HOT BITES DELHEIM’S WINTER WARMERS French winemakers would wince if asked what their favourite Shiraz/Cabernet Sauvignon blend is. That’s because it’s sacrilege to a Frenchman to blend the two – not that it presented any problems for Aussie winemakers who pioneered the wine style decades ago! Stellenbosch producer Delheim’s example, part of the estate’s Lifestyle Range, is the property’s top-selling wine. “This blend offers the best of both worlds,” said Delheim winemaker Roelof Lotriet of the 2017 vintage. “Its aroma is loaded with typical Shiraz spice and complemented by the mature tobacco leaf notes of the Cabernet Sauvignon. “It’s lovely and juicy, with flavours of plums and cherries. Every sip lingers with bright red fruit,” Lotriet said. “It’s just perfect for the braai and hearty dishes. Always keep a couple of bottles in the wine rack for the next occasion,” was his advice. Vegan-friendly, the wine is also a good partner to dishes featuring mushrooms – an ingredient Delheim has also become famous for. The estate is a prominent educator on edible fungi through its curated foraging excursions in the farm’s forests on the slopes of the Simonsberg. In fact, mushroom mania returns to Delheim in autumn and winter with sumptuous mushroom-inspired recipes on the menu at the estate’s Garden Restaurant. The annual forage this year – available exclusively to Delheim Wine Club members – is scheduled for June 15 and 16 (weather permitting), and booking is required.
HOMEMADE GNOCCHI WITH PORCINI MUSHROOM SAUCE
Serves 2 - 4
Gnocchi ingredients 2 cups of mash potatoes 1 cup flour 1 egg yolk Salt and pepper 15ml olive oil and 15ml butter to fry the gnocchi Sauce ingredients 80g dried porcini mushrooms 250g mixed mushrooms (whatever is available) 1 onion, finely chopped 3 cloves garlic, minced 1 cup cream 1 cup vegetable stock ½ cup grated Parmesan cheese Pepper to taste 3 cloves garlic, minced Fresh basil to serve with Method for the sauce: 1 Place the porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and let them soak for 15 minutes. Drain the mushrooms, reserving the soaking liquid.
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2 Heat the olive oil in a large sauté pan over medium heat. Add the onion, mushrooms and porcini. Cook until the mushrooms are soft, but not browned, about five minutes. Add the garlic. Cook for about two minutes. 3 Add the cream and reserved stock to the sauté pan and increase the heat until the mixture begins to boil. Simmer until thickened, about 5 - 10 minutes. Season to taste. Add the parmesan cheese and serve with fresh basil. Method for the Gnocchi: 1 Mix the mash potato, egg, flour and salt until a dough is formed. Sprinkle some flour on your working surface. Place the mixture onto the working surface and roll into a long sausage 3cm thick. Cut into 2cm pieces and press them slightly with the back of a fork. Bring a pot of water to the boil and place the gnocchi gently into the boiling water. Let them boil until they float on top of the water. Strain them. 2 Heat the olive oil and butter in a pan and fry the gnocchi until golden brown. 3 Serve with the Porcini sauce, some Parmesan cheese and fresh basil.
