How To Perfectly Pair The 2021 Perdeberg Grenache Noir

Perdeberg recently asked me to create a pairing for their latest release, 2021 Grenache Noir. While the consensus, more often than not, is to pair red wine with meat or pasta dishes, a less robust style of red, such as the Perdeberg Grenache Noir, works equally well with fish and/or seafood.

The 2021 Perdeberg Grenache Noir

Grapes for the 2021 Grenache Noir, part of the Vineyard Collection, are sourced from eight-year-old vineyards. The wine is made in an elegant and new-world style, making it a versatile wine which pairs well with a variety of dishes.

The Grenache 2021 Noir has a dark red hue and boasts aromas of red berries and cherries, as well as spicy notes. The bright red, fruity flavours, subtle spice, and smooth palate make it the ideal summer red. I like to serve it slightly chilled, especially in the hotter summer months.

Perdeberg Grenache Noir Food Pairings

With summer just around the corner, I thought I would share two pairings – one lighter and ideal for alfresco lunches and the other a dinner party winner.

Prawn Salad, Mixed Greens, Cucumber, Avocado, Asparagus & Tomatoes

The perfect summer salad to wow your lunch guests. It is super easy to make and so delicious. If you do not eat prawns, you can substitute them with smoked or lightly seared salmon.

Ingredients:

700g Queen prawns, deshelled and cleaned
Salad leaves – lettuce, rocket and coriander
Half a cucumber sliced into ribbons
1 Avocado cut into cubes
Blanched asparagus
Rosa tomatoes
2 Lemons
1 Garlic clove crushed
Cayenne pepper
Salt and pepper
Olive oil
Butter

Method

Season the prawns with cayenne pepper, salt and ground black pepper, and pan-fry in two batches with garlic and a squeeze of lemon juice. After 2 to 3 minutes, add a knob of butter, cook for a few minutes, and remove from the pan.

Assemble your salad, starting with the salad leaves, then layer the rest of your ingredients ending with the prawns. Serve with a lightly spiced mayo dressing, wedges of lemon and a glass or two of the 2021 Perdeberg Grenache Noir.

Mushroom & Asparagus Risotto with Pan-fried Yellowtail

I love risotto, and while it does take a bit of effort, it makes for a fantastic dinner party dish. For this pairing, I topped the risotto with a pan-fried yellow tail.

Ingredients

Serves 4 people

4 to 5 Cups of chicken or vegetable stock
Olive oil
2 Tablespoons butter
2 Cups porcini mushrooms – sliced
200g Asparagus tips
1/2 Chopped onion
2 Garlic cloves crushed
1 1/2 Cups arborio rice
1/3 Cup dry white wine
1/3 Cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh chives
4 Yellowtail fillets

Method

Dissolve the stock in boiling water using a saucepan or jug. Add olive oil and butter to a heavy-based pan, and over medium heat, sauté onions and mushrooms for approximately 4 – 5 minutes.

Add the rice and stir for 1 to 2 minutes, coating the rice. Then add the white wine and allow it to reduce. Start adding the stock, one ladle at a time – stirring the rice often to stop it from sticking. Repeat this process until all the stock is added.

Nearing the end of the cooking process, add the asparagus tips – if you add them with the mushrooms, they become too soft. The total cooking time for the risotto is approximately 25 minutes. The rice should be just cooked and still have a slight bite. Lastly, stir in grated Parmesan cheese and season with salt and pepper.

In a pan, melt a knob of butter, add a splash of olive oil and place the seasoned yellowtail fillets skin side down. Cook on a medium to high heat for approximately 8 to 10 minutes in total (depending on the thickness of the fillets), turning once. Before removing from the pan, add a squeeze of lemon juice.

Serve the risotto in individual bowls, topping with a fillet of pan-fried yellowtail and garnishing with chopped fresh chives. If you prefer a meaty dish, serve the risotto with an oven-roasted pork fillet. Serve with the slightly chilled Perdeberg Grenache Noir.

Wine price & availability: The Vineyard Collection 2021 Grenache Noir is available directly from the Perdeberg Tasting Room at R105 per bottle, at Perdeberg’s Online Wine Shop or from selected liquor outlets nationwide.

If you have enjoyed this food and wine pairing, please check out my other delicious recipes.