Cape Town Wine Co. Cape Red Blend

Full of deliciously jammy black fruit with a wicked spicy finish, this wine has been hugely popular at some private events we have tested it out at. The warm climate is offset by the altitude that the grapes are grown at which gives this warmth and flavour with a much needed kick of refreshing acidity to bring balance.

#HPW0039

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Cape Town Wine Co.

Country > South Africa

Region > Cape Town

Vintage > 2019

Grapes > Cabernet Sauvignon, Merlot, Cabernet Franc

Farming > Organic

ABV > 13.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature

🍷 > No need to decant

😋 > Flavours of plum, blackberry, black pepper

🍕 > Try with BBQ

🥳 > A great bottle for a cosy night in

📅 > Best enjoyed now

Eat

Try the recipe we created to pair perfectly with this wine

Pecorino and Pancetta Risotto

Risotto to us tastes like a hug in the bowl, after we’ve eaten it we have a warm fuzzy feeling that only a big bowl of carbs can give. We even love the process, it takes patience but we find the continuous process of stirring incredibly therapeutic. This recipe is a particularly comforting yet simple dish with rich savoury flavours.
As there are so few ingredients, the quality will really make a difference. As always we used our homemade chicken stock (one of our top cooking tips is to save and freeze every chicken bone you eat – whether that’s a whole chicken, wings, thighs and when you have a good stash make a big stock and freeze it in batches. Homemade chicken stock makes all the difference!) and good quality pecorino and pancetta from our local deli.

Ingredients

1 ½ tbsp butter

½ red onion

1L of chicken stock (really recommend homemade)

½ finely chopped onion

160g risotto rice

80g pancetta

3 tbsp pecorino

A squeeze of lemon

Method

Heat your butter is a large wide pan, once it’s melted add the pancetta and onion and cook until the pancetta has crisped up nicely and the onion has started to take soften.

Add your risotto rice and stir through into the onions and pancetta, so that the delicious butter, flavoured with the onion and pancetta covers all the rice.

Now it’s show time! Add a one ladle of chicken stock and stir (almost continuously) until the rice absorbs the stock, just before it’s all absorbed add another ladleful and stir. Continue this until your rice has reached that dreamy risotto consistency and is thick and creamy. Most likely around 20 minutes.

Now turn off the heat, season with black pepper (it should already be salty enough from your cheese and pancetta), add a squeeze of lemon (we find this touch of acidity takes edge off all the richness) and stir your pecorino another tablespoon or two of butter until you get that perfect creamy texture.