are just three things to consider: weight, flavour intensity and what happens in your mouth. In each case the aim is to match each component of the food with the respective component in the wine (for example weight with weight).

Weight can be understood by considering the difference between fish and beef: A hake fillet is lighter than a beef fillet. A rich, creamy dish will pair well with a heavily wooded chardonnay – weight meets weight.

The flavour intensity of the wine also needs to find a balance with the flavour intensity of the food, i.e. fresh sole, poached in wine and served with a squeeze of fresh lemon and a tad of butter will pair with an equally delicate wine – Sauvignon Blanc or light style Chenin Blanc .

Finally ‘what happens in your mouth’ is the chemistry in your mouth when food and wine combine. There is a cause and effect relationship between the food and wine, as the presence of one will change the quality of the other.  Here it is important to keep in mind what the effect of sugar, salt, acid and bitterness will have on any given wine.

How then did Anetha seek to achieve the ideal synergy between food and wine?  By protecting the wine, matching weight with weight and acid with acid, she ensured the Sauvignon Blanc Reserve thrived in the presence of the Clear Tomato Soup and Grilled Tuna, served with a lime, ginger and coriander broth.

We started off with the Tomato Soup with Shaved Fillet and little flavour bombs of garlic, ginger and chilli.  With the soup having adequate levels of acidity and freshness, the Sauvignon Blanc Reserve seemed to enjoy the opportunity to engage with its significant other and opened up showing great levels of depth and interesting citrus characteristics: personality traits which it perhaps otherwise would not be inclined to share had it not met up with the interesting array of fresh flavours available.   

Grilled Yellow Fin Tuna with a Ginger, Lime and Chilli broth, requiring attentive and skilful preparation, followed.  After the starter the Reserve not only stood up to the Tuna but also shared a different side. The fish had more weight (than the soup) and this brought out the subtle creaminess from the Sauvignon which was well balanced with the clean lime and coriander tastes. Were it not for the intensity of the broth, the wine may not have shown as much as it did. The combination of lime, coriander, ginger and chilli all helped reveal the lively freshness of the Reserve. Here the wine was protected and seemed to enjoy the opportunity to show a bit of leg.

Enter the Semillon, a wine which shows freshness, clarity and fruit, yet also weight. Whilst the Sauvignon Blanc revelled in the fresh qualities of the dish, the Semillon revealed how much the Grilled Tuna had to offer. We had chosen to serve the fish on a bed of couscous and this matched the Semillon perfectly as the weight and flavour intensity of the combination played together.

Both wines thus paired very well with the dish but for very different reasons.

So go on and try it yourself, prepare the simple yet delicious recipes below, open your choice of Sauvignon Blanc Reserve or Semillon, and enjoy!

Recipes

Clear Tomato Soup with Shaved Fillet and Vegetables

Serves: 6

2kg tomatoes

2 sticks celery

2 cups water

1t fine salt

Fish sauce to taste

1 leek, thinly sliced

1 bulb of fresh garlic, thinly sliced

1 fresh chilli, thinly sliced

1 x 4cm piece of fresh ginger, thinly sliced

500g beef fillet cleaned and thinly sliced

Vine tomatoes to garnish

Place the tomatoes, celery, water and salt into a liquidiser and blend until smooth. Line a colander with a muslin cloth and place over a large bowl. Pour the tomato purée into the colander and allow the clear tomato water to drip through. Gently press the tomato pulp to extract the maximum amount of clear juice. Adjust the seasoning by adding a teaspoon or two of fish sauce. Place a small amount of shaved leek, garlic, chilli, ginger and beef into each serving bowl. Heat the tomato water and pour over the vegetables and meat. Serve immediately. 

Grilled Yellow Fin Tuna with a ginger, lime and chilli broth and Japanese seaweed

Serves: 4

4 thick tuna steaks (approx. 230g each)

1t freshly grated ginger (washed and grated with the skin on)

1t chopped fresh garlic

Half an onion, finely chopped

Juice and grated rind of two to three limes                 

2t of Thai fish sauce

1t chopped red chillies

50ml canola oil

80ml water

1 bunch coriander, washed and finely chopped

1 tomato, peeled and chopped into small cubes

Half a small packet of Japanese seaweed, rehydrated

Heat the canola oil in a pot and add the onion followed by the garlic, the ginger and finally the chilli. Grate the skin of the limes and squeeze the juice (removing the pips). Add the lime juice, fish sauce and water to the pot and deglaze. Let it simmer on low heat for about 10 minutes then remove from the heat and the coriander and tomato.

Once the sauce is ready rehydrate the Japanese seaweed, chop it coarsely and arrange a small bunch on each plate.

To cook the fish, use a heavy cast-iron griddle pan. Pour a little olive or canola oil on your hand and wipe it on each side of the tuna. Season the fish with salt and pepper on each side and grill it. When the tuna has brown markings on the other side (approx one and a half minutes), turn it over and cook it until it has lighter brown markings on the other side. The thicker the steaks the longer they take to cook.

On each plate pour some of the sauce on the seaweed and put the tuna on top.

Chef Brad Ball is like a puppy dog with two tails! He and his kitchen team are delighted that the cool weather and first rains have arrived.

“With the rains come the mushrooms – and there are some fantastic mushrooms around that will make their way onto our new Autumn menu,” Ball said this week. “Changing the menu has been a real thrill this time around. We’re all hugely excited by the new items we’ve got on offer.”

The chic interior at Bistro1682

Ball said that just as the summer menu launched in November last year had reflected a return to traditional bistro basics the winter menu would be the same. “Last year we didn’t have things like Boeuf Bourguignon or fricassée, for example, and we’re going to have both. The Boeuf Bourguignon I’m making with a beef shortrib but taking the meat off the bone. And for the fricassée I’ll be using some fantastic petit poussin from Stellenbosch.”

It’s hard for this passionate chef not to wax lyrical about his ingredients – and set everyone else to drooling just describing a few of the dishes. Fillet steak with mushroom ragout, for example. “And if anyone orders it without having a glass of Steenberg Nebbiolo they should be shot! It’s an unbelievable food and wine match.”

Ball noted that pies have become trendy and in typical fashion he’s putting his own spin on it… Not for him the humble steak pie. No. It’ll be a quail pithivier (Pithivier is a fancy word for pie!) “I’m going to debone and confit the quail and make like a coarse paté. There’ll be a bit of duck liver in there too… and then I’ll use puff pastry for the casing.” He described it as “like a big ravioli but using pastry instead of pasta”.

And for those with a sweet tooth there are items such as pineapple tarte tatin or salted caramel rice pudding. “Obviously we’ve got to strike a balance because there are some things on the menu that our patrons love – like the asparagus gratin. That sells incredibly well because it’s such a light but delicious dish.”

The gregarious gastro-genius: Brad Ball

Something else quite unique – and extremely limited – will be his Friday Steenburgers. “We started it last week and it was a hit. Eight of the burgers were ordered by women, which surprised me.”

Every Friday the kitchen will prepare just 10 burgers – and they will be available on a ‘first come, first served’ basis. “If someone feels strongly enough about it they can phone and reserve one!” Ball said.

Don’t expect them to be like anything else you’ve experienced. The kitchen’s been experimenting with them for some time. The patty is 100% Chalmar beef sirloin that’s trimmed with all fat and sinew removed, minced up with pork back fat and cooked to perfection. “I’ve spent months perfecting this – making sure the meat to fat ratio is right, making the right burger bun… it musn’t be too chewy or too soft. And I can confidently say it’s the best, juiciest burger anywhere!” Expect to find little touches like foie gras or truffle oil added to make it even more special.

Just remember there are only 10 available…

What is a plate of great food without a bottle of great wine? Food and wine pairing can be a tricky task, so simply consider the advice of our resident experts here at Steenberg: Executive Chef from Bistro Sixteen82 Brad Ball and Winemaker JD Pretorius. They have teamed up and discussed their likes and dislikes… The end result: if you were hosted by these two personally, this would be on the dinner table:

Steenberg 2008 Shiraz paired with a succulent Steak Au Poivre, a perfect reflection of these power-house personalities.

Steak Au Poivre

Steak au poivre is French for steak with peppercorns. It is served with a brandy peppercorn pan sauce. If you have all your ingredients at the ready, this dish should take you no longer than ten minutes to put together.

Steak au Poivre and shiraz is a match made in heaven, it’s a no brainer.

Serves Four

Ingredients:

·         4 x 250g good fillet steaks

·         Salt and pepper for seasoning

·         2 tablespoons freshly crushed black peppercorns, for sauce

·         2 tablespoons green peppercorns

·         3 teaspoon vegetable oil

·         4 tablespoons brandy

·         400ml reduced flavourful dark stock

·         100ml cream

·         1 tablespoon unsalted butter, cold

Preparation:

·         Heat a heavy based pan till smokey

·         Season the steaks on both sides heavily with salt and pepper

·         Place oil in pan and sear the steaks for about 1 ½ to 2 minutes and then turn and sear on the other side for another 2 minutes.

·         Turn the steaks over one more time for another minute

·         Remove the steaks from the pan and keep in a warm place to rest

·         Put the pan back on medium heat, add the brandy and reduce by 1/2, cooking off the alcohol

·         add the stock and peppers and bring to a simmer

·         add the cream, bring back to a simmer and then remove from the heat

·         Add the butter and swirl the sauce in the pan to emulsify the butter

·         Check for seasoning and add salt if necessary

·         Plate up steaks with homemade chunky chips or a good mash potato

·         Any juices from the resting plate should be added to the sauce

·         Pour the sauce over the steaks and enjoy with a large glass of Steenberg Shiraz

The dynamic duo is at it again… Last newsletter saw Chef Brad Ball tossing down the gauntlet to winemaker JD Pretorius in the form of the HMS Sphynx. Now it’s JD’s turn to challenge the chef which he did by nominating the 2009 Semillon. “The wine is really starting to creep out of its skin at the moment…” Given time it takes on interesting tertiary characteristics so what works this year might not necessarily be a perfect match in a year’s time when the wine has matured and evolved.

In the interests of research Brad spent some time with the Semillon 2009. “I think a spicy pork belly is the way to go,” he said. So here is the recipe for a deliciously slow-cooked free-range pork belly with palm sugar caramel and sambal olek. Brad swears that the recipe is really very simple and easy to do, even though it looks a bit long and intricate. “The nice thing is that it can be prepped long in advance.”

STICKY PORK BELLY WITH SAMBAL OLEK AND SALTED CARAMEL

For five

For the pork belly

( Prepare a day ahead)

Ingredients:

·          1 star anise

·          2 cloves

·          1 teaspoon coriander seeds

·          1 hot red chilli, halved

·          1 piece fresh orange peel

·          1 onion peeled and sliced.

·          Thumb size piece of fresh ginger, sliced

·          200ml Steenberg Semillon 2009

·          Salt and pepper

·          2 teaspoon Chinese five spice

·          1.5kg pork belly, de-boned and skin off

Method

·          Place the sliced onion, star anise, cloves, coriander, orange peel, ginger and wine in an oven tray and mix.

·          Collect the onions in the middle of the tray

·          Season the belly with the five spice, salt and pepper

·          Let the belly lie on top of the onions

·          Cover with foil

·          Roast covered at 160°C for 2.5 hours

·          Remove from the oven and allow to cool enough to handle the belly

·          Remove the belly and place it in another tray, cover the belly with a cutting board and weigh it down overnight in the fridge

·          Pass the remaining ingredients through a sieve into a sauce pan and reduce until sticky, add to your salted caramel.

For the Caramel

(On the day)

Ingredients:

·          1/3 cup of fish sauce

·          1 cup palm sugar. (Treacle sugar will also do the trick.)

·          Reduced jus from roasting tin

Method:

·          Bring to a simmer and remove from the heat once the sugar has dissolved

·          Add reduced jus

·          Keep warm, but do not reduce or it will become too sticky.

For the Sambal Olek

Ingredients:

·          10 medium heavy chillies, stalks trimmed

·          Juice of 1 lime

·          5ml salt

·          ½ onion, sliced

·          2 fresh plum tomatoes

·          30ml peanut oil

Method:

·          Place everything into a sauce pan with a few tablespoons of water and simmer, covered, over a low heat for 5 minutes with no colour

·          Blend in an upright blender until smooth

·          Pass the sauce through a sieve to remove any chilli skins and seeds

·          Season with salt to taste.

To complete:

Remove the pork belly from the fridge and slice into five equal portions.

Fry the pork in a hot pan until golden brown.

Pour the caramel over and allow to simmer for 2 minutes.

When plating the pork be sure to allow most of the caramel to run off back into the pan.

Serve with the warmed sambal olek and stir fried vegetable.

Within the space of two days I helped two friends celebrate significant birthdays: one was turning 40 and the other 21. They’re hardly at opposite ends of the age spectrum but there was a “party like a teenager” aspect to the 40^th festivities in recognition of the best and most vital years having already been enjoyed, while the 21^st was full of sentiment, anticipation and a distinct bittersweet note because the birthday girl was dumped by her long-term boyfriend 10 days prior to the significant event!

What has this to do with wine – other than that lots of bubbly and wine was consumed at both events? Well, reflecting on the 21^st, someone remarked that there was poignancy to the event because of the circumstances surrounding it. It’s the traditional coming of age, a marking of a rite of passage into adulthood – and as much as it was a vibrant, joyous event, there was the recognition that sadness and pain are mirror images of great happiness.

There are those who advocate simplicity in wine – getting away from overly complex descriptions or explanations of technical processes. But just as much as Marie-Antoinette exhorted the starving masses to eat cake because she was oblivious to their utter frustration and poverty, so deconstructing wine is not as straightforward as it appears. If wine was all ripe fruit and no acid, it would pall rapidly. Some wines – particularly reds – benefit from time in wood in order to either tone down the excessive nature of the fruit or to bolster its structure by providing a framework for it. White wines need acid to bolster their charms and add interest. We’ve all experienced wines at some stage of our lives which have been unbalanced and clumsy – and enjoyment is not a character associated with those drinking events…

As a samurai sword is forged by fire, folded and tempered umpteen times to become a fearsome blade, so these two remarkable women faced up to their celebrations with courage. One recognising the life that has been lived large over two decades since her coming of age, the other with the knowledge that she can handle future pain and adversity with equanimity and the loving support of friends and family.

Without Yin there can be no Yang. Perhaps that’s why Thai food works so well. What would a Tom Yum soup be without that delightful tension between the salty fish sauce, acidic lime twang and the sweetness of palm sugar? (I’ve just had an involuntary Pavlovian response… my mouth filled with saliva at the mere thought of those flavours!) And that’s before considering the role played by lemongrass, ginger, chilli and garlic!

Wine, too, needs that tension of opposites to truly be great.

In the previous post, winemaker JD Pretorius chose the wine for Brad to pair. This time it’s the other way around… except Brad chose the wine!
The challenge is for JD to figure out what should accompany it. Brad’s retort: “That’s a cool idea! Hmmm – there’s a part of me that immediately wants to go with the Nebbiolo because of all that fruit – or the Sauvignon/Semillon blend. What about the Pinot Noir bubbly? Actually I think I’ll nominate the new Chardonnay – HMS Sphynx.

It’s a new wine to the range and if it were me, I’d have it with a late breakfast because it’s so lekker. It cries out for Eggs Benedict… but let’s see what JD comes up with!”

JD’s response: “My choice for this challenge is: roasted sweet garlic, thyme and mascarpone risotto, with toasted almonds and bread crumbs…hmmm. Thanks to Jamie Oliver, who is my kind of chef. Nothing too fancy, just wholesome food, that makes even me look capable when I have friends over for dinner.”

Ingredients:

2 large heads garlic, whole and unpeeled
Approximately 1 quart (1.1 litres) chicken stock
1 tablespoon olive oil
3 shallots or 2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces (400 grams) risotto rice
2 wine glasses dry white vermouth or dry white wine
Sea salt
1 good handful fresh thyme, leaves picked
Freshly ground black pepper
2 1/2 ounces (70 grams) butter
4 ounces (115 grams) freshly grated Parmesan
51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls coarse fresh bread crumbs

2 heaped tablespoons mascarpone cheese
Olive oil

Method:

“For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.

Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a high-ish simmer, so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Add a dollop of Mascarpone Cheese. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Medium”

This was done a little differently to most food and wine pairings. We turned the equation on its head and started out with wine as our point of departure rather than the food.

JD decided to stick with something suited to the winter season and opted to select the Catharina. As true fans of this red will no doubt be aware, the blend changes from year to year – either in terms of the percentages or the various components used. One thing that never alters is that the Catharina is representative of the best of the vintage – and in 2007 that meant a blend of Cabernet Sauvignon and Merlot. Just a splash of Cabernet Franc was added – much like that final sprinkling of salt & pepper on a plate of food. That touch of seasoning rounds the dish off well!

On the subject of seasoning, it obviously fell to BistroSixteen82 Chef Brad Ball (more about him in the next newsletter…) to come up with a suitable match for the Catharina. “Lamb,” was his unequivocal reply. Specifically a slow-braised lamb shoulder with roast garlic and shallot puree, caramelised baby onions with thyme and potato dauphine.

“It’s an incredible combination that really works superbly. We’ve tried a few things but nothing beats the flavour and soft texture of the lamb shoulder. And I’ve also found that it’s all about that little puddle of sauce on the plate…” And that ‘puddle’ is the result of the juices from the cooking process being combined with some Catharina and being reduced to up the intensity of the sauce. It’s finally finished off with a knob of butter. “You don’t need a lot of the sauce on the plate because it is quite intense, but it really makes the food and wine pairing sing.”