Nothing like a Sauvignon Blanc, Chenin Blanc or a Pinot Noir to celebrate the arrival of Spring. This edition’s selection was carefully picked by Moira Henkel from Fumana International Wines. Cheers to Spring and life!
Ridgeback Chenin Blanc
Rich, upfront notes of pineapple and sweet orange blossom evolve to a fresh, juicy mid palate with hints of lemon zest and white peach. Perfect with tuna, salmon, or roast pork, green curries, or zesty fish dishes.
Hoopenburg Pinot Noir
Upfront aromas of strawberries and raspberries, with subtle hints of flowers and spice. The palate is extremely fresh and fruity, with a very fine-grained mid palate tannin. The wine complements a variety of food types ranging from carpaccio and salads to most heavy meat dishes.
Vrede en Lust: Anni Sauvignon Blanc
This Sauvignon Blanc showcases the expression of fruit from the Vrede en Lust Elgin farm, Casey’s Ridge. The grapes were picked at optimum ripeness and the juice was fermented with different yeast strains in stainless steel tanks. The wine spent four months on the lees and the result is a vivid, rich Sauvignon Blanc with an excellent nose and palate. Anni Sauvignon Blanc has received the Grand Cru National Champion Best in Class as well as the Top 100 and Double Platinum award in recent years.
Winemakers pairing suggestion: White meats such as chicken or veal, especially if accompanied by a creamy sauce or with spring vegetables such as asparagus and peas. Pasta dishes with spring vegetables and buttery or creamy sauces work well too.
This real USA Southern food staple recipe comes to you courtesy of Chef Michael Ciulla at the Fumana International test kitchen.
Ingredients:
– One prime fresh brisket
– 1 Chef Mike’s Dry Rub
– 1/4 cup Worcestershire Sauce Cranberry
Bacon Jam
– 12 oz bacon
– 2 Tbsp salted butter
– 3 medium onions
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 cup Apple Cider Vinegar
– 1/4 cup water
– 12 oz cranberries
– 1 Tbsp balsamic vinegar
– 1/2 tsp fresh thyme
– 1/2 tsp fresh rosemary
Instructions
The brisket
1. Trim some of the excess fat from your brisket. Rub the brisket with the Worcestershire Sauce and Chef Mikes Dry Rub.
2. Place on your smoker at 250 for about 13 – 15 hours. You want an internal temp of 185 and the brisket should be fork tender.
3. Allow to rest a bit for slicing.
Instructions: Cranberry Bacon Jam
1. Dice the bacon and cook over low heat in a thick bottom skillet to render the fat. Once crispy remove the bacon. Leave about two tbsp of the fat in the skillet.
2. Add the onions and cook till soft and translucent.
3. Add salt, pepper, brown sugar, vinegar, water, and cranberries.
This mixture needs to cook over low heat till it is thick and syrupy. The thicker the better.
4. When it has cooked enough add the fresh thyme, rosemary, and balsamic vinegar.
Allow to cool.
