Reds to braai for

go! - - Food -

t might be a cliché to pair red wine with meat, but there’s ac­tu­ally some sci­ence be­hind it: The pro­tein and fat in a juicy steak both help to soften ag­gres­sive tan­nins in the wine, as does the sea­son­ing, which ev­ery good cook will add to his or her cut be­fore putting it on the grill. Here are three nice reds to try this month. There aren’t too many mal­becs in South Africa, but as any Ar­gen­tinian will tell you, there’s no bet­ter va­ri­etal to match with meat. Mal­bec is inky black with lots of dark, dense fruit flavours and al­though it orig­i­nally comes from Bordeaux and the ad­ja­cent re­gion of Ca­hors, it’s now com­pletely as­so­ci­ated with the land of Lionel Messi. One of our lo­cal mal­becs – the Belle­vue Mal­bec 2014 (R110) – would be able to hold its head high in Men­doza. It’s darkly de­li­cious (as it should be) with just the slight­est whiff of per­fume to lighten the mood. If you’re look­ing for more el­e­gance and per­fume, a pinot noir might be the wine for you. Lourens­ford has just re­leased a new la­bel called The Dome and one of the most sig­nif­i­cant things about The Dome Pinot Noir 2016 is its price – at only R135 a bot­tle, this must be one of the best value pinots in the coun­try. It’s a lovely wine, full of juicy red fruit with hints of leather and spice – the per­fect part­ner for duck or game. Many of us are try­ing to eat less meat these days – for health or en­vi­ron­men­tal rea­sons. If you de­cide to in­dulge in a hunk of sus­tain­ably farmed, grain-fed steak, then maybe you should splash out with an equally awe­some wine. The Glenelly Lady May 2012 (R490) is one of the finest Bordeaux blends in the coun­try, crafted with French know-how and South African sun­shine. It’s rich yet el­e­gant with layer upon layer of flavour – a true feast for the senses.

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