May is a time of change in the winelands. Green treetops slowly embrace more rustic hues, blue skies give way to cloudy greys, and the contents of wineglasses everywhere morph into scarlet and purple. The changing of the season brings chilly breezes, the lighting of fireplaces, hearty meals and luscious wines. With this in mind, and glass in hand, let’s serve up an autumn feast.
The advent of autumn is the perfect time to uncork some Cabernet, even better when paired with slow-braised beef short ribs or oxtail stew. Rich, protein-heavy dishes are the perfect companion to the heavy Cabernets of Stellenbosch. The tannins cut through the fat and richness of the dishes, helping to accentuate the subtle flavours of both the wine and the dishes. As a vegetarian option, Portobello mushrooms with garlic butter will greatly benefit from a glass of Cabernet.
Our recommendation: Jonkershoek Cabernet Sauvignon paired with lamb cutlets, pumpkin, baby carrots, chickpeas and rosemary jus.
A night in front of the fire with a glass of wine is synonymous with the colder seasons. One such wine, the Jonkershoek Reserve, a blend of Cabernet, Syrah, and Petit Verdot, is perfectly at home in front of the fire and at the dinner table. Whether it’s an autumn afternoon braai or Beef Wellington, this blend is soft enough to heighten the flavour of your fare, but with enough weight to not get lost in the shuffle.
Our recommendation: Jonkershoek Reserve paired with slow-cooked pork belly, sweet potato purée, red cabbage slaw, apples, mustard jus and crackling.
Colder weather and spicy dishes work wonders to warm up the atmosphere and the palate. Pairing a wine with these dishes requires a deft touch. Cape Malay chicken curry, butternut risotto with sage, or a classic spicy butternut soup will benefit from the softness and fruity palate of the Jonkershoek Pinotage Rosé. Alternatively, a charcuterie selection of cured meats and a glass or two of rosé makes an effortless dinner when you’re in a rush.
Our recommendation: Jonkershoek Pinotage Rosé paired with Wagyu beef Bobotie, aromatic rice, phyllo, date purée, shaved butternut and bay leaf poached sultanas.
Even in autumn, Sauvignon Blanc works when paired with lighter comfort dishes or creamy textures. Creamy mushroom soup, or for those lazy evenings, tomato soup with a toasted cheese, expertly balances the freshness and acidity of the Jonkershoek Sauvignon Blanc. Winter desserts like a cheeseboard with mature Cheddar and Gruyère are a sublime way to unlock the potential of a fresh Sauvignon Blanc.
Our recommendation: Jonkershoek Sauvignon Blanc paired with spiced waterblommetjie arancini, coconut & cauliflower sauce, charred corn, edible flower and karoo saffron sauce.
With the start of autumn and the approaching winter, there’s no reason for the seasonal blues to set in. Autumn is about taking your time, both in the kitchen and at the table. With the right pairings, every meal becomes an experience worth lingering over.
