When I was persuaded to start working in the wine industry, I represented wine makers from Bordeaux in France. The wines were centred around Cabernet Sauvignon, Merlot and Cabernet Franc. No Shiraz was visible from Boudreaux.

When I eventually started noticing other wines, I took the opportunity to taste Shiraz. It felt like heaven in the mouth! I thought that this varietal was a true window into the heaven of wines. Full flavoured, upfront and everything a Boudreaux wine was NOT.

I took the opportunity to visit Zandvliet Wine Estate as it is often noted as the heaven for Shiraz. The farm is on the outskirts of the Robertson Valley Wine Route and its classic buildings show a combination of time-honoured tradition with modern-day expertise. When I met the winemaker Jacques Cellie’s, I realised that I was with THE MAN who understood the whispered secrets of real South African Shiraz. He was so versatile that we discussed the weather, the land, history and all the wishes of wine drinkers around the world. He also hinted on the food dishes he recommended for the joy of accompanying the three Zandvliet Shiraz. I cannot help feel that Jacque’s energetic intensity has rubbed off onto the wine.

Zandvliet produce three Shiraz wines.
Estate Shiraz, Kalkveld Shiraz and the Hill of Enon Shiraz.

I decided to try them all with the appropriate foods Jacques and I discussed.

ESTATE SHIRAZ WITH BEEF BOURGUIGNON AND RED WINE:

The French classic Beef Bourguignon was a large dish that needed patience rather than skill. My team of Chefs, well my friends and I started in the afternoon. We used Beef Chuck that was fatty but also well marbled. We browned it carefully in a pan and placed it in an oven dish that could withstand the long cooking. We added Baby potatoes, mushrooms that were first delicately fried in butter, rich carrots and pearl onions with fat knobs of garlic. We covered the food in the ZANDVLIET ESTATE WINE, placed the dish in the oven on a low heat and patiently waited for three hours.

When we tasted the ESTATE SHIRAZ we were delighted to enjoy a complex nose of plums, blackcurrants and crushed black pepper. The wine was smooth and layered, and the finish was enjoyable. We patiently waited to pair it with the food.

When the food came out of the oven, the aroma was irresistible and the participants were very keen to start eating and drinking.
I carefully dished the Beef Bourguignon, making sure that all the trimmings appeared on each plate. I refilled the glasses with Zandvliet Wine. Rich, dark red in large glasses. As soon as I sat down we indulged in a pairing that was excellent. The Beef Bourguignon and the wine were friends that greeted each other on my tongue. The joy of a successful pairing was magical and we all decided to try the next option.

KALKVELD SHIRAZ WITH RACK OF LAMB:

I bought a Rack of Lamb that was 2.5 Kg. I smothered it in lemon juice and rubbed in all the spices; salt, ground pepper, finely sliced garlic, cayenne pepper, mustard powder, paprika and dried rosemary and parsley. I placed the seasoned meat in a clean dish cloth with raw onions around the rack of lamb and left it in the fridge overnight. Before lunch, I placed the meat in a roasting dish with olive oil and roasted it on a very high temperature for 45 minutes. After “resting” the meat for 10 minutes I poured my special sauce over the roast and kept most of it for serving at the table. For my sauce I used the KALKVELD SHIRAZ, horse radish sauce, mustard, lemon and a large dollop of rich plumb jam. The sauce is hot, sweet and spicy.

We gathered around the kitchen table to taste The KALKVELD SHIRAZ. We loved the smooth velvet feel. The nose revealed violets, plums and prunes and the mouth hinted at cigar box and plums.
When we tasted the food and wine together, it was excellent. The smooth wine emphasised the richness of the dish. The rich spices of the meat hooked onto the plummy flavour of the wine and our palates were stimulated and joyous. The experience was robust and satisfying.

HILL OF ENON SHIRAZ, OSTRICH STEAK WITH MUSHROOMS:

This is a gentle sauce that is suitable for Ostrich steaks and a complex wine. Sauté onions with olive oil and garlic. Add flour and dried Origanum. Pour in one cup of HILL OF ENON SHIRAZ, and allow to cook. Make a paste of cornflower and water and add to the sauce. Stir until it thickens.

Cut the Ostrich steaks into chunks. Olive Oil in a pan, add mushrooms and fry gently until they are nearly done and add the steak chunks with salt and pepper. When they are ready, pour the sauce over the meat and serve with baby potatoes and a green salad.

The HILL OF ENON SHIRAZ is velvety in the mouth with hints of liquorice and blue berries. It is a great experience to enjoy the long finish. It lingers gently with a hint of cigar box and a longing for chocolate.

The flavour of both the Ostrich steak and the wine are elegant and should be enjoyed slowly and gently. The sophistication of the pairing is a delight for women and sophisticated men.

The three Shiraz from Zandvliet with the accompanying food were a great experience and will be repeated continuously.

Delicate, layered nose of blueberries, licorice and dark chocolate. These flavours follow through onto a delicate palate, with wood integration, plums, cigar box and chocolate that finishes with a velvety, smooth,, long after-taste.

Estate Shiraz – Beef Bourgignon. With red wine.

Kalkveld Shiraz – Men. Karoo Rack of Lamb with fat.

Hill of Enon Shiraz – Women. Sweet and delicate. Kudu and Ostrich.