Winter wants warmth – steaming, satisfyingly flavour-rich foods to ward off the chill. And wines of substance and stature to match.
Nederburg’s Cabernet Sauvignon as well as its Cabernet-based and other equally delicious red blends, all share a hallmark fresh and juicy liveliness backed by ample, mouth-filling flavours. Brimming with notes of sun-ripened berry and dark fruit, they radiate an invitingly rich and velvety plushness. And because they are exuberant, vibrant and well-toned, they can stand up to and welcome hearty, generous dishes.
Try these traditional Mzanzi food favourites, remixed and revitalised for a whole new perspective, and serve with wow-factor wines to bring out their best. This is local is lekker, loud and proud.
Nederburg Duet with curried sardine Bunny Chows
No simple sarmie, this revved up version of an iconic street food staple comes with just the right combo of spice, bite and chili charm. Make the most of its bracing but balanced relish and enjoy with a glass of Nederburg Duet. A Shiraz/Pinotage blend of succulent berry, cherry fruit and oak, it gives a sinuous, silky edge to this this awesome dish.
Nederburg Baronne with chicken quarter roasted in red wine marinade and spicy potato wedges
Comfort food takes a luxury turn when you invest it with the nobility of Nederburg Baronne, This Cabernet Sauvignon-based blend that includes a good dollop of spicy Shiraz, lets you elevate a humble daily dish into a royal serving. It’s the hero of the sauce that’s spiced with tomato and chipotle and served with Cajun-roasted potatoes. And, best of all, you get to extend the pleasure with a glass of the same wine when the food comes to the table. A pairing like this will have your guests drumming their forks and glasses for more.
Nederburg The Winemasters Cabernet Sauvignon with marsala rump Gatsby
Who doesn’t love a lip-smacking, mouth-cramming Gatsby, the Cape-style submarine sandwich named after the movie Great Gatsby? This technicolour, full-on-flavour bomb goes all glam with rump steak, Parmesan, mayo and atchar. Sumptuous and swagilicious it may be, but it still gives “slap tjips” a starring role.
A big statement dish demands a big statement wine. Nederburg’s The Winemasters Cabernet Sauvignon (an essential ingredient of the riotous sauce) delivers. Devilishly divine dark red and black berry tastes, some cocoa, and a light twist of pepper on the nose and palate make this wine the perfect plus one.
Nederburg Double Barrel Reserve with spicy tshotlho on pasta ribbons
Nice ‘n slow, this melt-in-the-mouth brisket of beef dish needs time and lots of it. That’s the way for its rich tomato and spicy goodness to meld into the fibre of the meat. When done, its umami velvety softness will be ready to crown a pillowy bed of pasta.
Affirm its hearty goodness with a wine that also takes its time to reach its best. A Bordeaux-style Cabernet Sauvignon-based blend, what sets it apart is a double-barrel treatment. Every wine going into the composition is made separately and left to age in French oak. In time, these individual components are brought together to achieve a fragrant fusion of plump, juicy black and blue berry flavours with a lovely savoury depth. Then it goes back into wood a second time to polish and round it out.
On a mission to woo, impress or treat? Take a classic French dish and amp it up SA style with a big, bold bite to shoot the lights out. Simple but sensational it exudes sophistication and calls for a head-turning wine star to stop you in your tracks.
A real show-stopper, Nederburg Two Centuries Cabernet Sauvignon is lithe, concentrated and powerful. Think layers of lavish dark fruit, spicy oak and a hint of tobacco that unfurl in unison in effortless grace. A pairing, you’ll agree that feels like the thrilling splendour of a full orchestral performance in your mouth.
