South Africa make some amazing complex wines down in the Cape regions , one of my favorites is Pinotage . It is a uniquely South African grape varietal , this unique creation was first made grafting Pinot Noir and Cinsaut grapes by Prof Perold – to today’s legends crafting and creating the latest Pinotage or Pinotage blend.
Pinotage has rich earthy flavours with hints of chocolate and cherry , often having aromas of berry’s , petrichor and smokey oak
This wine goes lovely with rich spicy dishes , Cape Malay curries are always a winner , Pinotage has chocolaty undertones this works beautifully with dark chocolate sauces or desserts .
My ultimate winter desserts usually include poached pears as they are excellent vehicles for flavour , and go well with white and red wines , this recipe with a chocolate fondant or sauce ?!?!? to die for !!!! and for some reason poached pears always give off an air of a certain ‘Je ne sais quoi ‘ – it is sure to impress any dinner guest with is elegant and thought out approach and delectable flavours
I use this basic recipe and instead of orange i add (750 ml of wine) , 8 cardamon pods , 2 star anise , one medium cinnamon stick , and about a quarter cup of honey (for a deeper flavour use molasses ) – these are the best of friends with a deep red wine .
Once the pears are poached i usually reduce this mixture (strain out the spices) for about 30 min on a medium heat or until it is a sticky sweet sauce that you could drizzle over a side of chocolate mouse and your poached pear .
People also think that poached pears can only be eaten with a creme anglais or sauce , not the case , slice it up and lay in a tart shell and cover with a chocolate frangipane mixture – HEAVEN IN A TART SHELL!!!
so take those traditional favorites and think outside the box , you wont regret it .
there is no short supply of taste testers in my house , where food is made they shall follow .
Bon Appetit !!!