“Think of chocolate coated espresso coffee beans with candied cherries and butterscotch. Does this sound delicious? It is indeed. There’s so much to love about the Barista Pinotage. Have a taste and see for yourself.” So says winemaker legend Bertus Fourie, who earned himself a place in SA’s wine hall of fame and the nickname ‘Starbucks’ for his creation of the now iconic Coffee Style Pinotage in South Africa.
His Barista Pinotage, with its extraordinary aromas and flavours, approachability, exceptional smoothness and seamless integration of wood and fruit, is also extremely food friendly and very well-priced.
Why ‘Barista’? Well, the term Barista (of Italian origin) refers to people who are skilled in the fine art of making espresso-based coffees, so it’s really appropriate. The wine has a burst of intense, rich espresso coffee and creamy chocolate aromas, with nuances of ripe mulberries, plums and Maraschino cherries follow through onto the palate which is silky smooth, soft and luscious and enhanced with gorgeous notes of vanilla and butterscotch from the toasty oak ageing. The distinctive Barista packaging is minimalistic and sophisticated, the style, with its signature black and white check screw cap design, taking its cues from authentic Italian coffee bars’ black and white tiled floors.
Pinotage is one of the most versatile wines when it comes to pairing with food. Bertus, who’s also quite the wizz in the kitchen, loves to experiment with food and some of his favourite recipes for you to try out – with glass of Barista Pinotage at hand of course – include Darkly Braised Lamb Shoulder on long grain rice with red cabbage & bacon kimchi and the delicious Brandy-Snap Baskets with gorgonzola & maraschino cherry ice-cream. He’s shared his recipes with us, but you can find more on http://www.baristawine.co.za/
You’ll find Barista Pinotage 2019 at your local wine store for around R95 per bottle.
Darkly Braised Lamb Shoulder on long grain rice with red cabbage & bacon kimchi
Slow-cooked lamb and Pinotage are great partners and although this recipe calls for brandy, Bertus always adds a dash of Barista Pinotage to the simmering lamb. “No better way to marry the flavours,” he quips.
Darkly Braised Lamb Shoulder
– 1⁄4 cup Maldon salt
– 2 tablespoons freshly ground black pepper
– 1.5 kg lamb shoulder
– 2 tablespoons canola oil
– 1 cup chopped onions
– 1 cup chopped carrots
– 1 cup chopped celery
– 3 garlic cloves, minced
– 1 cup chopped mushrooms
– 1 jalapeño pepper, chopped (seeds and all)
– 1⁄2 cup brandy, bourbon or nicely matured rum
– 1⁄4 cup tomato sauce
– 1 tablespoon soy sauce
– 1 tablespoon balsamic vinegar
– 3 tablespoons sorghum
– 1⁄4 cup black bean paste
– 60g bittersweet chocolate, finely chopped
– 6 cups chicken stock, or as needed
– Cooked long grain rice for serving.
- Make a rub by mixing the salt and pepper together in a small bowl. Rub this all over the lamb shoulder and let sit at room temperature for about 30 minutes.
2. Heat the canola oil in a cast iron pot on medium-high heat. Once the oil is hot, add the lamb shoulder and brown on all sides, about 3 minutes on each side.
3. Add all the vegetables to the pot, tucking them around the meat so they will brown a little. After about 3 minutes, add the bourbon, tomato sauce, soy sauce, balsamic vinegar, sorghum, black bean paste, chocolate, and stock. The liquid should completely cover the lamb; but if it doesn’t, add more stock or water to the pot.
4. Bring this to a simmer over medium-high heat. Skim any foam that rises to the top. Lower the heat, put the lid on the pot, and simmer gently for 2 1⁄2 hours. Take the lid off the pot and cook for an addition- al 30 minutes.
5. Turn off the heat as soon as the meat is “fall-off the bone tender”, and let the lamb rest for about 15 minutes.
6. Transfer the lamb to a cutting board. Slice the meat against the grain or pull it off the bone in large chunks.
7. Serve it over the rice.
Brandy-Snap Baskets with gorgonzola & maraschino cherry ice-cream
Who says red wine and dessert don’t go? The winning combo of brandy-snap baskets (bringing texture) and the blue cheese and cherries in the ice-cream make this delicious dessert option a winner with Barista Pinotage.
– 50g unsalted butter
– 55g caster sugar
– 60g golden syrup
– 1/2 teaspoon ground ginger
– 1 teaspoon vanilla extract
– 1 tablespoon brandy
– 1 teaspoon lemon zest
– 55g plain flour
- Place the butter, caster sugar and golden syrup in a saucepan and heat over moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
2. Stir in the vanilla extract, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
3. Preheat the oven to 180°C. Place large spoonfuls of the mixture onto a non-stick or well-buttered baking tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to bake for 10-15 minutes. Check them regularly as they will easily burn. The brandy-snaps are ready when they have spread out and are a rich golden brown. Remove them from the oven and allow them to cool for 1 minute.
4. Place 6 ramekins upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable, but if they aren’t, return them to the oven for a few minutes), place them on the upturned ramekin and mould them around it to shape as a basket. Set them aside to harden.
5. When they are set, remove them from the mould and store them in an airtight container until ready to use.
Gorgonzola & Maraschino Cherry Ice-Cream
– 125g Gorgonzola or blue-veined cheese (at room temperature & cut up in small pieces)
– 200 ml full cream milk
– 450 ml double cream
– 4 egg yolks
– 100 g finely cut Maraschino cherries
- Bring the milk and finely cut cheese to the boil.
2. In a separate bowl, mix the yolks.
3.Pour the milk and cheese mixture into it and processes in a blender until smooth.
4.After blending, stir in the chopped cherries.
5.Chill the mixture in the refrigerator for a minimum of 12 hours, pour into an ice cream maker.
Take a small ice cream scoop and put two balls of ice cream in a Brandy snap basket. Finish it off with a little grated chocolate and coarsely chopped roasted hazelnuts.