A long time ago now, I came across a Kumala Cape Classic rosé which – I’m not ashamed to admit – I loved. Since then, I have yet to come across anything other than the red version while perusing the wine aisle. Since bottle 5 of our Tesco rosés was a Kumala (albeit a Shiraz rather than the Classic variety), I was keen to give it a try… What better excuse than the Saturday night of a bank holiday weekend?
My boyfriend mostly drinks beer and the occasional glass of red or white wine (whilst maintaining an intense dislike for rosé), so this one was all mine!
For dinner I was preparing a main of chicken, chorizo and feta tabbouleh, followed by apple and blueberry crumble. The bottle recommended pairing this wine with chicken, and labeled it as, ‘a light-bodied and mouth watering rosé with ripe strawberry notes and a hint of spice’, and so I thought it might make a nice food match.
What I loved about this wine was how versatile it was. As an aperitif, it had the right amount of acidity with, as stated, a nice light body to it. With the main course, I was surprised to find that the chorizo didn’t overpower the wine – rather the spicy undertones complemented the richness of the food. And with the crumble – yum! While a sweeter wine might usually be paired with dessert, I felt that the subtle flavours of strawberry and raspberry complemented the fruit in the pud nicely.
Of the Tesco Case, this has been my favourite by far… Only one to go!
Why not try the recipes for yourself?
Chicken, chorizo and feta tabbouleh – adapted from this one on the delicious! website
Ingredients – serves 2
100g bulgur wheat
1tbsp olive oil
1 tbsp extra-virgin olive oil
Grated zest and juice of ½ a lemon
100g chorizo, sliced
1 chicken breast, cut into small chunks
100g feta, crumbled
½ bunch of spring onions, sliced
100g cherry tomatoes, quartered
Small handful of fresh mint, torn
Small bunch of fresh flat leaf parsley, finely chopped
Ciabatta bread, to serve
Leafy salad, to serve
1. Cook the bulgur wheat according to the packet instructions
2. Meanwhile heat the olive oil in a pan over a medium heat, add the chicken and brown
3. Add the spring onions and tomatoes to the pan and cook until the chicken is almost cooked through
4. Add the chorizo and cook for a further 3 minutes
5. Put the bulgur wheat into a serving bowl and mix with the extra virgin olive oil, lemon zest and juice
6. Toss the feta and herbs with the bulgur wheat, and then add the cooked onions, tomatoes, chicken and chorizo
7. Serve with warmed ciabatta bread and a leafy green side salad
Apple and blueberry crumble
Ingredients – makes 2/3 individual potted crumbles
50g light brown sugar plus an extra tsp
60g butter plus an extra tsp
1 apple, peeled, cored and finely sliced
5 tbsp blueberries (fresh or frozen)
Natural yoghurt, to serve
1. Preheat the oven to 200°c (180°c for a fan oven)
2. In a mixing bowl, rub the butter, flour and oats together using your fingertips
3. Once the mixture resembles chunky breadcrumbs, stir in the sugar to make the crumble topping
4. In individual ramekins, layer the apple slices and blueberries
5. Add a dollop of butter to each and sprinkle over the remaining sugar
6. Scatter over the topping mixture
7. Bake for 30 minutes until the topping is golden and the fruit is bubbling
8. Serve with a dollop of yoghurt (or cream, or ice cream) on top