{recipe} Middelvlei’s Rooster Shiraz 2019 meets deconstructed nachos feast

Sharing a beautiful bottle of spicy Shiraz with a loved one must be one of my favourite things to do. Even more so if it’s a bottle of Middelvlei Wines Rooster Shiraz, and it’s accompanied by a deconstructed nachos feast!


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/).


Food and wine is all about sharing. Sharing the table space, the conversations, the laughs the food and the bottles. I adore the concept of communal eating or sharing platters, as it brings everyone closer over a meal.

During these months of lock-down, I’ve tried to create these types of sharing moments as often as I can. To me, these lock-down days, as a tiny spark of compromise, are precious time given to spend with our loved ones as we isolate from the world.

Middelvlei‘s Rooster Shiraz deserves to be shared, so I created a build-your-own nachos feast for The Tall Hedonist and myself.

Middelvlei Rooster Shiraz 2019

A wine which packs a punch of fruitiness and spices. The plum and liquorice aromas are followed with hints of vanilla and makes it the perfect food wine.

Tasting notes:  classic Shiraz aromas of pepper, black fruit and ground all spice. Tannins evident, but concentrated on the finish. Savoury but with a hint of sweetness.
In the vineyard:   100% Shiraz/Syrah   
Cellar door price:   
approx. R90 a bottle from the Tasting Room

Deconstructed nachos feast

For a less indulgent version, use extra lean beef or reduce the amount of beef by bulking it up with extra vegetables, like corn, baby marrow or peppers. This recipe is a lovely way to use up any veggies you have in the fridge, and is good for fussy kids too!

The pico de gallo is a lovely, fresh addition and filled with wholesomeness. It cuts through the rich mince and adds a wonderful pop of flavour to the meal. You can either roll the mince and toppings into a tortilla wrap, or scoop it all up with a handful of nacho chips. Whatever you do, make sure you decant a bottle or two of Middelvlei’s Rooster Shiraz for the ultimate feast!

Deconstructed nachos feast

I adore sharing plates, and with this deconstructed nachos feast everyone can have it their way! Tomato-ey mince, a fresh pico de gallo and herby sourcream - It doesn't get more indulgent than that!
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Mexican
Servings 6


For the mince

  • 1 tbsp olive oil
  • 1 large onion, diced (I used a red onion)
  • 2 cloves garlic, crushed
  • 2 fresh jalapeno chillies, deseeded and chopped (optional)
  • 1 green pepper, deseeded and chopped
  • 500 gr beef mince (I used lean mince)
  • 1/2 packet beef and onion soup powder
  • 1 tbsp Worcester sauce
  • 700 gr tomato passata (1 bottle) (you can use 1.5 - 2 cans tomato puree instead)
  • 1 can red kidney beans, drained (or any other type of beans)
  • 1/2 cup water
  • salt and pepper to taste

For the pico de gallo

  • 1 avocado, diced
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • juice of 2 limes, or 1 lemon
  • 1 handful fresh coriander leaves
  • 1 tbsp olive oil
  • salt and pepper to taste

To serve

  • 1 pack nacho chips
  • soft wholewheat tortilla wraps
  • sour cream
  • lemon or lime wedges


  • Preheat the over to 180C.

For the mince

  • Heat the oil in a large pan over high heat.
  • Add the garlic, onion, chillies and green pepper, and cook until soft.
  • Add the mince and cook, breaking up into pieces, until browned. Add the beef and onion powder and Worcester sauce about halfway through browning the beef.
  • Add the tomato passata, water and beans. Cook for 5 minutes, stirring occasionally until thickened. Add more beef and onion powder to thicken, or more water to make it saucier. You want it to be scoopable. Season with salt and pepper to taste. Remove from heat.

For the pico de gallo

  • Combine ingredients in a bowl. Toss and adjust salt/pepper to taste.
Keyword Mexican, Mince, Nachos

Click here to read my review on Middelvlei’s Rooster Sauvignon Blanc 2019!

Click here to read my review on Middelvlei’s unoaked Chardonnay 2019!

In conclusion

Memories are created around a dinner table. It’s a precious moment where we leave everything behind, and become present alongside those we love. There’s this beautiful connection between food, wine and love; all things that should be shared in abundance, and without reservation.

Thank you, Middelvlei Wines, for sharing your Rooster Shiraz with us!

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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