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There's no smoke without fire!

There's no smoke without fire!

There's no smoke without fire!

The South  African braai culture is not only based on our lovely weather and preference for alfresco dining. To preserve and prepare food using smoke and an open fire is a very important part of our culinary heritage!

During September we celebrate Heritage Month and Braai Day and it’s a great time to chat about about smoke. Chef Christiaan and Winemaker Renier compared notes on smoky flavours in food and wine - and how they combine!

Chef Christiaan loves adding a subtle smokiness to his dishes. "We are all familiar with the smoky flavours from our weekend braais and smoked snoek is a favourite in many Cape households, but how about adding some smokiness to your vegetables and soups? "

He suggests the following techniques: 

  • To smoke smaller ingredients and vegetables in your kitchen, this smoke in a wok method is quick and easy.
  • For bigger cuts of meat like Chef's Christiaan's beef brisket in the recipe below, use a kettle braai and try this easy method.

Here are a few easy recipes to get you started:

Sometimes your wine can taste a little bit smoky too! Winemaker Renier explains: "That smoky flavour might have developed during fermentation, sometimes it can even be smoke taint from veld fires (read more) or it can be because of the oak treatment or barrel maturation of the wine. While oak can accentuate savoury notes in your wine, the "toasting" of wine barrels can contribute even more smoky flavours."

What to do when it comes to finding the ultimate smoky food and wine combination? The best way is to taste! After working their way through Chef Christiaan's dishes, the Leopard's Leap food and wine team concluded with the following advice:

  • Dishes with a strong smoke flavour require a heavier wine - preferably with notes of spice and oak. An adaptable wine with back bone like Shiraz is usally a great option. For our Chili-rubbed Beef Brisket, we definitely recommend the Leopard's Leap Shiraz or the Leopard’s Leap Heritage Blend with 90% Shiraz! 
  • Smoked snoek has a strong flavour but it is more delicate than the beef. Go for the lighter Culinaria Pinot Noir or the most versatile of all wines, our Culinaria Chenin Blanc.
  • Smoking vegetables is very trendy at the moment and they make for lovely partners with off-dry or slightly sweeter styles of wine like the Leopard's Leap Lookout Semi-Sweet.”

 

     

    The South  African braai culture is not only based on our lovely weather and preference for alfresco dining. To preserve and prepare food using smoke and an open fire is a very important part of our culinary heritage!

    During September we celebrate Heritage Month and Braai Day and it’s a great time to chat about about smoke. Chef Christiaan and Winemaker Renier compared notes on smoky flavours in food and wine - and how they combine!

    Chef Christiaan loves adding a subtle smokiness to his dishes. "We are all familiar with the smoky flavours from our weekend braais and smoked snoek is a favourite in many Cape households, but how about adding some smokiness to your vegetables and soups? "

    He suggests the following techniques: 

    • To smoke smaller ingredients and vegetables in your kitchen, this smoke in a wok method is quick and easy.
    • For bigger cuts of meat like Chef's Christiaan's beef brisket in the recipe below, use a kettle braai and try this easy method.

    Here are a few easy recipes to get you started:

    Sometimes your wine can taste a little bit smoky too! Winemaker Renier explains: "That smoky flavour might have developed during fermentation, sometimes it can even be smoke taint from veld fires (read more) or it can be because of the oak treatment or barrel maturation of the wine. While oak can accentuate savoury notes in your wine, the "toasting" of wine barrels can contribute even more smoky flavours."

    What to do when it comes to finding the ultimate smoky food and wine combination? The best way is to taste! After working their way through Chef Christiaan's dishes, the Leopard's Leap food and wine team concluded with the following advice:

    • Dishes with a strong smoke flavour require a heavier wine - preferably with notes of spice and oak. An adaptable wine with back bone like Shiraz is usally a great option. For our Chili-rubbed Beef Brisket, we definitely recommend the Leopard's Leap Shiraz or the Leopard’s Leap Heritage Blend with 90% Shiraz! 
    • Smoked snoek has a strong flavour but it is more delicate than the beef. Go for the lighter Culinaria Pinot Noir or the most versatile of all wines, our Culinaria Chenin Blanc.
    • Smoking vegetables is very trendy at the moment and they make for lovely partners with off-dry or slightly sweeter styles of wine like the Leopard's Leap Lookout Semi-Sweet.”

     

       

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