A true mid-week treat, take this over to Book Club, a neighbour’s for drinks. This is a wine for sharing, along with good conversation.

"A hidden gem" - Platter's Guide. A divine Pinotage with a rich dark plum colour, complemented by a structured palate of coffee, chocolate & blackberries which support the long, soft finish. A minimal five months in barrels make it fruit-driven rather than too oaky.

We’ve included at the end of this note a delicious recipe and food pairing for this wine: Bobotie, a South African dish that we think is perfect for this time of year. Let the warm spices whisk you away to the warmer climes of the Cape and prep in advance, stick in the oven to warm. Simple, Christmas entertaining.  

The Real Wine Story

Pinotage, a grape variety unique to South Africa but comes in all shapes, sizes, styles and qualities, so you can’t generalise about its quality. However, when it’s good it’s very, very good!

Created by a certain Abraham Perold at Stellenbosch University in 1925 - a cross between Pinot Noir and Cinsault (known as Hermitage in those days). The idea was to combine the fruit, flavour and elegance of the Pinot Noir with the tough-growing nature of the Cinsault.

So, every South African wine list needs a Pinotage, but it was not quite that easy. Our ‘Wine Farm’ visits, (that’s what they call them there) always included the question; “Do you have a Pinotage we can taste?”

The best response was; “I’m patriotic, but I’m not that patriotic!” It’s an erratic grape, with no clear style and can vary from “thin and pissy” (a technical term we picked up in Australia) to rich, velvety and complex. Our pick was Du Plevaux Pinotage produced by Imbuko Wines near Wellington in the heart of the Boland winelands.

Co-founder and Managing Director, Theunis van Zyl, has been part of the wine industry for 30 years. Imbuko, means “Admiration for…..” in Xhosa, one of South Africa’s eleven official languages.

Rich, very smooth and an instant hit at our Christmas Tasting last year. It’s a super wine which goes perfectly with quite spicy foods and that brings us nicely to Bobotie. As uniquely South African a food as Pinotage is a wine.

Our great friend Ingrid is originally from South Africa and we stayed with her and Jim before our first trip to SA. So naturally we asked for the recipe.

“Hi there, Mark
I am going to give you my recipe – which I have made forever, having learnt it from my mum.  Never a written recipe in sight – but I think this should be about right.

Bobotie Recipe

A short note.  A lot of recipes call for beef mince.  I have a feeling this is a regional thing, as I have only ever used lamb or mutton.  Personally – I do not rate a Bobotie with beef. But I grew up in Jo’burg, my mum came from Durban and I notice that in the Cape the Bobotie seems to be beef.  

500g lean minced lamb
1 onion – finely chopped
1 tsp medium curry powder
1 tsp cumin
1 tsp ginger
1 tsp cinnamon
Juice 1 lemon
1 top heavy Tbsp apricot jam (smooth)
1 top heavy Tbsp chutney  (preferably Mrs Balls – can be bought from Tesco)
2 Tbsp desiccated blanched coconut (optional) - set some aside
2 Tbsp slivered almonds blanched (optional)   - set about 1 Tbsp aside  ( I tend to use either the nuts or coconut)
1 thick slice white or wholemeal bread soaked in milk and then milk squeezed out (reserve milk)
Salt and pepper

Mix all the above ingredients – best to get hands in!

In a large frying pan, in about 2 batches brown above mixture – just check on taste and add more salt if necessary.  If at this stage you would like it hotter, add paprika.
Set browned mince mixture in a casserole dish, so that the mince is about 2cm high.
Beat 2 large eggs with reserved milk and pour over mixture.  Sprinkle remaining coconut or almonds and a bay leaf on top.
In an oven of 180 degrees, cook for about half an hour or until the egg mixture is set and golden.

Serve with ‘sambles’ of chopped banana, finely chopped onion and tomato, chutneys.  And Geelrys or yellow rice.

Geelrys

250ml basmati rice, 500ml boiling water, 1 tsp butter, salt, 30ml sugar, three quarter tsp turmeric, a handful of raisins (optional).
Put all above together and simmer gently for about 12 mins until soft and dry.

PS.  I more often than not serve with just plain basmati rice.  

Hope to see you guys soon.
Love
Ingrid”