Recipe & Pairings
Alto Rouge displays powerful berry fruit with cigar box and dark chocolate flavours followed by vanilla and oak spices. These rich, caramelised, smoky and spicy flavours match those found in barbecued food perfectly. The ripeness and sweetness in the Alto Rouge will balance the flavour of smoke, heat and spice. This full-bodied, full flavoured wine will also stand up against the added weight and texture derived from char-grilled meat.
Barbeque flavours in food
When we refer to barbeque flavours it is often the classic flavour combination of sweet, spicy, smoky and tangy that is found in classical braai marinades and sauces. Combine that with the caramelization of the meat and sugars in the sauces, and finally the addition of the natural wood fire smoke and you have umami flavours abounding! Grilling meat over the open flame also lends weight and texture to the dish.
Spice: Cumin is an earthy spice that works well with barbeque flavours because of its smoky character when fried. Because it brings a warm spiciness to dishes while it offsets the sweeter flavours it pairs very well with the spiciness of this wine.
Nuts: The earthiness and natural sweetness of the roasted almonds pairs especially well with Alto Rouge; add a light coating of barbeque spice and it is the perfect snack to serve when entertaining!
Cheese: Aged Gouda is a complex sweet cheese where the aging enhances the sweetness and adds a lovely nuttiness to the cheese that pairs beautifully with the Alto Rouge.
Herbs: Earthy herbs such as Rosemary matches grilled meats perfectly and pairs very well with the Alto Rouge.
Barbeque Sauce: Classic barbeque sauces with their spicy, smoky and tangy flavours works well with the fruity, spicy character of this wine. Just be careful of sauces based mainly on tomato puree as they tend to be very acidic which could dampen the berry-fruit in the wine.
Alto Rouge Barbeque Sauce
Makes 375ml | Time: 30 minutes
3 tbsp (45 ml) olive oil
2 medium onions, peeled and chopped
4 cloves of garlic, finely chopped
5 sprigs of thyme, leaves taken of the stalk
5 sprigs of rosemary, leaves taken of the stalk
2 bay leaves
2 tsp (10 ml) cumin
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) aniseed
2-3-star anise seed pods
2 tsp (10ml) smoked paprika
3-5 all spice berries
200 g tomato sauce (ketchup)
4 tsp (20 ml) soya sauce
1 cup (250 ml) Alto Rouge
- Heat the olive oil in a saucepan over medium heat. Fry the onions for 3-4 minutes, add the garlic and fry for another 2-3 minutes or until the onions are cooked.
- Blend the spices together in a spice grinder or bash them with a pestle and mortar. Add the spices to the onion mixture and fry for 2-3 minutes.
- Add the tomato sauce, soya sauce and wine. Bring the mixture to a boil lower the heat and let it simmer for 10 minutes. Take of the heat and let it cool.
Slow Cooked and Roasted Brisket
Serves 8 | Takes 8 hours
1 x 4.5-5kg Whole Brisket off the bone, do not remove the fat layer
5 onions, peeled and sliced into thick rings
5-6 bay leaves
45 ml smoked paprika
30 ml whole anise seed
20 ml salt flakes like Maldon
375ml of the Alto Rouge Barbeque Sauce
- Pre-heat the oven to 160˚
- Place the brisket on a clean chopping board and rub the spices and salt all over.
- Pack the onion slices and the bay leaves in a big, oven proof roasting tin and place the brisket, fat side down on top of the bed of onions.
- Cover with foil and cook in the oven for 6 hours. Remove from the oven and allow to cool completely.
- Prepare a fire like usual with medium coals. Baste the brisket all over with the Alto Rouge Barbeque Sauce and grill over the fire for about 10-15 minutes on each side all the while basting it with the barbeque sauce. Remove from the fire and place on a serving platter, pull the meat apart with two forks or just slice it as thinly as possible.