"Expressive, exuberant and delicious, our The Winemasters Cabernet Sauvignon exudes personality and full-blown flavour in every sip.” That’s according to chef Katlego Mlambo, the 2019 Eat Out Nederburg Rising Star.
“The velvety-soft red wine is bold, ripe and juicy with abundant aromas and tastes of blackcurrants and cherries and notes of vanilla,” he describes.
“I’ll be enjoying it with a generous serving of red wine risotto on 30 August, International Cabernet Sauvignon Day. That’s when we celebrate this full-bodied cultivar, known as the King of Grapes! Here is an easy-to-follow, versatile recipe that’s totally suitable for vegetarians if you don’t add meat.”
A wine to wow your palate and your guests, chef Katlego explains that it’s also a treat with steak or lamb chops on the braai, rib-eye roast or mature cheeses.
It’s available from our online shop, the farm in Paarl and leading liquor outlets countrywide for around R100 per 750ml bottle. However, we’re offering it at a 15% discount, at R85 a bottle, until 30 September, online only. Click here to place your order.
Five facts about the King of Grapes; Cabernet Sauvignon
- Noble, suave, immensely charming and massively age-worthy - Cabernet is the stallion of style that raises the standard for all around it. In fact, that's just it with Cabernet Sauvignon; it's the noblest of the classic grapes.
- The King of Grapes is the offspring of a red - Cabernet Franc - and a white - Sauvignon Blanc - grape variety.
- Considered the world’s most renowned grape variety for the making of top-quality red wine, Cabernet Sauvignon has long been associated with France’s famous Bordeaux wine region, with the first major plantings dating to the 1800s.
- It always has been the backbone of the great wines of Bordeaux (though usually blended with Cabernet Franc, Malbec, Merlot and Petit Verdot), Cabernet Sauvignon comes very close to what you might imagine deep, dark red wine to taste like if you'd never tasted wine.
- It's classic red wine, full of rich, roundly voluptuous, sweet-yet-fine blackcurrant and squishy little blackberry flavours; it stains the glass purple; and when it's very good, it can sit in new oak barrels for a considerable amount of time and just soak up the tight, mouth-puckering, savoury elements of that (usually French) oak without ever becoming excessively “oaky” in flavour. In short, it can be the perfect red wine.
Recipe: Red Wine Risotto
By Katlego Mlambo, head chef at The Marabi Club in Johannesburg and 2019 Eat Out Nederburg Rising Star
For a vegetarian option, leave out the meat.
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- Salt and pepper to taste
- 30ml ginger
- 2 garlic cloves, finely chopped
- 2 sprigs of rosemary
- 2-4 sprigs of thyme
- 200g of round grain risotto rice, such as Arborio
- 300ml Nederburg The Winemasters Cabernet Sauvignon
- 120ml beetroot juice
- 800ml vegetable stock
- 60ml sage, thyme and rosemary, finely chopped
- 100g butter
- 1 small spring onion, finely chopped
- 40g parsley, finely chopped
- 500g T-bone steak, seasoned to taste
- 1/2 bulb of garlic
- 100g butter
- 2 sprigs of rosemary
- 2 sprigs of thyme
- Heat olive oil in a hot sauce pan. Add the onions and sauté for three to five minutes or until translucent. Add some salt with the chopped garlic and ginger.
- Using a wooden spoon, stir in the rice to the sauce pan and allow the rice to toast. Add three quarters of the Nederburg The Winemasters Cabernet Sauvignon wine to the risotto mixture along with half the beetroot juice. Next add half of the vegetable stock bit by bit and allow the rice to absorb it before adding some more. Pour in two more tablespoons of wine.
- Season risotto with the sage, thyme and rosemary mixture. Add the rest of the vegetable stock to the sauce pan, still allowing the risotto to absorb the liquid before adding more. Continue to stir as the rice becomes thicker.
- Heat a separate pan and brown the T-bone steak. Now add butter, rosemary and thyme to the steak and grill for between three to five minutes. Remove the steak from the pan and allow it to rest. Pour remaining juices from the pan over the steak as it rests.
- Whilst busy with the steak, simultaneously stir in butter to the risotto and red wine mixture, adding spring onion and parsley.
- Dish the red wine risotto from the sauce pan into a bowl. Garnish with roasted beets, thyme and ginger, goats’ cheese and sliced T-bone steak, topped with parsley.
- Serve with none other than The Winemasters Cabernet Sauvignon. Cheers!