Toffee Chunk 2010 Syrah

I was making a South African Bredie (stew) last night and I wanted a big and unique wine from South Africa that could handle and compliment the complex flavours of the cardamom, ginger, fennel, nutmeg and the hint of sweetness from the added dried mangoes, that were in this stew.

Toffee Chunk seemed like the perfect choice and it didn't disappoint. From the Simonsvlei producers, this wine was created for wine drinkers looking for a very unique, flavourful wine.

 In South Africa where coffee flavoured Pinotages are popular, the Toffee Chunk has a deep ruby colour, dominate aromas of toffee with a hint of sweetness and a lingering smokiness. I recommend that you decant this wine to release the full flavour profile.

Pairing: Rich stews

Recommendation: Buy

Swartoog Ertjies En-Groente Bredie (Black-Eyed Peas and Vegetable Bredie-South Africa Bredie is a popular stew in South Africa. Black-eyed peas have been popular in African cooking and are also popular in southern United States.

• Ingredients:
  1 cup black-eyed peas (black-eyed beans)
  1 tablespoon plus 1 teaspoon virgin olive oil
  1 medium leek or large onion, chopped
  1 garlic clove, minced
  1 teaspoon finely chopped fresh ginger
  1 teaspoon ground cardamom
  1/2 teaspoon fennel seeds
  1/4 teaspoon ground nutmeg
  8 oz potatoes, cut into 1 inch pieces
  2 large, vine-ripened tomatoes, coarsely chopped
  1 medium red, orange or yellow bell pepper, cut into 1 inch squares
  1 1/4 cups vegetable stock
  1/4 cup tomato paste
  2 cups shredded Swiss chard (silver-beet) leaves, tightly packed
  1/2 cup of chopped dried mangoes (dried apricots or pitted prunes)
  1/2 cup chopped fennel
  1/4 cup pumpkin seeds, toasted
  
  Directions:
  Place the black-eyed peas (I wasn't able to find black-eyed peas, so I bought a bag of "bean soup mix" and picked out black-eyed peas and black beans) in a large heavy-bottomed saucepan and add water to cover. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and set aside for 1 hour. Drain the peas and return to the saucepan and add fresh water to cover. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, covered, until tender, 40 to 45 minutes. Drain and set aside. Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the leek, garlic and ginger and saute, stirring occasionally, until softened, about 5 minutes. Add the cardamom, fennel seeds and nutmeg to the onions and cook to develop the flavour of the spices, stirring constantly, for 2 minutes. Add the potatoes, tomatoes, bell pepper, stock and tomato paste. Bring to a boil and stir well. Reduce the heat, cover and simmer until the vegetables are tender, 20 to 25 minutes.
  
  Serves 4