As I travel around visiting our ABC Stores here in Florida and talking to our guests, I’ve been noticing quite a buzz over the past few months about Mulderbosch Cabernet Sauvignon Rosé from the Coastal Region of South Africa.

Two unusual things strike me about this. First, although there is, happily, growing interest and growing sales for rosé wine in this country, it’s still not usually something that creates a buzz. Secondly, this is rosé from South Africa and, unhappily, South African wines (like Australian wines) are in something of a torpor at the moment. Let’s just say that it’s not exactly the go-to wine country that springs first to mind right now.

And yet here it is by popular demand – Mulderbosch Cabernet Sauvignon Rosé 2011 – coming soon to an ABC store near you. It’s made from 100% Cabernet Sauvignon, with no wood aging. According to the winery’s tasting notes it’s “a sexy pink colour with a pretty orange tint. The nose is intensely aromatic with tangerine peel, raspberry and wild strawberries. The palate has a crystal purity…and notes of grapefruit on the long finish.”

The notes go on to say “Serve well chilled. An excellent aperitif or picnic wine. The ideal summer salad wine. Serve with fresh, seared tuna steaks; veal limone; poached salmon; asparagus quiche; cold crayfish salad; vegetable spring rolls dipped in soy sauce; ideal with sushi and other Japanese delights.”

And if that’s not enough to tempt your taste buds, I just happened to be looking at an e-booklet online of South African tapas and rosé pairings and found this aromatic, tasty and easy to make  recipe ---

Fresh figs with spicy chickpeas

• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 2 teaspoons fresh ginger, finely grated


• 2 cloves garlic, finely chopped (optional)


• Splash of rosé wine


• Olive oil


• 1 cup chickpeas, cooked and strained (or use tinned)           


• Fresh figs


• Salt and white pepper to taste


• Handful fresh thyme leaves, finely chopped


• Scattering of mustard seeds for garnish (optional)

 In pan, heat the olive oil and the spices (taking care not to burn the spices) – let them infuse into the oil before adding the ginger and garlic; allow to melt away. Deglaze the pan with a splash of wine. Add the drained chickpeas and simmer for a few minutes. Remove from heat and leave to cool. Add the chopped thyme, setting aside some for the garnish, and season.

 Slice the figs in half, lengthways. Scoop out the seeds to form cup shapes. You can mix the fruity pulp into the chickpeas according to personal preference. Fill the fig halves with the chickpea mixture. Line them up on a platter and serve scattered with fresh chopped thyme.

 Serve it on the patio or by the pool with a dry or off-dry rosé such as the Mulderbosch and wait for nirvana to descend.

 If you’re looking for other interesting food and rosé pairings go online to WOSA (Wines Of South Africa) and click on Rosé and Cape Tapas Recipes. Cheers!

Bill Stobbs, Wine Supervisor