If you’re in the South, where the days are getting cooler and nights are getting longer, a hearty stew and a glass of red go a long way in lifting the spirits.
This time, Molewa’s Kitchen cooked up a traditional tomato “bredie” – that’s what we like to call a stew in South Africa – made with grass-fed lamb and a symphony of tomatoey goodness.
This dish was perfectly paired with The Sensory Collection Grand Réserve Shiraz, a peppery, plummy delight matured in French Oak barrels for 18 months.
“An elegant wine to complement rustic dishes.”
Get the recipe on molewaskitchen.com >
More food and wine pairings from Molewa’s Kitchen: