Not at all surprised to read that this unpretentious red blend is Delheim’s top-selling wine. What’s not to like about a captivating ruby-hued wine, medium-bodied, aromatic and fruity, that slips down as an enjoyable aperitif? It also goes on to happily accompany a range of home-cooked favourites, from mac’n cheese to chicken pie, from vegetarian pizzas to bangers and mash. It’s a wine that takes to weekend braais with equal enthusiasm, partnering chicken sosaties, boerewors and ribbetjies and yes, will be as happy paired with burgers, with pasta, with toasted cheese and tomato...
You get the picture. But what lifts this accessible value-for-money above many competitors is that it’s been made with care, offering consumers a delicious meld of shiraz aromas, fruit and spices that are well balanced by typical characteristics of cab. It sells for R85, is vegan-friendly with moderate 13,5% alcohol levels and offers a fine choice for everyday autumn sipping as our menus start to reflect seasonal changes.
Delheim marketers suggest that it will also enhance mushroom dishes, reminding us that their famous funghi foraging days are scheduled for mid-June. Seeing that the farm doesn’t produce a pinot noir, the Delheim Shiraz Cabernet Sauvignon 2017 will no doubt take on this role as well.
Delheim shared a couple of mushroom recipes with us, one of which I have featured in the food section of this website.
Cheers and bon appétit.