We’re having a little love affair with rosé wines at the moment, and have fallen head over heels with these … each perfect for a summer romance.
This ‘little darling’ charms with notes of watermelon, papaya and strawberry. Gabriëlskloof Rosebud Rosé is a dry, light and deliciously moreish Provençal-style rosé, with equal amounts of Syrah and Viognier. It’s described as the ‘little darling’ of Gabriëlskloof’s Estate Range, and is lovely to drink by itself, but also pairs well with light dishes. Buy it online for around R80 a bottle. Details: gabrielskloof.co.za
Who doesn’t love an Italian? We’re besotted with VOGA Rosa … a dry-but-fruity rosé with touches of red currant and strawberry, pomegranate and melon (lovely with soft cheeses, seafood and salads), Love, too, the chic, reusable bottle. Simply remove the label and use the cylinder glass bottle for juices or water. R169 from Tops and Makro. Details: bottegasa.co.za • One of our favourite pink bubblies is The Krone Vintage Night Nectar Demi-Sec Rosé – a lustrous pink-copper bubbly, it’s refreshing and fruit-forward, and is delicious with prawns grilled on the coals, with a strawberry cream cake, with rose-water macarons (there’s a Valentine’s meal for you!). Around R150 at your local bottle store. Details: kronemcc.com • It’s new, it’s already scooped a double gold award, it’s chic and captivating. We’re drinking the just launched Zandvliet Shiraz Rosé, made in the famed Robertson Valley of Roses. All gold-pink, rose petals, melon, strawberries and raspberry coulis, it’s perfect with seafood, fish and light pasta dishes. Around R85 from good bottle stores. Details: zandvliet.co.za • The prettiest, pinkest, most delish rosé is what we’re wanting this Valentine’s Day … and we found it. The 2019 vintage of Perlé de Jean is all ripe, fresh berries, citrus zest and melon, and a froth of tiny bubbles. It’s magnificent with prawns (our meal of choice on the 14th), but lovely, too, with chicken and summer salads. You’ll find it for around R69.99 at Checkers, Makro, Food Lover’s Market and selected Spar & Tops@Spar stores.
Woo your Valentine with a glass of rosé and an intimate dinner for two
If the way to a man’s heart is through his stomach, we’ve got you covered. Serve this easy-peasy summer meal, along with a generous glass of Roodeberg Classic Rosé 2019, and all your Valentine wishes could come true. The salmon-pink wine’s fresh, crisp and is all strawberry and rose petals, candy floss and Turkish Delight, and is perfect with these ginger and lemon marinated chicken kebabs and watermelon and feta salad, two love(ly) recipes by winelands foodie Elmarie Berry. You’ll find this rosé at local bottle stores countrywide for around R89 to R95.
Elmarie Berry’s ginger & lemon marinated chicken kebabs with watermelon & feta salad and yoghurt sauce
Chicken kebabs
You’ll need …
6 chicken breasts, cut into pieces suitable for skewering
And for the marinade …
4 Tblsps fresh lemon juice
2 tsps finely grated fresh ginger
3 cloves peeled and minced garlic
½ tsp chilli flakes
60ml olive oil
To make ... Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for two to 24 hours. Heat a griddle non-stick pan over medium-high heat. Arrange chicken onto the skewers. Oil the kebabs with olive oil. Cook for about seven minutes on each side, until the chicken is well done. Season to taste. Serve with the yoghurt sauce and the watermelon salad.
Yoghurt sauce
You’ll need …
60ml olive oil
1 cup double thick Greek yoghurt
Handful of freshly chopped mint
½ tsp chilli flakes
Salt and pepper
To make …
Mix the double thick Greek yoghurt and olive oil with a whisk until well combined. Add the chopped mint and chilli flakes and season with salt and pepper.
Watermelon salad
You’ll need …
Watermelon
Feta
Pitted olives
Avocado, peeled and sliced
A handful of fresh basil and mint
Olive oil and black pepper
To make ... Slice the watermelon and arrange on a plate. Crumble the feta, and sprinkle over watermelon. Top off with pitted olives, sliced avo, basil and mint. Add plenty of back pepper and drizzle with olive oil.
