Spier 21 Gables is a range of wine named for the 21 Gables on Spier Wine Farm. The Cabernet Sauvignon is the King of Wine Grapes. In the glass, it is an opaque bloodplum at the heart which pales out to a purple tinged ruby at the rim. The aromas are of black fruit, blackcurrant, Morello cherries. These follow on to the palate with is rich, generous and full bodied with the fabulous fruit. The flavours are concentrated, the line of acidity running from entry to the long plush aftertaste is refreshing with an undertow of oak and its concomitant spice and vanilla.
It’s a perfect partner to your juicy, lazy-aged steak, and can with delicious extras to elevate your dish to something very special.
Serve your grilled sirloin with roasted Aubergines, a sprinkle of punchy gremolata, and a glass of Spier 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted Aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak.
Grilled sirloin steak with roasted aubergine puree and gremolata
2 large Aubergines
Extra virgin olive oil (for drizzling and frying)
salt & pepper
1 small bunch Italian parsley (finely chopped)
1 clove garlic (finely grated)
rind of one small lemon (finely grated)
250 g sirloin steak (per person)
your choice of pan-fried greens for serving – tender stem broccoli is a good choice
Preheat the oven to 230 °C. Use a fork to poke holes here and there across the Aubergines. Place the Aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave to cool slightly, then peel carefully and discard the blackened skins. Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.
For the gremolata
Mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside.
For the steaks
Brush the steaks on all sides with olive oil and season with salt & pepper. Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium rare (or adjust to your liking). Remove the steaks and let them rest for 3 minutes.
To serve, plate some warmed aubergine puree, top with rested grilled steak and pan-fried greens, sprinkle with the gremolata and a drizzle of extra virgin olive oil, and serve at once.
For more information about the wine, please visit https://www.spier.co.za/shop/products/21-gables-cabernet-sauvignon-2016
To enjoy this wine at a discount, join the Spier Wine Club, which offers discounts on wine, hotel accommodation, delicious farm fare, complimentary wine tastings and more. As a member, you’ll also get invites to special Wine Club member events. Read more about the benefits and how to apply on www.spier.co.za/shop.
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