Weltevrede's Cherychoc Merlot
A simplistic approach to a multifaceted wine...
We call this a wine of striking simplicity, as it captures that one characteristic thousands of wines try to convey in subtle ways on minutely printed over-saturated back labels. We got rid of the clutter, simply took the one key word that counts and put it on the front label. So instead of describing the wine as "a typical Merlot with nuances of red fruit like ripe cherries, smooth structure and lingering chocolaty mouth feel, etc. etc.", we simply call the wine Cherrychoc Merlot on the front label, while asking the consumer to tell us what they think of the wine on the back label?
Weltevrede's Cherrychoc Merlot
In a world where we are bombarded with information and images, we saw the need for a clear-cut and striking concept that makes sense simply by looking at the bottle. Cherrychoc is a bold statement of what is typically characteristic in a Merlot. However, the name does not limit the wine; some get liquorice, a spiciness and even a cinnamon undertone. The essence of the name takes a stand alongside a lifestyle of modern simplicity and transparency. Nothing overstated, just an intriguingly simple name that acts as a starting point from which many other nuances can be experienced.
The Weltevrede Cherrychoc 2011 is available nationally at leading wine retailers - retailing at + R59.
Recipes for dishes to complement the Weltevrede Cherrychoc Merlot
BEEF FILLET IN RED WINE AND SOYA SAUCE (From the Cape Wine Masters Cookbook)
1.5kg beef or any South African antelope fillet
3 cups red wine (preferably Merlot)
½ cup soya sauce
½ cup olive oil
1 heaped tablespoon soft brown sugar
4 cloves garlic, grated (add more if you like)
3?4cm fresh ginger, peeled and grated
1 heaped tablespoon coriander seeds, dry-fried and coarsely crushed
2 fresh chillies, deseeded and finely sliced (add more if you like)
1 tablespoon salt for seasoning
Freshly ground black pepper to taste
Spring onions for garnishing
Combine all ingredients for the marinade. Place the meat in a tight-fitting bowl, pour the marinade over it and leave covered in the fridge overnight. Turn the meat from time to time. Strain the marinade off the meat and retain for basting. Place the meat on a braai grid over hot coals (the fire needs to be hot enough to ensure good browning of the meat without charring). Season both sides with salt and pepper. Baste the meat regularly and cook for 20 minutes on each side for a well-browned, slightly caramelised coating and a fillet that is rare to medium-rare. Allow the meat to rest for at least 10 to 15 minutes, slice, garnish with spring onion cut into slivers lengthwise and serve.