• Tim Atkin Master of Wine – South Africa 2020 Report Results

    Tim Atkin’s South Africa Report for 2020 has just been released, and we are thrilled to have received Medals of Excellence for 4 of our wines. These medals are given to producers with wine scores above 90 points. Our wines which have done so well are as follows:-

    Chenin Blanc Barrel Select Reserve 2018 – 94 points
    Cape Blend Barrel Select Reserve 2017 – 91 points
    Pinotage Barrel Select Reserve 2017 – 91 points
    Shiraz Barrel Select Reserve 2017 – 91 points

    We are so proud of our winemaking team for this achievement, and immensely grateful for the recognition.

    The full report can be purchased here: https://timatkin.com/prod…/2020-south-africa-special-report/

    And of course the wines can be purchased here: https://shop.wildekrans.com/


  • Food & Wine Pairing Recipe – Barrel Select Reserve Chenin Blanc

    Lamb Rib Chop Korma, Saffron Potato, Chargrilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney

    A nice recipe to rustle up after work on a week-night, this one works really well with either our new Estate Chenin Blanc, or our Barrel Select Reserve Chenin Blanc.

    “This is my take on Korma. One can substitute the Lamb for Chicken, or even a fresh Line fish. They will all work beautifully with the Wildekrans Chenin Blancs. You can also feel free to change it up a little. You might just want to use the Korma recipe and have this with some fluffy Basmati Rice. This will work great, but please remember to have enough Wildekrans Chenin Blanc to quench your thirst!” – Gordon

    Lamb Rib Chop Korma (Makes 6 portions)


    1 White Onion, sliced

    2 Garlic Cloves, crushed

    2 Teaspoon Grated Ginger

    12 Lamb Rib Chops, cleaned bone (Keep trimmings for sauce)

    1/3 Cup Korma Curry Paste

    400g Can Diced Tomatoes

    400ml Can Coconut Cream

    Coriander leaves, to serve

    6 Cauliflower Steaks, 1 cm thick

    6 Pieces of Potato, cut 1 inch thick

    1 Red Onion, finely sliced

    5 Strands of Saffron

    2 ml Turmeric

    1 Cup Vegetable Stock

    Seasoning to taste

    INGREDIENTS for Korma Curry Paste

    1 Tablespoon Cumin Seeds

    55g (1/3 cup) Raw Cashews

    60ml (1/4 cup) Tomato Puree

    1/4 cup Chopped Fresh Coriander

    2 Garlic Cloves, crushed

    2 Tablespoons Desiccated Coconut

    1 Tablespoon Garam Masala

    3 Teaspoons finely grated fresh Ginger

    2 Teaspoons ground Coriander

    2 Teaspoons Sweet Paprika

    2 Teaspoons ground Turmeric

    60ml (1/4 cup) Vegetable Oil

    METHOD for Korma Paste

    Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.

    Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste 

    INGREDIENTS for Marinade for Lamb Chops

    2 Cups of Plain or Greek Yoghurt

    1/3 Cup Korma Curry Paste

    METHOD for Marinade

    Mix the yoghurt and Korma paste together in a bowl. When mixed well, spread over the 2 Lamb Chops and Marinade for at least 1 hour.

    METHOD for Saffron Potatoes

    Peel and slice the potatoes to 1 inch thick and boil in salted water until soft. Remove from the water and chill. Add some vegetable oil to a heavy based Saute pan and add the finely sliced red onion and fry for a minute, then add the saffron strands and turmeric and fry for a further 2 minutes. Add the potatoes and fry for 2 minutes. Add the vegetable stock and simmer until reduced by half. Turn the potato and place back on the heat until all of the vegetable stock has cooked away. Remove from the heat and keep the potatoes and onions for plating. 

    METHOD for Grilling Lamb chops and Cauliflower

    Season the marinated lamb chops and cauliflower steaks and place on the wood grill and grill until the cauliflower is cooked and the lamb chops are cooked to the desired temperature. We cook our lamb Chops to medium. Rest the lamb chops until service. 

    INGREDIENTS for Coriander and Lime Chutney

    1 Cup Desicated Coconut

    1 Cup Roughly Chopped Coriander, Stalk included

    2 Limes, Zest and Juiced

    METHOD for Coriander and Lime Chutney

    Place the coconut, roughly chopped coriander and zest of the Lime into a blender and blend until quite fine. Remove from the blender and add the juice of the limes.

    METHOD for Korma Sauce

    Place a large saucepan on high. Sauté onion for 4-5 mins, until tender. Add garlic and ginger. Sauté for 1 min. Add the lamb trimmings and cook, stirring, for 3-4 mins until browned. Add in curry paste and cook, stirring, for 1 min until fragrant.

    Stir in tomatoes, coconut cream and simmer for 20 mins. Remove . Simmer the lamb trimmings and blend the sauce with a hand blender. Correct the seasoning. (We like to add a splash of lime at the end to peak the flavour).

    Assemble your dish, pour some more wine and enjoy!

  • 2019 Novare SA Terroir Wine Awards Winners Announced

    In an awards ceremony yesterday, August 1st 2019, the winners of the 2019 Novare SA Terroir Wine Awards were announced. Wildekrans is so proud of the achievements of our wine-maker and his team. We received the following awards:

    National Winner: Wildekrans Barrel Select Reserve Pinotage 2016

    Regional Winner: Wildekrans Barrel Select Reserve Cabernet Franc 2018,

    Wildekrans MCC Brut Chenin Blanc 2015,

    Wildekrans Barrel Select Reserve Shiraz 2016.

    For more info visit: http://www.terroirwineawards.co.za/

    To purchase these wines: https://wildekrans.com/our-wines/

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