Uitvlucht in Montagu have done very well with their sweet wines. In point of fact David Kramer is not wrong when he waxes lyrical about sweet wines from Montagu.
Traditionally Muscadel is a winter aperitif. However, it can be unmasked as a wonderfully refreshing summer drink if it is imbibed with crushed ice.
Here are a couple of outstanding Muscadel recipes:-
FIG & CHEESE KEBAB
Uitvlucht Red Muscadel, preserved figs, Camembert or Brie cheese
Cut the figs and cheese into small porttions and layer them, one on top of the other on a tooth pick. Pour on Uitvlucht Red Muscadel until moist. Place in a sealed container and place in the freezer for 30 minutes. Serve as a cold starter or after a meal.
STIR OR ROER BRAAI
200ml Uitvlucht Red Muscadel; 200ml soya sauce; 500g chicken or pork; flour; black pepper; olive oil
Mix the muscadel and soya sauce together.Marinade the meat for about 20 minutes in the above mixture. Mix in the flour and black pepper. Cover the marinaded meat lighly with the flour mixture. Braai in warm olive oil. Serve with basmati rice with fresh green peas and fresh sweet carrots.
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