The book, titled Pinotage and
Food Within the Five Continents, was written by Guido Francque,
restaurateur and honorary member of the SA Pinotage Association and Dries
Cornellia, sommelier at Belgian three-star Michelin restaurant Hertog Jan, with
Fabien Scheys, a food and wine specialist, hospitality consultant responsible
for the photography.
According to Francque, he and Pinotage
Association chairman Beyers Truter decided that there was a need for a
publication on Pinotage that rightfully presents this grape variety and its
wines as a national South African treasure with a global footprint on the food
and wine scene.
“As previous owner of three-star Michelin
restaurant Hertog Jan, I fell in love with Pinotage after meeting Beyers and being
introduced to the diverse variety of South African Pinotages,” says Francque.
“When I began serving Pinotage in the restaurant and saw the manner in which
the wine complemented top cuisine of the highest order and the appreciation it
generated among our international customers, I knew that in Pinotage South
Africa had a wine of world-class individuality made to a variety of styles from
different pockets of terroir.”
In Pinotage
and Food Within the Five Continents, readers are introduced to the history and
regions of Pinotage, with a strong accent on the variety of terroir expressions
of South Africa’s diverse Pinotage-producing regions. A brief summary of the
techniques used to make Pinotage is given, as well as the different styles
spanning the Pinotage spectrum of juicy, elegant, fruity and distinguished.
With young sommelier Dries Cornellia, a
strong accent is placed on Pinotage’s role as a complement to food. Here
intricate tables of Pinotage flavour profiles and their ideal culinary pairings
are offered, the strong message being that Pinotage truly belongs on the table
of world cuisine.
Whether the food is Asian, North-African,
Australian, American or classically European, here Pinotage comes to the fore
as a red wine suited to the cooking of all nations. The book includes a number
of recipes from Hertog Jan Chef Peter Lefevre, from a traditional American
Hamburger and BBQ Spare-ribs to Japanese Wagyu beef-tomato, Australian Kangaroo
to Roasted Pigeon in Pastry.
Not forgetting a traditional Bobotie dish,
of course!
All recipes are presented with a complete
list of ingredients, cooking guidelines and expertly styled photography.
According to Beyers, Pinotage and Food Within the Five Continents takes readers on an
international journey with a glass of their favourite Pinotage in the hand.
“It is an honour to see Pinotage in the
august company of Guido and his talented team who are at the top of their game
in the food and wine world,” says Beyers. “The attention to detail in analysing
the relationship between Pinotage’s different styles and regional profiles with
the flavours of various foods is truly astounding. Sure, for me Pinotage is
still great with a chop on a braai, but after reading this book a new world
awaits. I’d better get a new stove.”
Pinotage
and Food Within the Five Continents can be
downloaded for free at www.pinotage.co.za.