Love a wine with a good story. Douglas Green started his eponymous wine company in 1942. He was a graduate of Stellenbosch University’s Elsenburg Viticulture and Oenology department. He knew where the good grapes and good wines were from his years with fellow students. He wanted to provide high quality to price ratio wines and winse which were true to type. The company, with its winery in Wellington, still follows his principals today.
The wines for the Douglas Green Cabernet Sauvignon 2020 come from three appellations, Wellington known for its good tannins and Breedekloof and Robertson for their fine fruits. The wines are made in the appellations, supervised by a Douglas Green Oenologist. They are then taken to the Douglas Green Winery in Wellington. Here they are exposed to French Oak Staves where they undergo malolactic fermentation and 9 months maturation. The wines are then blended an prepared for bottling.
From a Bordeaux shaped bottle, closed with a screw cap. The label is elegant, amusing and very Douglas Green. In the glass, the wine is a gem bright bloodplum in colour at the heart and then pales out to ruby at the edges. The aromas are what you expect from Cabernet, blackcurrants, blueberries, little Agen prune plums and pencil shaving. These segue into the palate where the wine is gentle supported by soft tannins and the oak with its concomitant spice and vanilla.
The Douglas Green Cabernet Sauvignon 2020 is excellent as a glass on its own, great slightly chilled. With food, a good tranche of sirloin with a mushroom accompaniment. You will see this on the Instagram TV Video link below.
Michael’s Mushrooms for Steak
What you’ll need
2 Tbs butter
250g small mushrooms, like Portabellinis, washed and thinly sliced
Freshly ground black pepper
3 Tbs finely chopped parsley
What you”ll do
In a small nonstick frying pan, melt the butter, add the mushrooms and over medium heat cook the mushrooms until all th moisture is driven off. Brown them gently. Season well with the Sea salt and freshly ground black pepper. Add the cream. Add a couple of shakes of the Worcestershire Sauce and the parsley. Cook for a sort while to reduce the cream. Upend the pan and place the mushrooms on top of the steak.
I served this with boiled potatoes, sliced and fried in duck fat.
Click HERE to see my Instagram TV video
Read more about Douglas Green Wines – CLICK HERE