Boschendal winemaker honours winemaking ancestors on Father's Day

Wednesday, 12 June, 2013
Boschendal Wines
Boschendal winemaker Bertho van der Westhuizen is planning a celebratory feast to pay homage to his ancestors this Father’s Day.
Bertho comes from a family of winemakers and will use the day to honour his father and grandfather who spent a collective 50 years at Neethlingshof.

“This year I have decided to celebrate my father and grandfather with an old traditional family recipe, a deboned springbok leg accompanied by either the Boschendal Reserve Collection Shiraz 2011 or the full bodied Boschendal 1685 Merlot,” said Bertho, a keen rugby player who captained the legendary Maties during his university days.

Deboned Springbok Leg:

Ingredients for marinade
1 deboned Springbok leg 
250ml olive oil
250ml red wine (if it is not good enough to drink it is not good enough to cook with!)
125ml soya sauce
4 cloves garlic, chopped
Rosemary and Olive spice (Ina Paarman)
Few twigs fresh rosemary

Mix all the marinade ingredients together.
Pour the marinade over the deboned leg, cover with plastic wrap and let it rest in the refrigerator for 12 hours. This process tenderizes the meat.
After 12 hours, take the meat out and allow it to reach room temperature while starting up your fire. Seal the leg over the hot coals for about 2-3 minutes on each side.
Remove the leg from the coals and let it rest for 10 minutes while your coals cool down until you can hold your hand over the coals for 5 seconds without scorching yourself. Once the coals have cooled down, return the leg to the grid and cook until pink in colour. However do not overcook!
Bertho recommends the meat is thinly sliced when done, then let it rest for a few minutes before serving with roast potatoes, veggies and yellow rice or a variety of salads.

“I will serve the meal with the Boschendal Reserve Collection Shiraz 2011. The wine, awarded Gold at the Decanter Awards this year, is a mixture of dark ripe fruit flavours and savoury notes, with the primary flavours on the nose reminiscent of dried mango and ripe litches. Alternatively, you can serve with the 1685 Merlort, which has dominant flavours of red cherry and fleshy plum, completed by an underlying spicy oak and savoury richness,” said Bertho, who joined Boschendal after eight years as winemaker at Kleine Zalze and is responsible for red and rosé wines as well as the popular Brampton range.

The Boschendal Reserve Collection Shiraz 2011 retails for R140 a bottle and the 1685 Merlot for R85 bottle. Both are available from the Boschendal Estate Cellar Door, Pneil Road, R310, Groot Drakenstein or contact and select retail outlets.

For more information visit Boscendal website or ¦ call +27.218704200. Follow Boschendal on Twitter  or ¦ like their Facebook fan page