As the weather cools down, our heads swivel towards the red wines on our shelves. And what is the undisputed king of reds? Why cabernet sauvignon, of course.
It’s the world’s most widely planted grape, with a truly strange origin story. Did you know that cab sauv is actually a natural crossing between cabernet franc and sauvignon blanc way back when in Bordeaux? So switch from sauv in summer to cab in winter, and you can say you’re studying history.
100% cab, the grapes were picked at optimal ripeness and after fermentation, the wine was aged for 18 months with various types of oak used, none new, before blending and a light filtration. Deep dark fruits dominate with blackberry compote and black plum complemented with spicy aromatics of clove and cinnamon and a lovely hint of dried herb
From Warwick’s Kitchen
A catalogue of delicious recipes to satisfy all; from classic beef and seafood plates to innovative vegan dishes, and more. All expertly paired with our wines.
Unctuous and juicy, this burger is a dream paired with The First Lady Cabernet Sauvignon. The hints of thyme and star anise marry beautifully with the spiciness of the wine, while the plum compote elevates its dark, plummy flavours.
Word of advice, do not use a stemless wine glass when enjoying the wine and wings over dinner! The marinade for the sticky wings incorporates the cab sauv making it a seamless match for the wine. That plus, the luscious flavours of the red cherries and the salty tang of the blue cheese…
Cabernet? A Boon with pasture-reared meats
Speciality butcher Ryan Boon, the meat supplier for UCOOK focuses on pasture-reared and sustainably-sourced meat. UCOOK styles him as the ethical butcher of choice and the go-to for the best cuts in the game.
Tender, herbed fillet, the world’s best pairing with a glass of cabernet. Enough said.
- 1 whole beef fillet, 2.5–3 kg
- olive oil
- 30 ml dried rosemary
- 45 ml salt
- 15 ml white pepper
- 30 ml dried thyme
- 15 ml dried sage
- 15 ml cayenne pepper kitchen string
- Make the rub by mixing all the ingredients in a small bowl.
- Place the fillet flat on a chopping board with the smoothest side up. Neatly fold the tail of the fillet back onto the thicker part so you get a slab of meat an even thickness throughout. Tie the tail in place with a couple of lengths of soaked butcher’s string. Coat with a little olive oil to hold the rub.
- Season all over with the rub.
- Create a medium indirect fire. Sear the fillet on four ‘sides’ for a minute each over the hot coals or gas burner coals. Now place it in the centre of the kettle braai, or on your indirect cooking spot.
- Cover with a lid and roast for 20 minutes. You can check for ‘doneness’ by prodding after 20 minutes and leave it longer if you want medium or well. To cook in the oven, heat a skillet to smoking and quickly brown the fillet all over so it takes on some charring. Put the whole thing in an oven preheated to 200°C for 20 minutes. Prod for rare, medium well at intervals after 20 minutes.
- Rest for 10 minutes before carving.
Malay-style Deboned Lamb Rib
The cab acts as a delicious counterpart to the richness of the lamb, and the intricate spicing complements the naturally spice edge to the wine.
- 1 to 1.2 kg lamb rib
- 4 red chillies
- 8 cloves garlic
- crushed knob ginger
- crushed salt and pepper
- 5ml turmeric
- 100ml soy sauce
- 100ml rice wine vinegar
- 1 tin coconut milk (400ml)
- Lay the rib out flat on a board and cut it into 4 portions of roughly equal size. Lay them in a large bowl that will allow them to soak in about 600ml of liquid.
- We tend to just chop the top off the chilli and pop them in the bowl seeds and all. You can also roughly chop them for more contact and thus more heat. Or you can open the chillies, scrape out the seeds and only include the flesh for less heat. Add the crushed garlic and ginger. Season with salt and pepper and add the turmeric.
- Combine the soy sauce, vinegar and coconut milk in a jug, stir it up and pour it over the ribs.
- Make sure they all get a good coating and all the flavours combine well by juggling them around before covering with cling wrap. This should sit and marinate for at least 4 hours in the fridge.
- Preheat your oven to 150°C. Transfer the ribs, marinade and all into an oven proof dish. Cover with tin foil and bake for 1 hour.
- Finish by cooking over gentle coals on the braai. (You can start the fire while the ribs are in the oven and let it burn down a bit.) Baste with the roasting juices as you go, although you will need to skim off the fat to leave the jus behind.
- These deboned ribs are stunning with Basmati rice and a little cucumber salad with a mirin dressing.