I discovered the majority of these wines on a recent trip to South Africa with friend, wine importer,  and Master Somellier Fran Kysela.  The other two wines, an Aussie riesling and a Nero d'Avola from Sicily, were just too good to pass up!

Pieter Cruythof Chenin Blanc Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike. Packed with upfront melon fruit, the nose charms with an abundance of guava and gooseberries as well as the signature hint of honey. The palate follows through with fruit flavors balanced by a crisp acid to ensure a fresh and fruity style of wine.
Enjoy well-chilled as a lovely crisp glass on its own but ideal for al fresco dining and with light summer fare. Beautiful with salads, anti pasti and seafood.

Corporal Pieter Cruythoff, a scout of Jan van Riebeeck, founded the Riebeek Valley in 1661. Impressed by the single standing mountain, he called it Kasteelberg (“Castle Mountain”) commemorating the Castle of Good Hope in Cape Town, the fortress of Commander Jan van Riebeeck. The twin towns, Riebeek Kasteel and Riebeek West, established at the foot of Kasteelberg, are therefore also suitably named after Van Riebeeck.

MAN Chardonnay  José Conde continues to make lovely bargain priced wines in the Capelands , and his MAN Chardonnay is no exception.  Melon and citrus flavors abound (with a skosh of light oak) in the well balanced and easy drinking Chard.  Called a Best Buy by the Wine Spectator,  almost 80% of the Paarl area vineyards are dry-farmed with over half of them being older "bush vines." Grown on Malmesbury shale and decomposed granite soils, these vineyards produce distinctive, concentrated and flavourful wines.  And because MAN cares about more than just the grapes, their growers are all accredited as environmentally sustainable and socially responsible farmers by the South African Integrated Production of Wine (IPW) scheme and the South African Wine Industry Ethical Trade Association (WIETA). In other words: they're regularly audited to make sure that they're looking after the environment, their staff and themselves.

Lamura Rosso di Sicilia is an organically farmed wine made of 100% Nero d'Avola grapes.  Fruity, soft, approachable and easy to drink. Packed with red berry fruit, cherry flavors – this is the perfect pasta wine or ideal in its own. 

Nero D'Avola grapes are hand harvested from certified organic, hillside vineyards of the Marsala and Salemi areas. LaMura's philosophy dictates minimal environmental impact and preservation of the area, be it under vine or in its natural state. Upon de-stemming, the grapes are softly bladder pressed and fermented in a controlled environment. Remontage, or pump over, ensures full extraction of the wonderful flavors and color. The wine achieves malolactic fermentation.

Nero d'Avola (Black (grape) of Avola in Italian) is the most important red wine grape in Sicily, and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavors. It also contributes to Marsala blends.

Riebeek Cabernet Sauvignon  Riebeek Cellars was established in 1941 and is situated in Riebeek Kasteel at the foot of Bothma's Kloof Pass. This medium-sized winery on the western coast of the Cape Province of South Africa sources its grapes from the fertile Riebeek Valley and the slopes of the mountain where the climate is very similar to the Mediterranean. Through the years as vineyard practices developed, cultivars were planted in soil and at slopes best suited to them. These well-tended vineyards enable the production of high quality wines which makes Riebeek Cellars the choice of wine buyers internationally. Well-known both in South Africa and abroad, Riebeek Cellars manages a variety of brands for various countries.

Made from 85% Cabernet Sauvignon,15 % Shiraz. An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Eikeboom Pinotage  Jannie Louw (prounounced Yanni Low) is the 5th generation of Louws to have farmed Eikeboom (Eikeboom is Afrikaans for oak grove). Essentially a wheat farmer, Jannie has long had a passion for viticulture. Today he has resurrected the art of wine making as practised by his grandfather, Ou Jan ‘Ligtewyn’ whose reputation stemmed from the fact he produced a better quality vintage than normally obtained in the area at the time.

Production is low volume, high quality, in the garagiste style with Jannie taking meticulous care over all aspects. His range includes: Pinotage, Cabernet Sauvignon, Shiraz, Chenin Blanc and Chardonnay.  Pinotage is the result of the cross between Pinot Noir and Cinsault varieties. Pinotage was created by in South Africa in 1925 by Stellenbock University professor A.I. Perold, during experiments to develop new varieties.

The Eikeboom Pinotage tastes like a cross of Pinot Noir and Zinfandel. It has some finesse and some power all together. It is juicy, fruity, new world Rhône style fruit bomb.

Riebeek Cape Ruby Port  NV  The bright, dark Riebeek Cape Ruby is a fortified wine made in the style of a ruby port. The flavors are opulent with ripe fruit, chocolate and interesting nuances of spice on the nose and a palate that follows through smoothly and with a lingering aftertaste. Made from 80% Tinta Barocca and 20% Souzau of which 50% was matured in small barrels for two years.

A soft, forward style, with roasted fig, raisin and blueberry notes backed by a hint of apple wood. Drink now. 625 cases made.

RECIPES:  South African Braai

The word braaivleis is Afrikaans for grilled meat. The word braai (plural braaie) is Afrikaans for "barbecue" or "grill" and is a social custom in Botswana, South Africa, Namibia, Lesotho, Zimbabwe and Zambia. The term originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for "meat".

The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar.

Braai Day is a celebration of South Africa's rich cultural heritage and its unique national pastime, the braai. It aims to unite all South Africans by encouraging them to partake in a fun and tangible activity shared by all demographic groups, religious denominations and body types. Braai Day is celebrated annually by South Africans across the world on September 24.

Here's some Braai recipes: 

White wine:  Recipe: Grilled Whole Fish with Curried Yogurt Marinade Serves 4

Western coast cooks are masters of the fish braai (barbecue). This recipe, with its marinade and sweet spices, reflects the Cape Malay cooking style.

    1 1/2 cups plain whole milk yogurt
    1/2 cup chopped cilantro
    2 tablespoons fresh lime juice
    1 tablespoon curry powder
    1/2 teaspoon ground ginger
    1 tablespoon extra-virgin olive oil
    Four 1 1/4-pound sea bass or pompano, pan-dressed
    Salt and freshly ground pepper

    In a medium bowl, mix the yogurt with the cilantro, lime juice, curry powder, ginger and olive oil.
    Make 3 crosswise slashes on both sides of each fish, cutting down to the bone. Transfer the fish to a large rimmed baking sheet and coat all over with the yogurt marinade. Cover and refrigerate for 1 to 2 hours.
    Light a grill. Oil the grate. Remove the fish from the marinade, leaving on a light coating; reserve the marinade. Season the fish with salt and pepper and grill over a medium-hot fire, basting with the marinade, until lightly charred and just cooked through, about 10 minutes per side. Serve right away.
 

Red Wine: Dried Apricot and Lamb Sosaties  Serves 8

Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry sauce, then grilled until crisp on the outside but still moist and tender inside. The dish has its roots in Malay cuisine (sosatie comes from the Malay words sate, meaning spiced sauce, and sesate, meaning skewered meat); similar dishes are part of the Javanese fijsttafel.

Recipe: Dried Apricot and Lamb Sosaties

    1/2 cup strained apricot jam
    1/3 cup white wine vinegar or rice wine vinegar
    1/4 cup water
    2 1/2 tablespoons curry powder
    2 garlic cloves, minced
    2 teaspoons kosher salt
    2 teaspoons ground coriander
    1 1/2 teaspoons minced fresh ginger
    4 whole cloves
    4 allspice berries
    1 bay leaf
    1/2 teaspoon ground cumin
    1/4 teaspoon freshly ground pepper
    1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
    24 dried apricots (about 7 ounces)
    Boiling water

    In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.
    2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
    In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
    Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours.
    Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead The marinade can be refrigerated, covered, for up to 1 day.

Red Wine: Papaya-Marinated Steak  Serves 4

Grilled steak is the star of many a braai. Here the meat is lightly coated with a rub, then marinated between papaya skins, which act as a tenderizer.

    2 scallions, minced
    1 tablespoon English dry mustard
    1 teaspoon minced thyme leaves
    3/4 teaspoon freshly ground pepper
    1/4 teaspoon ground ginger
    One 1 3/4 -pound flank steak
    Skins of 2 ripe medium papayas, halved lengthwise, with 1/8 inch of the flesh left on them
    2 tablespoons vegetable oil
    Kosher salt
    Malay Onion Sambal

    In a small bowl, combine the scallions, mustard, thyme, pepper and ginger. Rub the mixture evenly on both sides of the steak.
    Put 2 of the papaya skin halves in a glass baking dish, flesh side up. Add the steak and top with the remaining 2 papaya skins, flesh side down; the skins should cover the surface of the meat. Cover and refrigerate for 1 to 1 1/2 hours.
    Light the grill or preheat the broiler. Discard the papaya skins. Lightly oil both sides of the steak and season with salt. Grill or broil the steak, turning once, for about 10 minutes, or until medium rare.

• < Prev
• Next >