This holiday season, Backsberg Family Wines invites you to elevate your celebrations with three exceptional red wines, exquisitely crafted to enrich each occasion and enhance the favourite flavours of this time of year. The perfect companions to your fully-laden tables, these wines offer a harmonious blend of elegance and versatility, making them an ideal fit for any occasion.
From the Family Tree Collection, the Pumphouse Shiraz 2023 stands out as a bold and generous wine that delights with every sip. With rich notes of ripe plum, black cherry, mulberry and spiced fruitcake, it meets its perfect match in char-grilled lamb or hearty roasts, making it a must-have for your festive spread.
Honouring the legacy of Sydney Back, the Patriarch Cabernet Franc 2023 is the pinnacle of the collection, exuding sophistication and nuanced balance. A bright ruby hue with cherry undertones sets the stage for an aromatic profile of gooseberry, dusty cedar, blackcurrant, plum and violets. With a clean, dry finish, this wine, made exclusively in exceptional vintages, pairs exquisitely with roast pork, turkey, duck and cherry sauce or rich cheeses—ideal for all December decadence.
The John Martin Bordeaux Blend 2022 completes the trio, offering a refined blend of Malbec, Merlot, Petit Verdot and Cabernet Franc. Its flavours of stewed plum, cedar and forest berries make it the ideal companion to gammon, slow-cooked beef or the sweet indulgences that follow the feasting.
With over 100 years of winemaking tradition and Winemaker Alicia Rechner’s 22 years of dedication at the helm, the winery continues to honour its auspicious history, while embracing modern innovation. As South Africa’s first verified carbon-neutral winery, the commitment to sustainability is evident, seamlessly blending time-honoured techniques with forward-thinking practices. Created to inspire moments of celebration, Backsberg’s wines reflect five generations of passion and an enduring commitment to excellence, making them the perfect accompaniment to the abundant toasts, shared moments of joy and family traditions of this season.
To elevate December gatherings, Backsberg presents two delicious recipes created by renowned chef Sam Linsell, perfectly paired with the featured wines. Savour slow-roasted shoulder of lamb, ideally complemented by the bold Pumphouse Shiraz, or for those who prefer a white wine alternative, indulge in succulent roast chicken cooked with wine, herbs and garlic.
Thoughtfully crafted, these recipes aim to alleviate some seasonal stresses, allowing more time for what matters most – family, friends and exceptional wine.
Backsberg’s award-winning selections are available both online and via select retail outlets nationwide. Shop online today: www.backsberg.co.za
Roast chicken with wine, herbs and garlic
INGREDIENTS
1 free-range chicken
1 onion peeled and roughly chopped
1 medium carrot roughly chopped
1 few extra whole sprigs of herbs
½ lemon
3 tsp of Dijon mustard
4 cloves of garlic crushed
125 ml or 1/2 cup roughly chopped herbs such as parsley sage, rosemary, thyme & oregano
250 ml or 1 cup Backsberg Smuggled Vines Chardonnay
250 ml or 1 cup chicken stock
2-3 Tbs olive oil
salt and pepper
3 Tbs butter
INSTRUCTIONS
Preheat the oven to 180°C / 350 F.
Place the chicken on the chopped onion and carrot in a deep-sided roasting pan making sure it’s quite a snug fit.
Fill the cavity of the chicken with a few sprigs of herbs and half the lemon.
Mix the mustard, garlic, herbs, white wine and stock together (you should have just over 2 cups) and pour this marinade over the chickens and into the cavity. Drizzle over the olive oil and rub it all over the chicken and season with salt and pepper.
Roast uncovered for 1 1/2 hours or until the chicken is cooked. Roast the chicken with the breast side up for 30 minutes, then flip it over so the underside goes golden for the next 30 minutes, and then finally flip it back upright for the final 30 minutes. Baste the chicken with half the butter for the last 15 minutes. If the liquid has thinned out too much, top up with stock or water and a splash more of white wine halfway through or for the last 30 minutes.
Remove the chicken from the oven and baste with the remaining butter. Take it out the tray and set it aside on a serving platter to rest. Carve onto a serving platter disposing of the carcass or use this to make stock.
Strain the pan juices and vegetables through a fine sieve and serve this over the carved roast chicken. If necessary, reheat this on the stove or in the microwave.
Serve with roast potatoes, steamed greens or any other vegetables of your choice and of course Backsberg Smuggled Vines Chardonnay.
Slow roasted shoulder of lamb with harissa & garlic
INGREDIENTS
1 shoulder of lamb on the bone – approx. 2.5kg
5 – 6 rosemary stalks
6 – 8 sprigs of thyme
3 – 4 bay leaves
2 whole heads of garlic cut horizontally
2 small red onion cut into wedges
2 Tbs Olive oil
2 Tbsp harissa paste
½ tsp cumin
½ tsp smoked paprika
250ml lamb stock (made from 1 cube)
Salt and pepper
INSTRUCTIONS
Preheat the oven to 250°C/480F.
Place most of the rosemary (reserve a couple of sprigs), thyme, bay leaves, 3 of the garlic head halves and the red onion in the bottom of a high sided roasting dish. Drizzle with the olive oil and season with salt and pepper.
Place the lamb on top of the vegetables and herbs.
Prepare the lamb by slashing through any fat if there is, but not penetrating the meat.
Smear the harissa paste over the meat and sprinkle over the cumin and smoked paprika, season with salt and pepper.
Break up the remaining half head of garlic and bruise the cloves. Place them on top of the meat along with the remaining sprigs of rosemary.
Tightly seal the whole tray with heavy-duty aluminium foil ensuring it is completely sealed.
Place in the hot oven and cook for 10 minutes and then reduce the temperature to 180°C and leave it to roast for 4 hours. Do not open and check the meat. Just leave it.
After 4 hours take out the oven and remove the lamb and set it aside covered in the foil for about 10 – 15 minutes.
Strain the pan juice and the roast garlic and herbs through a fine sieve into a wide vessel. Press down to release as much liquid as possible. Allow the fat and juices to settle/ separate into distinct layers.
Either use a fat separator to skim the fat off the top. Alternatively, lay a sheet of paper towel over the top surface and lift it off with the fat. Repeat this another 4 – 5 more times until no more fat comes off and the towel starts soaking the pan juices.
Carve the meat, it falls off the bone. Shred the meat into large chunks. Reheat the pan juices in a microwave or on the stove top and pour this over the meat.
Serve it with home-made or store bought flatbread or pita with Tzatziki. Side dishes that would work well here is a herby cous cous salad, griddled seared zucchini, and a tomato and cucumber salad.
Pair with a glass of Backsberg Pumphouse Shiraz.