Wine in the Winter
A bottle of white wine is always welcomed at Winter’s table, especially if a delectable recipe of kingklip fish is on the menu.
In the Southern Hemisphere, South Africa and other countries have welcomed Winter’s embrace of grey skies, crisp air, and low temperatures. While the crackling fire and a glass of red wine epitomise Winter bliss, a bottle of white wine need not wait for Summer’s return.
According to Armand Ridgard, sommelier and JAN’s Special Projects and Production Coordinator, De Grendel’s Koetshuis Sauvignon Blanc 2023 can be a delightful addition to your winter table. “The Koetshuis Sauvignon Blanc maintains a savory core with 10% of the wine aged in seasoned French Oak and left on the fine lees for 100 days. This element truly enhances its appeal around a winter lunch table.”
Armand recommends chef Jan Hendrik van der Westhuizen’s classic online recipe, Grilled Kingklip with a Lemon Green Tea Broth.
“With vibrant herbaceous notes, the Koetshuis complements the delicate lemon and green tea broth. The rich, fatty Kingklip is beautifully contrasted by the wine’s angular minerality and lifted by underripe gooseberry notes,” explains Armand. “It’s a refreshing winter wine pairing perfectly suited to the season.”
Get the recipe here.
What was Jan Hendrik’s inspiration behind this winter recipe perfectly paired with a glass of De Grendel’s Koetshuis Sauvignon Blanc?
“I love the idea of working with tea in my cooking – I’ve been doing it with rooibos for years! This time around, though, I couldn’t resist flavouring my broth with lemon green tea. I don’t know why I never thought of it before. Somewhat herbaceous with a citrussy tang… it’s just perfect for broth to have with white fish, and a perfectly healthy winter warmer.”
More Perfect De Grendel Pairings
De Grendel’s Rubaiyat 2019 X Beef Wellington
De Grendel’s flagship wine is a classically poetic Bordeaux-style blend consisting of a quatrain of Cabernet Sauvignon, Petit Verdot, Merlot, and Cabernet Fran.
This exquisite wine is perfectly paired with chef Jan Hendrik’s Beef Wellington.
“It is a grand dish for a grand occasion – perfect for a gathering of your nearest and dearest or for a long-overdue dinner party,” explains chef Jan Hendrik. “The piéce de résistance with this dish is when you slice it open to reveal the succulent filet mignon centre enrobed in layers of mushroom duxelles, spinach, parsley crêpes, and a buttery rough puff pastry.”
Get the recipe here.
De Grendel’s Merlot 2021 X Lamb and Date Chutney Stew
A classic red with its texture smooth and well-rounded. After each sip the taste will linger a while to remind you of its balance and elegance. This bottle of Merlot is the perfect match for chef Jan Hendrik’s Lamb and Chutney Stew.
“This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ticks both boxes. The lamb pays homage to the Karoo region, whereas the date chutney and pearl wheat celebrate the riches of the Green Kalahari — South Africa’s Northern Cape on a plate!” explains Jan Hendrik. “Whenever I make this chutney, though, I triple up the recipe. Call it a guilty pleasure I indulge in as an accompaniment to anything from a braaibroodjie to a slice of brie.”
Get the recipe here.
De Grendel’s Sauvignon Blanc 2023 X White Wine Mussels with Beurre Blanc Sauce
Enjoy De Grendel’s Sauvignon Blanc 2023, even if the winter’s blanket covers us. It’s a well-balanced and delicate palate with a layered, long finish.
Moules marinière is one of the most popular dishes in France. For this recipe, however, chef Jan Hendrik took inspiration from Julia Child, who made her mussels with beurre blanc. “When making this dish in France, the mussels can seem a tad petite to us South Africans – we’re used to giant West Coast mussels! So when making it in South Africa, go all out and get the biggest, fleshiest mussels you can find.”
Get the recipe here.
