De Krans Pinotage Rosé – A Burst Of Freshness With Seafood Paella

 

Having made it through one of the toughest harvests as a result of the drought, being able to release the first 2018 vintage, seems to be extra special this year. The De Krans Pinotage Rosé, which was released at the beginning of April, is packed with red fruit flavour and a balanced acidity, resulting in a burst of freshness.  On the nose, you’ll pick up soft elegant rose petals, candy floss and hints of strawberries.

Having previously produced a Rosé from other grape varieties, this style of wine has finally found its stride at De Krans in 2016 with South Africa’s signature variety Pinotage. Not only are the Pinotage grapes conducive to producing a superb Rosé due to the exquisite flavour of the grape, but the added bonus is that in the process winemaker Louis van der Riet and his team are also able to pay tribute to our roots.

After the grapes are crushed and destemmed, the juice is drained from the skins almost immediately, resulting in the beautiful light rose petal blush pink. The colour of Rosé has never been a trendier topic than it is at this moment in time. While darker shades of pink and red usually signify a sweeter palate, the lighter colour of current rosés has almost become synonymous with a drier style. “It can be sunset cerise, weak ruby, subtle salmon, lurid bubblegum pink,” says Susy Atkins of The Telegraph with another popular description, of course, being onionskin, as the French often refers to their style and colour of Rosé.

 

Shannon Botes, manager and Chef of the De Krans Bistro and Deli, recommends pairing this Pinotage Rosé with a delicious Seafood Paella. Here he shares his recipe for you to try at home.

Serves: 4 – 6 people

Ingredients

2 tsp saffron

2 tsp paprika

2 onions, sliced

2 cloves garlic

1 green pepper

1 red pepper

1 medium chorizo

2 cups Arborio rice

1.5 liter fish stock

1.5 cups mussels

2 hake fillets

1.5 cup calamari

1.5 cup prawns/shrimp

1.5 cups peas

Instructions: 

  • Fry the onion and chopped garlic in olive oil and a tablespoon of butter
  • Add the chopped green and red pepper.
  • Add sliced chorizo and simmer for a few minutes
  • Add the Arborio rice and stir in the dish. Simmer for a few minutes
  • Add the saffron and paprika
  • Continue mixing on low heat and slowly add the fish stock. Add the stock one cup at a time.
  • Finally add the strips of hake, muscles, calamari and shrimps. Careful not to –  break up the fish by stirring at this point.
  • Simmer until the fish is cooked through
  • Finish by adding the peas.
  • Season and serve.

The De Krans Pinotage Rosé retails approximately at R65 per bottle or is available directly from the farm.

For more info, visit; www.dekrans.co.za

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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