When it comes to winter indulgence, few wines capture the season quite like De Blaauwe Klip. Named after the original name of the farm, this flagship blend is a true reflection of Blaauwklippen’s heritage and winemaking philosophy.
A Bordeaux-style red blend incorporating Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, and Merlot, De Blaauwe Klip offers remarkable depth and complexity. Layers of dark graphite, cassis and blueberry unfold alongside notes of dark chocolate and delicate floral spice. Plush fruit tannins and a velvety palate lead to a vibrant, lingering finish that invites another sip.
This is a wine made for long winter evenings and memorable meals. Its structure and richness pair exceptionally well with game, particularly venison, where the wine’s dark fruit character complements the earthy, savoury flavours of the meat.
Recipe: Venison pie
Ingredients
- 1 kg venison, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 250 ml beef stock
- 250 ml red wine
- 2 tbsp flour
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 sheet ready-made puff pastry
- 1 egg, beaten
Method
- Preheat the oven to 190°C.
- Heat the olive oil in a large pot and brown the venison in batches.
- Add the onion, carrots, celery and garlic, cooking until softened.
- Stir in the flour and tomato paste and cook for one minute.
- Add the red wine, stock, thyme and bay leaf.
- Simmer gently for approximately 1½ to 2 hours, or until the venison is tender and the sauce has thickened.
- Season to taste and transfer the filling to a pie dish.
- Cover with puff pastry, trim the edges and brush with beaten egg.
- Bake for 30-35 minutes until golden brown and crisp.
Serve hot with creamy mashed potatoes or roasted root vegetables and a generous glass of De Blaauwe Klip. The red wine’s dark fruit, elegant spice and velvety texture elevate every bite, creating a pairing that celebrates the very best of winter dining.