False Bay Whole Bunch Rosé 2019
- Crisp, dry
- South Africa
False bay are producing some really exciting wine with traditional french varietals in South Africa taking advantage of old vineyards and modern winemaking techniques to deliver outstanding, value wines - we’ve loved their chenin and now fallen madly for their rosé. – John, Head of Buying.
Provence-style rosé from South Africa? Yes please! Made from bush vine cinsault and mourvedre grapes, with some whole bunches in the mix, this is a bright, pretty, easy-drinking smasher, with just enough savoury complexity under the surface to make for a formidable food pairing. The old vines of Stellenbosch and The Swartland give a unique complexity to the fruit that you wouldn’t get otherwise, making for a rosé that’s both singly interesting and comfortingly recognisable. Strawberries and cream meets spice and a touch of South African pizzaz in this stunner.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Cinsault, Mourvedre
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.