EAT AND DRINK: A Classic Red Wine With A Perfect Match Steak You Will Love

I had the pleasure of trying some of the Vrede en Lust Boet Erasmus. A Cape Bordeaux blend, Bordeaux has always had the image of being the quintessential old boys’ blend.

The best Bordeaux fetching eye watering prices and are much sought after trophy wines.I like Bordeaux; I like the history, the old links to British shipping and volumes dedicated to finding the best vineyards and their different strengths and weaknesses.

For the purposes of this story, I will focus on the left bank of the Garonne estuary. The Garonne separates two wine growing regions into the left and right banks, each with their own characteristics. South Africa has often emulated the wines of both although having limited success with Merlot. The right bank includes regions of Graves and The Medoc where Cabernet Sauvignon is king; Cabernet has thick skins, loves the sun and the gravelly soils of the right bank reflect heat to perfectly ripen this variety.

Sadza and T-Bone Steak with the perfect wine

I always think of red Bordeaux as the perfect match for Steak, and this South African Bordeaux is a beautiful partner for red meat or man food. Big and bold and full of flavour the Boet Erasmus is one of this wine house’s flagships it’s a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Here is my Favourite Steak recipe with a classic red wine and balsamic sauce I got from a gourmet traveller cookbook and have used many times

Stout Marinated Rib Eye with Beurre rouge

Steak Marinade

250mls Castle Milk Stout (Chef can drink the balance)

4 220g rib eye steaks

Sauce

120mls Red wine

2tbsp balsamic vinegar

2tsp brown sugar

4 sprigs of thyme

4 sprigs of Rosemary

600mls beef stock

Method

Place a single layer of the steaks in a tray and pour beer until all steaks are covered, and leave overnight
For the sauce add red wine, balsamic, sugar and herbs in a saucepan and allow to simmer for about ten minutes or halved in quantity. At this stage add the beef stock and allow to cook down for an hour until thick and syrupy. This will take about an Hour.
Take the beef from the tray and pat dry with paper towel. Grill steak to your liking and serve with sauce.
Serve with your favourite side dishes

Vrede En Lust Boet Erasmus available from Danai Wines RRP $32

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Takura Makadzange is a Sommelier and chef, he lives and works in Harare and Bvumba wine and food education is his calling. He posts regular recipes on his website and facebook pages Cheftakura.com