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Gloriously rich and ripe Pinotage from our Golden Girl
- Your Golden Girl Carmen has been working on a parcel of perfect Pinotage.
- Carmen is one of the exceptional winemakers who knows exactly how to work wonders with the tricky Pinotage grape.
- With layer upon layer of ripe berry fruits, bags of complexity and a naughty lick of spice to finish - it's going to knock your socks off.
Drink now to 2023
Serve at 15-17°C. Open/Decant 1-2 hours before serving
Local food match
South African just love Bobotie with Pinotage. I found this recipe a few years ago and I simply love it. Traditional South African bobotie recipe Serves up to eight people, but you can adjust it to make the recipe smaller. Ingredients 1 fairly thick slice crustless bread (white or brown) 375 ml milk 25 ml oil 10ml butter 2 onions, sliced 2 cloves garlic, crushed 25 ml curry powder 10ml salt 25ml chutney 15ml smooth apricot jam 15ml Worcester sauce 5ml turmeric 25ml brown vinegar 1 kg raw mince 100 ml sultanas (dont replace with raisins they are too sweet; sultanas are much better for this recipe) 3 eggs pinch each salt and turmeric bay leaves Cooking method 1. Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic. 2. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. 3. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas. 4. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, and then spoon into a greased, 28 x 16 cm baking dish and level the top. Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric. 5. Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees Celsius for 1 hour or until set. Serve with rice, coconut, chutney, nuts and bananas.