Perfect for Valentine’s celebrations, our wine of the week is Graham Beck Brut Rosé Non-Vintage, an exuberant and flirtatious Cap Classique.
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Graham Beck, one of South Africa’s leading family-owned estates, purposefully endeavours to produce South Africa’s finest Cap Classique, to champion the development of its farming community, and to be a leader in the ecological sustainability of the fragile South African ecosystem.
The home of their brand, Graham Beck Estate, is situated in the breathtaking Breede River Valley, only ten kilometres from the town of Robertson. Pieter Ferreira is in no doubt as to the reason for this region’s success. “It’s the unique terroir – perfectly suited to the production of outstanding Cap Classique. We have the richest natural limestone deposits in the Western Cape,” he explains. “Limestone ensures low pH and natural acidity, so it’s ideal for bubblies.”
In their pursuit of the perfect bubble, the Graham Beck team strives to consistently raise the bar regarding quality and distinction. They follow the time-honoured traditions of crafting outstanding sparkling wines – their passion and pride shine through every step along the way.
Graham Beck Brut Rosé NV has all the hallmarks of a traditional and carefully crafted bubbly, with the added appeal of being flirtatious and fun. Elegant and structured, it truly is a sparkling wine for all seasons.
This bubbly is made from Pinot Noir and Chardonnay’s traditional Cap Classique base wines. Chardonnay contributes fruit and elegance, while Pinot Noir lends complexity and length of flavour.
Graham Beck Brut Rosé has a unique pale silver-pink hue. An enzymatic reaction during the transport of the Pinot Noir fruit to the cellar obtains this colour. The wine has aromas of raspberries and cherries. The mousse is lively but fine in the mouth. Brisk, yet delicate on the palate, Graham Beck Brut Rosé bursts with flavours of freshly crushed berries and hints of oyster shell.
Fun and versatile, yet simultaneously satisfyingly complex, the Brut Rosé is an anywhere, anytime Cap Classique which is why it has been dubbed our wine of the week. Attention, foodies! Here is a recipe for duck and cherry spring rolls that pairs beautifully with Graham Beck Brut Rosé NV.
Pairing Recipe
Duck and cherry spring rolls served with Graham Beck Brut Rosé Non-Vintage
Serves 6 people
Ingredients
The duck
- 2 duck breasts
- Maldon salt
The sauce
- 125ml (1/2 cup) Graham Beck Brut Rosé NV
- 30ml (2 tbsp) cherry jam
- 30ml (2 tbsp) hoisin sauce
The spring rolls
- 2 carrots, peeled and sliced into thin matchsticks
- 1/4 cabbage, thinly sliced
- 2 salad onions, thinly sliced
- 6 spring roll pastry sheets
- 1 egg, whisked in a small bowl
- 1 L of sunflower oil for deep-frying
Method
- For the duck: Score the duck breasts on the skin side and season heavily with Maldon salt. Place skin-side down in a pan over medium-high heat.
- Cook the breast for 6 minutes on the skin, turn around and cook for 4 minutes on the other side. Press the meat with your fingertips, it should be firm but still springy to the touch. Remove the duck from the pan, and allow it to rest for 10 minutes, keep the pan aside.
- For the sauce: Pour excess fat into a bowl, but reserve all the brown bits in the pan. Deglaze the pan with the Graham Beck Brut Rosé NV, and reduce the wine for 4-5 minutes. Add the cherry jam, hoisin sauce, soy and simmer the sauce for about 5 minutes until it starts to thicken slightly. Remove from the heat and set aside.
- For the spring rolls: Slice the duck thinly. Mix the sliced duck, carrots, cabbage, and salad onions with half of the sauce in a medium bowl.
- Cut each of the spring roll sheets in half. Work with one-half at a time. Cover the rest of the pastry sheets with a damp tea cloth. Place the cooled filling at the bottom of each sheet. Fold the sides in and roll the pastry up to create a cigar. Use the egg to brush the top of the pastry and stick the sides together.
- Heat the oil over medium heat and deep fry the spring rolls until golden and crisp. Remove from the oil with a slotted spoon and drain on kitchen towel paper.
- Serve with the rest of the sauce as a dip and enjoy with a glass of Graham Beck Brut Rosé NV.
Wine estate name: Graham Beck Estate
Location: Breede River Valley, Western Cape
In collaboration with: wine.co.za
