NOTHING LESS THAN GOLD FOR OUR DRY ROSÉ!
"Our Grenache Carignan Rosé, vinified as you would a white wine, has a gentle blush pink colour, a wonderful concentration of orange melon, peach, pomegranate, cherry and subtle caramel aromas and flavours, and a racy acidity with a dry-seeming palate," says Pieter Badenhorst, who made this delicious wine, assisted by Jamie Williams. "Its refreshingly clean taste makes it a versatile sipping, lunch or dinner wine. Don’t think of it as exclusively a summer drink. It has sufficient character and body to pair with not only seafoods but risottos, quail and other poultry, as well as mild, creamy cheeses, especially chevin.
"Made from Grenache and Carignan grapes grown on the Nederburg farm in Paarl, the fruit was harvested at 20º to 22° Balling to ensure a zesty acidity. It was kept on the skins for just a few hours to impart its subtle onion hue. After fermentation at low temperatures, the wine was taken off the lees to retain its invigorating freshness. The wine is internationally styled and complements our traditional fruitier rosé made in the typically South African style. There is a growing appetite for both options," he explains.
Jerry Kennedy, our head chef, suggests savouring this wine with a generous serving of chicken liver pâté, rose jam and some freshly baked bread or crackers.
RECIPE: Chicken liver pâté
- 250 g chicken livers, cleaned and rinsed
- 25 ml cooking oil
- Half a medium sized onion, finely diced
- 2 cloves of garlic, finely chopped
- ½ tsp ground cumin
- 1 Tbsp whisky (such as Bain’s Cape Mountain Whisky)
- 1 Tbsp butter
- 50 to 70 ml chicken or vegetable stock (or water)
- Salt and pepper to taste
- 1 Tbsp butter, melted
Heat the oil in a pan on a stove. Fry the onion and garlic until translucent, then add a tablespoon of butter. Wait until the butter has melted over the onion and garlic, and then add the chicken livers and fry until golden brown. Add the whisky and flambé until the alcohol has evaporated. Start seasoning with salt and pepper and add the cumin. Transfer the contents of the pan to a jug blender. Blend until smooth using stock or water to get a thick and dense consistency. Taste and add more salt and pepper if needed. Place the pâté in a sterilised glass jar and add a tablespoon of melted butter on top, sealing it for long-lasting freshness and taste. Serve with your choice of bread and some rose jam, and don’t forget to pour yourself a glass of chilled Nederburg Grenache Carignan Rosé 2021 to enjoy it with.