Fish and Reds - a new "Dimension"
Fish and Red wine – yes you can. The pairing dogma of “white with fish, red with meat” is long outdated, and as a winery that strives to stay on the cusp of innovation and creativity we’d like to inspire you to pair red wine with a few soup recipes this winter.
Du Toitskloof Dimension 2018 is a delicate and spicy blend of Shiraz (38%), Merlot (27%), Cabernet Franc (17%), Mourvedre (10%), Cabernet Sauvignon (5%) and Petit Verdot (3%). This winter our flagship blend is paired with South African style Fish Soups.
When we think of all the red, dark and even bold ingredients that go with fish; tomatoes, roasted peppers, soy sauce, paprika – it makes sense to reach for a red wine to complement your seafood dish.
The heavier and denser the fish, the more full-bodied the wine should be, also when the fish is lighter and flakier one should rather consider a more elegant and subtle red wine s not to overwhelm typically leaner fish such as cod, snapper, freshwater and sea bass. Let the weight and texture of the fish be a guide to selecting your wine. Be cautious with lemon juice – these acids could clash with the tannins in the wine, but experiment and taste the wine while cooking (the best part).
The last Gilbert&Gaillard International Tasting shared that the 2018 vintage of our Dimension blend is, “…dark garnet in colour. Tomato-leaf and leather on the earthy nose with mint and herbaceous notes on the full palate with some dark berry on the aftertaste. Grippy and full on the finish. Drink through 2026…”
We’ve selected the following three recipes for you to pair with our Dimension 2018:
All-in-one Fish Soup by Woolwoths Taste (Phillippa Cheifitz)
West African Fish Stew by African/Immaculate Bites (Imma)
Tomato Soup with Cheesy Fish Finger Croutons by Sea Harvest
