TOKARA has swept the board with all three Reserve reds from the standout 2017 vintage clinching Top 10 status in consecutive South African wine reports.
The TOKARA champions are the Reserve Collection Syrah, the Reserve Collection Cabernet Sauvignon and the top tier Director’s Reserve Red. These formidable wines secured Top 10 rankings respectively in the 2020 Prescient Shiraz Report, the Cabernet Sauvignon Report and the Cape Bordeaux Red Blend Report, all convened annually by Winemag.co.za.
Crafted from a single vineyard block, the Top 10 Reserve Collection Syrah 2017, described in the Shiraz Report as “a typically polished effort from this cellar”, is TOKARA’s most expressive Shiraz. The winemaker’s adept blending skills, seeking out the best barrels for the final composition, shine through in the wine’s multi-layered palate and classic spice and violet perfume prominent on the nose.
The full-bodied and richly textured Top 10 Reserve Collection Cabernet Sauvignon 2017 is vibrant and bright and described in the Cabernet Sauvignon Report as “a very stylish offering” with “layers of flavour” and a long, dry finish.
The Cabernet Sauvignon driven Director’s Reserve Red 2017 is a consummate blend of Cabernet Sauvignon (73%), Merlot (15%), Petit Verdot (9%), and Cabernet Franc (3%). “Poised and precise” with a palate of “great purity and freshness to go with fine tannins”, is how the wine is described in the Cape Bordeaux Red Blend Report.
For more information and wine purchases, visit www.tokara.com.
Courtesy of Tokara, here are some mouth-watering recipes to go with these palate-pleasing reds.
Springbok loin, salt baked beetroot, candied stems, nutmeg & sorrel
Pairing for the TOKARA Director’s Reserve Red by Chef Carolize Coetzee of Tokara Restaurant.
Ingredients
Springbok
600g Springbok loin
Olive oil
Salt & peppers.
Salt baked beetroot
4 Medium sized whole beetroot
800g coarse salt
120g egg whites
500g cake flour
250ml water
Candied beetroot stems
500g beetroot stems
250ml cherry liqueur
80ml castor sugar
5ml salt
1 stick cinnamon
1 star anise
Beetroot & nutmeg cream
500ml fresh cream
1 small onion chopped
1 clove garlic
80g Beetroot leaves
1 Medium beetroot
Salt & pepper
Sorrel
Fresh sorrel rinsed
Star anise & Cinnamon Jus
1L Beef stock
250ml Red wine
1 stick cinnamon
1 star anise
Method
Salt baked beetroot
Preheat the oven to 180 C. Blend the salt & flour together in a food processor until fine. In a mixer with the dough hook, mix the flour mixture with the egg whites and water until a dough is formed. Wash the beetroot & dry them off. Do not peel. Roll out the dough until 5mm in thickness. Cut into big enough pieces and wrap around the entire beetroot. Bake for 1 hour. Remove from oven & cool slightly. Break open the dough & remove the beetroot. Discard the baked dough. Peel the beetroot, then rinse & dry with paper towel. Set one aside for the beetroot & nutmeg cream. Cool & slice the remaining beetroot thinly.
Candied beetroot stems
Blanche stems in salted boiling water for 3 min. Refresh in ice water.
Also, blanche and refresh the leaves for the beetroot & nutmeg cream.
In a medium sized pot combine the cherry liqueur, sugar, salt, cinnamon and star anise. Add the stems & cook over low heat until the stems start to shrink. Approx. 20min
Take off the heat and store until needed.
Heat before serving.
Beetroot & nutmeg cream
Sauté onions and garlic until translucent. Add cream & nutmeg and simmer on low heat until the cream is reduced by half. Transfer to a jug blender and add the blanched beetroot leaves. Chop the reserved salt baked beetroot and add to the cream mixture. Blend and strain through a sieve. Season with salt & pepper. Heat before serving.
Star anise & Cinnamon Jus
Reduce the red wine in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Add cinnamon and star anise and reduce until the jus has a glossy appearance and a slightly thickened consistency.
Assembly
Clean and portion the springbok loin into 150g portions. Season with salt & pepper and seal off in a very hot pan. 3min per side. Transfer to an oven dish and bake in the oven until medium rare 7-10min. Let rest for 5 min to ensure the juices stay inside the meat.
In the center of the plate, pour the beetroot & nutmeg cream. Slice the springbok portions into 3 slices and arrange cut side up on top of the sauce. Add the thinly sliced beetroot (served at room temperature) to the side of the springbok. Add the candied stems on top of the springbok and garnish with fresh sorrel. Serve with the cinnamon and star anise jus.
Smoked Duck breast, parsnip puree, hazelnut butter, crispy shitake mushrooms, whisky & butter poached parsnip
Pairing for the Tokara Reserve Collection Syrah 2017 by Chef Carolize Coetzee of Tokara Restaurant.
Ingredients
Duck
4 Smoked Duck Breasts
Parsnip puree
500g Parsnips (Peeled & chopped)
350ml Water
350ml Milk
2,5ml Salt
30g Butter
Poached Parsnips
2 Large parsnips
Poaching Liquid
1 Cup water
120g butter
2,5ml salt
75ml Whisky
Whisky red wine jus
1L Beef stock
250ml Red wine
75ml Whisky
Crispy Shiitake mushrooms
8 Fresh Shiitake mushrooms
½ cup corn flour
Maldon sea Salt
350ml Sunflower oil (For frying)
Hazelnut paste
300g blanched hazelnuts (no skin)
5ml salt
30ml olive oil
Method
Duck
Score the duck on the fat side and fry in a pan over medium heat until the skin is crispy.
Parsnip puree
Cook parsnips in milk, water & salt uncovered over medium heat until soft.
Transfer parsnip with liquid to a food processor and blend until smooth. Add butter and blend again until incorporated. Keep warm.
Poached Parsnips
Peel & cut parsnips into thin strips. (The size of spaghetti)
Combine all the ingredients for the poaching liquid in a saucepan and bring to a simmer. Add parsnip strips and poach for 5 – 7min. Remove from heat and set aside.
Whisky Red wine Jus
Reduce the red wine & Whisky in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Reduce until the jus has a glossy appearance and a slightly thickened consistency. Keep warm.
Crispy Shiitake mushrooms
Slice mushrooms thinly (1mm thick) Mix corn flour & salt. Dust sliced mushrooms in corn flour mixture & fry in sunflower oil until crispy and golden.
Hazelnut paste
Roast Hazelnuts in oven @ 160C for 15 – 20min until light golden brown. While hot, blend in a food processor with olive oil & salt until a smooth paste form. Let cool.
Assembly
With the back of a spoon smear the Hazelnut paste in the center of the plate. Add parsnip puree just off the hazelnut paste and place the sliced duck breast on top of the parsnip puree. Remove the poached parsnip strips from the liquid and scatter across the duck breast. Top with the crispy shiitake mushrooms. Serve the red wine whisky jus just before serving or at the table.
Beef Ribeye, cauliflower, baby leeks, oyster mushrooms, macadamia & a bone marrow jus
Pairing for the Tokara Reserve Cabernet Sauvignon 2017 by Chef Carolize Coetzee of Tokara Restaurant.
Ingredients
Beef Ribeye
4 x 250g Beef Ribeye portions
Cauliflower puree
500g Cauliflower (Washed & chopped)
350ml Water
350ml Milk
2,5ml Salt
30g Butter
Roasted Cauliflower florets
300g Cauliflower florets
50ml Olive oil
Salt to taste
Bone marrow red wine jus
300g Marrow bones
1L Beef stock
250ml Red wine
Oyster mushrooms
300g White oyster mushrooms
20mlm olive oil
Salt
Truffle oil
Baby Leeks
300g baby leeks (Washed and trimmed)
5ml salt
30ml olive oil
Macadamia nuts
50g toasted macadamia nuts
Method
Beef Ribeye
Season the Ribeye with salt and black pepper just before cooking. Fry off in a pan or on the fire to the desired degree of doneness.
Cauliflower puree
Cook cauliflower in milk, water & salt uncovered over medium heat until soft. Transfer cauliflower with liquid to a food processor and blend until smooth. Add butter and blend again until incorporated. Keep warm.
Cauliflower florets
Set the oven to 180C. Drizzle the cauliflower florets with olive oil and place on a baking sheet. Season with salt and roast in the oven for 20min until cooked.
Bone marrow red wine Jus
Roast the marrow bones in the oven for 15-20min @220C. Let cool and remove the marrow from the bones and set aside. Reduce the red wine in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Reduce until the jus has a glossy appearance and a slightly thickened consistency. Add the marrow and blend with a stick blender until incorporated. Keep warm.
Oyster mushrooms
Sauté mushrooms in a pan with olive oil. Season with salt & pepper. Drizzle with truffle oil before serving. Keep warm.
Baby Leeks
Wash and trim the baby leeks to remove any sand. Blanch or steam for 5 -7min. Brush with olive oil and season with salt. Fry in a pan or char over a fire until the outside has some colour. Set aside.
Macadamia nuts
Grate the macadamia nuts and set aside until time to serve.
Assembly
Place two or three tablespoons of Cauliflower puree just off center on the plate. Place the roasted cauliflower florets in the center of the plate next to the puree. Slice the ribeye in 1cm slices and arrange on top of the cauliflower florets. Place two baby leeks on the side of the cauliflower florets on the opposite side of the cauliflower puree. Top the ribeye with the sautéed oyster mushrooms and grate some toasted macadamia nuts over the top. Spoon over the bone marrow jus and serve.
