Some food and wine pairings are classic, timeless couples. Like this rich and warming beef bourguignon and Middelvlei Wine‘s Rooster Merlot 2019.
Introduction
Brothers Ben and Tinnie Momberg apply the knowledge passed down to them through three generations of winemaking to produce wine of exceptional quality and reputation.
As a family vineyard, the Mombergs ensure that the lessons passed down from father to son are preserved and respected. All while still accommodating modern trends and new techniques in the winemaking industry. The beautiful 160-hectare farm is famous for its red cultivars. Tinnie has showcased his talents with his specialty, the Free-run Pinotage, a unique wine made through natural, un-pressed processes which set it apart from its peers (https://middelvlei.co.za/our-story/).
Background
As much as I believe specific wines are not tied to specific seasons, as they are not tied to specific pairings, there are some classic combinations that will always appeal to my tastebuds. Especially something like a meaty, hearty beef bourguignon and a plummy, deep red wine.
When I had my first sip of Middelvlei‘s Rooster Merlot 2019, I knew I had to go classic with this one. It begged for a slow cooked stew of tender beef shin and vegetables, accompanied by thick slices of home-made bread. It was a Sunday lunch waiting to happen.
Middelvlei’s Rooster Merlot 2019
Rooster Merlot 2019 can be best described as being an elegant juicy wine with soft tannins.
Tasting notes: concentrated flavours of plums, cherries and dark chocolate with mild oak spice and a soft smooth finish.
In the vineyard: 100% Merlot
Cellar door price: approx. R90 a bottle from the Tasting Room
Beef bourguignon
A good beef bourguignon needs red wine to simmer in, as well as a glass or two to simmer over. I fell back on this classic recipe by kitchen staple, Ina Garten, but I South-Africanised it a bit to make it more current and affordable.
Instead of beef chuck and applewood smoked bacon, I opted for melt-in-the-mouth soft beef shin. I forfeited the Cognac, and choose the Rooster Merlot as both my cooking and sipping wine.
Whilst my beef bourguignon was pottering away in the oven, I put together a loaf of buttermilk and rosemary bread to lap up all the sauciness. Pure bliss.
In conclusion
Everyone should have at least one dish they can make from memory, and adapt as necessary. If you want to master any dish, I would say make this beef bourguignon recipe your own. It’s wholesome, warming and just as delicious the next day, if there’s anything left over!
Thank you, Middelvlei Wines, for warming us from the inside out with your Rooster Merlot!
Disclaimer: I was given this product(s) as part of a press drop in exchange for my honest and truthful opinion and review thereof. All thoughts and opinions expressed herein are solely those of The Little Hedonist, given in good faith and in no way influenced by the company or its affiliates. All images, unless otherwise stated / credited, are also my own.
The Little Hedonist endorses responsible drinking.
Don’t drink and drive. Not for persons under 18.
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