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#HLDiscovery: Wine with Dinner

This is what is on our radar this week. from Pexels, Supplied

A glass of wine with dinner has the ability to turn a simple meal into an occasion – provided you have the right wine, of course! On this week's #HLDiscovery list, we look at two wines that are perfectly suited to this time of the year and present two dinner (or lunch) options. Plus, one is ideal for when you are in the mood to go out (see item three on the list) and another for when you feel like staying in and cooking for yourself (item one on the list). 

1. Delheim Shiraz/Cab blend

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As the weather changes, we start to move towards red wine. A perfect option for this season is Delheim's Shiraz/Cabernet Sauvignon blend. The 2017 vintage has just been released, and it is an excellent wine to pair with hearty dishes or even at a braai. On the nose you get typical Shiraz spice that is complemented by the mature tobacco-leaf notes of the Cabernet Sauvignon, while on the palate, you can expect flavours of red fruit. This is also a vegan-friendly wine, so it is ideal for dinner parties during which you are catering for various dietary requirements. 

It is also a tasty companion to mushroom dishes and a firm favourite at Delheim during the autumn/winter months. The estate's Garden Restaurant is now offering a range of mushroom-inspired dishes, so if you are in the mood to sample the wine there in person, you can also enjoy a good meal that complements the wine perfectly. 

ALSO READ: #21DaysofTrends: Magic Mushrooms

2. Fry's Fish-Style Fillets 

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If you are looking for something different to have with your vegan-friendly wine,  The Fry Family Food Co is launching a new product in its range – fish-style fillets. Fans of Fry's will know about its meat-free burgers, sausages and schnitzels, so this latest additon feels like a natural expansion. Tammy Fry, the eldest daughter of the Fry family and international marketing director of the brand, says that its Fish-Style Fillets are also a way for the company to do their bit for ocean conservation. 'Currently, we are taking fish out of our oceans in a way that is too fast for supplies to replenish sufficiently. Inefficient fishing practices also kill billions of unwanted fish and other creatures like dolphins, marine turtles, seabirds and sharks,' she says 

In addition to the new fillets, Fry's has also relaunched their Battered Prawn-Style Pieces with a new and improved recipe. 

ALSO READ: Fresh Take: Plant-Based Recipes for Light Summer Dining

3. Steenberg Rattlesnake

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If you're not a fan of red wine, but still want a good wine for cooler weather, we have the answer. Steenberg's Rattlesnake is a Sauvignon Blanc that is lightly wooded with hints of citrus and blackcurrants on the nose, and a rich and creamy mouthfeel. This combination makes for a wine that is ideal for drinking in autumn and winter. 

The astounding properties of this wine recently inspired  Steenberg executive chef Kerry Kilpin to create a risotto that uses a splash of Steenberg Rattlesnake with artichoke, pea and chevin. This showcases the wine perfectly as a tipple that you can enjoy with the comforting meals that you crave in colder weather. 

ALSO READ: 5 Minutes with Steenberg Farm's Executive Chef Kerry Kilpin

4.  Lanzerac’s New Executive Chef Stephen Fraser

wine | House and Leisure

Lunch or dinner in the winelands is always a good idea. Lanzerac recently appointed Stephen Fraser as its excutive chef, and he brings international flair to the establishment. Orginally from Cardiff in Wales, Fraser has been living and working in South Africa for 15 years, during which time he has worked under one of the country’s best-known chefs, David Higgs, and has become an esteemed member of the South African Chef’s Association.

Fraser's menu at Lanzerac’s Table pays homage to the estate's 326-year-old heritage while also bringing in contemporary influences. You can expect dishes such as gin-cured salmon gravadlax, stuffed chicken supreme, pan-fried farmed seabass, and whiskey, honey and raspberry soufflé.