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A Pair of Pinots, and a spicy soup to pair with the pink

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Delheim recently released new vintages of two of the estate’s three pinotages, being the 2017 pinotage and 2019 pinotage rosé. Both these are venerable classics, as the farm was among the first in the Cape to produce pinotage during the 1960’s and the first to present a rosé in 1976.

Today they are both well-established classics, the pinotage being medium-bodied, with red fruit on the nose, followed by more on the palate, backed by a little wood from time in French oak. The rosé is a light-hearted wine, with low alcohol levels, its salmon hues offering the promise of fresh and floral notes, ideal sipping on a sunny day. The previous vintage contained a soupcon of muscat, and perhaps this one does too, the label does not say. The rosé labels lists the wine as vegan-friendly as well.

Both wines are undemanding, but , like all Delheim wines, made with care. Their recommended retail prices hover in the region of R80 for the pink and R150 for the red. For more info, visit www.delheim.com.

If you would like to try  a quick Thai soup that will, says Delheim, be enhanced by pairing with the pinotage rose, here's the recipe:

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 and best of all – it pairs so well with the Delheim Pinotage Rosé.

200g Roka Pad Thai Noodles

2 T coconut oil or olive oil

1 onion finely chopped

A thumb size piece of ginger, peeled and grated

3 garlic cloves, peeled and crushed

1 red pepper, cored and diced

1-3 T Thai red curry paste

1 can coconut milk

500ml chicken stock

1 t turmeric

4 T Thai soy sauce

3 T brown sugar

300g chicken fillets, grilled and cubed

Fresh coriander or basil leaves

Bean sprouts

Lime or lemon juice to taste

Prepare noodles by following the instructions on the packet.

In a medium pot, heat oil,. add the onion, red pepper, garlic, ginger, red Thai curry paste and turmeric. Sauté until fragrant and golden, about 5 minutes.

Add the stock, sugar, soy sauce and coconut milk bring to a simmer and add the diced chicken. Simmer for 5 minutes then taste for flavour and tenderness.

Add the noodles and finish with fresh herbs, bean sprouts and squeeze over lime or lemon juice and serve hot.

 

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