In the coming months we will swop leafy salads for heavier dishes and fill our glasses with deep red wines.
JD Pretorius, winemaker at Steenberg Wine Estate in the Cape, says lighter bodied reds like a good merlot or nebbiolo can be enjoyed on their own or paired with warm, saucier dishes.
“Our merlot is rich in generosity and warmth with a rounded texture which makes it a fantastic food-friendly wine.”
Wine aficionado and director of online wine merchant, Wine Cellar, Roland Peens shared his recommendations of three wines to try this season.
He says the 2017 Catherine Marshall Pinot Noir On Clay Soils (R220), has body and deep aromatics.
His second selection is the 2016 Savage White (R235). “The small chenin component quietly knits the Bordeaux varieties together in a kaleidoscope of flavour and depth. Nothing savage about it really.”
Lastly, he recommends the 2007 False Bay Old School Syrah (R60).
“Finding an authentic, delicious and characterful red under R100 is no mean feat these days. Finding one at R60 a bottle gets us all hot under the collar. It was produced using sustainably-farmed fruit, mostly from Helderberg and Stellenbosch, and heralds from the greatest modern day vintage. Frankly, it is brilliant.”
Chef Kerry Kilpin of Bistro Sixteen82 at Steenberg said we can expect to see more of our favourite vegetables like pumpkin, aubergine and mushrooms – perfect for a vegetable risotto.
Here’s a dish that’s perfect for the season.
Tempura Prawns with Miso Mayo and coriander noodles
24 cleaned and de-shelled prawns
Coriander to garnish
250g self-raising flour
80g vermicelli noodles
100g finely sliced red cabbage
¼ cucumber julienned
80g bean sprouts
1 spring onion chopped
25g coriander chopped
15ml soy sauce
1 whole egg
5l English mustard
10ml red wine vinegar
150ml sunflower oil
80ml miso paste
5ml sweet Indonesian soy sauce
Whisk the beer into the flour to form a batter that coats a finger lightly.
Place the eggs, mustard, vinegar, sugar, miso and soy in a bowl. Beat the eggs and slowly add the oil while constantly beating to form an emulsion. Once made, season with salt.
Heat a fryer to 180ºC. Lightly dip each prawn in the batter and fry until golden brown. Be careful not to over-crowd the fryer. Season with salt.
Blanch the noodles till al dente. Mix the noodles and remaining ingredients. Season with soy sauce. Divide into 6 portions.
Place a ladle of sauce in the middle of each plate. Place the noodles on the sauce and then top with prawns. Garnish with coriander.