3 ASIAN-INSPIRED DISHES TO

Whether you’re an avid home cook who enjoys making Asian-style dishes or you simply love getting Chinese takeout, you may be stumped when it comes to choosing a wine to go with this Friday night favourite.

And, choosing the right wine to match the variety of Asian flavours can make it slightly tricky. Yup, you can find a mix of spicy, sweet, sour, zesty, salty, and umami flavours all in a single Chinese dish. Also, you may order five or six different dishes from your local takeout restaurant that you need to pair with one or

CHINESE NOODLES AND WONTONS WITH CHILLI SAUCE Serves 4

½ tsp salt 3 spring onions, finely sliced, divided 1cm piece fresh ginger, minced 2 cloves garlic, minced 1tsp Sichuan peppercorns 300g ground pork 2 large eggs, one whole, one beaten with 1 tbsp water 1 tbsp cornflour ¼ tsp ground white pepper 24 - 28 large wonton wrappers, thawed if frozen and kept under a tea towel

3 tbsp light soy sauce 1 tbsp white sugar, caster or granulated 1 tbsp black vinegar, see tips 80ml chilli oil, see tips 2 tsp red chilli flakes 2 tsp Sichuan peppercorns

300g thin egg noodles 4 baby bok choy

TIPS: Black vinegar and chilli oil are both available from good Asian food markets or corner shops. In a pinch, substitute black vinegar with good-quality aged balsamic vinegar. two bottles of wine. So, what’s the best way out of this pickle?

A good rule of thumb is to opt for aromatic white wines with plenty of fresh acidity, as this tends to be a good all-purpose pairing option. To help you out, here are a few foolproof wines you can try that will match a variety of Asian dishes:

MCC: Particularly if you’re eating dim sum or fried dishes, an MCC with a touch of sweetness will cut through the fat and lighten the sometimes heavy flavours.

RIESLING:Riesling’s subtle sweetness,

1. For the wontons: Stir together the salt, twothirds of the spring onions, ginger, garlic, and peppercorns with 60ml hot water in a small bowl. Let infuse for 15 min. 2. Strain the water into a mixing bowl and add the pork, the whole egg, cornflour, and white pepper. Thoroughly mix with your hands until evenly combined. 3. Working one by one, place about 1 small tsp of pork filling on the lower third of the wonton wrappers. Brush the edges with the beaten egg wash and then fold one corner over to meet the opposite side, forming a triangle. Fold the bottom edge over and then fold the sides inwards behind the filling, pinching them together to hold their shape. Repeat for the remaining wontons, arranging them on a plate; separate layers with a sheet of damp paper towel to prevent the wontons from drying out. 4. For the chilli sauce: In a small bowl, whisk together the soy sauce, sugar, and vinegar until the sugar dissolves. Whisk in the chilli oil, chilli flakes, and peppercorns. 5. When ready to cook the wontons, bring a large saucepan of water to a rapid simmer over a moderate heat. Working in two batches, add the wontons to water, stirring constantly to prevent sticking. Cook until they float, about 3 min. Remove to a plate lined with paper towel using a slotted spoon. Repeat for the remaining wontons, reserving the cooking water. high acidic nature and lighter mouthfeel, make it a stand up partner to a variety of popular Chinese dishes.

GRENACHE:If you’re after a red, choose a lighter wine with jammy flavours of ripe red berries. These pair wonderfully with tangy, meaty Chinese dishes.

To be even more specific, we’ve matched the below recipes with the perfect wine pairing that will bring out and balance the unique flavours in the below Asian-inspired dishes. Enjoy!

6. To serve: Simmer the noodles in the reserved cooking water until tender, about 6-9 min. Remove to a colander with tongs. Add the bok choy to the water and cook until just tender, about 3 min. 7. Drain the bok choy and split them in half. Arrange them in serving bowls with the noodles and wontons on top. Spoon over the chilli sauce and sprinkle with the remaining spring onion.

PAIRS WITH:

Chenin Blanc’s sweetness and high acidity makes it an ideal partner to traditional Asianstyle flavours. This varietal goes particularly well with a variety of chicken and pork dishes such as Pad Thai, Peking Duck and the above Pork Wonton recipe. Chenin Blancs are also known to pair wonderfully with veggies such as bok choy, cabbage, cauliflower and carrots that work to bring out the subtle notes of this wine too. Have fun and experiment by adding some of these veggies to your own wonton recipe.

PEKING DUCK SERVING SIZE WITH FRESH CUCUMBER, SPRING ONION, CORIANDER, PANCAKES AND HOISIN SAUCE Serves 4

2 tbsp Sichuan peppercorns 1 tsp white peppercorns 2 tsp Chinese five-spice powder 2 tbsp salt, divided 1 whole duck (1.35 kg), trimmed and cleaned 3 tbsp Shaoxing wine, Chinese cooking wine 7,5cm piece fresh ginger, peeled and smashed 4 spring onions, roughly chopped 2 tbsp sunflower or vegetable oil

12 - 16 Chinese pancakes 1 small cucumber, cut into thin batons 8 spring onions, green tops only 1 handful coriander, leaves picked 120g | ½ cup hoisin sauce, or plum sauce

1. Toast both peppercorns in a dry frying pan set over a moderate heat until fragrant. Tip into a spice grinder and add the five-spice powder and 1 tbsp salt, grinding to powder. 2. Place the duck on a wire rack or trivet sat over a baking tray and rub all over and inside with the spice mix. Loosely cover with greaseproof paper and chill in the fridge for 48 hours until dried out. 3. After chilling, let the duck stand at room temperature for 30 min. Rub all over with the Shaoxing wine and stuff the cavity with the ginger and spring onions. 4. Place the duck in a steaming basket or bowl. Cover and sit over a half-filled saucepan of simmering water, steaming for 2 hours; top up the water as needed if it starts to run dry. 5. Remove duck from the steaming basket and

Peking Duck WITH CUCUMBER, PANCAKES & HOISIN SAUCE

set it aside. Preheat oven to 240°C (220°C fan) or as high as it will go. 6. Place the duck back on a trivet sat inside a roasting dish. Pat it dry with paper towel and brush all over with the oil. Sprinkle the remaining 1 tbsp salt evenly over the skin. 7. Roast in the oven until the skin is goldenbrown and crisp, about 30-40 min. Remove from the oven and let it rest under aluminium foil for at least 30 min. 8. When ready to serve, remove the breasts and thinly slice. Shred the leg meat using two forks. 9. Warm the pancakes in a dry frying pan set over a medium heat, turning once, about 30 seconds per pancake. 10. Serve the duck and pancakes with the cucumber, spring onions, coriander, and hoisin sauce.

PAIRS WITH:

The Piekenierskloof Grenache Noir is full of juicy red berry aromas, with earthy, elegant notes of pepper cloves, cardamom pods and subtle smokiness on the palate. Making it a wonderful match to the delicate sweet fortune cookie flavours we know and love. Plus, this Grenache’s lively fine tannins and elegant complexity enhance the texture and sugary taste of these traditional Chinese cookies.

PAIRS WITH:

Quoin Rock MCC 2013, R350 Why It Works:

The fermented flavours in both MCCs and many Asian foods make them a match made in heaven. Another great reason? Asian foods often leave a bit of a greasy, spicy residue on our tongues, and an MCC will help to cleanse this. The acidity of an MCC will also help to cut through fatty textures and balance sweet flavours too. An MCC’s crispness and bubbles also works to complement the umami flavours found in popular Asian foods. FORTUNE COOKIES Makes 10 cookies

1 egg white 35g | ¹ / 3 cup plain fl our 50g | ½ cup icing sugar 25g almonds, fi nely ground

1. Heat the oven to 200°C (180°C in a fan oven) and line a baking tray with greaseproof paper. 2. Beat the egg white until fluffy and fold in the flour, sugar and almonds. 3. Place 1-2 tsp of batter on the baking tray and spread out into a thin circle (approx 8cm diameter). 4. Repeat with the rest of the mixture. Bake in the oven for around 5 min, until the edges are golden brown but the middle is still pale. 5. Remove from the tray immediately and place a fortune slip in the middle. 6. Fold the cookie over the slip, then bend back on itself in the middle, drawing the points together.

7. Leave to cool and set.

Our panel’s TOP PICKS this month and a listing of the club selections

Fully developed flavours and soft ripe Fully developed flavours and soft ripe tannins without compensating the tension and elegance captured from the various cabernet slopes. Here especially, the climate plays a significant role to allow great fruit expression and classic essences of cedar, brambles and toasted tobacco. PAIRING: Beef fillet, sirloin steak or veal cutlets.

Oatmeal, macadamia nuts and creamy stone fruit on the nose. The palate echoes those flavours with its richness and breadth. Peach pip, nectarine and stone fruit are fresh and lively while the oak supports it in a well-defined cradle. Again oatmeal and nutty flavours are apparent but not overwhelming. The wine is powerful yet refined and structured. Nothing is superfluous and it’s perfectly proportioned with a long tail of flavour that ends with a delightfully pithy citrus twist. PAIRING: Shellfish, spicy food, lean fish and mild, soft cheeses.

Crimson red wine with an intense perfumed mélange of red fruits, candy apple and bright oak undertones. On the palate, the fruit / oak balance is harmonious with soft, firm tannins, cassis and plum flavours producing a wine of excellent structure. The fruit lingers long on the palate. PAIRING: Zesty, fresh pasta dishes or your favourite pizza.

(TASTED OUT OF 20 WINES)

• • Stellekaya Orion Reserve 2012 • • David Finlayson Camino Africana Cabernet

Franc 2017 • • Idiom SMV 2015 • • Quoin Rock Red Blend 2015 • • Bergsig Icarus 2015 • • Stellenrust The Apprentice White Cinsault 2018 • • Cederberg Five Generations Chenin Blanc 2017

• • Jordan The Long Fuse Cabernet Sauvignon 2017 • • The High Road Classique 2016 • • Ridgeback Cabernet Franc 2016 • • Fable Mountain Vineyards SB8 Syrah 2017 • • Simonsig The Grapesmith The Mediterraneo 2017 • • Koelenhof Stellenbosch 1679 Chenin Blanc 2017

• • Eagles’ Nest Little Eagle 2017 • • Van Loveren Retief Reserve Cape Blend 2018 • • Marklew Cabernet Sauvignon 2018 • • Canto Pinotage 2018 • • Bellevue Sauvignon Blanc 2019 • • Cape of Good Hope Riebeeksrivier Chenin

Blanc 2018 • • Tulbagh CCM White 2019 • • Thelema Mountain White 2016 • • Ken Forrester Petit Natural Sweet 2019 • Merwida White Muscadel 2018 • Bonnievale Dawn 2018

• Doolhof Lady in Red 2019 • Flagstone Treaty Tree Red 2017 • MAN Bosstok Pinotage 2018 • Koelenbosch Shiraz 2018 • Van Loveren Retief Reserve Cape Blend 2018 • Guardian Peak Cabernet Sauvignon 2018 • Allée Bleue Sauvignon Blanc 2019 • Cape of Good Hope Riebeeksrivier Chenin

Blanc 2018 • Thelema Mountain White 2016 • African Pride Forager White 2019 • Spier Signature Sauvignon Blanc 2019 • Ken Forrester Petit Chardonnay 2019 • Bonnievale Dawn 2018 • De Wet Cellar Pettilant Fronté Perlé NV • Merwida White Muscadel 2018

David

Margaret

Winnie Bowman

Colin

Claude

PJ ‘Buks’

Christine

Gregory

Clive

Irina von Holdt