Montpellier Wines Tulbagh - Food and Wine Pairing Event - Day 3
Following on from our recent posts on our next Food and Wine Pairing Event with Montpellier Wines we move onto our dish 3, the slow cooked Venison, juniper berry and plum casserole which we have paired with the 2014 Spysenierberg red blend. Made from 40% cabernet sauvignon, 31% shiraz, 15% merlot, 14% petit verdot this award winning wine boasts red fruits, plum and lead pencil shavings on the nose that follows through on the palate. Firm yet elegant mouthfeel complemented by velvety tannins makes this wine a delight for both connoisseur and novice alike. Locally sourced eland has been used for the venison which has been marinated over-night before being slow cooked with the juniper berries and plums to create a fabulous winter warmer dish and compliments the flavours and textures of this great wine superbly.