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  • Writer's pictureDelaille Raubenheimer

Getting Cozy with Stellenbosch Cabernet & Steak

As the cooler weather starts to make its appearance, it is the perfect time to warm up with a med-full bodied red wine, paired with a hearty meal. How about the Tokara Cabernet Sauvignon and a juicy sirloin enriched with a red wine and balsamic reduction? Count me in!

Tokara, the proud family owned producer of Stellenbosch Cabernet Sauvignon on the foothills of the Simonsberg, understands how to coax the best expression of this iconic variety.

“Cabernet Sauvignon is king in Stellenbosch and it is here on the slopes of the Simonsberg that it all comes together and the magic happens,” says winemaker Stuart Botha.

With their highly acclaimed Director’s Reserve Red and Reserve Collection Cabernet Sauvignon leading the charge, Tokara’s single minded vision of producing world class Stellenbosch Cabernet pays dividends vintage after vintage.


Tokara chef, Carolize Coetzee, recommends enjoying Tokara Cabernet Sauvignon with a fillet or sirloin enriched with a red wine and balsamic reduction.


Red wine and Balsamic Reduction


Ingredients


400ml Tokara Cabernet Sauvignon

5 Tbsp Tokara Balsamic Vinegar

4 Tbsp Tokara Extra Virgin Olive Oil

250g shallots, sliced

1 sprig fresh rosemary

1 garlic clove, crushed

Pinch of salt and pepper

400ml beef stock or brown chicken stock

Knob of butter


Method

  1. Sauté the sliced shallots in the olive oil in a saucepan until lightly browned.

  2. Season with ground black pepper and add the crushed garlic and rosemary.

  3. Continue cooking for a further 3 mins, stirring often to prevent the shallots from burning.

  4. Add the balsamic vinegar and cook until evaporated away to a syrup, then add the red wine and cook until it has been reduced by two thirds.

  5. Add the stock and bring to the boil.

  6. Turn down the heat and simmer until reduced by a further two-thirds to about 250ml (1 cup).

  7. Remove the sprig of rosemary. Add a little salt to taste and finally whisk in a knob of butter.

  8. Add any juices from the meat that you will be enjoying with this delicious reduction, just before serving.

The top tier Tokara Reserve Collection Cabernet Sauvignon 2019 is available at a cellar door price of R370 while the more readily available Tokara Cabernet Sauvignon 2019 (pictured) sells for R135.


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