Peacock Wild Ferment Cabernet Sauvignon

Grilled Steak

© Photo by Steve Giralt

Perfectly Grilled Steak

INGREDIENTS:

  • 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
  3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

© Recipe courtesy of Bobby Flay for Food Network Magazine.

MAY WINE CLUB:

Bold wine Style logoPeacock_CABSAVNV (1)False Bay Vineyards
Peacock Wild Ferment Cabernet Sauvignon

Stellenbosch, South Africa

BOLD WINE STYLE

A wine that portrays typical varietal character along with a lot of elegance and accessibility. On the nose you can enjoy subtle red berries, a hint of chocolate and green spices. The palate has a lifted freshness and soft tannins which are well integrated- the fruit also carries through well to the aftertaste. It’s great enjoyed on its own, but also pairs well with a variety of dishes ranging from a simple tomato-based pasta dish to a juicy sirloin steak.

Varietal: 100% Cabernet Sauvignon
Analysis:
13.4% alcohol / volume
TA: 6.3 g/l
pH:
3.46
RS:
2.6 g/l

“Cabernet Sauvignon has always been seen as a big, bold and very tannic wine…the king of the reds. It is traditionally marketed as a wine to keep for at least three years before even thinking of opening a bottle. But at Waterkloof we believe it does not necessarily have to be big and gutsy to make an impression. We look for vineyard sites that are able to produce wines with notable elegance and freshness, allied with a fine texture.” – False Bay Vineyards

HARVEST AND PRODUCTION:
The grapes for our Peacock Wild Ferment Cabernet Sauvignon are sourced from the cooler slopes of the Helderberg ward on the coastal outreaches of Stellenbosch. Deep red soils provide moisture and nutrients, which give this Cabernet its supple, dark berry character. This cooler area also allows a longer ripening period, which imparts balanced flavors and elegant tannins to this red varietal. False Bay Vineyards use very minimal intervention during their winemaking process. The grapes are tasted regularly to determine the optimal ripeness and taste. Wines are hand-harvested after the grapes are de-stemmed. The juice is naturally fermented using “wild yeasts”, allowing for the flavors of the vineyard to be further expressed in the bottle. The skins are juice are mixed using two punch-downs or two pump-overs per day. The wine is aged in older 225L barrels for 9 months, after which it underwent a light filtration and a small dosage of sulphur is added before finally bottled. No other additions such as tartaric acid or enzymes were added.

ABOUT FALSE BAY VINEYARDS:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. The sister company of Waterkloof Winery, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Learn more about False Bay Vineyards here.

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South Africa HPF Posmeester Merlot

Grilled Flat Iron Steak with Blue Cheese

Grilled Flat Iron Steak

© SunnyBryd

Steaks and Merlot are a sure thing, especially with blue cheese, rosemary, garlic and a hot grill. Your Merlot will be mad for this meal.

INGREDIENTS:

  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 pound flat iron steak
  • 3 tablespoons softened unsalted butter
  • 1 ounce crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cracked black pepper

DIRECTIONS:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
  • © Recipe courtesy from Kristin at Allrecipes.com

SEPTEMBER WINE CLUB:

HPF Posmeester MerlotBold wine Style logoHermanuspietersfountein (HPF)
Posmeester Merlot

Walker Bay, South Africa

BOLD WINE STYLE

In the early 1800’s farmers imported a teacher named Hermanus Pieters to teach their children Dutch, the forerunner of Afrikaans. He would be paid in sheep which he grazed at a fountain under the Milkwood trees near the sea. The spot soon became known as Hermanus Pieter’s Fountein (HPF).  In 1855, the village was named after him – Hermanuspietersfontein.  Fast forward 100 years later, a wine cellar baring his name is the longest Afrikaans name for a cellar in the world and using Afrikaans-only wine names.  Operationally, their 350-ton urban winery combines European mindset and gravity concept to minimize handling and intervention in the winemaking process. “Good earth makes better wine” is HPF’s winemaking philosophy, the expression and sense of place is the soul of Sondagskloof.   Sondagskloof is sheltered in a mountainous area, 50 kilometers from the southern tip of Africa and was granted “Ward Status” (ie. AVA) in February 2007.  While the ward comprises of two farms, Hermanuspietersfontein is the only wine producer marketing the Wines of Origin Sondagskloof.

Elegant red blend with an aroma of red and purple fruit such as blueberries and currants.  Milk chocolate undertone and fruit freshness. Lush and juicy palate; supple and full with good length.

Appellation: Walker Bay, South Africa
Varietal: 85% Merlot, 14% Shiraz, 1% Mourvedre
Analysis: 13.8% alcohol / volume
pH: 3.5
TA: 5.35 g/l
Residual Sugar: 2.2 g/l
Aging: 10 months French oak
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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Coffee Rubbed Skirt Steak

Fire up the Grill!
Great recipe to pair with the Big Game and Chapter Three Shiraz!

Coffee-Skirt-SteakINGREDIENTS:
•  2 lbs. skirt steak
•  2 tablespoons ground coffee beans
•  2 tablespoons ground black pepper
•  1 ¼ tablespoon sea salt
•  1 tablespoon smoked paprika
•  ¼ teaspoon cayenne pepper

DIRECTIONS:
Mixed all dry ingredients and rub Steak both sides.   Refrigerate 4 hours or overnight.

Prepare grill (preferable charcoal) and grill steaks two-three minutes per side on high heat.

Let rest 5 minutes.  Cut across grain and serve with a glass of Chapter Three Shiraz.  Serves 4
Recipe compliments of Epic Wines.

Bold_stickerChapter-3-ShirazMcPherson
Chapter Three Shiraz
Central Victoria, Australia

This is the third range to be released into the McPherson portfolio and has been created with the finest attention paid to viticultural practices and winemaking techniques to achieve wines of perfect harmony, great style and superb quality.  Fruit was harvested from 15-year-old vines in exceptional vineyard sites on top of the Strathbogie Ranges.The vineyards are situated on granitic sand and rock, which give the wine notable terroir.  Smooth, complex and elegant, this medium bodied, cool climate red evolves with stunning aromas of ripe sweet berries coupled with a floral, violet – like perfume and smoky, chocolate suggestions. The perfect accompaniment to fillet steak or venison – or for something a little different try it with some chocolate cake.

Harmoniously balanced with brooding fruits and carefully integrated French oak, this wine offers intense blackberries and dark plums with a lingering spicy finish. Possessing an eternal palate of richness and spice, it is irresistible now, and will richly reward those who offer it time.”- Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Viognier
Analysis: 14.0% alc/vol
Critical Acclaim:
5 Stars Central & Western Victoria Wine State National 2014; Gold Medal Decanter World Wine Awards UK 2013; Gold Medal Hong Kong International Wine & Spirit 2013

Moonstruck Shiraz pairing recipe

grilledsteakGrilled Steak Salad with Pesto & Crostini

INGREDIENTS:
•  Olive oil
•  2 slices of ciabatta bread
•  Flank Steak (12-16oz)
•  Sea salt and freshly ground black pepper
•  5-6 oz. mixed salad leaves
•  1 Tbsp dried oregano
•  2 Tbsps of green pesto
•  Juice of 1 lemon
•  1 clove of garlic cut in half
•  A sprig of fresh rosemary leaves picked and chopped

DIRECTIONS:
Lay the steak on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with grease-proof paper and pound lightly with a rolling-pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.

Put a large griddle pan on a high heat and, as it’s heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and let them rest in a warm place.

Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.

Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.

In a mixing bowl, toss the salad leaves with the lemon juice, a lug (approx. one tablespoon) of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.   Serves 2.   Recipe compliments of Jamie Oliver.

Moon-Struck-shiraz_smallMoonstruckmellow
Shiraz
Central Victoria, Australia

Fruit for the Moonstruck Shiraz was harvested from select vineyard sites within Central Victoria, Australia. The highly anticipated 2012 vintage has produced some excellent wines with beautiful balance and length of flavor. The harvest was short and fast with whites and reds ripening early in the season, and good Autumnal weather to follow. The resulting wine is ripe, complex and wonderfully rich and brooding, due to the distinct Shiraz parcels of fruit. Overall, the quality is remarkable and the resulting wines will live on for many years to come. Enjoy this wine on its own or with rustic tomato based pasta, charcuterie or steak.

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  86% Shiraz, 14% Tempranillo
Analysis: 14% alc/vol
Jo-NashCritical Acclaim:  Gold Medal 2013 New Zealand Int’l Wine Show
Silver Medal 2013 Royal Queensland Wine Show
Silver Medal 2013 Royal Adelaide Wine Show

“Rich, with elegant and chalky tannins, this wine is a lovely blend of blackberry and pepper with a hint of savory fruit and wonderful length. With well integrated French oak complimenting the spicy palate, this is an enticing wine to be enjoyed with food.” – Jo Nash, winemaker