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The Majestic Wine Blog - Biltong & Wine Paring

posted on 9 September 2014 | posted in Biltong Paring

I have a confession to make; this week’s wine of the week has been chosen for slightly
selfish reasons. Having spent six months ‘finding myself’ in the bush lands of South Africa
I picked up an unhealthy addiction to biltong; a kind of meat snack that is marinated in
vinegar and rock salt. Biltong is most typically made from beef, but ostrich, kudu, springbok
and chicken is also used.

But what does biltong have to do with our wine of the week? Well, a few days ago a new
South African food shop opened only a rugby balls throw from our store. This leaves me in
a very dangerous situation as I will be visiting far more regularly than my wallet or waistline
permits. However, it did raise an interesting query for me; what wine would go well with

After much deliberation I have decided upon the very South African sounding Kanonkop
Kadette. This is the second wine from the extremely well respected Kanonkop Estate in
Stellenbosch. A blend, made predominantly from Pinotage with Cabernet Sauvignon, Merlot
and Cabernet franc comprising the remainder. The wine is aged in French oak for 12 months
to give it a real richness of flavour.

In the glass, the wine has a deep ruby colour that already seems well suited to the meatiness
of biltong. On the nose, the wine has aromas of raspberries and blackcurrants that are accentuated
with a mocha undertone, giving it a nice roundness.

The blackberry flavours continue on the palate and the smoothness of the mocha manifests itself
as an almost chocolatey taste in the mouth. What makes it so well suited to biltong is that this
wine has a beautifully long finish that keeps those flavours nestling on your taste buds and
therefore complement the tasty meaty treat.

If biltong isn't your thing then this wine would also be ideal alongside some lamb steaks or
perhaps a pastrami sandwich.
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