Creation Wines

No doubt one of the most popular varieties in the country, Shiraz consistently impresses both snobs and quaffing Joes with its versatility and stylistic differences. Usually more upfront and in-your-face with flavour than some Northern-France cultivars, it is mysterious in that you never know what to expect – there are more varietal Shirazes than any other varietal wine in South Africa.

A tasting of 123 Shirazes at the Shiraz-on-show, presented by the Shiraz SA Association at the Vineyard Hotel, once again highlighted this trait. Regardless of the few Rosé-wines and even a Shiraz sparkling, the single varietal and blended red wines offered a magnitude of styles – fruity-tutti, elegantly spicy, floral, oaky to dark and smoky.

Even though all the usual show-stopping favourites were on offer, it was the perfect platform to dig a bit deeper. A small, three-hectare farm situated in Stanford, Vaalvlei is owned by the Terblanche family, with Naas Terblanche making the wines. The Shiraz vines are planted on “koffieklip” and sandstone soils and deliver old-school style wines. The 2010 is made at Raka Wines and is an easy-drinking, juicy wine, with soft and spicy tannins.

The Shiraz Reserve 2010 is the real gem and gets made at the Vaalvlei cellar itself. Even though it’s very young, it has a unique floral character and intriguing white pepper aroma, with smooth tannins. Another new show-stopper is the Driehoek Shiraz 2009, produced by David Nieuwoudt from Cederberg. This maiden vintage is elegant and round, with black fruits and a good oak structure.

Heading towards the coast, a tasting of the Namaqua DC Reserve BIB box wine makes you stop in your tracks – produced almost exclusively for the export market, this 3L box costs R317! Abundant ripe fruit and spice, it is a rather full bodied wine – reminding wine drinkers never to judge a book by its cover …

With Shirazes stretching across the spectrum from weird to wonderful, my personal favourite of the day was the Creation Syrah 2009. Intense flavours of maraschino cherries and violet, it has a peppery spice that rounds the wine off beautifully.

Shiraz is the fourth most planted variety in South Africa and even though the most plantings are found in Paarl, Stellenbosch and Malmesbury, it is especially these cooler climate, sea-breeze affected vineyards that deliver some of the best varietal styles available.

3 tablespoons Miso
4 cups water
½ cup cooking sake or wine
½ cup cooking sherry
1 teaspoon sesame oil
1 tablespoon peanut oil
2 red chillies, chopped
150g (5oz) shitake mushrooms sliced
2 cups Arborio rice
2 tablespoons chopped chives
Steamed bok choy to serve
Cracked black pepper

Place miso, water and sherry in a sauce pan and allow to simmer slowly. Place oils in a heavy based saucepan over medium heat. Add chillies cook for 1 minute. Add shitake mushrooms and cook for 2 minutes until mushrooms are soft. Remove mushrooms with a slotted spoon and set aside
Add rice to the pan and cook, stirring, until the rice is translucent.
Add 1 cup of liquid at a time to rice and stir until liquid is absorbed. Repeat until rice is almost tender. Add shitake mushrooms and chives.
To serve, place steamed bok choy on a serving plate, top with risotto and sprinkle with pepper.
Serves 4

This is gorgeous with our Creation Pinot Noir

1 tablespoon oil
4 thick Sirloin or fillet steaks
1 tablespoon butter
4 shallots,chopped
2 cloves garlic, crushed
100 g(3 ¼ oz) shitake mushrooms
100 g (3 ¼ oz) small field mushrooms
1 cup (8 fl oz) beef stock
1 cup (8 fl oz) red wine
1 tablespoon thyme leaves
Cracked black pepper
Mashed potato to serve

Heat oil in a frying pan over medium heat. Add steaks to the pan and cook for 3 minutes on each side or until cooked to your liking. While steaks are cooking, heat butter in a frying pan over medium heat. Add shallots and garlic to the pan and cook for one minute. Add mushrooms to pan and toss in hot butter for I minute. Add stock, wine, thyme and pepper and allow to simmer until mushrooms are soft and sauce has reduced by half.

To serve, place mashed potato on warmed serving plates. Top potato with steak and pour over mushrooms and sauce. Serve immediately.
Serves 4

Pairs beautifully with Creation Merlot/Cabernet Sauvignon/Petit Verdot (Bordeaux style Blend)

CREATION WINES FACEBOOK COMPETITION
Win a case of 6 bottles of 2009 Creation Syrah, Grenache (Double Gold Veritas
winner) and food pairing on the Creation farm for 6 people. Post before 15 June 2011

CREATION WINES PINOT NOIR RESERVE: Cooking with Le Creuset.
Win a Coastal Blue Le Creuset Risotto Pot as well as 3 bottles of Creation Pinot
Noir Reserve and a Food and Wine Pairing for four. Valid until 1 July 2011

FATHER’S DAY AT CREATION WINES
Stand a chance of winning a Le Creuset Steak Pan as well as 6 bottles of Creation
Merlot, Cabernet Sauvignon, Petit Verdot 2009 and a Steak dinner voucher at
Season restaurant to the value of R250.00. Valid until 15 June 2011

COOKING WITH CREATION
Win a Cooking Weekend with Creation Wines and De Hoop Collection.
Post before 10 July 2011

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The perfect winter pairing of Creamy Cauliflower and Gorgonzola Soup with the spicy aromas of Creation Merlot.

1 medium cauliflower
1 tablespoon unsalted butter
2 smallish onions, peeled and finely sliced
4 thyme sprigs
sea salt and freshly ground pepper
4 cups chicken stock

½ cup Gorgonzola cheese
1  cup Cream
Chives  for garnish

Method:

Sauté onions and chopped cauliflower in the butter until onions is translucent

Add chicken stock and cook until cauliflower is just tender.

Blend with a hand blender and stir in the cream and season to taste

http://www.chefprive.co.za/2011/04/producer-spotlight-richard-bosman/ This is the link to the famous pig farmers from the Hemel-en-Aarde on the Tesselaarsdal Glen Oaks Farm, the Crowthers and Richard Bosman from the Charcuterie from where we source our Charcuterie for the Creation antipasti platters.