Food & wine pairing – December 2018

This wine, for that dish

So much wine, so little time. Here are some standout MCCs (and one Champagne) to try this December, paired with delicious recipes from our magazine.

Krone Borealis 2017, R150

One of my all-time favourites and perfect for the Christmas table. Citrus and salinity on the nose, the mineral line is drawn right down into the palate where things get richer, rounder with yellow apples and pineapple with a salted caramel finish.

Pair with: Swedish rosette waffles with cinnamon sugar

 

Win a case of Krone Borealis to ring in Christmas

Add some sparkle to your Christmas celebrations with a 12-bottle case of Krone Borealis 2017. The prize is valued at R1800!

 

Kleine Zalze Méthode Cap Classique Vintage Brut 2011, R194

Classically styled this blend of chardonnay and pinot noir delivers on those baked brioche and biscotti aromas and flavours. Rich but with a mineral core, the creamy lees-textured mouthfeel is lightened up with refreshing acidity.

Pair with: Hasselback butternuts with bay leaves, cinnamon and sage

 

Plaisir de Merle Grand Brut 2016, R230

Toasty and finely textured, this chardonnay and pinot blend showcases the best of both varieties, with golden fruit from the chardonnay and fine, detailed structure from the pinot.

Pair with: Festive sweet potato chips with dips

 

Lourensford Brut Rose 2015, R225

All things bright and beautiful. Redolent of red cherries, strawberries and watermelon, with a wispy background fragrance of rose water. The red fruits continue to evolve on the palate with lashings of vanilla cream and grapefruit peel.

Pair with: Spiced apple, almond and cranberry mince pies

 

The Nicolas Feuillatte Palmes d’Or Brut Vintage 2006, R2100

The bottle is something to behold in itself. The Champagne inside stands up to its grand packaging; honeyed aromas of dried fruit lead to a mature champagne with flavours of almond paste and marzipan, balanced by a citrusy finish.

Pair with: Roasted porchetta with pear and pine nut stuffing

 

Written by Malu Lambert, food & wine writer