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Combining and mixing sensations, textures, and flavours to create an unexpected result, creating memorable and unique experiences.
Perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables.
Chardonnay also goes well with creamy vegetable soups, can take on sushi and sashimi or delicately spiced fish or salads, and is particularly good with oysters.
Pair with simple, barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab and simply grilled fish such as hake.
Sauvignon Blanc is also a good wine match with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon, particularly if the smoke is delicate.
Ideal with grilled or roast beef, especially served rare or with a pepper sauce. Serve with a braai, ribs, spicy sausages and smoked brisket in particular. Probably the best way to cook veggies if you’re looking for a vegetarian pairing. Big beefy stews such as ox cheek especially ones cooked in wine or with a touch of smoky spice like a chilli. Roast or grilled lamb, as well as venison.
Serve socially with strong hard cheeses, especially cheddar. With its sweetness it can also handle a mellow blue.
Chenin Blanc can suit almost anything with a creamy sauce – a good fish pie, for example, or chicken with a cream and mushroom sauce, richer fish dishes such as salmon en croute, scallops, lobster, roast chicken. roast pork belly, especially with apple sauce, roast root vegetables such as carrots, parsnips and sweet potatoes and roast butternut squash.
Pair this silky Pinot Noir with roast chicken or guineafowl (even with lots of garlic), or rack of lamb, served pink. Rare fillet steak and carpaccio, beef wellington, roast pork with herbs and fennel, chicken sausages, liver, sweetbreads, dishes with morels and other wild mushrooms, mushroom risotto, and roast or grillled lobster.
Grenache wines should be paired with poultry or pork, salmon, trout or barbecue.
While certain Grenache wines pair very well with Indian food and other types of spicy cuisine, overall, Grenache food pairings can be difficult to get right. That’s because Grenache tends to be low in acid and high in alcohol, with prominent tannins and oak flavours, all of which can overpower lighter dishes.
This widely-planted French white grape variety is common in blends from Bordeaux, California, and South Africa.
High levels of acidity and racy, tangy exotic fruit flavours are great with unfussy dishes, with perhaps none better than traditional fish and chips. With plenty of salt and vinegar, this is a tangy delight and the acidic wine will be on hand to clean your palate.
Compared to most white wines, any red wine is bolder and more powerful on the palate, meaning that meat and fuller dishes are ideal.
This red blend will go perfectly with steak or lamb, as well as can complement meals from pasta to Mexican food.
Perfect with light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish and goats’ cheeses.
Drink with serious seafood such as lobster, seared salmon, tuna or duck and delicately cooked rare lamb.
Perfect for hot weather drinking on Summer days, socially or alone.
Rowan Beattie, the owner alongside Caryl, has a passion for growing not only the finest grapes but everyone he surrounds himself with – from staff, friends, to suppliers.
What started off with humble beginnings has now flourished into not just a wine farm, but a family.
“Together, We Grow”
See the collection on our online shop to help you warm up during this chilly season…