The Spice Route Wine Company procured by Fairview’s Charles Back In 1998, has in its few years since inception had a stratospheric climb into the top echelons of the South African wine industry. Situated in Malmesbury, Spice Route has, of late, been making a name for itself for creating cutting edge wines that most definitely reflect the Swartland region: wide, warm, spicy and slightly out of the mainstream.

The approach to making wine here is somewhat more focused on the traditional home-style than that of Fairview. Having obtained a reputation for making great regular reds, this wine farm is now seeing the first fruits of a more adventurous variety... namely Mourvèdre.

Originally a Spanish variety, Mourvèdre first arrived in South Africa less than a decade ago, brought in on an experimental capacity to prove its suitability to the Cape's naturally warm climate, where it was hoped the grape could make a contribution to serious Rhône-like reds. Mourvèdre displays a tolerance for high temperatures and is therefore naturally well suited to the Swartland region. The dry land vineyards on this prime Malmesbury site are enormously expressive and its soils are mainly oakleave and koffieklip types.

Harvested in 2004 this wine displays a deep purple red colour with flavours of redberry, cherries, dried herb and oriental spices. On the palate it is medium bodied with ripe tannin and good length and harmonious balance.

Jean’s Thoughts
An impressively ‘big’ wine for such a young vintage! Hardly surprising knowing it comes from Spice Route. Displays intense fruit and is therefore a very good combination with game, stews and rich sauce. Enjoy!

Brendon’s Thoughts
A varietal I hope to see around more. I think that this wine is a great example of how the Mourvèdre varietal can show as a big wine whilst still expressing finesse. Try it with the fish recipe but make sure that the wine is served at European room temperature.

At Caveau:
R 138.00 per bottle & R35.00 per glass

Olive crusted kingklip with peas risotto and smoked salmon cream

Ingredients 4X180g portions kingklip 600g prepared risotto (see recipe below) 200ml salmon cream (see recipe below) 200g rocket 100g roast baby tomatoes 80g olive tapenade 20g butter Serves 4

Method

1. Pan fry kingklip in non-stick pan.
2. Wilt rocket in hot pan and season.
3. Place a large spoon of risotto on the plate and put the wilted rocket on top.
4. Place the kingklip on top of the rocket and a quenelle of tapenade on the fish.
5. Drizzle with salmon sauce and sprinkle with roast tomatoes.

Ingredients for Risotto

400g Arborio rice
1/2 onion finely chopped
2 cloves garlic, crushed
400ml chicken stock
200ml white wine
20g parsley
100g peas
40g grated parmesan

Makes 600g risotto

Method

1. Puree peas and parsley in a food processor and season (keep to one side)
2. Fry onion and garlic over low heat until translucent
3. Add risotto and stir for 2 minutes
4. Add white wine and reduce
5. Cover with chicken stock and simmer until al dente
6. Mix with peas puree just before serving

Ingredients for smoked salmon cream

200ml white wine
500ml cream
150g smoked salmon (shredded)
10ml tomato paste
Salt & pepper

Method

1. Reduce the wine by half
2. Add cream and smoked salmon
3. Reduce by half again
4. Whisk in tomato paste and allow to simmer for 5 minutes
5. Strain sauce through a sieve and season to taste

"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent