When Sarah Graham and I cooked in the Karoo some time ago, one of the brilliant things was matching wines with the foods we cooked and served up to our guests.
Recently I was handed a glass of red wine and when I asked what it was, I was told, “drink it and you tell me what you think of it.” It was a sublime wine, crimson brick coloured, full of sappy fruit of the cherry and berry kind, some forest floor mushrooms and the flavours all came in layers as I got deeper into the glass. I knew I was in the presence of something very special. Turned out it was the Newton Johnson Family Vineyards Pinot Noir 2011.
We had a lot of fun with Newton Johnson Wines at the African Relish Cookery School. The Newton Johnson Southend Chardonnay 2012 was such a perfect partner to the braaiied Yellowtail Garam Masala, dusted with Bo-Kaap spices and a Cucumber Raita in which I left half of the cucumber in little blocks and the remainder we grated. Click here for the recipe.
The Newton Johnson Full Stop Rock 2008, a blend of Shiraz, Grenache Noir and Mourvèdre I used in what I called the Masterglass, a formal tasting introducing new and different wines to our guests. Taking them out of their comfort zones. A deep dark crimson red wine, with truly sublime dark fruit like hedgerow berries and ripe bloodplums again layer upon layer with an enchanting minerality, bags of flavour and a long aftertaste. It found great favour with the guests who are into drinking the more traditional, Cabernet and Pinotage.
The same evening on the Weber Braai, Jeremy Freemantle, the owner of the African Relish Cookery School, cooked three on the bone rib eye steaks for us. They were bred specially for these wines. Click here for the recipe.
Read more about Newton Johnson Wines – click here.