Pairings | Red wine sauce
In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
Steak is the ideal foil for a good red but is there a perfect match? You could simply say the one you most enjoy but it also depends on the cut and the way you cook it.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?