RED WINE SPAGHETTI

July 18th, 2016

RED WINE SPAGHETTI
INGREDIENTS
700g broccoli
500g  fattis and monis spaghetti
1 bottle (750 ml) blaauwklippen zinfandel
1 tablespoon sugar
⅓ cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (about 4 cloves)
¼ teaspoon red-pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup grated Pecorino Romano cheese or parmesan cheese

DIRECTIONS

Bring a pot of salted water to a boil.
Add the broccoli and cook for 3 minutes or until just tender. Transfer the broccoli to a baking sheet and let cool.
In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the Zinfandel.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside.
Return the empty pasta pot to the stove.

Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes.
Add the pasta and shake to prevent the pasta from sticking.
Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.

While the pasta cooks in the wine, heat a large, deep skillet over high heat.
Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes.
Add the broccoli, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.

Add the broccoli mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve.

1 bottle (750 ml) blaauwklippen zinfandel
1 tablespoon sugar
⅓ cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (about 4 cloves)
¼ teaspoon red-pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup grated Pecorino Romano cheese

DIRECTIONS

Bring a pot of salted water to a boil. Add the broccoli and cook for 3 minutes or until just tender. Transfer the broccoli to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the Zinfandel.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.

Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.

While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the broccoli, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.

Add the broccoli mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve.

TGIFunda Red Wine Grape Varietal: The Petit Verdot

July 1st, 2016

Funda a red wine grape varietal: The Petite Verdot

TGIFunda a red wine grape varietal winestars. June has been a long, cold and sometimes wet month, so why not bless yourself and try something special. Go away for the night, dress up and treat yourself to a nice dinner in a nice restaurant. Today’s funda a red grape varietal is the polished

PETITE VERDOT
(Pet-tea Ver-doh)

APPEARANCE
Really dark, with a blackish purple rim

SMELL
Peppery and spicy

TASTE
Rich, juicy and fragrant blackberry

ORIGIN
France

AGEING
Up to 10 years

FOOD PAIRING
Roasts, grills and casseroles

SERVING TEMPERATURE
Between 14-18ºC

SAMPLE
KWV petite verdot 2012
R280
14.3%
Glen Carlou verdot tannat 2011
14%
R195

Mood setting: Dinner at a hotel
Mood song: Kissey Asplund feat. Soliloquy – Move Me
Cheers Winefundis until next time
Tebogo Makama l Kopanong Ko Moveine

Red Wine Stew

July 1st, 2016

 

RED WINE STEW

INGREDIENTS

1 kg stewing beef, cut into 2cm cubes
1 bottle solms delta shiraz
salt and freshly ground black pepper
1 chilli beef stock cube
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 4cm slices
1 orange, washed well and cut into 8 wedges
1 large onion, diced
1/2 green pepper diced
2 cloves garlic minced
olive oil
170g tomato paste
40g pitted black olives

METHOD

Place meat in a big bowl with wine, thyme, bay leaves and orange
Cover and marinate in the fridge overnight
Heat some olive oil over medium heat in a large pot.
Remove the meat from the marinade and brown the pieces in the oil on all sides. Set the meat aside
Fry the onion, garlic and green pepper then add the meat
Pour the marinade, including the oranges and bay leaves and beef stock over the meat and bring to a boil. Boil for 5 minutes
Lower the heat to a simmer, stir in the tomato paste, and add 1 litre water.
Cover, and let stew simmer on low heat for 2-3 hours, stirring occasionally.
15 minutes before the stew is ready, add the pitted olives.
Let cook for 15 minutes on medium heat without the lid to thicken the stew.

Serve over mashed potatoes with a glass of petit verdot

TGIFunda Red Wine Grape Varietal: The sangiovese

June 24th, 2016

sangFunda a red wine grape varietal: The Sangiovese

TGIFunda a red wine grape varietal winestars. Even though the sun has come out to play, its been a bit chilly lately. It has been a crazy week so why not chill out with family and make them a hearty red wine potjie. Today’s funda a red grape varietal is the sassy

SANGIOVESE
(San-joe-vay-zee)

APPEARANCE
A crimson wine often with an orange rim

SMELL
The nose is fruity, sometimes with cherry notes and hints of farmyard

TASTE
Flavours vary enormously. It can produce lively, almost fizzing young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours. The acidity is high and there is no hint of sweetness.

ORIGIN
Italy

Zalze Sangiovese 2013

AGEING
Up to 10 years

FOOD PAIRING
Pastas and hearty stews

sang2

Terra Del Capo Sangiovese 2013

SERVING TEMPERATURE
Between 18º and 20º C.

SAMPLE
Terra Del Capo Sangiovese 2013
R85
14.5%
Zalze Sangiovese 2013
14%
R127

Mood setting: Family luncheon
Mood song: Quadron “Favourite Star”
Cheers Winefundis until next time
Tebogo Makama l Kopanong Ko Moveine

TGIFunda a Red Wine Grape Varietal: The Grenache

June 17th, 2016

TGIFunda a red wine grape varietal winestars. After the cold front, the sun has come out to play. Why not have a braai tomorrow and cook up some lamb chops in the comfort of your own garden, today’s funda a red grape varietal is the elegant

GRENACHE
( Gre-nash)

APPEARANCE
fresh purple with some transparency.

SMELL
Distinctive black pepper and spice – the cloves, nutmeg and cinnamon of a Christmas cake.

TASTE
Grenache can be quite tannic, with a lean mid-palate.

ORIGIN
Spain
AGEING
Within 7 years

FOOD PAIRING
The leanness of the wine can make a good partner to a spicy, fatty lamb dish and other rich Arabian and Mediterranean food.

SERVING TEMPERATURE
Between 15º and 16º C.

SAMPLE
Diemersdal Grenache 2013
R110.00
14.5%
Spice Route Grenache 2012
14.5%
R127

Mood setting: Relax on your hammock flipping through magazines
Mood song: Somi- Ginger Me Slowly
Cheers Winefundis until next time
Tebogo Makama l Kopanong Ko Moveine

Funda a red wine grape varietal : The Malbec

June 10th, 2016

TGIFunda a red wine grape varietal winestars. We are slap bam in the middle of the winter so why don’t you chill out on the couch tomorrow, make a roast and catch up on some reading with a glass in hand. This weeks funda a red grape varietal is the bold and beautiful
MALBEC
( Marl-bec)
APPEARANCE
If picked fully ripe, the resulting wine is a deep black colour, while more ruby or deep purple when picked a little less ripe.
SMELL
Cherry and spice on the nose, following through to the palate.
TASTE
Plummy, meaty wine, with intense raspberry and mulberry fruit undertones
ORIGIN
France
AGEING
Five years
FOOD PAIRING
Light stews, roasts and Italian food.
SERVING TEMPERATURE
Between 17º and 18º C.
SAMPLE
Vrede en Lust Mocholate Malbec 2015
13.5%
R99
Blaauwklippen Cultivar Selection Malbec 2011
14.5%
R83
Mood setting: Roast rack of lamb and ratatouille
Mood song: José James – Come To My Door (Taylor McFerrin Remix)
Cheers Winefundis until next time
Tebogo Makama l Kopanong Ko Moveine

Funda a red wine grape varietal : The Cabernet Sauvignon

May 20th, 2016

TGIFunda a red wine grape varietal winestars. Since its a week away from payday and the rand is low, rather than popping bottles on credit, you can just stop at the liquor store and  funda a red grape varietal with the popular

CABERNET SAUVIGNON

(Cab-er-nay Sew-vee-nyon)

APPEARANCE
Deeply coloured and dense ruby
SMELL
Blackberry, with mulberry and mineral tones.
TASTE
Blackcurrant, blackberry, dusty tea-leaf and tobacco
ORIGIN
France
AGEING
Top quality Cabernets peak after 10 years, with some lasting for well over 20
FOOD PAIRING
Roast beef, casseroles, grilled meat and stews
SERVING TEMPERATURE
Between 16º and 18º C.

SAMPLE

Kanonkop Cabernet Sauvignon 2011
14.5%
R330

Thelema Cabernet Sauvignon 2011
14.72%
R195

Mood setting: Flame grilling some steaks and vegetable stir fry

Mood song: Zo! – Lifelines feat. Dornik

Cheers Winefundis until next time

Tebogo Makama l Kopanong Ko Moveine

 

Wine Crush Wednesday

May 18th, 2016

BOSMAN FAMILY WINES

Steeped in history and tradition, the 8th generation Bosman Family Vineyards is one of South Africa’s oldest and most established wineries. Situated in the shadow of the Limiet Mountains near Wellington in the Western Cape, Bosman Family Vineyards continues to build upon a proud family legacy. Producing exceptional quality, hand-crafted wines from specially selected vineyards from their farms in Wellington

 

DSCF8920 Captured by Basemnt Pixels l Tops Wine Show l Sandton Convention Centre 

BOSMAN PINOTAGE

For me , the pinotage is quite a sociable red wine because it is not harsh on the palate. It is perfect for a braai in winter outside with the patio heaters on. You can get carried away and drink more than you should so remember to drink your government juice adawize you will wake up feeling like you’ve been slapped across the face in the morning

Origin: Wellington, Western Cape

Varietal: Pinotage

Tasting notes: Blackberries, strawberries and a hint of mocha

Pairing: Braaied meat, lamb chops and grilled venison

Mood setting: Sunset braai on your patio with friends

Mood song: Chantae Cann feat. Snarky Puppy- Da Da ‘n Da

Alcohol content: 13.5%

Retail price: R200

 

BOSMAN CABERNET SAUVIGNON

The cabernet sauvignon is a popular grape wine varietal, great with most winter meals. It is perfect for a midweek dinner date. I prefer to have ONE glass at dinner  if you on a first time date but if its a Saturday night then share a bottle with your date. Have a meal with it, line that stomach before you two step out the restaurant cos thats not cute. You should be calling for an uber at 10pm, the kitchen is closed, bye Felicia

Origin: Wellington, Western Cape

Varietal: Cabernet Sauvignon

Tasting notes: Plums, blackberry, raspberry

Pairing: Lamb shank and Beef casserole

Setting: Sunch at a restaurant

Mood song: Jaspects- Find my way to love

Alcohol content: 14%

Retail price: R175

*Both wines discovered at Tops Wine Show Johannesburg

 

Tebogo Makama l Kopanong Moveine

 

Tops Wine Show Johannesburg 14.05.16

May 17th, 2016

Image by Basemnt Pixels l Sandton Convention Centre

It was a chilly and rainy Saturday in Johannesburg this past weekend but the weather/and fomo could not stop me from checking out the Tops Wine Show. This is its 11th year running, yes it has been that long and this would be my first time so I could not miss out.

I have been to quite a number of wine shows and tastings but what attracted me to this one was the wide variety of fairly unknown/ not so popular wine brands that would be exhibited there such as Malabarista, Pierre Mignon and Fantinel but to name a few.

The event was held at the Sandton Convention Centre from Thursday through to Saturday. It was R180 per ticket online and R200 at the door aswel. It was great that they were selling weekend passes for those who wanted to taste as much as they could without spitting or passing out. The venue was warm, spacious and inviting. You almost forgot that it was cold and raining outside and would not guess what time it was unless you looked at your watch (casino varbs).

This years theme was “Wine is a Cabernet”. They had a super taster theatre presented by the Cape Wine Academy where you could learn about the different grape varietals such as sauvignon blanc, cabernet and chenin. The wine-extra theatre had Vinotria speaking about the sangiovese, Glen Carlou speaking about the chardonnay and the Marianne wines biltong pairing.

This time I decided to do things differently. I went to the fat butcher for a snack of cabanossi and sliced beef biltong and the antipasto bar for some calamata olives went for the sparkling wines/ methode cap classiques(MCC)/ champagnes first.

The bubblies that stuck out for me most in this category were the Krone Phoenix MCC, the Lourensford MCC, and the Giusti Asolo Prosecco. Although we are all probably quite familiar with the following, I decide to go see what they had to offer and new to me was the Spier Secret Sparkling and the JC Le Roux La Vallee Rose MCC, they are a definite must try

I then went on to try the white wines. From this category the wines worth mentioning were the Stellenbosch Vineyards Chenin Blanc, Delheim Sauvignon Blanc, Lust en Vrede “Jess” and the Credo Chardonnay was my favourite, it tasted like creme brûlée.

After the white wines, I took a dinner break and went on to food stands. I tried the beef kebabs with grilled vegetables and creamy buttery mash which were beautifully seasoned. The chicken skewers were tasty and succulent. The seafood paella with chorizo was one of the best I’ve had in a long time and the pulled pork tacos were so good, I went back for a second helping. Overall the food was really good. All dishes were around R70

From there I moved on to the red wine blends, trying to find unusual/ rare blends to the norm. Interesting wines in this category was Strandveld The Navigator, Glen carlou Petite Verdot Tannat and the Nitida Calligraphy

For “dessert” I started with the wine cocktails. I had the popular Ice Tropez 0% with a shot of Trojka vodka instead of the alcoholic 6.5%. The Abinfusions wine cocktails were absoluetly amazingly flavourful, fragrant and refreshing, I unshamingly bought a case. And to finish off the evening I had the Enrico Serafino Moscato D’Asti from Italy.

I wish I could have had a night cap at the Neat Whiskey Bar, their stand was absolutely beautiful. Hopefully they will be at the Pretoria wine show in August. A fun evening out with zero babalas in the morning. Spitting saved my life and uber of course.

In the near future, I will be writing about the featured wines in more detail. Cheers

Tebogo Makama l Kopanong Moveine

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