Wine of the Week – Koelenbosch Director’s Reserve Pinotage 2021

Our Wine of the Week is the exceptional Koelenbosch Director’s Reserve Pinotage 2021 by Koelenhof Wine Cellar.

Koelenhof Wine Cellar is a celebrated wine producer located in the picturesque Stellenbosch region of South Africa. With a rich history dating back several decades, the winery has become synonymous with exceptional quality wines and a commitment to sustainable winemaking practices.

Koelenhof boasts different wine brands, each with its own distinct character and style. One of these is the Koelenbosch range. This wine range represents the finer cultivars and old favourites such as Merlot, Pinotage, Chenin Blanc, and Sauvignon Blanc.

You’re invited to discover the exceptional taste and value of the Koelenbosch range, with its premium quality wines at an affordable price point. The Koelenbosch Director’s Reserve Pinotage, our Wine of the Week, is the flagship wine of the range. Grown in 21-year-old vineyards on Tukulu and Dresden soils, the Pinotage grapes used to make this wine offer exquisite colour and flavour intensity.

This full-bodied wine, with its ruby red hue and aromas of fresh cherries, is sure to captivate your senses. Savour hints of spice, red fruit, and mocha on the palate, all testament to its 16-month ageing in French oak barrels. Perfect with wintertime comfort food, this Pinotage pairs well with game, beef and lamb dishes.

Pairing recipe: Roosterkoek kudu burgers with three-pepper sauce

Recipe by Dine with Tasha

Ingredients

For the patties:

• 1kg Kudu mince
• 2 Tsp garlic powder
• 2 Tsp onion powder
• 3 Tsp salt
• 1 Tsp black pepper
• 1 Onion, finely chopped
• 1 Handful of chives, chopped
• 1 Handful of parsley, chopped
• 3 Sprigs of thyme, chopped
• 1 Egg
• 2 Tbsp olive oil
• 1/2 Cup biltong powder

For the sauce:

• 1 Tbsp butter
• 1 Small shallot, finely chopped
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 50ml Brandy
• 1 Tbsp Green peppercorns
• 1 Tbsp Black peppercorns
• 1 Tbsp Pink peppercorns
• 250ml Cream
• Salt to taste

For the roosterkoek:

• 1kg Store-bought dough (or make your own if you wish)

To serve:

• Tomato
• Red onion
• Lettuce

Method

1. To a mixing bowl, add all the patty ingredients (except olive oil and biltong powder) and combine well.
2. Divide the mixture into 8 equal parts, then roll in the palms of your hands to form a ball. Press down on the ball to flatten it into a patty. Brush the patty with a little olive oil, then cover the patty in biltong powder. Repeat with the remainder of the mince and set aside.
3. Divide the dough into 8 balls. Press flat with the palm of your hand and place on a lightly floured wooden board. Set aside.
4. Prepare the sauce by frying the shallot in butter. Add the mustard, Worcestershire sauce and brandy, then ignite the alcohol using a match or lighter. Cook until the flames die out, then add the peppercorns and cream. Season with salt and cook for a further 5 minutes, or until the sauce has thickened.
5. Cook the patties and roosterkoek on the braai until desired doneness (patties recommended medium-rare).
6. Build your burger and enjoy it with the Koelenhof Director’s Reserve Pinotage!

Wine estate name: Koelenhof Wine Cellar
Location: Stellenbosch, Western Cape
In collaboration with: wine.co.za