Right now we’re really enjoying Pinotage, and are just loving the latest vintages released by Delheim … the new Delheim Pinotage 2017 is a wine of alluring mystery and complexity, while the Pinotage Rosé 2019 is fun and floral in character.
The Pinotage, a medium-bodied wine with a rich, crimson hue, is all cranberry and plum that’s just the ticket for a diverse variety of dishes, even sweets like a salted chocolate and berry ice-cream.
On the other hand, the Delheim Pinotage Rosé 2019 is fresh, fruit-driven and elegant. This light, salmon-hued wine has pomegranate and cranberry on the nose with nuances of candy floss and floral blooms. While we normally think of rosé as a warm weather wine, it actually pairs very well with winter dishes like spicy curries or a Thai coconut milk noodle soup. Good news for vegans, too … unlike most other wines, only vegetable proteins are used to clarify the juice and wine so it’s vegan-friendly.
You’ll find the Pinotage Rosé for between R80 and R85; and the Pinotage for around R145 to R150.
Thai Coconut Milk Noodle Soup (khao soi)
Khao Soi is from Northern Thailand – a noodle soup with an amazing combination of flavours and texture. This soup only takes 15 minutes to make! Your taste buds are in for a treat with this delicious Thai soup and the best of all – it pairs so well with the Delheim Pinotage Rosé. Who said Rosé is just for summer-sipping?
200g Roka Pad Thai Noodles
2 tablespoons coconut oil or olive oil
1 onion finely chopped
A thumb size piece of ginger, grated
3 garlic cloves, chopped
1 red pepper, diced
1-3 tablespoons Thai red curry paste, the more you use the spicier it gets, you decide
1 can coconut milk
500ml chicken stock
1 teaspoon turmeric
4 tablespoons soy sauce
3 tablespoons brown sugar
300g chicken fillets grilled and cubed
Fresh coriander or basil
Prepare Noodles – Follow the instructions on the packet.
In a medium pot, heat oil over medium heat. Add the onion, red pepper, garlic, ginger, red Thai curry paste and turmeric. Sauté until fragrant and golden, about 4 minutes.
Add the stock, sugar, soy sauce and coconut milk bring to a simmer and add the diced chicken. Simmer for 5 minutes.
Add the noodles and serve with fresh herbs, bean sprouts and a squeeze of lime.
Delheim Pinotage Salted Chocolate and Berry Ice Cream
We absolutely love this no-churn ice cream; it is super easy to make and you will get goosebumps with every bite. Great flavour complexity and texture and the best of both worlds! Delheim’s Pinotage is not only for those warm winter meals
500ml fresh cream
1 tin condensed milk
½ cup Delheim Pinotage
2 tablespoons berry jam – the best quality you can find!
200g dark chocolate
5ml Maldon salt
Pour the wine in a saucepan and simmer until reduced by halving. Let it cool.
Melt the dark chocolate, spread it out onto baking paper and sprinkle the Maldon salt over. Leave until it hardens and breaks up into pieces.
Whip the cream in a stand mixer until stiff peaks form. Once stiff peaks have formed and with the mixer still running, slowly pour in the sweetened condensed milk.
Turn mixer off, remove the bowl, and gently stir in the Delheim Pinotage, berry jam and salted dark chocolate.
Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Serve in an ice-cream cone with chocolate sauce!