Quoin Rock Red Blend 2015, perfect with Christine Capendale’s warming Goulash Soup…

Quoin Rock Red Blend 2015

I like the unpretentiousness of the naming of this wine as Red Blend. No Bordeaux, no Rhone, and no Cape. Simple and straight forward, Red Blend. While this is not sold at a give-away price, at R600.00 a bottle, I love the simplicity of the packaging. And the utter deliciousness of the wine. The Quoin Rock Red Blend 2015 is the product of what is spoken of as the best vintage this century.

A blend of 66% Cabernet Sauvignon, 19% Cabernet Franc and the balance of Merlot, it is a classical left bank Bordeaux blend in style. Once in the cellar and destalked, the grapes begin their way to wine with regular punch downs and an extended skin maceration after fermentation. This was followed by maturation in French oak barrels for 20 months. Once blended the wine is prepared for bottling.

Pour
The Quoin Rock Red Blend 2015 is in a Bordeaux shaped bottle, closed with natural cork. The label is extremely elegant all in black. In the glass, a deep bloodplum at the centre, which pales to ruby at the edges. The flavours are surprisingly of more red than black fruit. Well supported by oak and fine tannins. Lovely long aftertaste, everything in perfect balance. Makes a great glass.

Christine Capendale’s Goulash Soup

Pair
A perfect food wine. Chill for about 30 minutes before you serve. Good as a post prandial wine with some good, snappy, dark chocolate. Excellent with the traditional Sunday Roast, though sometimes mid-week, you want an excellent bottle with a hearty warming soupy supper, with crusty bread and cheese, The Quoin Rock Red Blend 2015 it is. Christine Capendale’s Goulash Soup with its warming spicy notes and contrasting sour cream garnish is the one.

Christine Capendale, one soup a month

Christine Capendale’s Goulash Soup

This is my favourite meaty winter soup!  If this one does not warm you up – nothing will!!!

(Double up on this recipe and keep leftovers in the fridge for a few days – it will last really well.  You can also freeze left overs for 1 month)

This soup is served at ski resorts all over Europe – we had it for the first time with Austrian friends many years ago in Langebaan. (on a cold, rainy day!) It was thick and chunky – almost like a stew!  This recipe is my version.

Serves 6

Ingredients
1 kg topside beef, cut in cubes
2 onions, chopped
2 cloves of garlic, crushed
25 ml olive oil
1 tin chopped tomatoes
15 ml paprika
5 ml ground cumin
1,5 l beef stock
1 large red pepper, cut into strips
2 potatoes, cubed
5 ml freshly squeezed lemon juice
1 tin French cut green beans
Salt and freshly ground black pepper to taste
200 ml soured cream – for serving

Method
Sauté the onions and garlic in the oil
Add the meat and cook for a few minutes whilst stirring – to brown
Add the tomatoes, paprika, cumin, beef stock and some salt and pepper
Cook the soup until the meat is tender, ±1½ hours at a very gently heat and stir regularly.  Top up with beef stock or water if necessary.
Add the cubed potato and the red pepper strips to the soup once the meat is tender and almost falling apart.
Simmer until the potatoes are soft and tender
Adjust the seasoning – add more salt, pepper and a dash of lemon juice to the soup
Add the drained beans, heat through and serve with dollops of soured cream and some chopped parsley or coriander

Read more about Quoin Rock Wines – CLICK HERE

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