Alcohol Drinks Lifestyle Recipe Uncategorized Wine

{wine}{recipe} Zandvliet’s Shiraz 2017 and a cheat’s sausage pie

June 14, 2021

When you combine my most beloved winelands district with my most beloved red wine varietal, you get the Zandvliet Shiraz 2017 from Robertson, a gratifyingly rich and complex wine. Add glassesful to a hearty ostrich sausage pie and you’ve unlocked the direct path to most people’s hearts.

Introduction

I’ve never been quiet about my love for the Robertson wine valley and it’s luscious and vibrantly complex wines. But, it’s more than that – very often it’s the people behind the wine that contributes to the exuberance of the memory.

Just as with a good meal, when shared and enjoyed in the right company, it becomes so much more than just sustenance; a wine becomes more than just a glass to enjoy. It becomes a treasured souvenir of togetherness and abundance.

My wanderlust was re-awakened from its pandemic sleep with a gift of two bottles of Zandvliet Shiraz 2017. Every bit as beautiful outside as in, this Shiraz is an absolute winter staple in The Little House. To celebrate the pending throes of winter, I decided to serve it alongside my weeknight dinner cheat’s ostrich sausage pie.

Background

Zandvliet Wine Estate straddles the Cogmans River, with the great Langeberg Mountains throwing a giant arm around it from the north and disappearing to the south-east. A small range of low limestone hills lie on Zandvliet’s southern half, bringing the special magic to its kalkveld (calcareous earth) terroir. Only 130 kilometres due south is the southernmost point of Africa, Cape Agulhas, dynamo of the breezes that cool our hills in summer (https://zandvliet.co.za/about/).

Zandvliet Shiraz 2017

Tasting notes:  Ripe complex nose showing flavors of plums, blackcurrants and pepper with hints of mixed spice. These deep flavors follow through to a seamless, supple, and complex palate with added hints of dark chocolate.
In the vineyard:  100% Shiraz
In the cellar: Matured in seasoned French and American oak barrels for 18 – 24 months.
Awards and accolades:
Old Mutual Trophy wine show – Gold 2015

WINE MAGAZINE CHRISTIAN EDES 91/100 – 2016
Tim Atkin 92/100 – 2017
NATIONAL WINE CHALLENGE Double Silver – 2020
PLATTER’S WINE GUIDE 4*
Cellar door price: approx. R125 – R130 per bottle

Cheat’s ostrich sausage pie

As the name suggests, this wintery pie is a little bit of a cheat, as it relies on only two core ingredients: a roll of frozen puff pastry and a sausage. Any sausage – you can use beef, pork, boerewors or even venison, but for this occasion, I decided on the rich base of ostrich.

Starting off with a classic French mirepoix flavour base, this is probably the fanciest part of the recipe. I slowly fried onion, carrot and leafy celery in a glug of EVOO until golden and translucent. Adding garlic, fresh herbs and spices for another level of flavour, it’s all about building up the layers of complexity in the dish slowly, much like the Zandvliet Shiraz. I finish off the vegetables with a trickle of balsamic reduction, stirring slowly with a glass of moody red in my hand.

Once lovingly wrapped in a pastry blanket, cooked to golden deliciousness and cut into generous slices, it’s a meal on its own. My serving suggestion, however, most certainly includes a couple of glasses of Shiraz and candle light. Easy to make in advance and just as delectable served at room temperature, it doubles up as the perfect loadshedding meal.

In conclusion

My wanderlust momentarily satiated by the Zandvliet Shiraz 2017, it’s a destination I’ll return to time and time again. The perfect gift for a loved one or for yourself, nothing heralds the start of winter like a good, spice-driven Shiraz. And for me, winter should be celebrated as often as possible.

Thank you, Zandvliet, for helping me round off a special heartwarming meal as we huddle inside against the creeping chill with the addition of your Shiraz 2017. Everything I love about the winter season is captured perfectly in this bottle; warmth, moody darkness and just a hint of self-indulgence.

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.

Disclaimer: I hope you enjoy the recipes found at www.thelittlehedonist.co.za. The Little Hedonist is not responsible for the outcome of any recipe you try from this site, or any website linked to from this site. You may not achieve the results desired due to variations in ingredients, cooking temperatures,  skipping steps, different equipment, typos, errors, omissions, or individual cooking ability. 

Any cooking advice or nutrition information I have provided is given in good will and good faith. It is the responsibility of the reader to review all listed ingredients in a recipe before cooking to ensure that none of the ingredients may cause a potential adverse reaction to anyone eating the food based on recipes featured on the The Little Hedonist blog. This includes allergies, pregnancy-related diet restrictions, etc.

When someone else’s recipe has been adapted by me, I will state so in the header of the recipe, and link back to the original recipe.

 

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