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  • Delaille Raubenheimer

Perfect Pairing for #MerlotDay

In true Muratie style, where the culture of food and wine is an intrinsic ingredient of the Melck family’s history, and life at Muratie today, Annatjie Melck, foodie legend and chatelaine of Muratie, has provided her much-loved Mushroom Risotto recipe for a perfect pairing with Muratie’s Alberta Annemarie Canitz Merlot 2017.

The wine

Grapes are handpicked from three low yielding 27-year-old dry-land vineyard blocks situated at 280m above sea level, the grapes were crushed, destalked and pumped into traditional concrete open fermenters and matured in French oak barrels for 12 months. Muratie’s Alberta Annemarie Canitz Merlot 2017 has all the hallmarks of a classic Merlot with ripe plums and earthy notes. Its full bodied richness is balanced by fresh acidity and a pinch of mixed herbs.

The Story

“As is our motto at Muratie, all our wines are named after the remarkable personalities from our rich, centuries-old heritage. When you sip on our wines you are tasting history for yourself,” says Rijk Melck. “Our Merlot honours Alberta Annemarie Canitz (fondly known as Annemie), a feisty pioneer who became one of the first female wine farm owners in the country. “

The Pairing

The earthy notes in Muratie’s Merlot make for a delicious pairing with Annatjie Melck’s Mushroom Risotto, bringing out the umami notes in both the wine and risotto.


Serves 4


· 20g dried porcini mushrooms

· 1 litre vegetable or chicken stock

· 2 tablespoons olive oil

· 1 tablespoon butter

· 1 small onion, finely chopped

· 2 garlic cloves, crushed

· 375g risotto rice (arborio, vialone, nano or carnaroli)

· 250g mushrooms, sliced

· Pinch of nutmeg

· 45g Parmesan, grated

· 3 tablespoons finely chopped parsley


  1. SOAK the porcini in 500ml boiling water for 30 minutes. Drain, retaining the liquid.

  2. Chop the porcini mushrooms and pass the liquid through a fine sieve.

  3. Put the stock in a saucepan, bring to the boil and then maintain at a low simmer.

  4. HEAT the olive oil and butter in a Iarge wide heavy-based saucepan.

  5. Cook the onion and garlic until softened but not browned.

  6. Add the rice and reduce the heat to low.

  7. Season and stir briefly to thoroughly coat the rice.

  8. Toss in the fresh mushrooms and nutmeg.

  9. Season and cook, stirring, for 1-2 minutes.

  10. Add the porcini and their liquid, increase the heat and cook until the liquid has been absorbed.

  11. Stir in a ladleful of stock and cook over moderate heat, stirring continuously.

  12. When the stock has been absorbed, stir in another ladleful. Continue like this for about 20 minutes, until all the stock has been added and the rice is al dente. (You may not need to use all the stock, or you may need a little extra.)

  13. Remove from the heat and stir in the Parmesan and parsley.

Season and serve.

ENJOY with a glass of Muratie Alberta Annemarie Merlot 2017! Available at the estate, online at and at select fine wine merchants around the country.

Approximate retail price: R180


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